Foolproof Giblet Gravy

FacebookTwitterPinterest

Turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons margarine
roasted turkey drippings
salt and pepper, to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste

Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.