a little bit of flour. I'm not going to put too much in, because it's only a small gravy. Just to give you an example of how to do it, but obviously, if you want to make a larger one, then increase the quantities. So what I'm going to do now is make the roux, which is going to thicken out the gravy, and see, most of it ends up on the work surface. I'm going to scrape all the flavor from the giblets into the residual fat and the flour. Just to get that going, and that goes back on the hob. And what I'm going to do now is add the chicken stock. Now this is a stock I made earlier. There we go. You could use stock cube. So you would put a stock cube in a jug, add some boiling hot water, leave it for a few minutes, and that would suffice. What's going to happen now is I'm going to cook this gravy down, because at the moment, it's very watery. I'm going to cook this down for three or four minutes. Because we did the roux, that's the flour added to the residual fat, it's going to thicken out and make a really nice gravy. Right. Now that's been cooking on the hob for about two or three minutes, and I'm satisfied that I've got a really nice texture there. And what I'm going to do, is I'm actually, just so that you can