Giblet Gravy

• 1 cup (225 ml) flour
• 1 stick of margarine
• 8 cups (1900 ml) of chicken broth
• 6 boiled eggs, chopped
• 1 lb (.5 kg). chicken gizzards, boiled and then chopped
• milk
• salt and pepper to taste

1. Melt margarine in dutch oven.
2. Brown flour to a light tan stage.
3. Add chicken broth, gizzards, and boiled eggs.
4. Add milk to consistency of thickness is reached that you desire.

flour, margarine, chicken broth, eggs, chicken gizzards, milk, salt

Taken from online-cookbook.com/goto/cook/rpage/0010C1 (may not work)