Martha Stewart Giblet Gravy Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart giblet gravy is the rich, savory pour that makes a roast bird feel finished. It has a silky body from a butter-and-flour roux, deep roasted flavor from pan drippings and broth, and small pieces of tender chopped giblets in every spoonful. The thyme and parsley keep it fresh rather than heavy. This version is inspired by Martha Stewart’s classic American home cooking, not a word-for-word copy of her method.

From start to finish it takes about 55 minutes, and most of that is hands-off simmering. The steps are simple enough for a weeknight roast chicken, yet the result is special enough for a holiday table or a potluck where the gravy boat gets passed around twice.

Why This Martha Stewart Giblet Gravy Works

The giblets simmer with onion, carrot, celery and a bay leaf before they ever meet the pan, so the broth picks up real depth. That strained broth then goes into a pale golden roux, which gives the gravy its glossy body without any lumps.

Defatted pan drippings are the other key move. They bring the roasted flavor of the bird straight into the sauce, while the butter roux keeps the texture clean and smooth.

What You’ll Love About It

• Deep roasted flavor — Pan drippings and a long simmer build real savory depth.
• Silky smooth texture — A whisked roux keeps the gravy glossy and lump-free.
• Simple pantry staples — Butter, flour and broth do most of the work.
• Makes ahead easily — The broth and finished gravy both keep well.

Ingredients

Gather these before you start; the giblets need a quick rinse and the vegetables just need a rough chop.

• 1 set turkey or chicken giblets (heart, gizzard, neck), about 6 ounces (170g)
• 4 cups (960ml) low-sodium chicken broth — low-sodium so you control the final salt level.
• 1 small yellow onion, quartered
• 1 small carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 1 dried bay leaf
• 4 tablespoons (57g) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (120ml) pan drippings from roasted turkey or chicken, defatted — skim the fat so the gravy stays light.
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley

Equipment

• Medium saucepan — about 3 quarts (2.8L) for simmering the giblets.
• Large skillet — deep enough to hold the finished gravy.
• Fine-mesh sieve — for straining the giblet broth.
• Large measuring cup — to catch the broth and check the volume.
• Balloon whisk — the best tool for a lump-free roux and gravy.
• Gravy boat — warm it before serving.

How to Make Martha Stewart Giblet Gravy

Step 1: Simmer the Giblets

Rinse the giblets under cold running water and pat dry. In a medium saucepan, combine the giblets, 4 cups (960ml) chicken broth, onion, carrot, celery and bay leaf. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook, partially covered, until the giblets are tender and cooked through, about 30 to 35 minutes. The heart and gizzard should pierce easily with a knife, and the broth should smell rich and savory.

Step 2: Make the Roux

While the giblets simmer, melt 4 tablespoons (57g) butter in a large skillet over medium heat. Whisk in 1/4 cup (31g) flour and cook, whisking constantly, until the mixture turns a pale golden color and smells nutty, about 2 minutes. Don’t let the roux brown deeply, or the gravy will taste toasted rather than clean and savory.

Step 3: Strain the Broth

Strain the giblet broth through a fine-mesh sieve into a large measuring cup, discarding the vegetables and bay leaf. Reserve the giblets and set aside to cool slightly. You should have about 3 1/2 cups (840ml) of broth; add a splash of water if needed to reach that amount.

Step 4: Whisk Broth and Drippings Into the Roux

Pour the strained broth into the roux in a steady stream, whisking constantly to prevent lumps. Add 1/2 cup (120ml) defatted pan drippings and whisk until smooth. Bring the gravy to a simmer over medium heat and cook, whisking occasionally, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.

Step 5: Chop the Giblets and Season

While the gravy simmers, chop the cooled giblets finely, discarding any tough connective tissue from the gizzard and the neck bones. Stir the chopped giblets into the gravy along with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon chopped fresh thyme.

Step 6: Simmer and Adjust the Texture

Simmer the gravy gently for 5 minutes more to meld the flavors, then taste and adjust the salt and pepper. If the gravy seems too thick, thin it with a splash of chicken broth or water; if too thin, simmer uncovered for a few minutes longer. Stir in 1 tablespoon chopped fresh parsley just before serving.

Step 7: Serve Warm

Transfer the gravy to a warm gravy boat and serve immediately alongside roasted turkey or chicken. If you’re holding it briefly, keep it over the lowest heat and whisk before pouring.

What to Serve With It

• Roast turkey — The classic pairing for a holiday table.
• Mashed potatoes — A generous pour soaks right in.
• Herb stuffing — Spoon a little gravy over each portion.
• Green beans — A fresh, simple side to balance the richness.

