Going to make my boyfriend some nice roast chicken for Valentine's Day. Haven't roasted a chicken for years. Think I'll use the JOY OF COOKING Turned Chicken recipe...side/side/breast up....a little butter, garlic, lemon zest, rosemary probably.
My fella asked me if I ever cooked giblets...said his Mom used to do that and he misses it. What suggestions (EASY...not too much muss and fuss), would you make for using the giblets? I know the heart and gizzard take longer to cook than the liver...but I wanted to do something that used all of the tasty bits. Might even buy some extras fromthe butcher since he likes them.
Should I just use them in a pan gravy? Can I throw them in the bottom of the roasting pan with some carrots/potatoes/onions...scoop out the veggies, and make gravy. OH...maybe I should mention...I'm not a gravy maker either! Tips here would help!
Or are they just good roasted on their own? My aunt said to boil them...but that sounds kind of blah. Searched boards, but didn't find just a simple approach to using the giblets.
Fire away! I want to keep dinner homey and simple...roast chicken...maybe some roasted veggies in pan or roasted baby potatoes...broccoli...warm biscuits. Like I said...simple.
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