Chicken Giblets - where'd they all go?

Stephen_Leak

Organic free range chicken farmers must buy them all and put them in their chickens. It's the only place I've ever seen them.

When you do find any, try this ...

CHICKEN GIBLET PIE

Serves 2

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled flaky pastry
500g of chicken giblets
1 egg (see below)
Water
1 rasher of bacon
1 onion
1 tablespoon of oil
100ml of water
1 teaspoon of parsley
Another egg (see above)

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet. If you are using frozen giblets, make sure that they are completely defrosted before use. Leave them in the fridge overnight, or out of the fridge and covered for at least 4 hours.

METHOD

Put the first egg into a saucepan on a medium heat and cover with water. Bring the water to the boil. Boil for about 10 minutes. Drain off the hot water and replace with cold water. Allow the egg to cool before handling. Remove the shell and chop it into tiny pieces.

Cut the bacon into 2 cm (1 inch) pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Fry the giblets, onion and bacon for 5 minutes. Stir frequently to stop it sticking. Add the 100ml of water. Continue to cook for another 5 minutes, until the meat is cooked thoroughly. Stir frequently to stop it sticking.

Cut the giblets into 2 cm (1 inch) pieces. Remove the meat from the neck bones, and discard the bones. Add the hard-boiled egg and parsley. Mix thoroughly.

Put into an ovenproof dish.

Break the second egg into a bowl and pick out any bits of shell. Mix up the egg.

Unroll the pastry. Moisten the rim of the dish with some of the egg. Cut off a strip of pastry and place it around the moistened rim of the dish. Moisten the top of the strip of pastry with some more of the egg. Cover the dish with the pastry, pressing the edges down firmly. Trim the edges and make a hole in the centre. Brush the pastry with the remainder of the egg, which will make it come out of the oven shiny.

Cook in a pre-heated oven at 200°C, 400°F, gas mark 6 for 10 minutes, and then at 180°C, 350°F, gas mark 4 for 25 minutes.

ADDITIONS & ALTERATIONS

You can use turkey giblets instead of chicken giblets.

Use sage instead of parsley.

wssla00

I may be wrong... but i think in either iceland or farmfoods they were selling frozen chooks with giblets in them

cuca

thriftlady wrote: »

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.

Pleasure Just typing out the recipe for you made me have a craving for them again, so I made them yesterday. They are so delicious. I put a little more peri peri in than usually do as dh likes them hot and spicy. I used the garlic and peri peri sauce this time and added in some bits of bacon as well, so you can change it here and there to suit.

House_owner

If you buy frozen chicken in Tescos,, they have the giblets in them, in a separate bag

claireabelle_2

abel and cole's come with giblets, too

tandraig

I wondered where they had gone too! but, as I hate giblet gravy and dont have pets, am extremely thankful I dont have to dispose of them anymore!