Giblet Gravy

• Giblets and neck from turkey (see Note)
• 1 teaspoon salt, plus more to taste
• 4 tablespoons fat skimmed from the turkey roasting pan
• 4 tablespoons all-purpose flour
• 2 cups turkey broth
• 2 large eggs, hard-boiled, peeled, and chopped fine
• Pepper to taste

1. Place the giblets in a saucepan with 3 cups water and 1 teaspoon salt.
2. Bring to a boil, then reduce the heat, skim off any foam that rises to the surface, and simmer until tender, about 25 minutes.
3. Cool the giblets in the cooking liquid.
4. When cool, strain the broth into a measuring cup; if it is less than 2 cups, add chicken stock to make a full 2 cups.
5. Pull the meat off the bones and shred the giblets.
6. Cover and reserve.
7. In a medium saucepan, mix the flour with the skimmed fat and cook until the roux is lightly browned, about 3 minutes.
8. Slowly whisk the turkey broth into the roux and cook until the gravy thickens.
9. Stir in the shredded giblets and chopped eggs.
10. Season to taste.
11. Give it a try!
12. Giblets are people, too!
13. There are those, Trisha included, who pass on the giblet gravy because they dont care for giblets, which traditionally include the liver, heart, gizzard, and the dark meat from the neck.
14. For giblet-free gravy, substitute a bit of shredded white meat from the turkey or boiled and shredded chicken breasts for the giblets.

neck from turkey, salt, turkey roasting pan, allpurpose, turkey broth, eggs, pepper

Taken from www.epicurious.com/recipes/food/views/giblet-gravy-389049 (may not work)