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I put them into a pan of water on the stove while I am cooking the turkey (or chicken). I use the broth to make gravy. I feed the cats and dogs the actual innerds.
Last edited by gentlearts; 11-07-2014 at 04:35 PM..
Sometimes I throw them (not the liver) in the pan with the chicken when I roast it. Then, I can deglaze the pan and make gravy with that. While the chicken is baking, I saute the liver in a little butter and eat it. I'll eat the heart, gizzard and nibble on the neck. The kitty, on the other hand, won't eat them raw or cooked. Her loss.
Oh, those "innards". Here I thought you'd started with a live chicken. Well, the giblets (that's the more polite term for "innards" that my grannie always used) you find in store bought poultry have already been cleaned and the bile ducts/sacs have been removed from the livers so they are safe to cook and eat as they are.
The liver is usually cooked separately since it has a much different flavor. Liver is good for all sorts of things; as pate, cooked and sliced for a sandwich, as a side with eggs, wrap a slice of bacon around it, fry it and then serve it as an appetizer, etc. If it's a turkey, the giblets except for the liver would be boiled and then diced for the dressing and gravy. If it's a chicken heart, neck and gizzard, if I'm frying the rest of the chicken, I just fry them too. Hmm, usually the giblets are treated however the rest of the chicken is being treated and frequently the liver will be fried and snacked on while the chicken is cooking.
If you start with a live chicken, then you get to figure out what to do with the feet, too.
I BBQed some chicken this past weekend, and I put the liver and gizzards on a piece of foil in the smoker with the chicken. Smoked liver and gizzards is good eats.
Well, this thread has inspired me to try my hand at making some homemade broth.
I can't bring myself to eat guts, but using them for broth sounds like a good idea. I had forgotten that bones make good broth also. Do any of you break the bones in order to expose more of the marrow to the broth? Seems like I read about that one time long ago.
We are getting lots of snow here...........the chicken soup broth boiling on the stove is therapeutic. Yes i do break some of the bones to enhance the flavor. It takes only moderate effort to get much better results when cooking.
Yes i do break some of the bones to enhance the flavor.
Thanks! I don't know where I heard that, or when....it was just there somewhere in the dark recesses of my aged brain.
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