| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
|
|
-Gizzard, heart, liver and neck |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Onion, cut into fourths |
INSTRUCTIONS
Giblet broth can be used in stuffing, gravy and recipes where chicken broth
is specified. Cooked giblets can be cut up and added to gravy and stuffing
or used in recipes calling for cut-up cooked chicken.
Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10
minutes or until liver is no longer pink. Remove liver; cover and
refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or until
gizzard is fork-tender. Refrigerate giblets and broth separately up to 2
days.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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