Giblet Gravy

2 cups chicken or turkey broth (should be rich and somewhat thick, you may want to cook it down a bit)
1/2 cup coarsely chopped cooked giblets
1/4 cup chopped green onion
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic salt
2 dashes ground sage
1 hard-boiled egg
3 tablespoons flour

Put thick broth in a saucepan. Add giblets, onion, pepper, salt, garlic salt, and sage. Bring to a boil and boil for 10 minutes. Prepare thickener by putting 1/4 cup water and 3 tablespoons flour in a cup or small bowl. Stir well with a fork or spoon until it forms a smooth paste. Make sure there are no lumps. Add mixture to boiling broth. Reduce to slow boil and stir constantly until thickened. Remove from heat when the gravy is slightly too thin as it will thicken more as it cools. If lumps form either mash them up with two spoons or remove them. Top with chopped boiled egg.