Giblet Gravy

• 4 cups stock reserved from cooking hen
• Giblets from hen (liver, gizzard, and neck), chopped
• 2 chicken bouillon cubes
• 2 heaping tablespoons reserved uncooked corn bread stuffing mix
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 1 hard-boiled egg, sliced
• Salt and pepper to taste

1. Bring stock to a boil along with giblets and the meat that has been removed from the neck.
2. Add bouillon cubes and raw stuffing mixture.
3. Mix cornstarch with water and add to boiling stock, stirring constantly.
4. Reduce heat and continue to cook for 2 to 3 minutes.
5. Add salt and pepper to taste, and add sliced boiled egg.
6. Serve with hen.

stock reserved from cooking hen, chicken bouillon cubes, cornstarch, cold water, egg, salt

Taken from www.epicurious.com/recipes/food/views/giblet-gravy-385145 (may not work)