Snicci Posted January 5, 2013 Share Posted January 5, 2013 I've been cooking a whole (organic) chicken almost every week lately. I always keep the neck for bone broth, but usually toss out the giblets. I'm looking to start adding organ meat to my diet. Any suggestions for what to do with those giblets? I've never eaten liver, so I don't even know if I like it... Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted January 5, 2013 Moderators Share Posted January 5, 2013 I like gizzards, hearts, and liver and eat them regularly. Here are two of my recipes... http://www.wholelifeeating.com/2011/10/chicken-gizzard-heart-and-liver-with-mixed-greens-and-dried-cranberries/ http://www.wholelifeeating.com/2011/12/pressure-cooker-gizzards-hearts-and-liver-with-wilted-greens-and-dried-cranberries/ When I pressure cook a whole chicken, I just eat the organ meat when I am fishing the meat out of the stock and pulling the light and dark meat off the skin and bones for later. Link to comment Share on other sites More sharing options...
Suzy Posted January 9, 2013 Share Posted January 9, 2013 I love liver with some fava beans and a nice chianti. Oops! I mean green beans and a nice San Pellegrino. Link to comment Share on other sites More sharing options...
Renee Lee Posted January 9, 2013 Share Posted January 9, 2013 Yeah, I just toss them in the bottom of the roasting pan and fish them out later. do NOT start your organ adventure with the gizzard, though. Prepared like that it's VERY tough and unappealing. Stick to the liver and heart. Link to comment Share on other sites More sharing options...
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