Chop the giblets and neck into pieces of 1 1/2 inches or less. Slice the carrot and onion.
Brown chicken pieces and vegetables in hot fat in a saucepan wide enough to fit all giblets in a single layer.
Drain off all the fat. Add enough water to cover the chicken by 1/2 inch. Bring to the boil and skim.
Add the herbs (no salt). Simmer, partially covered, for 1 1/2 hours.
Strain, degrease, and the stock is ready to use in gravy or other recipes.
Simone Beck, Louisette Bertholle, Julia Child; Mastering of French Cooking; 1961http://macheads2.net/recipes/ChickenStock.html