Giblet Gravy

"Giblets," which can be pronounced either as "JIBB-letz" or "GIBB-letz," is a culinary term used to refer to the internal organs of poultry carcasses — namely, the heart, liver, and gizzard. The origin of the word comes from gibier, which is the Old French word for "game." INGREDIENTS: 2 quarts chicken broth 2 teaspoons seasoned salt 1 teaspoon rubbed sage 1 teaspoon garlic powder 1/2 teaspoon coarsely ground pepper 1/2 teaspoon ground thyme 1-1/2 pounds giblets 1 cup chopped onions 1/2 cup chopped green bell pepper 1/4 cup chopped celery 1 cup water 1/2 cup all-purpose flour Procedure: 1 In a medium saucepan, bring chicken broth, seasoned salt, sage, powder, pepper, and thyme to a boil. Reduce heat and add giblets. Simmer over low heat, covered, for 1 hour. Remove giblets brom broth; allow to cool and chop. Return chopped giblets to broth, add vegetables, and heat to medium. In a separate bowl, mix together water and flour to form a smooth, thin paste. Slowly add flour paste to broth mixture. Cook, stirring constantly, until gravy boils, about 2 minutes.