1 tsp. salt
1/4 to 1/3 tsp. cayenne
1 tsp. sage
1 tsp. thyme leaves
1/3 tsp. white pepper
1/2 tsp. oregano leaves
1/4 tsp. black pepper
3 tbsp. unsalted butter
1/4 lb. gizzards, ground
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
2 tsp. garlic, minced
1/4 c. all-purpose flour
3 1/2 c. chicken stock
1/2 lb. chicken livers, ground

Combine seasoning mix in small bowl. Set aside. Melt butter in skillet on high heat. Add gizzards, onions, celery and green peppers; saute until gizzards browned (about 5 minutes), stirring occasionally. Reduce heat to medium and add garlic, seasoning mix and flour; cook until flour is a rich brown color (about 3 minutes). Stir frequently and scrape pan bottom well. Add stock; bring to boil on high heat and simmer for about 5 minutes; keep stirring. Stir in livers and continue simmering until gravy reduced to about 3 cups (about 10 minutes). Continue to stir. Be careful on the cayenne - can be "warm".