Chanterelle Turkey Gravy

• 2 tbsp olive oil, extra virgin
• 1 onion, chopped
• 2 stick celery, diced
• 2 carrots, diced
• 1 neck bone, gizzard and giblets
• 4 cup chicken broth
• 1 salt and pepper
• 1/2 tsp granulated garlic
• 1 tbsp Herb de Provence
• 8 tbsp butter
• 1 1/2 lb chanterelle mushrooms
• 1/2 cup all-purpose flour
• 2 cup chicken broth

1. Put all stock ingredients in a pan except the broth.
2. Cook until vegetables are tender and the turkey parts are browned.
3. Add the 4 cups of broth and slow boil until the stock is half reduced.
4. Remove from heat.
5. Remove turkey parts and cut off what meat you can.
6. Dice the meat and put back in with the stock.
7. In a separate pan melt butter.
8. Add mushrooms and saute until soft.
9. Place flour in the saute and make a thick roux.
10. Add the 2 cups broth and smooth out the saute.
11. Take the reserved stock and add to the saute.
12. Cook until the gravy thickens and reduce heat.

olive oil, onion, celery, carrots, neck bone, chicken broth, salt, garlic, butter, chanterelle mushrooms, allpurpose, chicken broth

Taken from cookpad.com/us/recipes/361270-chanterelle-turkey-gravy (may not work)