Giblet Gravy - Martha Stewart - cooking recipe

Ingredients

4 cups low sodium chicken broth (homemade or low sodium)
2 cups water
turkey neck, and
turkey giblets, from salt & pepper grilled turkey
pan dripping, from salt & pepper grilled turkey
1/4 cup all-purpose flour
2 large eggs, hard cooked and coarsely chopped
coarse salt & freshly ground black pepper

Preparation

Bring stock, water, and turkey neck and giblets to a boil in a sauce pan. Reduce heat, and gently simmer, uncovered for 30 minutes.
Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.