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Epicurious

Greek-Inspired Fresh Oregano and Giblet

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GreekInspired Fresh Oregano and Giblet
PHOTOGRAPHY BY HANS GISSINGER

The technique: Whole-animal eating is trendy, but using all parts of the bird is nothing new when it comes to gravy. Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor. We recommend using only the neck, heart, and gizzard to make the gravy. The flavor of the liver can overwhelm the rest of the ingredients.
The payoff: You haven't wasted a thing, and you’ve added an earthy dimension to your gravy.

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