Instructions: Remove cooked poultry from pan and keep warm. Drain off all but 4 tablespoons fat. Add 4 tablespoons flour and cook until brown. Add 2 cups hot chicken stock in which giblets, neck, and tip of wings have been cooked. Cook 5 minutes, stirring in the brown bits that cling to the pan. Season with salt and pepper. Chop the cooked giblets and add if desired. Serve hot alongside carved meat.

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