Giblet Gravy

1. 1

   1. Simmer the pan juices in the roasting pan, scraping up the brown bits. Strain through a gravy separator to remove any fat.

2. 2

   2. Melt the butter in a heavy saucepan over low heat. Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken. Stir in the

3. 3

   , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more. Thin with extra broth, if necessary. Adjust seasonings.

* Per serving · 4 servings · Values may vary.

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