I always use them for GIBLET GRAVY
I just put the neck and giblets in a saucepan whole with some chopped celery and onion, S&P. I slowly simmer all that for a couple of hours at least. I just put it on when I'm done prepping the bird.
After they've cooked long enough where the neck meat falls or is easily pulled off the bone, I'll remove all the neck mean and finely mince up all the neck and giblet meat. I use the heart and liver, but not the gizzard (that's just how Mom taught me ?).
Make a roux with the liquid, onion salt & celery that's left in the pan by adding butter and flour and browning slowly for a bit. Put in drippings from the turkey or chicken stock and the giblets and bring to a boil until the roux thickens the gravy. I like to add the stock or dirppings slowly until it's thin enough to not be too thin. Simmer until dinner time.
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