Instructions: Place neck and giblets, except liver, in a saucepan with water, celery tops and green onions. Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. Strain broth and reserve.

Chop cooked giblets and combine with chopped liver.

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil. Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened. Season to taste with salt and pepper.

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