Chicken Giblets - where'd they all go?

tanmu

I remember you used to get the chicken giblets in a bag in the cavity, but noticed the other day that I haven't seen this for years...where did all the giblets go??? Can you buy a chicken with giblets in a supermarket anymore? Do I have to go to the butchers if I want them included?

They do make an excellent gravy.....

thriftlady_2

They do indeed make excellent gravy. I get my chickens from the butcher and they always have giblets. Supermarkets will probably say there is no demand. Start demanding!

J'aime bien votre 'signature'. Comme c'est vrai

hartzou

tanmu wrote: »

I remember you used to get the chicken giblets in a bag in the cavity, but noticed the other day that I haven't seen this for years...where did all the giblets go??? Can you buy a chicken with giblets in a supermarket anymore? Do I have to go to the butchers if I want them included?

They do make an excellent gravy.....

what language for your siganature? French?

tanmu

I'm afraid that I'm too broke for principles...I can't afford the chickens in our butchers....and that's despite me usually being able to get 2-3 meals from one chicken. I have bought chickens from the Co-Op, Sainsburys and tesco, none of the ones I've bought have had the giblets....think I may call the local sainsburys and ask...

yes hartzou, the signature is in french. Glad you agree thrift lady

tanith

I have a feeling that suppliers of chickens have found a market for the innards and I dread to think what it is... Pies, currys, chicken bites soups ... oh my :eek:

cuca

We do get giblets in ours here, but usually only inside the frozen ones, the fresh ones from supermarkets usually dont have them in. We can buy them seperately in the frozen section - livers, necks etc. I make the most awesome peri peri chicken livers, so would miss them if I couldnt get them.

thriftlady_2

cuca wrote: »

I make the most awesome peri peri chicken livers, so would miss them if I couldnt get them.

Ooh, do tell. I have a couple of packs of chicken livers in my freezer and I always end up making pate with them.

Farway

I think the salmonella infections in the 1980s put paid to the practice, I even seem to remember it was outlawed, but may be wrong on this bit

cuca

thriftlady wrote: »

Ooh, do tell. I have a couple of packs of chicken livers in my freezer and I always end up making pate with them.

These quantities can be changed as you need

You will need:
Olive oil for frying
500 g Chicken livers (remove gristle)
1 Green pepper
1 onion
125ml Cream
2 tsp chicken spice
1 Tbsp paprika
60ml peri peri sauce (I use the nandos one)
60ml chutney
dash of salt and ground pepper

Heat oil and season livers with spice, salt and pepper. Fry until browned on outside but still pink inside. Remove and set aside. Fry onion and green pepper until soft. Add paprika, peri peri sauce and chutney. Cook for about 2 mins. Add livers and cream to pan and simmer for another minute. Season and serve warm with crusty rolls.

Enjoy. So cheap but so good. I serve as a starter, but could be served with rice for a meal.

thriftlady_2

Thanks Cuca :T:T I actually have all those ingredients in including Nando's peri peri sauce. It's obviously meant to be on my menu.

foxgloves

I bet it'll be some sort of Health & Safety risk assessment thing. When we buy a supermarket chicken, even a more ethically produced one, there are no giblets. When we go & get a free range one from our local farm shop, there always are. They make great gravy and then get chopped up for our cat, a nice change, he says from processed catfood. I prefer free range chicken but only stretch to the extra cost about 50% of the time at the moment. Have recently discovered that the butcher at the local farm shop has freezer into which they put the stuff that's getting near its sell by date then sell it at half the price i.e Huge free range chickens last week for £5 instead of £10. Also other stuff in there very much cheaper than when sold fresh. Am definitely going to keep an eye on it. The butcher there is also very good about giving bones away if you ask, for making stock & soups. Sometimes they have quite a lot of meat left on them so it can be pretty good soup!