The night before the meal, place the giblets, neck, any vegetables or spices in a slow cooker.

Add 8 cups of water.

Set to low and go to bed.

Just before serving, strain the stock.

For every 2 cups of stock, you need 4 tablespoons of butter and 3 tablespoons of flour/starch.

Melt the butter in a saucepan over medium high.

Add the flour/starch. Stir well until evenly distributed.

Stir in the stock.

Bring to a boil and stir until gravy has thicken to your liking.

Serve immediately.