Directions
1 Wash and dry giblets and neck. Slice into 3 to 4 pieces.
2 Add giblets, neck, onions, carrots, celery, and 1/2 cup chicken broth to a large pot. Heat over high heat, stirring frequently until mixture boils, 15 to 20 minutes.
3 Pour in 1/2 cup chicken broth, loosen browned bits from bottom of pot and cook another 15 to 20 minutes.
4 Mix in 9 cups broth, bay leaf, port, and pepper. Place lid on pot and simmer 1 1/2 hours.
5 Strain broth through a fine colander set over a large bowl. Throw away vegetables.
6 Measure liquid. If there is less than 8 cups, add more broth, if there is more, reduce to 8 cups.
7 Take meat off neck and finely chop along with giblets.
8 Whisk together cornstarch and 2/3 cup water until smooth. Pour into broth in pot and let boil 5 minutes, stirring continually until thick.
9 Stir giblets and neck into gravy and cook 1 to 2 minutes. Season with salt.
Additional Information
Up to 1 day ahead, complete through step 4. Cover and chill broth and giblets.
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Ingredients