Giblet Gravy I

Ingredients

• 1 stalk celery halved
• 1 cube chicken bouillon 
• 29 ounce chicken broth canned
• 2 tablespoons cornstarch 
• 0.5 teaspoon ground pepper black
• 4  hard-cooked eggs 
• 0.5 cup milk 
• 0.5 teaspoon salt 
• 1  giblets from a turkey 
• 1 quart water 
• 0.3  onion yellow

Equipment

• frying pan
• sauce pan

Directions

1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan.
3. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
4. Chop eggs and add to broth.
5. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.