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[quote=Anonymous]I’d use the stock but either are fine. All organs are good. You can cook whole, taste to make sure you like them before dicing into the gravy. I would cook the stock/meat for awhile before adding the vegetables. I like to sauté in some spices before vegetables are added to stock but you can certainly add without that step. The longer the stock cooks the better it tastes. Use cornstarch or flour roux to thicken but I usually do that towards the end, add a little bacon grease to the sauté pan for veggies makes it delicious.[/quote]
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