I recently bought a rotisserie attachment for my grill and for the first
time in my life have been buying chicken and duck whole instead of already
cut. Mmmm good. I've been discarding the giblets because I don't know what
to do with them. What are they? One liver, one spinal cord, two kidneys?
Do people really eat the spinal cord? How do you prepare them?

AL wrote:
> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?
>
>


Fry the liver in a little chicken fat and eat it with crackers. Or feed
it to your cat.

Save the necks, hearts, and gizzards (and wing tips) and add them to the
mix when you make chicken stock.

Best regards,
Bob

AL wrote:
> I recently bought a rotisserie attachment for my grill and for the
> first time in my life have been buying chicken and duck whole instead
> of already cut. Mmmm good. I've been discarding the giblets because
> I don't know what to do with them. What are they? One liver, one
> spinal cord, two kidneys? Do people really eat the spinal cord? How

> do you prepare them?

[Chuckling] That's not a spinal cord, it's the neck. Save the
liver(s) separately from the other pieces -- put them in a freezer bag.
When you have enough for a meal, check out chicken liver recipes,
including spaghetti caruso and various stirfrys. Save the giblets,
neck and wingtips (cut that third joint off before you spit-roast)
until you have enough to make some stock. Then make the stock, chop
and cook the giblets and make chicken giblet gravy. Let us know if you
need a description of procedure. -aem

In article >, "AL" >
wrote:

> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?
>
>

<lol>
You should be getting a liver, a heart and a gizzard......

I just fry the heart and gizzard in a little olive oil and eat them.
Same for duck liver.

The chicken liver I chop up raw and feed to the kitties.
They love it and it's good for them in small amounts. :-)

The gizzard and heart can also be chopped fine and added to gravies.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

AL wrote:
> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?
>
>
Chicken giblets are the neck, the heart, the stomach and the liver and
there are many ways to use them. I save them in the freezer, until I
have enough for a tasty soup, for which I use all except for the
livers. The livers can be used for chopped chicken livers or sautéed
livers with onions, both making great appetizers. Or, the livers can
be made into liver dumplings, to be served in the chicken soup I make
with all the other giblets, plus soup vegetables, dill and parsley.

If you want to use just the ones that come in one chicken, they make a
fine addition to many soups or to the gravy of the chicken.

In article >, "AL" >
wrote:

> I recently bought a rotisserie attachment for my grill and for the
> first time in my life have been buying chicken and duck whole instead
> of already cut. Mmmm good. I've been discarding the giblets because
> I don't know what to do with them. What are they? One liver, one
> spinal cord, two kidneys? Do people really eat the spinal cord? How
> do you prepare them?

Liver, heart, and gizzard (the crop). Spinal cord? Eeew. I put the
heart and the gizzard in the soup, toss the heart when cooked, and enjoy
the gizzard. I dump the liver, too -- raw.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

AL wrote:

> I recently bought a rotisserie attachment for my grill and for the
> first
> time in my life have been buying chicken and duck whole instead of
> already
> cut. Mmmm good. I've been discarding the giblets because I don't
> know what
> to do with them. What are they? One liver, one spinal cord, two
> kidneys?
> Do people really eat the spinal cord? How do you prepare them?

The cats get the raw kidney & heart as well as another piece i cant
recall the name of, they love it, i save the livers for myself and use
them in several ways, chopped chicken liver is good, macaroni alla tita
ruffo is an Italian dish of mushrooms and chicken livers in a cream
sauce over pasta. As for the spine and back that goes in the stock pot
after roasting
---
Joseph Littleshoes

Margaret Suran wrote on 04 May 2005 in rec.food.cooking

>
>
> AL wrote:
> > I recently bought a rotisserie attachment for my grill and for
> > the first time in my life have been buying chicken and duck
> > whole instead of already cut. Mmmm good. I've been discarding
> > the giblets because I don't know what to do with them. What are
> > they? One liver, one spinal cord, two kidneys? Do people really
> > eat the spinal cord? How do you prepare them?
> >
> >
> Chicken giblets are the neck, the heart, the stomach and the liver
> and there are many ways to use them. I save them in the freezer,
> until I have enough for a tasty soup, for which I use all except
> for the livers. The livers can be used for chopped chicken livers
> or sautéed livers with onions, both making great appetizers. Or,
> the livers can be made into liver dumplings, to be served in the
> chicken soup I make with all the other giblets, plus soup
> vegetables, dill and parsley.
>
> If you want to use just the ones that come in one chicken, they
> make a fine addition to many soups or to the gravy of the chicken.
>
>

Chicken livers wrapped in bacon pretty good too.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Date: Wed, May 4, 2005 (AL)WROTE:
I recently bought a rotisserie attachment for my grill and for the first
time in my life have been buying chicken and duck whole instead of
already cut. Mmmm good. I've been discarding the giblets because I don't
know what to do with them. What are they? One liver, one spinal cord,
two kidneys? Do people really eat the spinal cord? How do you prepare
them?----------------------------------------------
RESPONSE: Cafeteria I worked in years ago would save the gizzards then
simmer in chicken stock serve on top of bed of rice with chicken gravy.
Good seller during the week days.

