| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| Giblets | ||
| 1/2 | ts | Salt |
| 2 | Peppercorns | |
| 2 | Cloves | |
| 1 | sm | Bay leaf |
| Onion – small amount |
INSTRUCTIONS
Cover gizzard, heart and neck with water; sprinkle with other ingredients. Heat to boiling; reduce heat. Simmer uncovered until gizzard is fork-tender. Liver is very tender and can be fried, broiled or simmered in water 5 to 10 minutes. Giblet broth can be used in stuffing, gravy and recipes where the chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing. From: Betty Crocker's Cookbook Posted to Digest eat-lf.v096.n228 Date: Mon, 25 Nov 1996 00:53:46 -0600 From: cbmcam <[email protected]>
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