Pan Gravy (adapted from Better Homes and Gardens)

 
Ingredients:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1 bay leaf
  • fresh thyme or sage (optional)

Directions:

1) Chop reserved heart and gizzard. In a large saucepan melt butter; add giblets and cook 2 minutes. Stir in flour and cook 2 minutes more. Whisk in 1/4 cup of the braising liquid until smooth. Add 3-3/4 cups more of the braising liquid and the bay leaf. (Refrigerate or freeze additional reserved stock for another use.) Cook and stir until gravy comes to a simmer. Cook 5 minutes. Cool and refrigerate overnight. Just before serving, sprinkle fresh thyme and/or sage.