Gravy

"Marcella Peek" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

The liver is the softest item among the giblets. On its own it is delicious,
but it can add an unwanted flavor to gravy.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

This may help, Marcella.

http://www.foodsubs.com/Photos/chickenlivers.jpg

Quoted message said:

This may help, Marcella.

http://www.foodsubs.com/Photos/chickenlivers.jpg

Ahh yes... the beginnings of chopped chicken livers! 🙂

Andy

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

Have a look in the meat section of the grocery store for chicken
livers. In this case a picture is worth a 1,000 words. Better yet, buy
some while you're here, sauté them, with a few onions and serve with
rice for dinner. Delicious and you get to recognise them.
John Kane, Kingston ON Canada

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This may help, Marcella.

http://www.foodsubs.com/Photos/chickenlivers.jpg

which makes lovely pate🙂

Quoted message said:

In article <[email hidden]>,

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

It's the big, soft one. ;-)

You may want to do some googling for pictures of giblets. It's a shame
to waste the heart and gizzard.

The cats LOVE the liver and it's good for them.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
"[email hidden]" <[email hidden]>

Quoted message said:

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

Have a look in the meat section of the grocery store for chicken
livers. In this case a picture is worth a 1,000 words. Better yet, buy
some while you're here, sauté them, with a few onions and serve with
rice for dinner. Delicious and you get to recognise them.
John Kane, Kingston ON Canada

Wrap each chicken liver in a piece of bacon, secure with a toothpick.
Fry in butter and olive oil, they make wonderful appetizers.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"[email hidden]" <[email hidden]>

Quoted message said:

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in
recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but
I
have no idea which is the liver. No cookbook that I own describes
which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without
them.

However, being curious, I am wondering if any of you can tell me
which
piece is the one to discard?

thanks
marcella

Have a look in the meat section of the grocery store for chicken
livers. In this case a picture is worth a 1,000 words. Better yet,
buy
some while you're here, sauté them, with a few onions and serve with
rice for dinner. Delicious and you get to recognise them.
John Kane, Kingston ON Canada

Wrap each chicken liver in a piece of bacon, secure with a toothpick.
Fry in butter and olive oil, they make wonderful appetizers.

Mmmmmmmmmmmmm just my kind of recipe🙂

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

The liver is brownish, smooth, soft and slippery.
It has a very strong flavor. Cats and dogs love it
and so does out neighborhood fox.

gloria p

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"[email hidden]" <[email hidden]>

Quoted message said:

Marcella Peek wrote:
> I make ok chicken and turkey gravy. However, I always see in
> recipes to
> rinse the giblets, discard the liver and add that to the neck and
> aromatics to simmer. I see the slimy package of gooey innards but
> I
> have no idea which is the liver. No cookbook that I own describes
> which
> icky object is the offensive liver.
>
> Currently, I toss them all into the trash and make gravy without
> them.
>
> However, being curious, I am wondering if any of you can tell me
> which
> piece is the one to discard?
>
> thanks
> marcella

Have a look in the meat section of the grocery store for chicken
livers. In this case a picture is worth a 1,000 words. Better yet,
buy
some while you're here, sauté them, with a few onions and serve with
rice for dinner. Delicious and you get to recognise them.
John Kane, Kingston ON Canada

Wrap each chicken liver in a piece of bacon, secure with a toothpick.
Fry in butter and olive oil, they make wonderful appetizers.

Mmmmmmmmmmmmm just my kind of recipe🙂

Easy, quick and yummy! ;-d

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Wrap each chicken liver in a piece of bacon, secure with a toothpick.
Fry in butter and olive oil, they make wonderful appetizers.
--
Om.

Variation on same concept -- On a sheet pan, arrantge half-slice of
bacon, place on center of each one small chicken liver, then one slice
water chestnut and one pitted black olive. Fold over ends and hold
together with a toothpick. Bake in oven. Also for appetizers. The
water chestnut and olive can be either inside the folded bacon, or
outside "skewered on the toothpick.

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

If your innards are slimy it's not a good thing.
My innards are never slimy. Anyway, I use them all
including the liver to make a broth which goes into
the stuffing and the gravy. There is no reason I can
see to discard the liver.

The liver is the one or more sort of soft, floppy pieces.
The heart and gizzard are the other two and they are
tougher and springy. The heart looks like a heart.
The gizzard is cut open so that there are 2 halves
that are rounded and meaty and connected by a tough,
fibrous tissue which was the lining of the gizzard
before it was cut open. The liver is the rest.

Kate

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

If your innards are slimy it's not a good thing.
My innards are never slimy. Anyway, I use them all
including the liver to make a broth which goes into
the stuffing and the gravy. There is no reason I can
see to discard the liver.

The liver is the one or more sort of soft, floppy pieces.
The heart and gizzard are the other two and they are
tougher and springy. The heart looks like a heart.
The gizzard is cut open so that there are 2 halves
that are rounded and meaty and connected by a tough,
fibrous tissue which was the lining of the gizzard
before it was cut open. The liver is the rest.

Kate

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

If your innards are slimy it's not a good thing.
My innards are never slimy. Anyway, I use them all
including the liver to make a broth which goes into
the stuffing and the gravy. There is no reason I can
see to discard the liver.

The liver is the one or more sort of soft, floppy pieces.
The heart and gizzard are the other two and they are
tougher and springy. The heart looks like a heart.
The gizzard is cut open so that there are 2 halves
that are rounded and meaty and connected by a tough,
fibrous tissue which was the lining of the gizzard
before it was cut open. The liver is the rest.

Kate

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

Cut up the liver and the heart in a very fine dice, and add it to the
stuffing, if you're doing turkey. It adds just a bit of flavor, not
too much, and makes a regular sage/bread stuffing more interesting.
;-) Or, toss the liver to a dog or cat - we used to buy liver for our
cats...it really helps their skin and coats.

N.

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

Cut up the liver and the heart in a very fine dice, and add it to the
stuffing, if you're doing turkey. It adds just a bit of flavor, not
too much, and makes a regular sage/bread stuffing more interesting.
;-) Or, toss the liver to a dog or cat - we used to buy liver for our
cats...it really helps their skin and coats.

N.

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

Cut up the liver and the heart in a very fine dice, and add it to the
stuffing, if you're doing turkey. It adds just a bit of flavor, not
too much, and makes a regular sage/bread stuffing more interesting.
;-) Or, toss the liver to a dog or cat - we used to buy liver for our
cats...it really helps their skin and coats.

N.

Puester said:

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

The liver is brownish, smooth, soft and slippery.
It has a very strong flavor. Cats and dogs love it
and so does out neighborhood fox.

gloria p

Dust with flour and fry. Taste delicious, this cook likes it. The cats
don't have a chance.

Pan Ohco

Puester said:

Marcella Peek said:

I make ok chicken and turkey gravy. However, I always see in recipes to
rinse the giblets, discard the liver and add that to the neck and
aromatics to simmer. I see the slimy package of gooey innards but I
have no idea which is the liver. No cookbook that I own describes which
icky object is the offensive liver.

Currently, I toss them all into the trash and make gravy without them.

However, being curious, I am wondering if any of you can tell me which
piece is the one to discard?

thanks
marcella

The liver is brownish, smooth, soft and slippery.
It has a very strong flavor. Cats and dogs love it
and so does out neighborhood fox.

gloria p

Dust with flour and fry. Taste delicious, this cook likes it. The cats
don't have a chance.

Pan Ohco