In article >, "AL" >
wrote:

> How do you prepare them?

Google for recipes for "dirty rice", a southern specialty. Think of it
as a poor man's paella. CJ and I like it so much, we will actually buy
a package of gizzards, rather than collecting remnants from whole chix.
We usually do it up with Cajun spices, topping it with a splash of
Tobasco sauce at the table. In fact, there is a bowl of leftover dirty
rice in our fridge tonight, which will probably serve as my late night
snack.

When we cook a whole bird and have a small amount of leftover
"internals", there is a ready and waiting market for them. We roast the
gizzard, liver, and heart, chop them up, and feed them to our two cats.
They love this stuff. We don't give them the necks, since there is a
risk of choking on small bone fragments.

--
Julian Vrieslander

One time on Usenet, "AL" > said:

> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?

I think that's the neck, not the spinal cord. I simmer the innards
in water for 30 minutes and save the liquid for gravy...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

AL wrote:
> I recently bought a rotisserie attachment for my grill and for the
first
> time in my life have been buying chicken and duck whole instead of
already
> cut. Mmmm good. I've been discarding the giblets because I don't
know what
> to do with them. What are they? One liver, one spinal cord, two
kidneys?

Neck, Gizzard, liver.

> Do people really eat the spinal cord? How do you prepare them?

Neck and gizzard make great stock. Liver goes to the cats.

-L.

In article >,
(Gal Called Jani) wrote:

> I think that's the neck, not the spinal cord.

Both, actually.

--
Julian Vrieslander

AL > wrote:

> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?

Liver, gizzard, heart, and neck. I make stock from them, and then eat
the heart and liver. I hate gizzards.

serene, knowing some will be shocked -- shocked, I tell you -- that she
likes chicken hearts
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article > ,
(Serene) wrote:

> serene, knowing some will be shocked -- shocked, I tell you -- that she
> likes chicken hearts

In my family's cultural traditions, eating chicken hearts is a solemn
ritual. We believe that when you eat the heart of the chicken, you
inherit the wisdom and courage of the chicken.

But, then again, my family never accomplished much... ;-)

--
Julian Vrieslander

"Monsur Fromage du Pollet" > wrote in message
...
> Margaret Suran wrote on 04 May 2005 in rec.food.cooking
>
> >
> >
> > AL wrote:
> > > I recently bought a rotisserie attachment for my grill and for
> > > the first time in my life have been buying chicken and duck
> > > whole instead of already cut. Mmmm good. I've been discarding
> > > the giblets because I don't know what to do with them. What are
> > > they? One liver, one spinal cord, two kidneys? Do people really
> > > eat the spinal cord? How do you prepare them?
> > >
> > >
> > Chicken giblets are the neck, the heart, the stomach and the liver
> > and there are many ways to use them. I save them in the freezer,
> > until I have enough for a tasty soup, for which I use all except
> > for the livers. The livers can be used for chopped chicken livers
> > or sautéed livers with onions, both making great appetizers. Or,
> > the livers can be made into liver dumplings, to be served in the
> > chicken soup I make with all the other giblets, plus soup
> > vegetables, dill and parsley.
> >
> > If you want to use just the ones that come in one chicken, they
> > make a fine addition to many soups or to the gravy of the chicken.
> >
> >
>
> Chicken livers wrapped in bacon pretty good too.

As is chicken liver pate, once you have enough of them to make such.



Shaun aRe

In article
>
, Julian Vrieslander > wrote:
> We roast the
> gizzard, liver, and heart, chop them up, and feed them to our two cats.
> They love this stuff. We don't give them the necks, since there is a
> risk of choking on small bone fragments.

I wouldn't waste that yummy stringy neck meat on a kitty.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

One time on Usenet, Julian Vrieslander > said:
> In article >,
> (Gal Called Jani) wrote:

> > I think that's the neck, not the spinal cord.
>
> Both, actually.

Good point, there is spinal cord in the neck... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

"AL" > wrote in message
...
> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know
what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?

There's a cookbook called "In Nonna's Kitchen" which has a wonderful recipe
for chicken liver pasta sauce. Essentially:

8 oz chicken livers in small pieces with all white parts/membranes removed,
each liver cut into quarters
1 large yellow onion, chopped
butter and olive oil
fresh sage
grappa (I use brandy)
salt
pepper

Slow cook the onion for at least 20 minutes until soft, golden, and gooey.

Throw in the livers and shake until they are no longer pink.

Add the grappa and sage, turn down the heat a little and cover for 10-20
minutes

Add salt and pepper and more sage to taste.

Serve over spinach fettuccini.

I like it on rice too.

crimeny, I always do this.

