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Granny's Basic Giblet Gravy

giblets from 1 turkey or chicken 
4 cups cold water 
4 tablespoons butter 
4 tablespoons flour 
2 cups pan drippings or chicken broth 
1/2 cup milk or half and half 
1/2 teaspoon each salt and pepper 
2 hard-cooked eggs, chopped 
Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve.
Makes 3 cups. 

 # 2

This is the recipe I use, and it is not at all difficult.
Place the neck, heart, and gizzard from the chicken in a pot. Cover with water and add a bay leaf, celery leaves, and a coarsely chopped onion, salt and pepper. I usually add some thyme, also. For more flavor, I like to use homemade chicken broth instead of water, or you can use canned. Cook about 2 hours, checking for tenderness. You can add the liver during the last 15 minutes of cooking. Drain and reserve the stock. Remove the meat from the neck, and chop this meat with the giblets.

If you can chill the drippings from the roasting pan, it will be easier to separate the fat from the drippings. Measure 1/2 cup of the fat into a saucepan, and blend in 1/2 cup of flour and cook until bubbly. Measure the skimmed drippings and add enough of the reserved stock (and water if necessary) to make 6 cups, and add to the pan. Stir constantly until thickened. Add the cut up giblets and 2 chopped hard cooked eggs. Season to taste.

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- Ann Landers