1) Chop reserved heart and gizzard. In a large saucepan melt butter; add giblets and cook 2 minutes. Stir in flour and cook 2 minutes more. Whisk in 1/4 cup of the braising liquid until smooth. Add 3-3/4 cups more of the braising liquid and the bay leaf. (Refrigerate or freeze additional reserved stock for another use.) Cook and stir until gravy comes to a simmer. Cook 5 minutes. Cool and refrigerate overnight. Just before serving, sprinkle fresh thyme and/or sage.