Giblet Gravy

Giblet gravy is a classic accompaniment to the traditional turkey meal for Thanksgiving or any special occasion. Don't toss those giblets in the trash! They add a lot of flavor to this easy gravy.

Poultry giblets (gizzard, heart, neck)
Water

Prepare giblets and neck:
In 3-quart saucepan, combine gizzard, heart, neck, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain giblet broth through sieve into large bowl. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately.

To make gravy:
Remove the roast and the rack from roasting pan. Strain pan drippings through sieve into 4-cup measuring cup or medium bowl. Add 1 cup giblet broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; add to drippings in measuring cup. Let stand 1 minute, or until fat separates from meat juice.

Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3-1/2 cups. Heat fat in saucepan over medium heat; stir in 2 tablespoons all-purpose flour and 1/2 teaspoon salt. Cook, stirring, until flour turns golden brown.

With wire whisk, gradually whisk in meat-juice mixture and cook, whisking, until gravy has thickened slightly and boils; boil 1 minute. Stir in reserved giblets and neck meat; heat through. When ready to serve, pour gravy into gravy boat.

Yield: about 3-1/2 cups