Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Giblets |
| ½ teaspoon | Salt |
| 2 \N | Peppercorns |
| 2 \N | Cloves |
| 1 small | Bay leaf |
| \N \N | 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