Recipe: Gravy made with Chicken Giblet Stock
Supermarket chickens round my way are often sold without giblets, so I was delighted to see the giblet pack in this week’s Sunday chook. Gravy made with giblet stock is a bit more work (judge for yourself below how much more work) but the taste is quite lovely, not as “chemical” as chicken stock cubes and far less salty.
Chicken Giblet Stock Ingredients (Makes 1 pt/approx. half a litre)
- Contents of your chicken giblet pack (usually a peice of neck, some liver, possibly the heart too, though my chicken did not include the heart today.)
- 1 Onion, quartered or halved
- I large Carrot, cut in half and the halves sliced in two lengthways
- Couple of sticks of Celery, cut in the same way as the carrots above (this is so that the vegetables are big enough that they do not go into mush when cooking, but have enough exposed surfaces so that all the flavour comes out into the stock.)
- Small bunch Parsley
- Sprig of Thyme if you have it
- 1 Bay Leaf
- Tsp Peppercorns
- 1 1/4 litres or 2 pints cold Water
Place all the ingredients in a pan, bring to the boil and then simmer for one hour on a low heat. Check after about 10 mins and skim off any grey scummy froth on the surface and discard: the grey scum is bitter-tasting so can change the stock quality quite dramatically. I let the broth naturally reduce without the lid on to about half the original volume. Set aside to cool and then strain out the stock into a jug, discarding all the strained ingredients. You can add more water if you need to, it can cook for longer too if that suits you, but about 2 hours is the outer limit. I do not add salt because I might not want to have a salty stock depending on the eventual dish the stock is going to be used for. The celery does add a saltiness anyway.
- Cooking juices from a Roast Chicken, taking as much fat out as possible. I suck up the dark tasty juices using a turkey baster directly out of the roasting pan and then discard the remaining clear fat, adding the juices back into the original roast pan. There is probably an easier way to do this!
- Half a glass of white Wine
- 2 Large Tsp Cornstarch or Bisto Mix (which is the same thing as cornflour but with a caramel colour to make it brown) made up with half a glass of cooled stock or cold water
- Your chicken giblet stock
Heat the de-fatted roasting juices in a suitable pot or use the roasting pan if it has a heavy enough base over a medium heat on the hob. Add in the white wine. Scrape the pan base to get all the nice flavours mixed in, and simmer hard to reduce the white wine down to about half the original volume, this takes a couple of minutes. Add in the chicken stock, as much as you want in final gravy volume, and bring again to a simmer. Take off the heat and whisk in the cornstarch or Bisto, if the gravy is too thin, mix up a little more starch and repeat, too thick then dilute with remaining stock or with some water. Brown shiny lumpy bits = not enough liquid, add in more liquid and whisk through, it should come back to a gravy consistency easily enough. Simmer and serve!