Giblets!

[HiDesertHal]

When I was a kid back in the early 1940's, whenever Mom cooked a Chicken, I always tried to be sure and grab the Giblets for myself, but that was not always possible, because my Mom & Dad and my younger Sister were also at the table!

My favorites were the Heart and Liver. The Gizzard was also good.

There were no Giblets in our Thanksgiving Turkey, cuz my Wife threw 'em away!

HiDesertHal

 

[Aunt Bea]

Threw 'em away!!!

I always made stock, for gravy, from the gizzard, heart and neck.

A single turkey liver makes a great pate, here is a recipe that you can use as a guide next time a turkey wanders into your kitchen.

http://www.emmafrisch.com/2013/11/dont-throw-it-away-make-turkey-liver-pate.html

 

[SeaBreeze]

My husband usually eats the liver, the rest of the giblets I cut up small and give to my cat and dog as a treat....they loooove them!

 

[Marie5656]

I follow my mom's lead on the giblets. Yesterday, I cut up the turkey giblets and put them in the stuffing. Chicken ones were always served with the meal. I always loved the heart. Even when my mom made chicken soup, she bought extra giblets and put them in the soup. I think a lot of it comes from our parents living through the depression and making do with everything they could....even those who gave the giblets to the pets

 

[terry123]

Loved fried chicken livers and gizzards. Have not had them in years!

 

[Camper6]

Great taste but loaded with cholesterol.

I'm going out to buy some liver today. Haven't had it for years. We used to cut it in small pieces, breaded it and then cooked it over low heat in a fry pan with oil and onions until it was tender. It sort of made it's own gravy.

 

[Happyflowerlady]

I always use the giblets in the stuffing, and the first thing I do is put them in a pan to start cooking along with the neck piece that comes with the turkey. While those are cooking, I am getting the turkey ready to cook, and mixing up the stuffing, and once the giblets are done, then I chop them up into small pieces and take the meat off of the neck bones and add that and the broth all into the stuffing.
I don’t really like plain fried chicken livers, especially the deep-fried ones that they sell at convenience stores. I do like either beef or pork lives, lightly sautéed with onions and green peppers. I like it just barely done until it is still a little pink in the middle, but not rare.
It is hard to find fresh liver in the grocery store, and mostly, I have to buy it frozen and thaw it out.

 

[Marie5656]

Wow..after all these years it never occurred to me to add the neck bone meat to the stuffing.. Will have to do that next year. When my parents were alive my mom always cooked the neck in the pan with the turkey, as my dad liked to have a go at it. So, I just never thought to use the meat up.

 

[jujube]

Giblets were always chopped up and put in the turkey gravy. Nothing better than giblet gravy!