Stock: In a large, heavy saucepan, heat oil over medium heat. Put in carrots, celery, onions, turkey
neck and giblets. Cook, stirring occasionally, until well-browned, about 15 minutes.
Add chicken broth, water, peppercorns, thyme and bay leaf. Bring to a boil. Once boiling, immediately
lower heat so the liquid maintains a gentle simmer. Partially cover and cook cooking for one hour. After fifteen minutes, lift lid and skim off any scum.
After one hour of cooking, strain through cheesecloth or a very fine metal sieve. Skim off any fat. Makes 2 1/2 cups stock for gravy, soup or stuffing.
Gravy: Heat oil in a heavy skillet over medium high heat until very hot, but not smoking. Whisk in the flour. Continuing to whisk, cook until flour turns dark brown. If the mixture starts to smoke, reduce the heat,
but continue cooking until a dark color is achieved, about 10 minutes.
Stir in the stock all at once and continue to whisk until the mixture starts to boil. Once it reaches the boil, immediately lower heat so gravy gently simmers. Cook for for about 15 minutes or until ALMOST as thick as you want. It will thicken more when off the stove and cooling off. When thickened, stir in
salt and freshly milled pepper to taste. Chopped giblets may be added to the gravy for a stronger taste.
Contributor: Pat Ciesla
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