Cooked giblets

Yield: 1 servings

Measure Ingredient
\N \N -Gizzard, heart, liver and neck
1½ cup Water
½ teaspoon Salt
1 small Onion, cut into fourths

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

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