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This hearty chicken gizzard gravy recipe consists of chicken gizzards, aromatic veggies, and a creamy sauce. It’s a savory gravy perfect over potatoes, quinoa, and more.

Mini cast iron pot with gravy and another pot in the background

What Is Chicken Gizzard Gravy?

Chicken gizzard gravy (or chicken giblet gravy) is a combination of savory gravy and chicken gizzard meat morsels. Chicken gizzards taste like dark chicken meat, but they tend to be more tough and chewy.

You may be wondering — so what exactly are chicken gizzards? Here’s a trivia tip for you! Chicken gizzards are actually a tiny muscle found in the digestive tract of chickens. Chickens don’t have teeth to chew up their food, so the gizzard contracts to help break up the food before it enters the chicken’s stomach. For this reason, gizzards tend to be tough and chewy, but if cooked correctly (slow and low), they are rich, tender, and undeniably delicious.

How To Make Chicken Gizzard Gravy

The prep time for this chicken gizzard recipe is only 15 minutes, with a nearly hands-off 35 minute cook time. To ensure your total time is less than an hour, have all of the ingredients ready to go ahead of time.

  • Sauté the veggies: In a large pot, preheat the oil. Once hot, add the diced onions and grated carrots and fry until they’re golden brown.
  • Cook the gizzards: Add the gizzards, then season them with salt and black pepper. Cook them until they are golden, then add in the all purpose flour and stir for a minute.
  • Add the water: Pour the water into the flour mixture and add the bay leaves. Allow the gravy to boil, then reduce to a simmer and cook on medium-high heat for about 30 minutes.
  • Serve: Serve the gravy as a topping!
Carrots and Onions cooking in a pot
Gizzards with sauteed carrots and onions in a cooking pot
Pot with gizzards gravy

Chicken Gizzard Gravy Tips & Tricks

If you’ve never cooked with chicken gizzards before, don’t be alarmed. We’ve got top tips that will produce a perfect gizzard gravy.

  • Serve it warm: The gravy thickens substantially while it cools, so serve it warm. Plus, the gizzards taste best fresh off the stove.
  • Season with your favorite spices: To adjust the flavor to your preferences, add more spices. A couple teaspoons (in total) of paprika, garlic powder, cayenne pepper, and onion powder are great in gizzard gravy.
  • Add in more veggies: In addition to the onions and carrots, add diced celery to complete the trifecta. Or, add mushrooms for even more veggie intake.
  • Use broth instead of water: For more chicken flavor, substitute a portion of the water with chicken broth.
  • Simmer for longer: If you find the gizzards are not as tender as you’d like, continue simmering the gravy and check back again in 15 minutes.

Serving Chicken Gizzards Gravy

For the best flavor and texture, serve the gizzards warm as a topping over a bowl of carbs. The most classic pairing is mashed potatoes or garlic mashed potatoes. Or, for a less carb-y option, make quinoa. Get fancy with a combination of potato gnocchi and gizzard gravy to make your family and friends go “mmm.”

On the side, pair the protein-filled dish with fresh, marinated, or roasted veggies and/or a salad. If you like the flavor of roasted veggies, make roasted broccoli or roasted carrots and parsnips. For a tangy burst, serve these canned sweet and spicy pickles on the side. Sometimes, a simple salad may be all you’re craving and this tomato mozzarella salad with lettuce is just that!

Storing & Reheating Chicken Gizzard Gravy

This recipe makes eight servings of chicken gizzard gravy, so chances are you’ll have leftovers for the next day. Follow these tips to ensure your gravy still tastes delicious tomorrow.

  • Refrigerator: To store for 1-2 days, place cooled chicken gizzard gravy into an airtight container in the fridge.
  • Freezer: To store for up to three months, pour the cooled gravy into a freezer-safe container and freeze. Thaw overnight in the fridge or slowly heat in a saucepan.
  • Reheating: Reheat the gravy in the microwave or in a saucepan over low heat.

More Poultry Giblet Recipes

Recipe

Mini cast iron pot with gravy and another pot in the background

The Classic Chicken Gizzards Gravy

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Servings
8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Recipe contributed by: Natalya Drozhzhin
This hearty chicken gizzard gravy recipe consists of chicken gizzards, aromatic veggies, and a creamy sauce. It's a savory gravy perfect over potatoes, quinoa, and more.

Ingredients

  • 1 tbsp oil
  • 1 1/2 lbs chicken gizzards
  • 1 yellow onion diced
  • 1 large carrot grated
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp pepper
  • 3 tbsp flour
  • 3 cups water
  • 3 bay leaves
US Units – Metric

Instructions

  • Prepare all the ingredients for the recipe- dice the onion and grate the carrot.
    Gizzards, onion, carrots and seasoning on a counter
  • In a larger pot, preheat the oil. Add the diced onions and grated carrots to the pot and cook until golden brown.
    Carrots and Onions cooking in a pot
  • Add gizzards, season with salt and pepper. Cook until the gizzards are golden. Add flour and cook for another minute.
    Gizzards with sauteed carrots and onions in a cooking pot
  • Pour in the water and add three bay leaves. Allow to simmer for about 30 minutes.
    Pot with gizzards gravy
  • Serve over barley, mashes potatoes, rice or see above for other ideas.
    Mini cast iron pot with gravy and another pot in the background
Nutrition Facts
The Classic Chicken Gizzards Gravy
Amount Per Serving
Calories 114 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 230mg77%
Sodium 572mg24%
Potassium 202mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 1405IU28%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Posted November 7, 2023

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.