Title: Perfect Giblet Gravy
Categories: Sauce Poultry
Yield: 8 Servings

		Giblets, wing tips, and neck
		Bones from turkey
2	qt	Cold water
1	lg	Onion, chopped
2		Ribs, celery, chopped
3	tb	Shopped parsley
		Fat can be poultry fat,
		Oleo, 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.

Larry Bibich

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