| Cook giblets and neck in
large pan of water. (The amount of water you use will determine how
much gravy you end up with)
Make a paste with 1/2 cup flour and
chicken broth.
Remove neck and giblets. add paste
and stir non stop over medium heat while gravy thickens. Add salt
and pepper to taste. Once gravy is the desired thickness add chopped
boiled eggs.
My mother's side of the family always
chopped up the giblets and returned to the gravy. My family doesn't
like for me to do that. |
