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Old 02-09-2013, 06:55 PM   #11
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Pac, that gravy recipe sounds like it would be wonderful on some perfectly made Buttermilk Biscuits.
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Old 02-09-2013, 07:02 PM   #12
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Pac, that gravy recipe sounds like it would be wonderful on some perfectly made Buttermilk Biscuits.
That gravy would be good on a just spoon!

It's a hearty gravy for sure. On top of some biscuits sounds awesome.

BTW, do you know a good recipe for perfect, flakey buttermilk biscuits?
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Old 02-09-2013, 07:56 PM   #13
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The bag of innards that comes inside of your chicken is just enough to make a small batch of dirty rice.

Fry the innards with some finely chopped garlic, onion, celery, carrots and green pepper. Toss in some salt, pepper and Bell's poultry seasoning. Then add about two cups of water and simmer for a half hour or more. Remove the meat, pick it off the bones of the neck and mince the remaining meat. Add it back to the pot with a cup of raw rice and cook for approx. 15 minutes.

Serve with some hot sauce.

Cheap and easy!
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Old 02-09-2013, 08:03 PM   #14
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Originally Posted by Kayelle View Post
Yes, throw in the roasted neck also and discard.

I always thought "stock" and "broth" were interchangeable, but I found this interesting. What's the Difference? Stock vs. Broth | The Kitchn
That's the way I have always thought of the difference between stock and broth.
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Old 02-09-2013, 08:05 PM   #15
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Originally Posted by pacanis View Post
That gravy would be good on a just spoon!

It's a hearty gravy for sure. On top of some biscuits sounds awesome.

BTW, do you know a good recipe for perfect, flakey buttermilk biscuits?
Actually I do, Pac. It was generously shared recently by .40 caliber. I've also learned I should use cake flour, as White Lilly flour isn't available out here.

Buttermilk Biscuits
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Old 02-09-2013, 08:18 PM   #16
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The bag of innards that comes inside of your chicken is just enough to make a small batch of dirty rice.

Fry the innards with some finely chopped garlic, onion, celery, carrots and green pepper. Toss in some salt, pepper and Bell's poultry seasoning. Then add about two cups of water and simmer for a half hour or more. Remove the meat, pick it off the bones of the neck and mince the remaining meat. Add it back to the pot with a cup of raw rice and cook for approx. 15 minutes.

Serve with some hot sauce.

Cheap and easy!
Nice, Aunt Bea! Nowadays I would make that.

I remember the first Turkey Day that I cooked for the whole fam damnly. Mother and MIL were breathing down my neck to make sure I cooked the giblets, which I did, and promptly threw them away when they weren't looking. Giblets grossed me out.

I think you're supposed to do the liver separately, as it turns gravy cloudy.
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Old 02-09-2013, 09:20 PM   #17
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Kay, cake flour? Yet another flour to keep? lol
As long as I can use it for gravy, I'm good ;^)
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Old 02-09-2013, 11:57 PM   #18
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When you speak about "stock" is that the same term is broth? I plan on taking the carcass, leftover bones and some of the chicken to make chicken broth tomorrow. I could also throw the neck into the pot also? Of course I'll be putting in veggies and spices as well. I gather just like with the rest, you'd discard the neck after your broth is complete.
Keep in mind that the liver is often bitter. I usually cook it up separate and give it to the dog. Use the parts to make stock (broth) If you have the patience, you can pick the meat of the neck. It is really tasty. Otherwise toss it. Too many small bones for a family pet.
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Old 02-10-2013, 12:12 AM   #19
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When I'm roasting a turkey I simmer the giblets (including the neck) for an hour or two to tenderize them, then shred or chop them all and add them to the gravy stock.

When roasting a chicken I put roast liver, heart and giblets on the side, (they roast quickly) and then I give the giblets to my dog and eat the heart and liver as a chef's snack, while I'm finishing cooking.
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Old 02-10-2013, 01:02 AM   #20
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Goodness Gracious. Unlike what Mae West said ( what did goodness have to do with it) This is one time where goodness has everything to do and it gives more than that little bag holds. She also said, "too much of a good thing can be wonderful". Somejhow I don't think she was referring to fried chicken.

Giblet gravy, Yes. I like Aunt Bea's idea to make dirty rice.

I wrap the chicken liver around a piece o bacon and have a party for one. The giblets and neck get cooked up to make chicken gravy. Regrets, there is only one liver, and I seldom buy a whole chicken, so when I do, they better have included that little bag o' goodness.
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