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GIBLET GRAVY 4 chicken bouillon cubes 4 c. boiling water giblets turkey neck 1 stalk celery, cut into chunks 1 small whole onion about 3 Tbsp. all-purpose flour Dissolve bouillon cubes in boiling water; add giblets, neck, celery and onion. Cover; simmer about 2 hours or until giblets are tender. Strain, reserving giblets. Do not add seasonings; the bouillon will have yielded enough. To thicken gravy, combine flour and a small amount of cold water; add to broth. Cook, stirring constantly until slightly thickened. Dice giblets; stir into gravy before serving. Yield: about 3 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!