Flavourful Stock and Gravy Using Giblets

I’ve found that some of the most satisfying flavours in my kitchen come from ingredients that often get overlooked – and giblets are right at the top of that list. Rather than discarding them, I use them to create a rich, nourishing stock that gives a real depth of flavour to soups, sauces, and gravy. Whether I’m making a roast or just topping up my freezer supply, this simple process has become a core part of how I cook. So, here’s my personal step-by-step guide to getting the most flavour from your giblets. 

Step One: Get Your Ingredients Ready

Before I start cooking, I like to make sure everything’s prepped and ready to go. Choosing the right giblets and understanding a few basics makes all the difference to how the stock turns out.

If I’m making a gravy, then when I can I match the giblets to the bird I’m cooking with. Turkey giblets give me a bold, robust stock, perfect for festive meals, while chicken giblets are more delicate and great for everyday use.

One small tip: I tend to go easy on the liver. It has a strong flavour, so I either use just a bit or leave it out if I want something more subtle especially if cooking for children too. 

My Stock-Making Essentials

Over time, I’ve learned a few things that help me get consistent results with stock:

• Cold water is key – I always start with cold water to help draw out maximum flavour and nutrients.
• I take my time – I let it simmer gently for at least 2 hours, sometimes more if I’m not in a rush.
• Skimming makes a difference – I keep a spoon handy and skim off any foam or impurities that float to the top. It helps keep the stock clear.
• No salt at this stage – I always leave the seasoning for later when I’m using the stock in a recipe.

Here’s How I Make My Giblet Stock

Once everything’s ready, I follow this simple process. It’s easy, and it fills the kitchen with the most comforting aroma.

1. I rinse the giblets under cold water to clean off any leftover bits.
2. I pop them in a large stock pot along with chopped onions, carrots, and celery.
3. I add a few sprigs of thyme, a handful of parsley stalks, and a couple of bay leaves.
4. I cover everything with cold water, making sure the giblets and veg are fully submerged.
5. I bring the pot to a gentle simmer and skim off any foam as it forms.
6. Then I let it simmer slowly for 2–3 hours, topping up the water if needed.
7. When it’s done, I strain it through a fine sieve into a clean bowl or jug.
8. If I want it extra clear, I strain it again through muslin or a double layer of kitchen roll.
9. I let it cool down before popping it in the fridge or freezer for future use.

My Favourite Tricks for Better Flavour

If I’ve got a bit of extra time or want to make the stock even more special, these little touches really elevate it:

• Roasting the giblets and veg first gives the stock a deeper, richer flavour and a lovely golden colour.
• I sometimes add a splash of cider vinegar or lemon juice – it draws out more nutrients from the bones and brightens the overall flavour.

Turning My Stock into the Perfect Gravy

Once I’ve made the stock, the next step is often gravy – and giblet gravy is one of my favourite things to make. Here’s how I do it:

How I Make Giblet Gravy

1. I start by melting butter in a saucepan over medium heat.
2. Once it’s bubbling, I whisk in an equal amount of plain flour to make a roux.
3. I cook it for a few minutes until it’s golden and smells nutty – that’s when I know it’s ready.
4. Then I slowly pour in the warm giblet stock, whisking constantly to keep it smooth.
5. I let the gravy simmer gently, stirring occasionally, until it thickens up nicely.
6. Sometimes I finely chop up some of the cooked giblets and stir them in – they add loads of flavour and a lovely texture.
7. Then I season it to taste with salt, pepper, and whatever else it needs.

My Tips for Truly Brilliant Gravy

To really take it to the next level, I rely on a few finishing touches:

• If I want an ultra-smooth texture, I use a hand blender to blitz the giblets before stirring them in.
• A splash of cream or a knob of butter at the end gives it a lovely richness and shine.
• I sometimes add a dash of soy sauce or a tiny bit of Marmite – it sounds odd, but it really brings out the savoury notes.
• If it’s too thick, I loosen it with a little extra stock. Too thin? I let it simmer longer or stir in a cornflour slurry.
• Just before serving, I often stir in fresh thyme or a sprinkle of chopped parsley for a bright, fresh finish.

Whether I’m preparing a Sunday roast, festive turkey lunch or batch cooking for the freezer, giblet stock and gravy are always worth the effort. I hope this guide helps you get just as much out of it as I do – and if you give it a try, I’d love to hear how it goes.