Giblets
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| Giblets | ||
| ½ | teaspoon | Salt |
| 2 | Peppercorns | |
| 2 | Cloves | |
| 1 | small | Bay leaf |
| Onion - small amount | ||
Cover gizzard, heart and neck with water; sprinkle with other ingredients. Heat to boiling; reduce heat. Simmer uncovered until gizzard is fork-tender. Liver is very tender and can be fried, broiled or simmered in water 5 to 10 minutes.
Giblet broth can be used in stuffing, gravy and recipes where the chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing.
From: Betty Crocker's Cookbook
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