Place the roasting pan used to roast the bird, with any pan juices and vegetables, over 2 burners and turn the heat to medium-high. Add all but
Pour the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquid; discard the solids. Spoon off as much of the fat from the liquid as possible, or pour the liquid through a fat separator. Transfer the juices to a wide saucepan. Place over medium-high heat and simmer briskly for 5 minutes.
Finely chop the neck, heart, and gizzard and add the pieces to the saucepan. Reduce the heat to low. In a small bowl, stir together the remaining
Pour the gravy into a warmed sauceboat or bowl with a ladle, and serve warm.
© 2011 All rights reserved. Published by Weldon Owen.