Cook gizzard, heart, neck and liver from bird until tender...1 to 2 hours. Remove from broth. Chop into small pieces and return to broth. Add water to make a sufficient amount of broth being careful not to dilute broth too much.

In a jar or covered container mix approximately 1/2 cup flour to 1/2 to 3/4 cup cold water. Shake to mix thoroughly. Pour into broth slowly stirring continually (broth should NOT be boiling at this point as the thickening will cook before mixing). Bring broth to a boil while continuing stirring. More thickening may be added gradually if necessary but broth should always be cooled a little so as not to cook the thickening as it is added. Add seasoning to taste and serve immediately.