I have a bolonese sauce recipe that calls for 6 oz of chicken livers. I've been saving and freezing the giblets from whole chickens I've cooked (heart, liver, kidney). Would there be any adverse effects of using these instead of buying just livers?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy