Pan Gravy

By mamacasma

Ingredients

• 1 medium onion, cut in half
• 1 stalk celery, cut into large chunks
• 1 bay leaf
• 4 sprigs parsley
• Turkey neck
• 4 cups water

Details

Servings 12
Cooking time 45mins

Preparation

Step 1

1. To make the broth: In 3-quart saucepan, place onion, celery, bay leaf, parsley sprigs, turkey neck, and water; heat to boiling over high heat. Reduce heat to low and simmer 45 minutes.
2. Strain broth into large bowl; set aside. Pull meat from neck; discard bones and vegetables. Chop neck meat. If not using right away, cover and refrigerate broth and meat separately up to 2 days.
3. To make gravy: Remove rack from roasting pan and strain drippings from roasting pan into 8-cup liquid measuring cup or medium bowl. Let stand 1 minute or until fat separates from drippings. Spoon 2 tablespoons fat from drippings into 3-quart saucepan; skim and discard any remaining fat from drippings.
4. Add 1 cup broth to roasting pan. Place pan over medium-high heat and stir until browned bits are loosened and liquid boils; boil 1 minute. Strain liquid into drippings in measuring cup. Add enough water to meat-juice mixture in cup to equal 3 1/2 cups total.
5. Stir 1/4 cup all-purpose flour and 1/2 teaspoon salt into fat in saucepan; cook over medium heat until flour turns golden brown, stirring. Gradually stir in drippings mixture and cook until gravy boils and thickens slightly, stirring occasionally. Stir in reserved meat; heat through. Pour gravy into gravy boat or serving bowl.