To make stock: place the water, giblets, onion, herbs and seasonings in a large saucepan. Bring to the boil, cover and simmer for about 45 minutes. Strain the stock through a fine sieve.
Remove the meat from the roasting tin and strain off all except 4 tbs of the fat sediment. Place the tin over a low heat and stir in the flour. Cook the flour gently until it is light brown in colour. Blend in the Garlic Pepper, Onion Salt and 600ml (1 pint) of the strained giblet stock. Simmer for 2-3 minutes.