Perfect Giblet Gravy Recipe

Ingredients:

Giblets, wing tips, and neck
Bones from turkey
2 qt Cold water
1 large Onion, chopped
2 Ribs, celery, chopped
3 tbsp Shopped parsley
Fat can be poultry fat, ole
Or butter
Flour
Salt
Freshly ground pepper

Instructions:

While turkey cooks (or the day before), cover the giblets, wing tips
and neck bones with water in a large pot. Add onion, celery and
parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick
meat from neck and wing tips; finely chop all giblets and meat. Pour
turkey drippings into bowl; let stand a few minutes or chill in
refrigerator until fat rises to the top. Skim off the fat.
THIS IS THE PERFECT GRAVY by Ann Criswell For each
2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and
2 cups of liquid (meat juices or broth, vegetable juice, bouillon
and/or water). Measure fat into saucepan. Over low heat, blend in
flour; cook until bubbly, stirring constantly with a wire whisk. If
desired, brown fat and flour slightly to give more color and flavor.
Remove pan from heat. Stir in liquid and whisk constantly until
blended with fat-flour mixture. Add chopped giblets. Summer gently
about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2
cup servings.

Servings: 8