Place gizzards in a large bowl, sprinkle with 2 tbsp salt and mix together. Fill bowl with water and let soak for 2 hours. Then rinse thoroughly.

Put soaked gizzards in a large saucepan full of water, bring to a boil and simmer for 30 minutes.

While that is boiling, dice onions, place in sauce pan with 1 tbsp butter. Saute until translucent and golden. Add minced garlic, 2 tbsp butter and allow to melt.

Sprinkle in your flour or cornstarch. Whisk together well so it doesn't clump up at all, do this until you get a creamy thickening roux.

Whisk in milk and chicken stock until smooth. Add chicken gizzards. Bring to simmer, reduce to medium low. Add more chicken stock if you want to thin the gravy out. Sprinkle in basil and salt and pepper to taste.