Wing Tips and Neck from the Turkey
4 sprigs fresh thyme or ¼ teaspoon dried thyme
4 cups turkey or chicken stock reserved
1 tablespoon chopped fresh flat leaf parsley
teaspoon fresh cracked black pepper
teaspoon kosher salt
the giblets (except the liver), wing tips and neck in a medium sauce
pan. Add the onions, bay leaf, thyme and enough cold water to cover.
Over high heat, bring to a simmer. Skim the mixture; reduce the
heat and simmer slowly for 1½ hours or until the giblets
are very tender. Strain the stock and cool. Peel the tough skin
from the gizzard. Discard skin, slice gizzard and reserve for gravy.
the turkey is done, remove it from the roasting pan and keep warm.
Skim most of the fat from the roasting pan. Whisk together the flour
and the cool stock and add to the pan. Pace over medium heat and
stir with a wooden spoon, scraping up the brown bits in the bottom
of the pan. Lower the heat and simmer for 10 to 15 minutes or until
the gravy has thickened. Add the cream, parsley, giblets and seasonings
and remove from the heat. Adjust seasoning to taste.
ready to serve, return the gravy to the stove, return to a simmer
over medium heat and then serve immediately.