Chicken Giblet Biscuits and Gravy
A pan-dripping gravy built on roasted chicken fat and giblet stock — rich, savory, and deeply old-school in the best way. Ladle it over split biscuits and don't look back.
Ingredients
- 1 piecewhole chicken(giblets and neck reserved)
- 4 cupslow-sodium chicken broth(for simmering giblets)
- 1 piecebay leaf
- 4 tbspreserved chicken pan drippings fat(skimmed from roasting pan)
- 4 tbspall-purpose flour
- 2 cupsgiblet stock(strained, from simmering step)
- ¾ tspkosher salt(plus more to taste)
- ½ tspblack pepper(freshly ground)
- 1 piecechicken heart(finely chopped)
- 1 piecechicken gizzard(finely chopped)
- 1 piecechicken liver(finely chopped)
- 4 piecestore-bought or homemade biscuits(split, warmed)
Method
- 01
Roast your chicken as usual. While it rests, pour all pan liquid into a fat separator or a tall measuring cup and let it settle for 5 minutes.
- 02
Meanwhile, combine the reserved giblets (heart, gizzard, liver), neck, and 4 cups low-sodium chicken broth in a small saucepan with the 1 bay leaf. Bring to a boil, then reduce to a steady simmer.
- 03
Simmer the giblets and neck for 20–25 minutes until the gizzard is just tender. Remove the giblets and neck; discard the neck and bay leaf. Finely chop the heart, gizzard, and liver and set aside. Reserve 2 cups of this giblet stock.
- 04
Skim exactly 4 tbsp of the fat layer from the roasting pan drippings and return it to the roasting pan (or a wide skillet set over medium heat). Discard or save the remaining drippings for another use.
- 05
Heat the 4 tbsp fat over medium heat until shimmering. Add the 4 tbsp all-purpose flour all at once and whisk constantly for 2–3 minutes until the roux turns a light golden-tan and smells nutty.
- 06
Pour in the 2 cups giblet stock in a slow, steady stream, whisking vigorously to prevent lumps. The mixture will seize up at first — keep whisking and it will smooth out.
- 07
Cook the gravy, stirring frequently, for 5 minutes until thickened enough to coat the back of a spoon.
- 08
Stir in the chopped heart, gizzard, and liver. Season with ¾ tsp kosher salt and ½ tsp black pepper, then taste and adjust.
- 09
Split the 4 biscuits and arrange on plates. Ladle the hot giblet gravy generously over each and serve immediately.
Adapted from public domain & community sources