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Old 10-13-2013, 11:26 PM   #11
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YOu can roast them too.
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Old 10-14-2013, 01:49 PM   #12
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I like this Japanese way with giblets and livers. You can leave off the liver if it's something you don't like.

I saute them, cut in half or less in equal parts soy and mirin with sugar added.
The recipe below is for grilled, which would be great I'm sure, but I've never grilled them.

1. Wash livers and giblets thoroughly; cut into bite size pieces.
2. Boil the livers and giblets in salted water for 5 minutes (or until desired tenderness); drain on a tray. Skewer 3 pieces of liver of giblet per skewer.
3. Mix soy sauce, mirin and sugar. Boil; then remove from heat.
4. Brush glaze over skewered livers and giblets several times while grilling. Grill for about 10 minutes.

4 T soy sauce
4 T mirin
1 T sugar

It was a good snack/lunch for me to take to work since no one else would ask for some. LOL
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Old 10-14-2013, 02:15 PM   #13
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I'm the only one who eats them, and I don't do anything fancy. Saute in a little butter and olive oil, salt & pepper to taste, and pop them into my mouth.
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Old 10-15-2013, 06:35 PM   #14
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It's very unusual to find poultry with giblets these days over here. If you want your chicken to come with them you have to order the bird like that from your local independent butcher.

If my chicken has its giblets I usually use them to make stock for gravy.
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Old 10-15-2013, 06:43 PM   #15
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The bigger birds here usually have them, the roasters, not the fryers. You can buy livers and gizzards on the side in pint cartons.
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Old 10-15-2013, 08:14 PM   #16
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Interesting differences. All the whole birds I buy include the parts.
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Old 10-15-2013, 08:19 PM   #17
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Quote:
Originally Posted by Andy M. View Post
Interesting differences. All the whole birds I buy include the parts.
The whole birds I buy are Tyson or one of the big names. I can't imagine it's a regional thing, but who knows.
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Old 10-15-2013, 08:28 PM   #18
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The whole birds I buy are Tyson or one of the big names. I can't imagine it's a regional thing, but who knows.
I buy store brand and Perdue on sale. The store brand I usually buy smaller ones in the 3-5 pound range. The Perdue are the big oven stuffers @ 7-8 pounds.
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Old 10-15-2013, 11:03 PM   #19
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I snuck giblet gravy by the DH yesterday. He didn't know that I'd added the heart and gizzard to the gravy. What he doesn't know, won't hurt him <g>. I also included the neck meat. He raved about the gravy (and is a self-professed anti-gravy person...).
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Old 10-16-2013, 02:18 AM   #20
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I love giblets simmered and chopped up for the Thanksgiving dressing, and use the broth for the gravy. It's a real treat for once a year.

Edited...oh, and CWS, I love the neck meat for gravy too - can't beat it for tenderness and flavor!
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