1-Making giblet gravy from scratch might seem intimidating at first, but it’s actually straightforward and rewarding once you get started. Begin by gathering all your ingredients and cleaning the giblets thoroughly to ensure they’re ready for cooking. In a medium saucepan, heat 2 tablespoons of canola oil over medium heat and brown the giblets including the gizzard, neck, heart, and liver on both sides for about 2 minutes per side, then set them aside.

2-Next, chop the gizzard, heart, and liver into small pieces and remove the meat from the neck bones for even texture. Return the pan to medium heat, melt 4 tablespoons of unsalted butter, and whisk in ½ cup of all-purpose flour, stirring continuously for 1-2 minutes to create a smooth base. Slowly pour in 3 cups of water or chicken broth while whisking to avoid lumps, then reduce the heat to low and add the browned giblets back into the pan.

3-Simmering and Finishing Touches: Cook the mixture for 30-35 minutes until the giblets are tender, stirring occasionally to build that rich flavor. Once done, remove the neck bone, add the chopped hard-boiled egg, and season with approximately 3 teaspoons of kosher salt and 2 teaspoons of black pepper to taste. For an extra layer of flavor, consider tossing in optional herbs like sage, thyme, or bay leaf during the simmering process.