Over low heat, melt butter in a large skillet - whisk in several heaping tablespoons of flour while continuously stirring. It may clump up and then will start melting into semi-liquid. Saturate with flour and keep whisking. Roux will darken as the flour cooks continue process till roux transforms to a dark gold/medium brown color. Next, remove from heat and reserve for gravy (See cooking video at beginning of this post.)
for the Giblet Gravy
Using large sauce pan, bring broth and seasoning to a boil.
Take part of liquid and ladle into the roux, whisk together and then add to main broth.
Keep whisking at a slow boil until it thickens.
Then add eggs,and giblets. Gravy should thicken up well and can be held on the stove to keep warm
You can substitute the flour in this gravy to thicken it with cornstarch, or arrowroot.
For a richer gravy, stir in some heavy cream or milk just before it is finished cooking.
Add some shallots, onion, and/or celery to the butter, when making the roux.