1. Put the giblets in a large ovenproof bowl with 450 ml (3/4 pint) water. If including the chicken livers, prick or halve them first so that they do not explode. Three-quarters cover with cling film and microwave on HIGH for 30 minutes. Strain.
2 .Blend the cornflour with a little cold water. Mix it into the stock and make up to 450 ml (3/4 pint) with juices from the cooked poultry.
3. Microwave on HIGH for 3 minutes or until the gravy thickens. Stir occasionally during cooking.