Margaret Suran wrote:
> Not only gizzards, but chicken necks and wings could be added, if it
> was served as a main dish. Another favorite dish was chicken giblet
> fricassee, no liver, but gizzards, hearts, necks, wings and tiny
> meatballs, made of either ground chicken, beef, veal or a
> combinations, in a nice onion gravy. The 2nd Avenue Deli served just
> about the best. Also, it was probably the only deli one that still
> had it on the menu.

My mother used to make "chicken fricassee" that was tiny meatballs and
chicken wings in an oniony gravy thickened with corn starch. There may
have been chicken livers in it too, but I cant remember for sure. It
took me a long time to learn to like chicken wings after that. The skin
had a soft slippery texture I just didnt like. Now, I gotta try it
again. Do you have a recipe you like?

Thanks,
-bwg