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)
(Following ingredients are optional)
1 medium onion, peeled
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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