Ingredients:
2 cups chicken stock (broth)
½ cup cornstarch
Salt and pepper to taste
2 boiled egg whites diced
¼ cup shredded Vidalia onion
Optional:
Cooked giblets chopped
Directions:
In a skillet add chicken stock and corn starch cold and heat mixture. Whisk mixture until all lumps disappear. Then add salt and black pepper to taste and the onions. Continue to stir for a few minutes. Mixture should be thick. Then add egg whites and heat. If you are adding giblets do this when egg whites are added. Once heated thoroughly, serve.