I know this clean eating giblet gravy recipe should have technically been posted before Thanksgiving, but with hosting Thanksgiving at my house this year, things just got away from me. So I figured it would be great for Christmas dinner instead!
You can make this gravy with either a whole chicken or a whole turkey, either way. I’ve made it with both birds and it was delicious! The particular gravy in the photo above was made with a whole chicken. But the process is exactly the same for a turkey.
Now lets get one thing out of the way. This has fat in it. Plenty of fat. A gravy like this depends on fat for consistency and just plain yumminess. It’s not something you’ll eat every day, but it is delicious, homemade gravy for the holidays. I make this once a year, so I don’t even think about the fat content. Particularly because this is typically the most fattening thing at my table. It’s all about balance! A little gravy on some lean turkey breast works perfectly for balancing those macros. So please don’t get upset about the fat content. I promise, it will all be okay. It’s just a bowl of gravy. 🙂
P.S. – If you really can’t get past the fat content, there is a link to gravy below that is far lower in fat.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING GIBLET GRAVY RECIPE:
This delicious and easily made gravy recipe is perfect for your holiday table.
- 1 set giblets and neck
- 4 cups water
- 1 cup drippings
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 tbsp. whole wheat pastry flour (affiliate link) (you may need an extra tablespoon, but start with 2)
- salt and pepper to taste
Rinse off the giblets and the neck and put into a small to medium sauce pot.
Add the water and bring to a boil.
Reduce heat and simmer for about 1 hour. Liquid should reduce by about half.
Remove the parts from the water, but do NOT discard the water.
Chop up the giblets and use a fork to shred the meat off the neck.
Return the chopped and shredded bits to the pot of reserved water they were just boiled in.
Add the drippings from the pan where you roasted the bird.
Turn on the heat under the pot again and whisk in the flour. Continue to whisk until the gravy thickens.
Add salt and pepper to taste and serve.