I love both the gizzards and livers. But I'm afraid that I'm not very creative with the gizzards, or necks. The livers will either be eaten by me, after they are fished out of the stock, or added to more livers purchased in tubs from the store (I know, triple prepositions in a single sentence
, but hey, I'm not in English class.
). I then turn the livers into
pâté.
The gizzards are either eaten straight up, or chopped into chunks, along with the livers, and added to bread dressing, with lots of sage and pepper (DW hates bread dressing, and pepper, and livers, and gizzards, etc., so all the more for me
.
To me, the neck meat is the best meat on the bird. It has a sweet and wonderfully rich flavor. Sadly, it's the hardest meat to get to. I usually am the only one in the kitchen when the holidays come, and so I get to gnaw on the neck while everyone else is waiting for the main course.
It can be lonely in the kitchen at my house. But when I'm visiting my kids, like I am right now, I am the sous-chef, and get to cook with them. It's treat.
Sprout tried livers in a dirty rice recipe and found that she just couldn't stomach them. But at least she was willing to give them a try. Her and PAG are such adventurous cooks, just like me, only with more kinds of foods to experience here in Kentwood than are available to me up in the U.P.
But as for livers, giblets, and necks, I'll eat 'em any way I can get them, except burnt.
Seeeeeeeya; Chief Longwind of the North
)
