My love affair with giblets started probably around age 5. That’s when my mom would cook the gizzard with her chicken soup, and then fish it out just for me. It was so chewy and good. I loved it. I would get the heart too, but it wasn’t nearly as good as the gizzard. Later I graduated to the neck, which one simply could not eat quietly. No, to enjoy the neck one had to grip it with both hands, and slurp, chew, and suck, and then slurp some more. Now as an adult, when my mom cooks a chicken, she’ll save the liver just for the two of us to have sautéed in a little butter, for a snack. So in my opinion, giblet gravy, a gravy made with the choicest pieces of the bird, is the queen of gravies. So full of wonderful flavor from the giblets and drippings. You can make gravy from the giblets of either a turkey or a chicken, though I think it’s more usual with a roast turkey. The giblets are bigger, and there’s more meat to put in the gravy.

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