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Grammy’s Giblets Gravy by Billie June Whitley

by Team Tamron




  • Small Whole Chicken
  • 3 Cups Celery (Chopped)
  • 2 Cups Onions (Chopped)
  • Half Stick of Butter

For Gravy:

  • Half Cup of Turkey Drippings
  • 3 Quarters of Stick of Unsalted Butter
  • 4 Tablespoons Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Seasoned Salt
  • 1 Teaspoon Garlic Powder
  • Black Pepper
  • 1 Tablespoon Poultry Seasoning
  • 2 Teaspoons Sage Seasoning
  • 2 Boiled Eggs (Chopped)


Prepare Chicken

  1. Place small hen or chicken in large pot with Celery and Onions; Cover with water and add 1 Tbsp Poultry Seasoning, 1Tbsp Salt, 1 Tbsp Sage, Dash of Black Pepper.
  2. Bring to boil, lower heat and let stew for about an hour or until tender.
  3. When cooled down, drain liquid into a container reserve for gravy.
  4. Reserve celery and onions
  5. Chop Chicken Breast first, put in separate bowl. (Chop remaining Chicken (I use rest of chicken to make a Healthy Dressing).

Make Gravy

  1. Melt butter in a Cast Iron Skillet and Turkey Drippings, heat under medium heat until very hot.
  2. Sprinkle flour evenly into hot mixture, add all seasoning stirring with a fork until brown.
  3. Under Low Med heat, gradually add liquid while stirring now using a spoon for stirring. Once it starts to bubble, Add only enough liquid to desired thickness of gravy.
  4. Still Stirring – Add Chopped Chicken Breast, Chopped Eggs, onions and celery, under Low Heat, Simmer very low for 3-5minutes. Must stir often during simmering. NOTE: Can reserve eggs for last minute if there are egg allergies or omit eggs.

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