Instructions:
- Prep Giblets: Rinse the giblets thoroughly under cold water. Chop the gizzards and heart into small, uniform pieces (about 1/2 inch); keep the liver whole initially.
- Initial Simmer: Place the chopped gizzards/heart, onion, carrots, celery, herbs, and peppercorns into the saucepan. Cover with cold water/stock.
- Simmer Base: Bring slowly to a gentle simmer over medium heat. Skim off any grey foam that rises to the surface.
- Cook: Reduce heat to low, cover partially, and simmer gently for 1 hour and 15 minutes.
- Add Liver: Add the liver to the pot for the final 30 minutes of simmering.
- Strain & Reserve: Remove the pot from the heat. Carefully strain the stock through a fine-mesh sieve into a clean bowl. Discard all solids (or finely mince the cooked gizzards/heart for texture, discarding the liver if preferred).
- Make the Roux: In a separate skillet over medium heat, melt the butter. Whisk in the flour continuously until a smooth, pale blonde paste forms. Cook for 2–3 minutes, stirring constantly.
- Deglaze (Optional): If using, pour in the sherry/wine. Whisk constantly until the liquid has reduced by half and the mixture bubbles thickly.
- Whisk in Stock: Gradually whisk in the warm reserved giblet stock, about 1/2 cup at a time, ensuring no lumps form before adding the next addition.
- Thicken: Bring the gravy to a steady simmer, stirring often. Allow it to simmer for 5–10 minutes until it coats the back of a spoon thickly.
- Incorporate Giblets: Stir in the minced, cooked giblets (and any pan drippings). Season with salt and pepper to taste. Keep warm until serving.