Giblet Gravy

• 1 stick plus 2 tablespoons (5 ounces) unsalted butter
• Reserved turkey neck, wing tips, heart and gizzard (from Roasted Salt-Brined Turkey), neck cut crosswise into 1/2 -inch pieces
• 1 carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 small onion, coarsely chopped
• Salt
• 3 parsley stems
• 3 black peppercorns
• 3 whole cloves
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 cups chicken stock or canned low-sodium broth
• 3 cups water
• 1 cup dry white wine
• 1/2 cup all-purpose flour
• Reserved turkey pan juices
• 3 tablespoons brandy
• Freshly ground pepper

1. In a saucepan, melt 2 tablespoons of the butter.
2. Add the neck pieces, wing tips, heart and gizzard and cook over moderate heat until well-browned all over, about 10 minutes.
3. Add the carrot, celery and onion and season with salt.
4. Cook, stirring often, until the vegetables start to brown, about 5 minutes.
5. Add the parsley stems, peppercorns, cloves, bay leaf and thyme and cook for 5 minutes longer.
6. Add the chicken stock, water and wine and bring to a simmer.
7. Skim the broth and reduce the heat to low.
8. Cover partially and simmer until the giblets are very tender, about 2 hours.
9. Strain the broth; reserve the neck and giblets.
10. Remove the meat from the neck, discarding the skin and bones.
11. Finely chop the neck meat and giblets.
12. If you have more than 6 cups of broth, simmer to reduce it to 6 cups.
13. In a medium saucepan, melt the remaining 1 stick of butter.
14. Stir in the flour and cook over moderately high heat, stirring constantly, until the roux turns deep brown, about 8 minutes.
15. Gradually whisk in the 6 cups of broth until smooth.
16. Simmer the gravy over low heat, stirring often, until no floury taste remains, about 5 minutes.
17. Add the reserved neck meat and giblets, the turkey pan juices and the brandy.
18. Season with salt and pepper and simmer for 5 minutes longer.
19. Pour into a gravy boat and serve hot.

butter, turkey, carrot, celery, onion, salt, parsley stems, black peppercorns, cloves, bay leaf, thyme, chicken stock, water, white wine, allpurpose, brandy, freshly ground pepper

Taken from www.foodandwine.com/recipes/giblet-gravy (may not work)