Giblet Gravy - cooking recipe

Ingredients

4 chicken bouillon cubes
4 cups boiling water
chicken giblets
turkey neck
1 stalk celery, chopped
1 small white onion, chopped
3 tablespoons all-purpose flour

Preparation

Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
Cover and simmer for 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 and stir into gravy before serving.