Giblets are the neck, heart and stomach of your chicken. They are all clean and ready to use and well worth the bother.
- Empty the giblets into ¾ pint water and bring to the boil. Simmer for 20 minutes. Remove the froth if there is any.
- Remove the giblets and keep the stock.
- After you have cooked your chicken, take it out of your roasting pan and cover with foil to keep warm. Leave it to rest. It will keep warm for up to 30 mins.
- Sprinkle about ½ oz of plain flour into the roasting pan and mix it with the meat juices. Allow the flour and juices mixture to cook for a minute or 2.
- Slowly add in the giblet stock stirring briskly to break up any lumps.
- Keep the pan on the heat until the gravy thickens.
Add extra water to get the gravy to the consistency you like. Taste and add salt and pepper if you think it needs it.