Originally Posted by Siegal
I never thought of using the necks for gravy!
So I think I will roast them, pick at the meat for my personal pleasure, deglaze pan and simmer necks for a while. And use for gravy? Is that correct. I am pretty new at gravy making. Only did it like 5 times. Little help on next steps please!
Gravy is basically a flavored liquid thickened by flour.
If you're cooking a roast, the fat and drippings in the pan are a great base for the gravy. Drain off most of the fat, leaving a small amount in the pan for the gravy. Heat the roasting pan on a burner or two and add some flour to the fat in the pan. Stir to combine and cook the mixture until the flour browns a bit. Whisk in the stock you made by cooking the neck and any other parts. Bring it to a boil. Scrape up any of the stuff stuck to the bottom of the roasting pan while the stock is boiling. Season with whatever you like. Perhaps some sage, garlic and onion powder, salt and pepper. Don't make it too thick. It will thicken more as it cools in the gravy boat.
This is basic. You can experiment with adding wine and other seasonings.