While the chicken roasts, make a giblet stock. Rinse the giblets. Add them to a pan with some aromatics, such as sliced carrot, celery, onion, shallots, garlic, peppercorns, bay, parsley, thyme or rosemary. Pour in 1 ltr water. Cover. Bring to the boil. Turn the heat down. Simmer for 1 hr. Strain. For gravy, whisk into the pan juices with a spoonful of flour mashed with butter. Great for soups and risottos.