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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.)
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