1. Season neck and giblets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large saucepan over medium-high heat until shimmering. Add neck and giblets and cook, turning occasionally, 5 minutes. Add onion and continue to cook, stirring frequently, until ingredients are well-browned, 5 more minutes. Transfer neck and giblets to a plate.

2. Add butter to saucepan and melt, then whisk in flour and cook until golden and fragrant, about 1 minute. Slowly whisk in broth (the mixture will seize up, but keep whisking) and return neck and giblets to saucepan. Bring gravy to a boil, stirring frequently, then reduce heat to medium and simmer, stirring occasionally, until gravy has thickened, about 10 minutes. Strain gravy into a clean pot, discarding solids; set aside.

3. When ready to serve, return gravy to a gentle simmer over medium heat and whisk in defatted pan juices. Reduce to desired thickness and season with salt and pepper to taste.

Source: Hannaford fresh Magazine, October - November 2019