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I have never made gravy before and i always used store bought but this year I thought that I would have a go at it. I thought initially that the directions, for this recipes, looked too complex, however, I tried it. On the day of THanksgiving, while the turkey is roasting, I made the broth by cooking the turkey neck/giblets ( minus the liver-dont like it) with the chicken broth and wine. I cooked this for about 2 hours then I turned the stove off to cool the broth a bit. After cooling, I strained the broth and discarded everything else. ( we dont eat giblets) I made a roux with the butter and flour then, while constatnly whisking, I poured the broth into the roux. I then whicked away and let the gravy thicken up. I then added some dripping and gravy bits to it. This gravy came out great. The measurements are all aacurate and the recipe makes about 4-5 cups of wonderful tasty gravy. Since the gravy came out so awessome, i will be using this recipe again and again.hanks Pinkytz.

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petlover November 26, 2009

I made this today and my husband can't stop raving about it. I didn't have enough canned broth, so I used caldo, but in different flavors such as rib, tomato, vegitable, and also some chicken broth. I did not add the sliced neck and giblet back into the finished product. There was plenty to have with dinner, and more to freeze. (I hope it freezes Ok). Thanks for posting!!!!

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CharleneMc November 15, 2008
Foolproof Giblet Gravy