Your favorite Raduno Infused Organic Extra Virgin Olive Oil
Salt and pepper to taste
1. Heat regular olive oil in a pan and sauté the giblets, neck, and onion until fragrant, about 10 minutes. Reduce heat and cover the pan tightly. Cook for about 20 minutes until juices release.
2. Add broth, thyme and parsley to pan. Simmer 60-90 minutes.
3. Pour the broth through a strainer into a bowl until you have at least 2 cups of stock. If you don’t have 2 cups of stock, add additional broth and cook for at least 15 more minutes.
4. Heat the butter over medium-low heat. Whisk in flour vigorously, then whisk in the hot strained broth. Reduce heat and simmer for 5–10 minutes until thickened. Add Raduno oil in your preferred dose and salt and pepper to taste. You should end up with ~2 cups of gravy.
