Wash gizzard, heart, liver and neck.
Cover all except liver with water; season with 1/2 teaspoon salt, 2 peppercorns, 2 cloves, a small bay leaf and a little onion.
Heat to boiling.
Reduce heat; cover and simmer 1 to 2 hours or until gizzard is tender.
Liver is very tender and can be fried, broiled or simmered in water, 5 to 10 minutes.
Giblet broth can be used in stuffing, gravy and recipes where chicken broth is specified.
Cooked giblets can be cut up and added to gravy or stuffing.
Refrigerate giblets and broth separately.