Provided by: Chef Thomas Keller
Preheat the oven to 400 degrees.
Set the bones in a baking pan with half an onion, toss with oil, and roast until the bones are golden brown. Remove the bones and onion from the roasting pan, deglaze the pan with 1 cup water over medium heat until the brown bits are incorporated into the water, and reserve the liquid.
Put the bones and roasted onion in a stockpot, cover with stock, and bring to a simmer. Add the deglazing liquid. Skim the stock, add the vegetables and herbs, and simmer for 1 1/2 hours. Strain and return the stock to a low simmer.
Meanwhile, sauté the liver and set aside to cool, then dice and reserve. Put the gizzard, heart, and neck in a saucepan, cover with cold water, and bring to just below a simmer to blanch. Drain and cut the gizzard into small pieces and add it to the stock along with the remaining giblets. Cook the giblets until tender, about 1 1/2 hours, and reduce stock to desired color and flavor (should have at least 3 cups). Strain and reserve the giblets.
Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for 5 minutes, until it has thickened to a gravy consistency. Strain, add the giblets and chopped liver, and season with salt and pepper.(Published 2005)