1 chicken, cut up
Celery & onion, chopped (as much as you'd like)
Water, enough to cover
Pinch of salt
Seasonings (as you prefer)
Flour
2 to 3 tbsp. oil

Cut chicken in pieces. Place gizzard, neck and liver in saucepan. Cover with water. Add chopped celery, onions and salt. Simmer about 20 minutes. Then put grease in frying pan. When hot, add chicken, which has been seasoned and rolled in flour. Cover and cook about 25 minutes over medium heat. Turn pieces several times. Pour off grease, add the simmered gravy, cover and cook on very low heat 5 to 10 minutes.