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....the giblets? I usually saute the liver in butter and sage while the chicken is roasting and spread it on a cracker. Not sure what to do with the rest. '
Thanks in advance :)
I've been on a kick of grilling whole chickens lately (whole other post) and have accumulated quite a few raw necks and giblets; also a lot of cooked carcasses. All of them are in my freezer. Now I...
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