1. In a saucepan, melt the butter over low heat.
2. Stir in the flour to create a roux, cooking and stirring continuously until it turns a dark golden/amber color. Remove from heat.
3. In a sauce pan, combine chicken broth with seasonings and bring mixture to a boil.
4. Take a portion of the liquid and whisk it into the roux.
5. Combine the roux mixture with the main broth and whisk while simmering until it thickens.
6. Add the eggs and giblets. Keep the gravy warm on the stove.

1. In a saucepan, melt the butter over low heat.
2. Stir in the flour to create a roux, cooking and stirring continuously until it turns a dark golden/amber color. Remove from heat.
3. In a sauce pan, combine chicken broth with seasonings and bring mixture to a boil.
4. Take a portion of the liquid and whisk it into the roux.
5. Combine the roux mixture with the main broth and whisk while simmering until it thickens.
6. Add the eggs and giblets. Keep the gravy warm on the stove.