On 4/8/2013 2:16 PM, Cheryl wrote:

> On 4/8/2013 11:43 AM, Janet Bostwick wrote:

>> On Mon, 08 Apr 2013 08:06:35 -0700, sf > wrote:
>>>
>>> There are so many different cooking times with giblets! Do you
>>> include meat from the neck? How do you get the gizzard soft enough to
>>> eat without an extended cooking time?
>>
>> I would include the neck if I had it from the chicken. But generally
>> you can buy cartons of chicken livers and cartons of giblets
>> separately. The pressure cooker is my friend. Gizzard and heart go
>> into the PC, Liver is done lightly in butter. The juice from both is
>> added to the broth. I chop mine really fine because that is the way
>> that I have been served. Almost like the cooked texture size of
>> ground beef. You really can't tell what is gizzard, what is liver
>> when it is done this way. sf, you could see if you have a Popeye's
>> near you and try some there and see what you think.
>> Janet US
>>
> I'd imagine if you don't have a PC you could just simmer the gizzards
> with the neck for a long time until tender. I do that for gizzard
> turkey gravy at Thanksgiving.
>
Giblets, not gizzards. Oh, I don't eat that part.


--
CAPSLOCK–Preventing Login Since 1980.