- 1 onion, sliced
- Suitable water to cover the giblets
- 1-2 tablespoons plain flour
- 450 ml giblet, meat or vegetable stock
1. Cover giblets and a sliced onion with water.
2. Simmer for 1 hour. Strain. Pour off fat from roasting tin, leaving about 2 tbsp juices.
3. Stir in 1-2 tablespoons plain flour, depending on thickness required. Cook, stirring, for 2 minutes.
4. Blend in 450 ml giblet, meat or vegetable stock. Bring to the boil. Cook 3 minutes.
5. Season and add gravy browning if liked.