Mustard Seed Gravy

• Turkey neck and giblets (from
• )
• 1 cup dry white wine
• 3 pounds chicken wings
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 tablespoons whole grain mustard
• 2 teaspoons soy sauce
• Kosher salt, freshly ground pepper

1. Preheat oven to 425u0b0F. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35-40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8-10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
2. Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.
3. Gravy can be made 1 day ahead. Cover and chill.

turkey neck, white wine, chicken, onion, garlic, unsalted butter, allpurpose, whole grain mustard, soy sauce, kosher salt

Taken from www.epicurious.com/recipes/food/views/mustard-seed-gravy (may not work)