> There's a cookbook called "In Nonna's Kitchen" which has a wonderful
recipe
> for chicken liver pasta sauce. Essentially:
>
> 8 oz chicken livers in small pieces with all white parts/membranes
removed,
> each liver cut into quarters
> 1 large yellow onion, chopped
> butter and olive oil
> fresh sage
>15 oz can chopped tomatoes
> grappa (I use brandy)
> salt
> pepper
>
> Slow cook the onion for at least 20 minutes until soft, golden, and gooey.
>
> Throw in the livers and shake until they are no longer pink. Add the
grappa and let reduce for a few minutes.
>
> Add the tomatoes and sage, turn down the heat a little and cover for 10-20
> minutes
>
> Add salt and pepper and more sage to taste.
>
> Serve over spinach fettuccini.
>
> I like it on rice too.
>
>
>
>

"AL" > wrote in message ...
>I recently bought a rotisserie attachment for my grill and for the first time
>in my life have been buying chicken and duck whole instead of already cut.
>Mmmm good. I've been discarding the giblets because I don't know what to do
>with them. What are they? One liver, one spinal cord, two kidneys? Do people
>really eat the spinal cord? How do you prepare them?

Yakitori!

Use gizzards......

Dimitri

Yakitori
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion,
chicken liver, hearts, gizzards, chicken skin can be prepared this way. It
tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine).
Ordinary sake may be substituted for the mirin, with additional sugar.
Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations
by me. The garlic is from a suggestion from a person selling this by the side of
the street. Use standard American cups. Please use a roomy saucepan for the
sauce, as it has a tendency to boil over. Watch both sauce preparation and meat
grilling carefully.

1 1/2 cups mirin
3/4 cup soy sauce
4 tablespoons sugar
1 garlic clove, pressed (optional)
1 lb boneless chicken thighs
1-2 green onion, in inch-long pieces (optional)
8 bamboo skewers

8 skewers Change size or US/metric
Change to: skewers US Metric

45 minutes 20 mins prep

AL > wrote:

> I recently bought a rotisserie attachment for my grill and for the first
> time in my life have been buying chicken and duck whole instead of already
> cut. Mmmm good. I've been discarding the giblets because I don't know what
> to do with them. What are they? One liver, one spinal cord, two kidneys?
> Do people really eat the spinal cord? How do you prepare them?

The spinal cord is probably the part still inside the detached neck...
Also, if the poultry is whole, there should also be a heart and a
gizzard. Try to collect a few of each. With the livers, make crostini
di fegatini. With the rest, make a version of rassolnik, a Russian
pickle soup. Recipes are below.

Crostini di fegatini
Chicken liver crostini
(based on Cucina Italiana, published by Accademia Italiana della Cucina)

8 slices of stale French bread, grilled
150 g (0.33 lbs) chicken livers, skinned, rinsed and chopped
40 g (1.4 oz) not too lean raw ham, chopped
1 tablespoon butter
1 tablespoon olive oil
some lemon juice
1/2 onion
2-3 sage leaves, rinsed
grated Parmigiano Reggiano cheese
salt, pepper

In a pan, sauté the chopped ham, onions and sage leaves in olive oil.
When the onions are transparent, add the chicken livers and brown all
over a high heat, adding 2-3 tablespoons water. Salt and pepper. Take
out the sage leaves. Chop the pan contents in a grinder, food processor
or a blender. In a bowl, mix everything with butter and a bit of lemon
juice until smooth. Spread each slice of bread generously with the
mixture, sprinkle on some parmesan and put in a very hot oven for a few
minutes.


Rassolnik
Serves 6

500 g (1 pound) chicken giblets (necks, wings, gizzards and hearts),
cleaned and rinsed
50 g (about 4 tablespoons) pearl barley
4 medium potatoes, peeled and cubed
5-6 dill pickles (salty, not vinegary type), cubed
2 carrots, whole, peeled
1 parsley root or 1 parsnip, scraped
1 onion, whole, peeled
1 cup pickle brine (salty, not vinegary), or more to taste
some parsley leaves or dill, finely chopped
100 g (about 1 1/5 cup) sour cream
bay leaf
black peppercorns
salt and ground pepper to taste

Put the giblets in a pot with 2.5 l (2.5 quarts) cold water. Add the
onion, carrots, parsley root and peppercorns. Bring to the boil over
high heat. Reduce heat and cook for 1 hour.
Meanwhile put pearl barley in a saucepan, cover with boiling water,
cover tightly and let stand for 1 hour. Strain and briefly rinse under
running water.
Add the pearl barley, to the soup and cook for 15 minutes. Add he
potatoes and bay leaf cook for 10 minutes. Add the pickles, salt and
pepper and cook for 10 minutes longer. Add the pickle brine and bring
to the boil again. Taste for seasoning. If the soup is not salty
enough, it is preferrable to add more pickle brine rather than salt.
Serve hot with a dollop of sour cream as well as parsley or dill in
each plate.

Victor

"AL" > wrote in message
...
>I recently bought a rotisserie attachment for my grill and for the first
>time in my life have been buying chicken and duck whole instead of already
>cut. Mmmm good. I've been discarding the giblets because I don't know
>what to do with them. What are they? One liver, one spinal cord, two
>kidneys? Do people really eat the spinal cord? How do you prepare them?
>================

Actually, I think you're getting kidney, gizzards, liver, and/or neck...
and you are doing exactly what you're supposed to do with them - throw them
away! LOL

<giggle> I have cooked/eaten them but they are not my favorite by a long
shot... but I usually throw them out unless I'm cooking for someone that
likes them.

Cyndi