Ingredients
Reserved neck, tail and giblets from turkey (Don’t use the liver)
1 small yellow onion, quartered
2 medium celery stalks, halved crosswise
2 Tbsp olive oil
3 c lower salt chicken broth
congealed drippings from a rotisserie chicken
2 1/4 oz. (1/2 c) unbleached all purpose flour
kosher salt and fresh ground black pepper
Preparation
Position a rack in the center of the oven and preheat to 400. On a large, rimmed baking sheet, toss the neck, tail, giblets, onion and celery with the oil. Arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes. Transfer the roasted ingredients to a heavy, 5 quart pot. Pour 1 cup of chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spoon. Transfer scrapings to the pot. Add the remaining broth and 1 quart of water. Bring to boil, lower heat and simmer gently until reduced to 3 cups, about 90 minutes. Strain through a sieve into a 2 quart measuring cup, and discard solids. Broth can be made up to 2 days ahead, cooled, and refrigerated. Reheat before using. Add 1/4 c bacon fat to a 3-4 quart saucepan. Add drippings . Add flour and cook, whisking constantly, until slightly thickened, 3-4 minutes. Slowly whisk in broth mixture and bring to a boil. Turn down heat and simmer vigorously, whisking occasionally, until gravy is reduced to 4 cups, 8-16 minutes. Stir in 1/2 c heavy cream, and/or 4 tsp Dijon mustard if desired, and season to taste with salt and pepper.
