ground black pepper
eggs, hard boiled
In a 2 quart saucepan, simmer giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
Discard celery, onion, and gizzard. Chop liver and neck meat and return to water. Add chicken broth.
Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low, until ready to serve.