Dean G. wrote:
> Felice Friese wrote:
> > Now I know what all the hoo-ha is about. Son-in-law just got his fryer and
> > did a number last night on a 16-pounder, and it was scrumptious: very tender
> > meat and very crunchy skin. He served it with the usual suspects: gravy,
> > mashed potatoes, stuffing and all like that. Only complaint: no drippings
> > for the gravy. but he winged it with some chicken fat.
>
> You can always brown the liver and neck (and heart, et al), deglaze
> with chicken broth, and then simmer it with carrots, celery, onions
> and/or shallots, and herbs in place of the drippings.

You looking to test your garbage disposal... not many (as in none) will
want liver flavored...

Sheldon Giblet