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Heat a large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Add the chicken or turkey giblets (including necks) and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes. Remove the giblets from the pan and set aside on a plate.

To the same pan (do not clean it), add the halved shallot, halved head of garlic, 8 whole cloves, and 3 bay leaves. Cook over medium heat, stirring occasionally, until the aromatics are softened and caramelized, about 5-7 minutes.

While the aromatics are caramelizing, heat a separate dry skillet over medium-low heat. Add 1/2 cup of all-purpose flour. Toast the flour, stirring constantly with a whisk, until it turns a light brown color and smells nutty, about 3-5 minutes. This step adds a complex flavor to the gravy. Remove from heat.

Return the giblets to the pan with the caramelized aromatics. Add 1/2 cup of unsalted butter (or turkey drippings) to the pan. Once the butter is melted, sprinkle the toasted flour over the butter and aromatics. Whisk continuously for 1-2 minutes to create a smooth roux base.

Gradually pour in 1 quart of chicken stock, whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low and continue to whisk until the gravy thickens to your desired consistency, about 5-7 minutes.

Carefully strain the gravy through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids (shallot, garlic, cloves, bay leaves, and most of the giblets, reserving the necks).

Take the cooked chicken or turkey necks that were strained out. Once cool enough to handle, remove any edible meat from the bones. Finely chop the removed meat.

Stir the finely chopped giblet meat back into the strained gravy. Season the gravy with 1/2 teaspoon of salt, or to taste. Give it a final quick mix. Garnish with fresh chopped parsley before serving.


Heat a large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Add the chicken or turkey giblets (including necks) and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes. Remove the giblets from the pan and set aside on a plate.

To the same pan (do not clean it), add the halved shallot, halved head of garlic, 8 whole cloves, and 3 bay leaves. Cook over medium heat, stirring occasionally, until the aromatics are softened and caramelized, about 5-7 minutes.

While the aromatics are caramelizing, heat a separate dry skillet over medium-low heat. Add 1/2 cup of all-purpose flour. Toast the flour, stirring constantly with a whisk, until it turns a light brown color and smells nutty, about 3-5 minutes. This step adds a complex flavor to the gravy. Remove from heat.

Return the giblets to the pan with the caramelized aromatics. Add 1/2 cup of unsalted butter (or turkey drippings) to the pan. Once the butter is melted, sprinkle the toasted flour over the butter and aromatics. Whisk continuously for 1-2 minutes to create a smooth roux base.

Gradually pour in 1 quart of chicken stock, whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low and continue to whisk until the gravy thickens to your desired consistency, about 5-7 minutes.

Carefully strain the gravy through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids (shallot, garlic, cloves, bay leaves, and most of the giblets, reserving the necks).

Take the cooked chicken or turkey necks that were strained out. Once cool enough to handle, remove any edible meat from the bones. Finely chop the removed meat.

Stir the finely chopped giblet meat back into the strained gravy. Season the gravy with 1/2 teaspoon of salt, or to taste. Give it a final quick mix. Garnish with fresh chopped parsley before serving.
