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Mayo and Herb Roasted Chicken with Giblet Gravy | Kita Roberts GirlCarnivore.com

Giblet Gravy


  • 3 cups low sodium chicken broth
  • 1 chicken bouillon cube
  • chicken giblets
  • 2 cloves garlic
  • 1 teas rubbed sage
  • 1/2 teas celery salt
  • 1 bay leaf
  • 1/4 teas pepper
  • 2 tbs corn starch
  • 1/3 cup water plus more if needed


  • Place the giblets, along with the neck bone in a stock pot. Add the broth, bouillon, garlic, sage, celery salt, bay leaf, and pepper. Bring to a boil.
  • Reduce heat and let simmer for 30 minutes. Strain the broth and discard the giblets. Return the liquid back to the pot over medium heat.
  • Whisk together the water and cornstarch to make a thick slurry. Add to the broth mixture and whisk to combine. Bring to a boil and cook 1 - 3 minutes until thickened. Taste and add more water as needed if the gravy becomes too thin out the gravy as needed.