Cooked Giblets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Gizzard, heart, liver and neck
1 1/2 cup: Water,
1/2 tsp: Salt,
1 small: Onion, cut into fourths
Directions:
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
and stuffing or used in recipes calling for cut-up cooked chicken.
Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10
minutes or until liver is no longer pink. Remove liver; cover and
refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or
until gizzard is fork-tender. Refrigerate giblets and broth
separately up to 2 days.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
broth is specified. Cooked giblets can be cut up and added to gravy
and stuffing or used in recipes calling for cut-up cooked chicken.
Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10
minutes or until liver is no longer pink. Remove liver; cover and
refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or
until gizzard is fork-tender. Refrigerate giblets and broth
separately up to 2 days.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Poultry