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judo_cat | 11-05-2008 08:30 PM
Chicken Giblets I know that in a survival situation it is important to use all of your food sources. Here's my problem... I've taken to cooking lately to the wife's great pleasure. Tonight I am making a chicken, mushroom and swiss caserole. Now I've got this whole chicken and it came with a bag of giblets. I know they can be made into a gravy. Are there any other uses for them?

Tallships | 11-05-2008 08:33 PM
Re: Chicken Giblets Good for cat food.

judo_cat | 11-05-2008 08:38 PM
Re: Chicken Giblets Quote:
Originally Posted by Tallships (Post 1400219) Good for cat food.
LOL... That is what my wife thinks. She didn't even want me to cook them in the same dish.

Ralleia | 11-05-2008 08:40 PM
Re: Chicken Giblets Or dog food. After butchering our own young chickens, I have a somewhat negative opinion of the quality of commercial giblets. The color and quality of the livers is particularly different.

judo_cat | 11-05-2008 08:45 PM
Re: Chicken Giblets Fido may be eating well tonight!

GreenSpirit | 11-05-2008 08:55 PM
Re: Chicken Giblets Why do they call them giblets? When I die I want my giblets to be donated to a person who needs them.

silverblood | 11-05-2008 08:56 PM
Re: Chicken Giblets I make dirty rice with the giblets, pretty much using Paul Prudhomme's recipe. This is a great way to use livers and gizzards. Dirty Rice Chef Paul Prudhomme's Louisiana Kitchen page 224-225 serves 6 Seasoning mix:: 2 teaspoons ground red pepper (cayenne) 1 1/2 teaspoons salt 1 1/2 teaspoons black pepper 1 1/2 teaspoons sweet paprika 1 teaspoon dry mustard 1 teaspoon ground cumin 1/2 teaspoon dried thyme leaves Other ingredients: 1/2 teaspoon dried oregano leaves 2 tablespoons chicken fat or vegetable oil 1/2 pound chicken gizzards ground 1/4 pound ground pork 2 bay leaves 1/2 cup finely chopped onions 1/2 cup finely chopped celery 1/2 cup finely chopped green bell peppers 2 teaspoons minced garlic 2 tablespoons unsalted butter 2 cups chicken or pork stock 1/2 pound chicken livers ground 3/4 cup uncooked converted rice Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, over high heat, cook the chicken fat, gizzards, pork and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix. Add onions, celery, bell peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes. Add the stock and deglaze. Cook 8 minutes over high heat, stirring once. Stir in chicken livers and cook about 2 minutes. Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve.

GreenSpirit | 11-05-2008 09:09 PM
Re: Chicken Giblets I'd eat Paul Prudhomme's recipes but I'm afraid it might make me look like Paul Prudhomme.

Merlin | 11-05-2008 09:10 PM
Re: Chicken Giblets Isn't there an issue with opening the gizzards and removing the stones and sand?

Ralleia | 11-05-2008 09:15 PM
Re: Chicken Giblets Quote:
Originally Posted by Merlin (Post 1400312) Isn't there an issue with opening the gizzards and removing the stones and sand?
It's already done when you buy 'em commercially. When you do it yourself it's tricky at first, but easy once you get the hang of it.

silverblood | 11-05-2008 09:15 PM
Re: Chicken Giblets Quote:
Originally Posted by GreenSpirit (Post 1400308) I'd eat Paul Prudhomme's recipes but I'm afraid it might make me look like Paul Prudhomme.
There is pretty substantial risk of that if you prepare and eat a Prudhomme recipe more than about once a month. That's about what I limit myself to.

thrifty_bob | 11-05-2008 09:30 PM
Re: Chicken Giblets Make the gravy, LOL

judo_cat | 11-05-2008 10:14 PM
Re: Chicken Giblets Thanks for the tips and recipe! I ended up eating the liver but fido got the rest.

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