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Cook giblets into broth; discard neck. Add onion, celery and poultry seasoning. Cook until vegetables are tender. Add salt and pepper to taste and egg slices. Yield about 2 cups. *Note: Dissolve 2 tablespoons flour in a small amount of water, before stirring into broth. 

Giblet Gravy 2

1 cup of flour
1 cup of vegetable oil
3 to 4 cups of chicken stock
3 boiled eggs
1 teaspoon of poultry seasoning
Gizzards
1 liver
1 bunch of green onions, tops too
1 1/2 tablespoon of  diced onions
Black pepper & dash of red pepper
1 can cream of chicken soup (optional)

Put oil and flour in pan on medium heat and brown. Add 1 bunch of green onions, tops too and diced onions. Sauté. Add chicken stock (3 to 4 cups, can use turkey drippings). Slice into this: 3 boiled eggs, chicken gizzards (sliced very thin), 1 liver, 1 teaspoon poultry seasoning, and 1 can of cream of chicken soup. Let come to a boil. Reduce and simmer. 

Giblet Gravy 3

Chopped liver, gizzard & heart
4 hard boiled eggs, chopped
4 cups of turkey broth
3 tablespoons of flour
2 tablespoons of water
Salt & pepper

On low flame until it starts to boil, stirring often cook broth and turkey parts and chopped eggs. After boiling starts. Time for 10 minutes. Combine flour and water together (no lumps). Slowly add to boiling mixture. Stirring constantly. If not thick enough add more flour mixture, but not so much as it tastes pastry. Cook about 10 minutes longer. Salt and pepper to taste.