Recipe - Perfect Giblet Gravy

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

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 fatflour mixture. Add
chopped giblets. Summer gently about 5 minutes. Correct the salt and pepper
to taste. Makes 8One half cup servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini