I just had to post this picture of three different stocks; one is from the store and the other two I have made.  The picture below from left to right:  Swanson Chicken Broth, my Giblet Stock (using neck, gizzard, heart and veggies) and my Chicken Stock (using chicken wings and veggies).  Click on the above links to see my recipes for Giblet and Chicken Stocks.  Honestly, which stock would you want to use especially for your gravy.  Obviously, it is worth the effort to make your own chicken stock – I cannot wait!!!  Just click on the underlined words for the recipes 🙂

I do this every year when I am cooking the Thanksgiving dinner.  In the past there have been a few times when the drippings were not that good, so it is always best to plan ahead.  You can never have too much good chicken stock for your holiday fixings.