Tips for the Best Results

Keep the roux pale golden; once it browns deeply, the toasted flavor takes over. Skim the drippings well, since extra fat makes the gravy greasy rather than glossy. Season at the end, because both the broth and the drippings carry salt already.

Easy Variations

Swap the thyme for 1/2 teaspoon chopped fresh sage for a more woodsy note. For a brighter finish, add 1 teaspoon lemon juice with the parsley. If you like a thicker pour, whisk an extra 1 tablespoon flour into the butter at the start of the roux.

Storing and Reheating

• Refrigerator — Keep leftovers in an airtight container for up to 3 days.
• Freezer — Freeze in a freezer-safe container for up to 2 months.
• Make ahead — The broth keeps 2 days and the finished gravy 1 day.
• Reheating — Warm gently on the stovetop to 165°F (74°C), about 5 to 7 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with the drippings you use.

FAQs

Can I make this Martha Stewart giblet gravy recipe ahead of time?

Yes. The giblet broth can be made up to 2 days ahead and refrigerated, and the finished gravy can be made up to 1 day ahead. Reheat gently on the stovetop over low heat, whisking occasionally and adding a splash of broth or water to loosen it.

What if I don’t have pan drippings?

Use an extra 1/2 cup (120ml) chicken broth in place of the drippings and add a pinch more salt at the end. The gravy will be a little less roasted in flavor but still rich and savory.

How do I know when the giblets are done?

The heart and gizzard should pierce easily with a knife after about 30 to 35 minutes of gentle simmering. If they still feel firm, cook a few minutes longer, then chop them finely and discard any tough connective tissue.

Why did my gravy turn out lumpy?

Lumps usually come from adding the broth too fast or not whisking constantly. Pour the broth in a steady stream while whisking, and if a few lumps form, press the gravy through a fine-mesh sieve before serving.

Martha Stewart-Inspired Giblet Gravy

Print Recipe

A silky, savory turkey gravy enriched with tender chopped giblets and a hint of fresh thyme, inspired by Martha Stewart’s classic American home cooking. The roux gives it a glossy body while the pan drippings and broth build deep, roasted flavor. It is the ideal finishing touch for a holiday turkey or weeknight roast chicken.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 40
• Total Time: 55
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 set turkey or chicken giblets (heart, gizzard, neck), about 6 ounces (170g)
• 4 cups (960ml) low-sodium chicken broth
• 1 small yellow onion, quartered
• 1 small carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 1 dried bay leaf
• 4 tablespoons (57g) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (120ml) pan drippings from roasted turkey or chicken, defatted
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley

Instructions

1. Rinse the giblets under cold running water and pat dry. In a medium saucepan, combine the giblets, chicken broth, onion, carrot, celery, and bay leaf. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook, partially covered, until the giblets are tender and cooked through, about 30 to 35 minutes. The heart and gizzard should pierce easily with a knife, and the broth should smell rich and savory.
2. While the giblets simmer, melt the butter in a large skillet over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture turns a pale golden color and smells nutty, about 2 minutes. Do not let the roux brown deeply or the gravy will taste toasted rather than clean and savory.
3. Strain the giblet broth through a fine-mesh sieve into a large measuring cup, discarding the vegetables and bay leaf. Reserve the giblets and set aside to cool slightly. You should have about 3 1/2 cups (840ml) of broth; add a splash of water if needed to reach that amount.
4. Pour the strained broth into the roux in a steady stream, whisking constantly to prevent lumps. Add the defatted pan drippings and whisk until smooth. Bring the gravy to a simmer over medium heat and cook, whisking occasionally, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
5. While the gravy simmers, chop the cooled giblets finely, discarding any tough connective tissue from the gizzard and the neck bones. Stir the chopped giblets into the gravy along with the kosher salt, pepper, and thyme.
6. Simmer the gravy gently for 5 minutes more to meld the flavors, then taste and adjust the salt and pepper. If the gravy seems too thick, thin it with a splash of chicken broth or water; if too thin, simmer uncovered for a few minutes longer. Stir in the parsley just before serving.
7. Transfer the gravy to a warm gravy boat and serve immediately alongside roasted turkey or chicken.

Notes

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. To freeze, pour into a freezer-safe container and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, whisking occasionally and adding a splash of chicken broth or water to loosen if needed, until heated through, about 5 to 7 minutes. Make-ahead: the giblet broth can be prepared up to 2 days in advance and refrigerated; the finished gravy can be made up to 1 day ahead and reheated gently before serving.

Nutrition

• Calories: 147
• Sugar: 1g
• Sodium: 310mg
• Saturated Fat: 5g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 9g
• Cholesterol: 67mg

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