Giblet Gravy

• 15 cans of chicken broth (or make your own from bones and water).
• 2 to 3 onions
• 5 to 6 stalks of celery
• chicken/turkey neck
• gizzards
• liver
• heart
• cornstarch
• salt to taste
• pepper to taste
• one cup cold water

1. Boil chicken/turkey stock with two onions and five to six stalks of celery, don't chop up because you will remove the onions and celery, add the chicken/turkey neck if on hand to add more intense flavor.
2. Boil until reduced down to half of what you started with and chop up the gizzards, heart and liver and dump in to the stock and cook until gizzards, etc.
3. are done (or add at the beginning and cook while it reduces down, that is what I do).
4. Salt to taste, only do this after it has reduced as it will become saltier as it reduces.
5. The reason to reduce the stock is to intensify the flavor.
6. Once it is reduced, take out onions and celery, a few pieces may remain, which is okay.
7. Oonce it is to your liking in intensity, take one cup of cold water and 4 tbsp (60 ml) of cornstarch and mix well until there are no lumps.
8. Drizzle in to the boiling stock to thicken and you may have to repeat this to get your desired thickness.
9. .

chicken broth, onions, stalks of celery, chickenturkey, gizzards, heart, cornstarch, salt, pepper, cold water

Taken from online-cookbook.com/goto/cook/rpage/0010B8 (may not work)