Fried Chicken Recipe

Boil neck, gizzard and wing tips together until tender. Pour off
excess of fat in pan in which poultry has been roasted; add enough
stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard,
liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon
salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little
cold water and boil 3 minutes.

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