4 chicken bouillon cubes
4 c. boiling water
1 stalk celery, cut into
1 small whole onion
about 3 Tbsp. all-purpose
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.
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