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Chicken Giblet Pie

Grannys.kitchen's picture
My passion for Chicken Giblet Pie grew during high school days. Even though Chicken Giblet Pie is a Side Dish I relish it any time of the day. Use the freshest of Chicken available to get a flavorful Chicken Giblet Pie. Trust me and whip this dish now.
Ingredients
  Salt pork slices 2 , diced
  Leeks 2 , sliced
  Celery stalks 2 , sliced
  Fresh tomatoes 3 , peeled and diced
  Chicken giblets 2 Pound (1 Kilogram)
  Beef bouillon 625 Milliliter (2.5 Cup)
  Thyme 1⁄8 Teaspoon (0.5 Milliliter)
  Bay leaf 1⁄2
  White turnip 1 Small, peeled
  Potatoes 4 , peeled
  Carrots 6 Small, scraped
  Salt To Taste
  Pepper To Taste
  Plain pastry/Flaky pastry 1
Directions

Fry salt pork until crisp.
Add leeks and celery.
Stir fry 3 or 4 minutes.
Add the next five ingredients and bring to a boil.
Turn heat low and cover.
Simmer about 1 1/4 hours.
Add turnip and potatoes, cut in large dice.
Add a little boiling water if necessary.
Cover and simmer 15 minutes.
Add carrots and cover: Simmer until the gizzards and vegetables are tender.
Thicken with a smooth flour and water mixture.
Taste for seasoning.
Pour into a casserole.
Cool and cover with your favorite pastry.
Bake at 400F (200C) for 35 to 40 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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