Marnie's Gravy

Mostly, I've made this for Thanksgiving, following in the footsteps of my mom.  It's so easy and good.  Takes a bit of time, but it's not hard.

Ingredients:
Chicken or Turkey neck
Coconut oil
2 medium carrots, chopped
1 medium onion, chopped
1 1/2  quart chicken or turkey broth
1/2 cup canned whole, diced or crushed tomatoes
Bouquet Garni (parsley, thyme, bay tied together: See how here.)
Salt and Pepper
Thickening agent (flour, arrowroot powder, tapioca flour, etc)
White wine, if you like.

Method:
Brown chicken or turkey neck in coconut oil.
Add chopped carrots and onions and saute until soft.
Add broth, tomatoes and bouquet garni.
Bring to a boil and then reduce heat.
Simmer for 1 1/2 hours with the lid on.
Simmer for an additional 1 1/2 hours with the lid off.
Remove chicken or turkey neck.
Pour the rest of it through a vegetable ricer and crank the ricer to press the veggies through the bottom and into the gravy.
Put it back on the stove and bring to a simmer.
Mix thickening agent with cold water and then add to the gravy, stirring or whisking until it thickens a bit.
You'll probably want to use about 1/4 cup of thickening agent, unless it's tapioca.  Half that should work fine.
It you like a wine taste, add 1/2 cup white wine to the end product.
Add salt and pepper to taste.