The heart, gizzard and liver of turkeys and chickens are referred to as the giblets. These organ meats add flavor to gravy, stuffing, rice and other cooked dishes. Preparing and cooking the giblets prior to use ensures they are cooked through and safe to eat. Giblets typically come sealed in a plastic or paper bag inside the chicken or turkey cavity. Remove the bag before cooking the bird. You can also buy giblets on their own from some groceries and butchers. Add this to my Recipe Box.
Instructions
1. Place the giblets in a small saucepan. Add enough water to the pan to cover the giblets.
2. Heat the pan over medium-high heat until the water begins to simmer. Simmer the giblets for 20 minutes, or until the juices are clear.
3. Remove the pan from the heat. Cool the giblets for five to 10 minutes, or until they are cool enough to handle.
4. Place the heart and gizzard on a cutting board, and chop them up with a sharp knife. Crumble the liver with your fingers.
5. Add the prepared giblets to the dish, following the directions in your recipe. Alternatively, store the prepared giblets in a sealed container in the refrigerator for up to two days.
Tags: heart gizzard, minutes until, prepared giblets