<http://schema.org/recipeInstructions>
" Put giblets and neck in a heavy 3-quart saucepan. Add chicken broth, onion, celery, carrot, salt, and pepper, then cool water to cover (pan should be about 3/4 full). Bring to a boil, reduce heat, cover and, stirring occasionally, simmer 4 hours, until broth is flavorful. Pour through a strainer into a 2-quart saucepan (you should have a little over 4 cups). Remove neck (save neck meat for another use or nibble and enjoy). Cover saucepan and refrigerate overnight (see Tip). About 1/2 hour before serving: Remove solidified fat from top of gelled broth and add drippings. Bring to a gentle boil. Mix cornstarch and water until smooth. Stir into broth and, stirring gently, cook 4 to 5 minutes until thickened. Remove from heat; cover and let stand until serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9648/giblet-gravy-recipe-120957/>