In general “giblets” refers to all the loose parts – the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables will add richness to gravy, as will the chopped giblets themselves. Because of its strong flavor, the liver should not be cooked in the broth, but separately.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 1 teaspoon(s) onion, sliced thick
- 1 stalk(s) celery with leaves, sliced
- pepper, freshly ground
- Rinse the gizzard, heart, and neck, and trim all fat, membranes, and blood. Put the giblets in a saucepan, cover with cold water, and add thyme, onion, celery, and sprinkle of salt and pepper. Bring to a boil and simmer 45 minutes, or until the gizzard is tender. Meanwhile, cook the liver under the roasting bird 5-10 minutes or saute lightly in some butter. Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart. Using this broth, make Basic Turkey Gravy and add the giblets at the end.
This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note