Giblets
Cooking the giblets is easy...just remove them from the neck cavity of your bird; wash them and just
cover them with water; add some chopped onion and celery with the leaves included to taste; simmer
this till the gizzard is cooked through and the neck meat isn't pink; I usually do this for about
1.5 hours. It isn't a quick process just easy.The heart and liver cook the fastest so I remove them
when they are finished; I usually cut into them to be sure they are no longer pink inside. Then
continue simmering the neck and gizzard. You can add salt and pepper to this broth. Strain the
giblet juice several times and use that to make your gravy with. I chop the giblets and remove the
meat from the neck and add that to my giblet stuffing.
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