Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> Gizzards are easy enough to cook, you don't see them much anymore only
>> because it's not a popular food, few folks will order them. Gizzards were
>> more popular during the WW II when food was rationed, but there was always
>> all you wanted chicken giblets. My father loved braised gizzards, cooked
>> with mushrooms, onions, wine, and various spices and herbs... my father got
>> to eat them all because none of us would... meant more chicken for us. My
>> mother would cook gizzards often even long after hard times, but she never
>> ate any either. I have never cooked them and don't know her recipe except
>> for what I just wrote as I remember, I'm sure there is more involved and
>> probably cooked a bit differently each time as my mother never measured or
>> used recipes either. Actually I have cooked gizzards, when I make turkey
>> gravy at Thanksgiving I simmer the giblets for hours along with the neck to
>> make a rich stock, then I finely mince the gizzard meat and heart into the
>> gravy... my cats get the turkey liver raw... I enjoy eating the meat from
>> the neck.. So in some years I have cooked one gizzard.
>
> The cats are also the recipients of raw poultry liver here. <g>
>
> I actually purchase extra turkey necks to make my turkey gravy, (that
> meat shredded is most excellent IN the gravy) but rather than a long
> slow simmer or braise, I do pressure cook the necks, along with the
> hearts and gizzards. They mince up nice and tender in that giblet gravy!
I buy packaged turkey necks when they're on sale to make soup stock.
Works a wonder but it's a PITA to get all the neck bones out after it
has cooled. I usually keep a couple of gallons of chicken or turkey soup
stock in the freezer for winter time use. We eat a lot of soup in the
cold weather. *Note: cold weather around here is anytime the temperature
dips below 50F.