Giblet Gravy

We never get too modern for homemade gravy, do we? Because I needed a recipe as a young married, I have kept this around, it is the best.

Turkey giblets and neck
Medium-size onion, chopped
Few celery tops
1 teaspoon salt
1 bay leaf
4 cups water
1/2 cup flour
Salt and pepper
Bottled gravy coloring (optional)

1. Combine turkey giblets (except liver) and neck with onion, celery tops, salt, bay leaf, and water in large sauce pan.
2. Simmer 1 hour nd 40 minutes; add liver. Simmer 20 minutes longer, or until meat is tender.
3. Strain broth; measure; add water, if needed to make 4 cups. Chop giblets fine, stir into broth. Cool, then chill until ready to make gravy. I always did this the day before roasting the turkey.
4. After turkey has been removed from roasting pan, tip pan and let fat rise in one corner. Pour all fat into a cup, leaving juices in the pan.
5. Measure 8 T fat and return to pan; blend in flour. Cook, stirring constantly, just until bubbly.
6. Stir in the 4 cups broth and giblets. Continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gravy thickens and boils 1 minute.
7. Season to taste with salt and pepper; stir in a little bottled gravy coloring to darken.