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.
