Gravy

This recipe allows you to make a reliably good gravy, even while the roast is roasting. You can use this same approach to make a roast beef gravy. Just use the juices from the roast.

Giblets and neck from chicken or turkey (Use canned chicken broth if necessary)

Butter

Flour

(Following ingredients are optional)

1 medium onion, peeled

4 cloves

Celery leaves

1 small carrot, cut in chunks

1 small parsnip or turnip

For poultry, place giblets and neck in a saucepan and cover with water. Stick the cloves into the onion and add to the pot. Also add the celery and parsnip, Bring to a boil, reduce heat, cover, and allow to simmer for about 1 hour while the bird is roasting. Set the liquid aside. Cut up the liver into small pieces and reserve.
Make a roux. Take equal volumes of butter and flour. Melt the butter and add the flour, stirring with a whisk. Cook, stirring constantly, until the mixture darkens and becomes golden brown. The roux will be very hot. Remove from heat and allow to cool about 10 minutes.
When cool, add pan juices to the flour and butter mixture and heat, stirring, until smooth, Add liquid as needed to get the right consistency. Correct seasoning.
If the roast is a bird, add the chunks of liver.
Serve in a gravy boat.

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