When I was a child, I watched my mother prepare chickens for roasting and gravy, from the neck, gizzard, heart and liver. This gravy was prepared in readiness for my guests who are not fond of turkey. Since I cooked two chickens for these guests, in a large LOOK cooking bag, there was plenty of juice from the birds to prepare this gravy. I did however, prepare the stock as instructed, "just to have for future use". However, Roo, because of the salt addition, I omitted the onion powder and increased the chopped onion, for flavour. This is really quite excellent, and a welcome addition to my menu for Thanksgiving. The finished gravy was served alongside the roast chickens.