Perfect Every Time Giblet Gravy

Giblet Gravy.  You say that phrase and you get one of two reactions.  People either LOVE their giblet gravy or there's a very emphatic "No Thank You!"

If you're one of those who enjoy giblet gravy, I offer my recipe.

4 cups broth reserved from cooking hens
Giblets from hens (chopped fine)
2 chicken bouillon cubes or 2 t. chicken base
3 heaping T. of reserved uncooked dressing
3 T. cornstarch
1/3 cup cold water
2 hard boiled eggs, chopped
Salt and pepper to taste

Bring stock to a boil along with chopped giblets.  Add bouillon cubes (or base) and dressing.  Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 – 3 minutes.  Add salt and pepper and gently stir in chopped eggs.