- 1 cup (225 ml) flour
- 1 stick of margarine
- 8 cups (1900 ml) of chicken broth
- 6 boiled eggs, chopped
- 1 lb (.5 kg). chicken gizzards, boiled and then chopped
- salt and pepper to taste
- Melt margarine in dutch oven.
- Brown flour to a light tan stage.
- Add chicken broth, gizzards, and boiled eggs.
- Add milk to consistency of thickness is reached that you desire.