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  • Giblets
  • 1/2 ts Salt
  • 2 Peppercorns
  • 2 Cloves
  • 1 sm 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 Posted to Digest eat-lf.v096.n228
Date: Mon, 25 Nov 1996 00:53:46 -0600
From: cbmcam <>