What to do with giblets

Mrs_Veg_Plot

I use them with the bones to make a stock for soup or gravey

tanith

I'm not very MSE I put them straight in the food recycling bin.. I tried to make chicken stock once but it was disgusting so now I just chuck them.. I'm sure they'll be dozen nice recipes to try any minute now..

Pitlanepiglet

I'll send the dog around, you'll be her best friend forever! Failing an affectionate springer spaniel then I'd make stock for the gravy.

Byatt

My mother used to feel cheated if no giblets in the chicken (common place) and I must admit when I grew up I was the same. My dad loved the giblets, the favourite part of the chicken, and I have eaten them too, so he would reluctantly let me have them. Not the heart though as never ate that.

Can be used for stock, or given to pets. My cats also loved the meat, and needless to say, dogs did too.

lizzyb1812

Boil them take out any bony bits and give them to FK? My MIL's cat would kill for chicken liver/heart etc

redlady_1

I would love to give them to FK however she is an odd cat...and doesnt eat proper meat!!! :eek::D I can leave any kind of meat on the side to defrost and she wont go near it. She is certainly a bizarre cat.

Might have a go at the stock thing though. Thanks.

Stephen_Leak

Try this, based on a wartime recipe. If there is a liver, it will, of course, predominate the flavours.

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 dried herbs
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 herbs. 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.

IMPORTANT NOTE

Liver is unsuitable for pregnant women, or even women who are trying to conceive. It contains high levels of retinol, a type of Vitamin A, and the body can store this.

3v3

IN the day when chickens always came with giblets (I feel so cheated because you rarely get them these days), I would pop them in a saucepan, brown them off with some onion, add water, bring to the boil, simmer. Then I would use that to make the chicken gravy (after straining out the giblets and onion - which would then be added to the bigger stock pot).

When I was going through the "posh" stage of having people round for dinner on a regular basis, I used to save the livers in a little pot in the freezer, until I'd gathered enough to make chicken liver pate to serve as a started (I must have been totally mad as well as pretentious!) :rotfl:

SailorSam

My Nan always made HM soup and put the giblets in. Chickens don't seem to have them these days.
If you're lucky enough to find some the first thing to remember is, take them out of the plastic bag before cooking the chicken.

dawn1980

Marguerite patten's everyday cookbook has a recipe for giblet soup.


I never ever get them in any supermarket bird. Think I need to go ask the butcher for some. Surely they would just give me them with a bird if I asked?

If you use them for stock-don't put the liver in as it makes it taste yucky.

I never thought of freezing the livers one by one-I do that for wings.