# 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.

_Breakfast · American_

Prep: 20 min · Cook: 35 min · Total: 55 min · Yields: 4 servings

## Ingredients

- 1 piece whole chicken (giblets and neck reserved)
- 4 cups low-sodium chicken broth (for simmering giblets)
- 1 piece bay leaf
- 4 tbsp reserved chicken pan drippings fat (skimmed from roasting pan)
- 4 tbsp all-purpose flour
- 2 cups giblet stock (strained, from simmering step)
- ¾ tsp kosher salt (plus more to taste)
- ½ tsp black pepper (freshly ground)
- 1 piece chicken heart (finely chopped)
- 1 piece chicken gizzard (finely chopped)
- 1 piece chicken liver (finely chopped)
- 4 piece store-bought or homemade biscuits (split, warmed)

## Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Cook the gravy, stirring frequently, for 5 minutes until thickened enough to coat the back of a spoon.
8. Stir in the chopped heart, gizzard, and liver. Season with 0.75 tsp kosher salt and 0.5 tsp black pepper, then taste and adjust.
9. Split the 4 biscuits and arrange on plates. Ladle the hot giblet gravy generously over each and serve immediately.

## Tip

> The roux is the hinge point: if you rush past the 2–3 minute cook time, the gravy will taste of raw flour. Wait for that faint nutty aroma before adding any liquid.

Tags: comfort-food, one-pan, weekend, from-scratch

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Canonical: https://just-recipes.io/recipes/chicken-giblet-biscuits-and-gravy
Source: https://www.gutenberg.org/ebooks/65061