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?

Re: Chicken Giblets
 

Good for cat food.

Re: Chicken Giblets
 

LOL... That is what my wife thinks. She didn't even want me to cook them in the same dish.

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.

Re: Chicken Giblets
 

Fido may be eating well tonight!

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.

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.

Re: Chicken Giblets
 

I'd eat Paul Prudhomme's recipes but I'm afraid it might make me look like Paul Prudhomme.

Re: Chicken Giblets
 

Isn't there an issue with opening the gizzards and removing the stones and sand?

Re: Chicken Giblets
 

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.

Re: Chicken Giblets
 

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.

Re: Chicken Giblets
 

Make the gravy, LOL

Re: Chicken Giblets
 

Thanks for the tips and recipe!

I ended up eating the liver but fido got the rest.