Strain the drippings from the roast chicken. Pour off the fat. Heat ¼ c fat. Add and stir until blended ¼ c flour. Stir in slowly 2 c pan drippings and chicken stock. Cook and stir the gravy until it is smooth and boiling. Add chopped chicken giblets and ¼ c or more cream. The cream is optional, but very good. Add salt and paprika to taste. If the gravy is very rich, it may separate. Add the cream slowly; stir it constantly. This will usually remedy the difficulty.
Makes about 2 cups