Strain and reserve the giblets. Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for 5 minutes, until it has thickened to a gravy ...

Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes. 5. Taste and season the gravy with salt and pepper to taste. Stir in ...

Use fennel stalks instead of celery in the giblet broth for an equally aromatic but slightly different flavor. For a thicker gravy, you can use heavy cream instead of milk. Conversely, for a dairy ...

Strain and reserve the giblets. Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for 5 minutes, until it has thickened to a gravy ...