1 1/2 tsp. cornstarch
1/2 c. light cream or milk
Broth from cooked chicken
3 tbsp. water
Giblets, cooked and chopped

Mix cornstarch with water, stir into chicken broth. Heat to boiling, stir constantly. Boil and stir 3 minutes or until gravy begins to thicken. Add giblets (neck, gizzard, liver, heart). Add cream very slowly. Stir constantly. Heat through but DO NOT BOIL. Season to taste with salt and pepper. Makes 1 1/2 cups.