Mustard Seed Gravy

Ingredients

• •1 set Turkey neck and giblets
• •1 cup dry white wine
• •3 pounds chicken wings
• •1 large onion
• •2 cloves garlic
• •4 tablespoons unsalted butter
• •¼ cup all-purpose flour
• •2 tablespoons whole grain mustard
• •2 teaspoons soy sauce
• •1 to taste Kosher salt
• •1 to taste freshly ground pepper

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35-40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8-10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.

   110 min

2. 2.

   Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.

   10 min

3. 3.

   Gravy can be made 1 day ahead. Cover and chill.

   1 min