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Place the giblets, neck bone, broth, onions, carrots, wine, celery leaves, garlic and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Strain and discard giblets, neck bone, vegetables and bay leaf. Set cooking juices aside; cool slightly. (Refrigerate if made ahead.) Just before serving, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards