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1
In a saucepan, melt 2 tablespoons of the butter.
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2
Add the neck pieces, wing tips, heart and gizzard and cook over moderate heat until well-browned all over, about 10 minutes.
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3
Add the carrot, celery and onion and season with salt.
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4
Cook, stirring often, until the vegetables start to brown, about 5 minutes.
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5
Add the parsley stems, peppercorns, cloves, bay leaf and thyme and cook for 5 minutes longer.
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6
Add the chicken stock, water and wine and bring to a simmer.
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7
Skim the broth and reduce the heat to low.
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8
Cover partially and simmer until the giblets are very tender, about 2 hours.
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9
Strain the broth; reserve the neck and giblets.
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10
Remove the meat from the neck, discarding the skin and bones.
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11
Finely chop the neck meat and giblets.
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12
If you have more than 6 cups of broth, simmer to reduce it to 6 cups.
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13
In a medium saucepan, melt the remaining 1 stick of butter.
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14
Stir in the flour and cook over moderately high heat, stirring constantly, until the roux turns deep brown, about 8 minutes.
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15
Gradually whisk in the 6 cups of broth until smooth.
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16
Simmer the gravy over low heat, stirring often, until no floury taste remains, about 5 minutes.
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17
Add the reserved neck meat and giblets, the turkey pan juices and the brandy.
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18
Season with salt and pepper and simmer for 5 minutes longer.
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19
Pour into a gravy boat and serve hot.
