1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.
2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.
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|Serving Size: 1 Serving (12852g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16645 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1849.5g||2466 %|
|Saturated Fat 529.1g||2645 %|
|Monounsaturated Fat 766.1g|
|Polyunsanturated Fat 396.9g|
|Cholesterol 9200mg||2831 %|
|Sodium 9578mg||330 %|
|Potassium 24294mg||639 %|
|Total Carbohydrate 95.6g||28 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 84.7g|
|Protein 2293.9g||3277 %|
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Calories per serving: 26897
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