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. 1 PIERCE, Charles, ed. THe New Settlement Cookbook Simon & Schuster New York MM Format by John Hartman Indianapolis, IN