Gizzard, heart, neck & liver
Cook gizzard, heart & neck in 4 cups salted water 2 hours. Add liver for last 30 minutes. Chop giblets when cool and give the dog the neck meat. Heat 1 cup of the water you cooked the giblets in (add broth or water if needed), add 2 tablespoons drippings and 2 tablespoons flour (Mix the flour in water or broth 1st before heating). Salt & pepper to taste. Stir until thick.