This is Collard Valley Cooks recipe but I didn't use the cream of soup in my gravy! The rest is identical. Giblet Gravy GIBLETS FROM A FRYER CHICKEN OR TURKEY (NECK, LIVER, HEART & GIZZARD) 1/2 TSP. MEAT TENDERIZER Boil giblets in medium saucepan with meat tenderizer and covered in water for 30 minutes. Take out meats and cut in small pieces (minced). Giblet Gravy: 1 CUP MILK 1 CAN OF CREAM OF CHICKEN SOUP 1 CUP CHICKEN STOCK (FROM FRYER) 1 TBSP. VEGETABLE SHORTENING 2 TBSP. MARGARINE OR SALTED