Chicken giblets

[Phred]

G'day mates,

It's been a looooong time since I've seen chicken giblets for sale --
and infinitely longer since I've cooked them! (In fact, I never
have. :-) However, our local second tier supermarket has had them on
the shelf for the past week or ten days, which has left me wondering
what one does with them.

My grandmother used to make something from them back in the days when
a roast chook was reserved for special occasions and she spent the
previous week studying the hens to see which ones were laying before
chopping the head off a "sterile" one -- only to find more often than
not it was full of developing eggs and almost ready to lay!

I think she made some sort of soupy brew with the the giblets for
evening "tea". [Back in the days when the midday meal was "dinner"
and the roast served hot, even if ambient was 32C at 90% RH here in
the wet tropics!] That was more than 50 years ago so memory is
fading, but I seem to recall it was edible!

The present question is -- what is a good [edible] thing to make with
chicken giblets on the stove top? Any recommendations?


Cheers, Phred.

[Giusi]

Post by Phred
It's been a looooong time since I've seen chicken giblets for sale --
and infinitely longer since I've cooked them! (In fact, I never
have. :-) However, our local second tier supermarket has had them on
the shelf for the past week or ten days, which has left me wondering

Just yesterday I made duroni al vino, local dish. You sautè chicken
gizzards with whole garlic (so it won't be strong) then add red wine and
simmer until tenderish. Leftovers can be shopped and have some tomato added
to become a pasta sauce.

I simply sautè chicken livers in butter with salt until just done, a bit
pink at the center. I find that perfectly delicious.

[Ema Nymton]

Post by Phred
G'day mates,
It's been a looooong time since I've seen chicken giblets for sale --
and infinitely longer since I've cooked them! (In fact, I never
have. :-) However, our local second tier supermarket has had them on
the shelf for the past week or ten days, which has left me wondering
what one does with them.
My grandmother used to make something from them back in the days when
a roast chook was reserved for special occasions and she spent the
previous week studying the hens to see which ones were laying before
chopping the head off a "sterile" one -- only to find more often than
not it was full of developing eggs and almost ready to lay!
I think she made some sort of soupy brew with the the giblets for
evening "tea". [Back in the days when the midday meal was "dinner"
and the roast served hot, even if ambient was 32C at 90% RH here in
the wet tropics!] That was more than 50 years ago so memory is
fading, but I seem to recall it was edible!
The present question is -- what is a good [edible] thing to make with
chicken giblets on the stove top? Any recommendations?
Cheers, Phred.

My mother made Dirty Rice by using giblets and livers, and it was a
family favorite. We had chicken fried giblets, Sunday.

Becca

[Rheilly Phoull]

Post by Phred
G'day mates,
It's been a looooong time since I've seen chicken giblets for sale --
and infinitely longer since I've cooked them! (In fact, I never
have. :-) However, our local second tier supermarket has had them on
the shelf for the past week or ten days, which has left me wondering
what one does with them.
My grandmother used to make something from them back in the days when
a roast chook was reserved for special occasions and she spent the
previous week studying the hens to see which ones were laying before
chopping the head off a "sterile" one -- only to find more often than
not it was full of developing eggs and almost ready to lay!
I think she made some sort of soupy brew with the the giblets for
evening "tea". [Back in the days when the midday meal was "dinner"
and the roast served hot, even if ambient was 32C at 90% RH here in
the wet tropics!] That was more than 50 years ago so memory is
fading, but I seem to recall it was edible!
The present question is -- what is a good [edible] thing to make with
chicken giblets on the stove top? Any recommendations?
Cheers, Phred.

Add a couple or three to the bolognaise (chopped) to make a vigorous
flavor !!

Rheilly