| 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 <cbmcam@cyberramp.net>
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””