Hey guys, I've been looking at various ways of making gravy and all the recipes are different. Some make a roux and add stock, some cut up giblets and mix with the gravy, some roast an entire chicken and reduce the vegetables inside the leftovers etc.
Basically I have a chicken carcass with the tail attached, and some duck gizzards. I've tried just roasting it in a tray with some skin but it barely produced any juices and just a lot of fat. It wasn't enough flavor the way I did it. How can I make straightforward gravy using these bits? (Also, I like to use tapioca starch instead of flour for thickening sauces).
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