It’s all about the Chicken! – Giblets

August 19, 2014 at 5:31 AM | Posted in It's All About the Chicken | 2 Comments
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The chicken gizzard, liver, and intestine cooked as gulai (curry)

The chicken gizzard, liver, and intestine cooked as gulai (curry)

Giblets /ˈdʒɪblɨts/ is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs.

 

 

A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity). The neck is often included with the giblets, as, in the West, it is usually separated from the body during butchering.

 

 

There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however the USDA recommends cooking giblets separate from the bird. If not, they can be used for other purposes, such as giblet pie or, a Southern U.S. favorite, giblet gravy. With the exception of giblet gravy, the liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew.

 

 

Much poultry, especially that sold in supermarkets, is quartered and consequently the giblets are not included. Giblets can be bought separately from a butcher, but the demand for human consumption is low in most Western countries, so they are more often sold to pet food manufacturers.

 

 

 

Giblet Gravy Recipe

INGREDIENTS:
1 giblets from a turkey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
1/4 yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
1/2 cup milk

 
DIRECTIONS:
1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

 

http://allrecipes.com/recipe/giblet-gravy-i/

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