Make-Ahead Gravy
Source of Recipe
by Millie, from Good Housekeeping
List of Ingredients
*Neck and giblets (refrigerate liver)
*6 cups chicken broth (3 cans)
*2 large sliced onions
*1 cup sliced carrots
*1 cup dry white wine or water
*1/2 cup celery leaves (or celery stalks chopped)
*6 Tablespoons butter softened
*3/4 cup all-purpose flour
*Turkey drippings
*Salt and Pepper to taste
Recipe
Cut neck and heart in half. Put these and broth, onions, carrots, celery and wine or water in pot. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours. Add liver and simmer 30 minutes more.
Remove giblets, chop, cover and refrigerate. Strain broth (I mash veggies to last drop!) Add more water to make 6 cups. Mash softened butter and flour to make a paste and break into 4 chunks. Bring broth to boil and reduce to low heat. Drop a chunk of butter-flour mix and whisk until dissolved, do all chunks of butter-flour mix, whisking until think and boiling for 3 minutes. THIS IS AS FAR AS YOU CAN TAKE IT!!
I always do this on Wednesday and then you let it cool, making sure to keep it covered so not much of film forms on top. Next day, after turkey is done, pour drippings into 2 cup measure. Spoon fat off and add enough water to equal 2 cups. Reheat gravy over medium heat adding the drippings and stirring in the giblets. Season to taste. I had never gone wrong with this, no lumps or pastey and it tastes great. I got this recipe a long time ago from Good HOusekeeping magazine.
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