1-Brown giblets: First, clean the giblets thoroughly, which include the gizzard, neck, heart, and liver, and chop the gizzard, heart, and liver into small pieces. Heat 2 tablespoons of canola oil in a 3-quart pan over medium heat and brown the giblets on both sides for about 2 minutes per side, then remove them from the pan. Use a fork to pull some meat from the neck bones for added texture.

2-Make roux: Next, melt 4 tablespoons of unsalted butter in the same pan over medium heat. Whisk in ½ cup of all-purpose flour and cook for 1 to 2 minutes to form a roux, which gives the gravy its thickness. Gradually whisk in 3 cups of water or chicken broth for extra flavor while stirring constantly to avoid lumps.

3-Simmer: Reduce the heat to low and add the browned giblets and neck bone back to the pan. Simmer for 30-35 minutes until the giblets are tender, stirring occasionally and adding extra water if it gets too thick.

4-Finish and season: Once done, remove the neck bone, stir in the chopped hard boiled egg, and season with salt and pepper to taste, using about 3 teaspoons of kosher salt and 2 teaspoons of black pepper for the best balance.