Poultry parts: What can you do with them?

Lori St. Kitts By Lori St. Kitts, 8th Nov 2014 | Follow this author | RSS Feed | Short URL http://nut.bz/2swkmfuo/
Posted in Wikinut>Guides>Recipes>Classics

Just like using bones and scraps to make homemade stocks, poultry parts such as the heart, liver, gizzards and neck bones, can be used in a multitude of ways to add value to your roaster.

Poultry parts: What can you do with them?

If you are a brave soul and have plunged your hand into the interior of a roaster, you have most likely encountered either a tidy bag of parts or had to play surgeon and remove them yourself. Either way, many of you have discarded these goodies only because you were not aware of their value.

Just like using bones and scraps to make homemade stocks, poultry parts such as the heart, liver, gizzards and neck bones, can be used in a multitude of ways to add value to your roaster. Remember, waste not, want not! Even if you don’t like heart, liver and gizzards (also known as “giblets”), some of these recipes will completely fool your taste buds!

Take note that the giblet texture is such that it needs to be cooked on low, slow heat so that it does not become tough (similar to cooking tongue). For those recipes that call for baking, pan searing or even barbequing, you will want to either par-boil them or marinate them beforehand to maintain a tender quality.

• Sauté neck bones in butter, herbs and a good white wine
• Use the bones to make homemade stocks
• Pâté - This recipe also works with a mixture of the heart, liver and gizzards. Try serving with warmed raspberry preserves.
• carne misto – use ground in addition to your mixed meat sauté with heart, liver and gizzards, necks.
• Use ground in tacos, burritos and enchiladas
• Use ground in meatballs
• Use ground to stretch your meatloaf
• ragu (meat sauce) – grind and sauté the heart, liver and gizzards together in garlic and herbs, adding to a basic pasta sauce
• Use ground in stuffing or dressing
• Use ground in Sloppy Joes
• Use ground in chili
• Use ground in Bruschetta
• Sauté, bake or BBQ and add giblets to your stocks to boost the flavor
• Sauté, bake or BBQ and add giblets to enrich your soups
• Sauté, bake or BBQ giblets to add protein to your salads
• Sauté, bake or BBQ and add giblets as a nouveau pizza topping
• Japanese Yakitori
Confit of Gizzards

Dirty rice recipe

1. Add heart, liver and gizzards to stuffing batter and fry the heart, liver and gizzards
2. Marinate heart, liver and gizzards in Italian dressing and then sauté in olive oil. Serve over salad.
3. Use heart, liver and gizzards to add extra flavor and texture to gravy.
4. Use sautéed or batter fried heart, liver and gizzards in sandwiches.
5. Serve sautéed or batter friend heart, liver and gizzards as hors d'ouevres with fancy toothpicks.

Tags

Food, Giblets, Gizzards, Holiday, Recipe, Thanksgiving

Meet the author

author avatar Lori St. Kitts
Lori is an entrepreneur, aspiring anthropologist, traveler, homemaker and foodphile. She feels passionately that living and eating well is a right, not a privilege regardless of income or location.

Share this page

moderator Mark Gordon Brown moderated this page.
If you have any complaints about this content, please let us know

Comments

Add a comment
Username
Can't login?
Password