Chicken Giblets - can anyone remind me..........

[QueenOfQuotes]

how I make a stock/gravy from it.

Bought a frozen chicken )with giblets) from Morrisons yesterday (yipee first 'meaty' meal for over a week LOL) and am going to Roast it this afternoon, have no gravy granules in so I'm going to make my own, used to have a fab 'recipe' somewhere but it seems to have gone walkabouts and can't be bothered trawling google for 100,000's of different ways of doing it.

I boil the giblets with some herbs (sometimes add some veg too..usually the veg peelings). Boil for as long as youve got basically. Fry an onion really slowly for ages (20 mins is good) then add a pinch of sugar. Fry for another minute then add some flour and then slowly add the strained stock and a dash of soy sauce and poss a bit of tom puree if you fancy. reduce reduce and then reduce some more then add in all the juices from the meat and reduce some more.

Thanks Miffed - that sounds fab - and better than the one I had

ok - had complete and utter memory loss and can't remember which bits of the giblets I use to make the stock.........I've got three 'bits' - one is obviously the neck....and two other 'bits' one quite soft and fleshy bit, and a rather yucky looking bit....

someone, anyone??

or do I chuck all three 'bits' in???

please????

I chuck the lot in with veg (eg carrot leek, onion, boquet garni, anything else knocking aorund) and boil to buggery.

Thanks - wasn't sure if there was something in there that would ruin my gravy.......was about to call my mum and ask her LOL