Garnish:
1 tablespoon of butter
2 chicken livers
2 tablespoons of chopped parsley

Wash the chicken giblets, removing livers. Set livers aside for garnish. Place the giblets, onion, carrots, celery and carcass if available into large saucepan. Add water, herbs, peppercorns and a little salt. Bring slowly to a boil, skimming as needed. Reduce the heat and simmer for 1 - 1 /2 hours, or until vegetables are tender and the giblets well cooked. Add bouillon cube if needed for flavoring. Remove carcass from soup. Strain soup into another saucepan.

Melt the butter in small saucepan and whisk in flour. Add a few tablespoons of hot chicken stock, whisking constantly until smooth, then whisk mixture into remaining stock. Bring to a boil, stirring constantly. Simmer for 3 - 4 minutes. Melt 1 tablespoon of butter In frying pan and sauté chicken livers for 5 to 8 minutes, depending on their size. Chop livers roughly and divide among soup bowls before pouring on hot soup. Sprinkle with chopped parsley. Serves 4 - 6.