Ingredients
Poultry-
neck, gizzard, liver, heart, and skin from neck cavity
6-8 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon dehydrated onion
Preparation
In medium sized saucepan add water, salt, pepper, dehydrated onion and poultry contents together and bring to boil. Reduce heat to medium and completely cook all poultry pieces, apx 15-20 minutes.
Remove poultry and cut into small pieces, except the neck & skin, discard.
Put back into liquid then over medium heat slowly add cornstarch stirring constantly.
Thicken and serve.
Trick: disolve cornstarch in 1/8 cup cold water. Prevents clumping
