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1
Take the drippings from the roasted chicken or turkey and pour into at least a 4 quarts (3775 ml) sauce pan or dutch oven.
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2
Then add canned chicken broth to make at least a quart or more.
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3
Depending upon how much broth you have, add 1/2 to 3/4 cup (175 ml) of chopped celery and 1 to 2 chopped onion, and 1/4 to 1/2 cup (125 ml) of unsalted butter.
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4
Bring this to a low boil and cook until the vegetables are fork tender.
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5
If you do not have drippings from a chicken or turkey then boil a 3 lbs (1.4 kg).
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6
to 4 lbs (1.8 kg).
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7
chicken in approximately 6 quarts (5675 ml) dutch oven, cover the chicken with water add salt and pepper and 1/2 cup (125 ml) unsalted butter.
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8
Cook the chicken until done and then take out the chicken to cool.
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9
Take at least a quart or more of the chicken broth and put it in at least a 4 quarts (3775 ml) dutch oven.
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10
Add the onion and celery and cook until fork tender.
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11
If you do not want to cook a chicken, then take canned chicken broth, enough to make at least a quart, add 1/2 cup (125 ml) butter to this, then cook the vegetables as above in this broth, adding salt and pepper to taste.
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12
Now go forward, no matter what broth you have made with the vegetables.
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13
Then to the cooked vegetables add the chicken or turkey pieces.
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14
If you choose to use the liver, gizzard, heart, neck meat, then this is where you add those as well.
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15
Then add the boiled eggs.
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16
Bring this to a very low boil.
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17
Take a cup and put in about 1/2 cup (125 ml) of warm water, then add to this about 2 tbsp (30 ml), heaping tbsp, of the cornstarch and mix well.
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18
Then add this mixture slowly, stirring all the time, to the chicken/turkey/vegetable mixture.
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19
Stir this in and watch to see how it thickens.
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20
Making sure the mixture is in a constant slow boil.
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21
The longer it boils the thicker it will get.
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22
Also keep in mind that as it cools it will get thicker.
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23
If it is still not thick enough then mix up the additional tbsp, 1 tbsp (15 ml) cornstarch,heaping, in about 1/4 cup (60 ml) warm water and add to the broth.
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24
The more broth you use the more cornstarch you will have to mix up and use.
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25
Add about 2 tsp (10 ml).
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26
black pepper.
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27
Then Taste this and see if it needs any salt added, if so add about 1 tsp (5 ml).
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28
salt at a time, tasting as you add, until you get it where you want it.
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29
It may not need any salt, since salt is in the original broth.
