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Braised Giblets

chef.matt.frost's picture
  Giblets 1 Pound, cleaned
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Water 1 Cup (16 tbs) (To Cover Milk)
  Milk 1 1⁄2 Cup (24 tbs)
  Flour 6 Tablespoon
  Fat 6 Tablespoon

Glean giblets and remove any green streaks from livers.
Cut gizzards-and hearts,into smallr pieces and sprinkle with salt, pepper, and flour brown gently, in butter or margarine.
Add water to cover, cover pan, and cook slowly about 1 1/2-3 hours or until tender, depending upon age of the bird.
The livers of young birds are best added about 10 minutes before giblets are done, and served immediately.
Fowl livers should be added for the ,last half hour of cooking.
When giblets are tender, remove from broth and add enough milk to make 3 cups liquid.
To make gravy, add 4-6 tbsp. each of flour and fat to liquid, cook a few minutes longer, and season to taste.
Serve giblets and gravy with rice and garnish with sprigs of parsley.

Recipe Summary

Side Dish

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