I've got a new bunch of gizzards too : ) usually you'll get a heart or two, kidney, liver and sometimes a neck (with turkeys) these are GrEAT sauteed in a pan with some lovely salted butter. Sautee them lightly as you don't want them to turn rubbery. You could add some fresh sage leaves and fresh rosemary needles and fresh ground black pepper to the sautee, then finish it all off with some finely ground sea salt at the end of cooking. They make A delicious little side to your meal. You can use necks in making stock but I wouldn't recommend using the giblets for stock as the iron taste can sour your broth.
Let me know if you enjoy them!
Last edited by Aliophile; 03-12-2012 at 02:57 PM.
|| 2/28/12 || 5'6" || 144 lbs ||
My goals: 125 lbs, 27" waist, fat-free, shapely, muscular legs
AND to be able to do my very first pull up!