Ingredients

　　Giblets from hen (liver, gizzard, and neck), chopped

　　2 chicken bouillon cubes

　　2 heaping tablespoons reserved uncooked corn bread stuffing mix

　　3 tablespoons cornstarch

　　1/3 cup cold water

　　1 hard-boiled egg, sliced

　　Salt and pepper to taste

　　Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.

　　Paula Deen's Kitchen Classics