Clinton Said:how can you tell the difference between the turkey liver and the rest of the giblets?
We Answered:It's usually the darkest color, and is solid, not hollow.
Joanne Said:I have a chicken roaster with giblets but no roasting pan. Can I cook in crockpot?
We Answered:Baked Chicken - with an adjustment of broth. You can add your favorite herbs and spices, lemon, onion, garlic, etc. You don't have to tie the wings back. You can cook it on high for two hours and lower the heat for 5.
* 1 (2 to 3 pound) whole chicken
2 cups chicken broth
* salt and pepper to taste
* 1 teaspoon paprika
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Add 2 cups chicken broth.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Lillie Said:Any recipes for turkey giblet gravy?
We Answered:Put the giblets in a pan with some slightly salted water and bring to the boil. Simmer for an hour or so.
Pour the juices out of the turkey pan and skim off most of the fat so that you're left with mostly juices with just a little fat in it. Allow the juices to cool and then add a couple of tablespoons of flour.
Mix the flour and juices together until you have a smooth paste and then add the water from the giblet pan, stirring all the time. Don't worry if you get little lumps of flour at this stage - they will cook out, I promise *g*.
Put the gravy pan on the stove and bring slowly to the boil, stirring all the time. Add a little gravy browning if you like - not too much though because turkey gravy should be a nice golden colour, not dark brown!
As the gravy heats, it will thicken and once it comes to the boil, turn it down and simmer very gently until you're ready to use it. Taste the gravy and add some black pepper if you like ( not salt because you've already got salt from the giblet water).
If you've over salted the giblet water, you can peel a couple of potatoes and chuck them into the gravy pan - the potatoes will absorb any excess salt.
Pour lashings of gravy over your turkey and eat.
Yum Yum Yum!!
Leroy Said:Halito, anyone who like to have authentic Choctaw Indian recipes for several Amer/Indian dishes/ Thanksgiving?
We Answered:yes I am interested, please send it to me
Tiffany Said:How do I prepare giblets?
We Answered:Put into a small sauce pan with water and a couple chicken cubes, or with chicken stock(canned) simmer for about an hour , cool and cut up and strip meat off neck add broth and "giblets" to your dressing mix stir in and finish it the way you want! some use an egg in it (raw) poultry seasoning, salt pepper, carrots (copped fine), celery, onions, a half cup melted butter, a half cup fresh orange juice, mix well into the cornbread crumbs or whatever you are using , Bake at 350 for 45 min.
Darn Im getting hungary ,,,LOL Good Luck!
Alberto Said:can someone give my a recipe for giblets?
We Answered:Giblet Gravy
Yields: About 3 1/2 cups
1 cup giblet broth
2 tablespoons all-purpose flour
1/2 teaspoon salt
1. Prepare giblets and neck: In 3-quart saucepan, combine gizzard, heart, neck, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain giblet broth through sieve into large bowl. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately.
2. To make gravy, remove rack from roasting pan. Strain pan drippings through sieve into 4-cup measuring cup or medium bowl. Add 1 cup giblet broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; add to drippings in measuring cup. Let stand 1 minute, or until fat separates from meat juice. Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3 1/2 cups.
3. Heat fat in saucepan over medium heat; stir in 2 tablespoons all-purpose flour and 1/2 teaspoon salt. Cook, stirring, until flour turns golden brown. With wire whisk, gradually whisk in meat-juice mixture and cook, whisking, until gravy has thickened slightly and boils; boil 1 minute. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat.
Based on individual serving.
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 153 mg
You may also perch them in the trash....
Ella Said:Do you have a turkey dressing recipe that has mushroom soup, cornbread, giblets & Worchester sauce?
We Answered:id just get a store brand and ad all that you want to it