NOWYOUDIDIT You are right boiling them takes away flavor. They were still good tho and very tender after being boiled 1 hour then fried. I dotn know why mom never cooked them in a different way then she did but breaded with flour then fried is the only way she ever did it.
When I roast a chicken or turkey, I put the neck and giblets in a small pan of water and cook them for a while. I usually add some poultry seasoning to the water, but that's about it. I don't know how long I cook them, but I know it's less than two hours. Unless I forget them, which has been known to happen. They're done when you can stick a fork into them easily.
I haven't tried this recipe, but I'll pass it on anyway. You could probably leave out the livers and include the hearts if you wanted to.
14 ounces chicken livers 14 ounces chicken gizzards 1/2 teaspoon salt 8 egg yolks 1 1/2 teaspoon coriander 1 1/2 teaspoon cumin 3/4 teaspoon pepper 1 1/2 teaspoon cinnamon 2 tablespoons sesame oil for frying 1/4 cup lemon juice
Bring 3 cups water to a boil with 1/8 teaspoon salt, add gizzards and simmer 50 minutes. Near the end of this time, bring another 3 cups water and 1/8 teaspoon salt to a boil and cook livers in it 3 minutes. Drain both, cut into 1/2-inch by 1/2-inch pieces, put into a bowl and mix with egg yolks and spices. Heat oil and fry the mixture about 4 minutes, sprinkle with lemon juice and serve.
Fitness Minutes: (550) Posts: 238 6/27/13 4:34 P
I cook them with my chicken in the crockpot. When the chicken is done they are done. I have my crockpot on high and watch my chicken- its about 3 hours depending how much chicken you are cooking. I wouldn't boil them- you lose flavor. I sprinkle garlic- dried onion on my chicken before I cook it. You could "fry" them in butter.
26) So I do not run without a goal. I fight like a boxer who is hitting something, not just the air. 27) I treat my body hard and make it my slave so that I myself will not be disqualified after I have preached to others. 1 Corinthians 9
current weight: 220.0
Fitness Minutes: (550) Posts: 238 6/27/13 3:08 P
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