Chicken liver and gizzard, cooked
1/2 c. pan drippings
2 tbsp. all-purpose flour
1 c. chicken broth
1 tsp. salt
1/8 tsp. black pepper

Cook chicken liver and gizzard in 2 cups water until tender. Drain meat, reserving broth. Chop liver and gizzard. In a small saucepan, mix drippings, flour, broth, salt, pepper, and chopped meat. Cook mixture over low heat, stirring constantly until gravy thickens.