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This recipe allows you to make a reliably good gravy while the roast is roasting. You can also use this same approach to make a roast beef gravy. Just use the juices from the roast.
Giblets and neck from chicken or turkey (Use canned chicken broth if necessary)
Butter
Flour
1 medium onion, peeled
4 cloves
Celery leaves
1 small carrot, cut in chunks
1 small parsnip or turnip
1. Place giblets and neck in a saucepan and cover with water. Stick the cloves into the onion and add to the pot. Also add the celery and parsnip, Bring to a boil, cover, and allow to simmer for about 1 hour.
2. Reserve the liquid in a measuring cup. Cut up the liver into small pieces and reserve.
3. Take equal volumes of butter and flour. Melt the butter and add the flour, stirring with a whisk. Cook, stirring constantly, until the mixture darkens and becomes golden brown. Remove from heat and allow to cool.
4. When cool, add the broth to the flour and butter mixture and heat until smooth, Add liquid as needed to get the right consistency. Correct seasoning.
5. If desired, add the chunks of liver, and serve in a gravy boat.
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