Originally Posted by msmofet
The neck goes in my roasting pan also. I shred it and add it to the gravy.
I have never heard of that. I will have to try it this year. I have boiled the "junk" for broth without veggies before . I don't want my gravy to taste like stuffing. I also make my gravy in the roaster over 2 burners. I tilt the pan so the dripping run to one side, let that part of the pan turn brown, not black, not burnt. Then lay it flat and watch the drippings turn a nice light brown color. Repeat. I then add my flour and continue on. I might try to "toast the flour" in the oven before hand. I read that some where a couple of months ago.