Do what Ike says. If you want to make gravy with the giblets, do the following (or maybe you already know this):
Remove the giblets from the broth before the chicken is done roasting. Allow to cool, then chop finely. I usually discard the gizzard because it’s tough.
Remove the chicken from the pan after roasting. Add an amount of flour equal to the fat in the pan (unless it’s a LOT, then remove some of the fat).
Brown the oil/fat mixture (you’re making a roux) until a medium brown (darker if you want darker gravy, less if you want whiter gravy). Do this over medium heat, being careful not to burn the flour.
Add the giblets and some herbs, salt and pepper. Add about a cup or two of liquid to deglaze the pan. Begin adding the giblet/vegetable broth a bit at a time, whisking to blend the flour and liquid. Continue to add liquid and whisk until you have the consistency you want.
Another use is to make a brown stock instead of a white stock as described above.
To do this, you must roast the chicked bones and the mirapois (onions, celery, carrots in a 2:1:1 mix) in the oven until nicely browned. You can also add tomato paste to this.
Once well roasted, deglaze with water and transfer to stovetop in a heavy pot. Allow this to cook on simmer for up to 12 hours, skimming the fat off periodically. Do not stir the mixture, as you don’t want the fat to emulsify into the liquid. You may have to add additional liquid during the cooking. When done cooking, strain the liquid into a separate container and discard the bones, etc. You can allow this stock to continue to cook longer to obtain a demi-glace, but it takes a lot of patience and time.