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

Similar recipes