| By G Heim on Sunday, July 02, 2000 - 04:03 pm: Edit |
I BBQ around 200 chickens a month. The giblets that come with the chickens are being discarded. Does anyone have a recipe (soup-stew etc.)to use those giblets. T. I. A.
| By Doucefrance (Doucefrance) on Monday, July 03, 2000 - 07:37 am: Edit |
In France we use them sauteed, sliced or diced, in salads, in risottos, or with scalloped potatoes sauteed with garlic and parsley. The last one is my favourite.
Good luck
Helene
| By Meatchef (Meatchef) on Monday, July 03, 2000 - 12:47 pm: Edit |
If you are just throwing them away, you might save some money by buying them without the gibs.
| By Donna (Donna) on Tuesday, July 04, 2000 - 06:42 am: Edit |
Make sure that you seperate the livers. In Canada the chickens come with giblets, neck and livers.
1. Makes the best gravy
2. Flour and pan fry
3. Add to chicken stock (soup)
4. Remove meat, grind up and add to ground chicken
5. Make stock and have on hand for instant giblet gravy
6. ....and so on
Donna
| By Cheftim (Cheftim) on Wednesday, July 05, 2000 - 02:10 am: Edit |
As Meatchef says if you can't use them order W.O.Gs.
One time I made duck gizzard reiet (I am sure that is not the spelling) slowly boil the gizzard and hearts in chicken fat, don't let them color, use allot of pepper, thyme and bay leaf. Cook them until the just fall apart press them through a food mill and store them in the fridge covered in fat and use as a spread.
| By RDB on Sunday, July 16, 2000 - 11:58 pm: Edit |
Is it cheaper to try and use them or donate them to a food bank or homless shelter,and deduct the cost off your taxes.
| By Doucefrance (Doucefrance) on Monday, July 17, 2000 - 07:19 pm: Edit |
For Cheftim, it is " rillettes", and it made me laugh...thanks
Helene