- Stock made from chicken or turkey neck, back, liver, gizzard and heart
- 2 to 3 boiled eggs (sliced)
- 2 tablespoons cornstarch or flour
- Water (to make paste with cornstarch)
- Salt and pepper
Boil chicken or turkey parts in a 2 quart pan until done (about 2 hours). Remove all the parts except the meat from the neck, back, and liver. Chop the liver up into smaller pieces. Mix cornstarch and water together to form a paste. Add mixture to broth while broth is at a rolling boil. Add salt and pepper. When gravy is at desired thickness, add eggs and simmer until ready to use.