I like chicken gizzards and livers, just boiled in a bit of chicken stock and lightly salted.
I get really riled when I buy a whole chicken "with heart, gizzard, and liver" and get home to find an empty cavity. I have even complained to the store, and was told, "that's how they come from the supplier." The supplier is undoubtedly bumping up his profits by selling the parts separately!
Up here they are often packaged in a type of paper (I assume parchment). Where was it? In the neck cavity?A few years ago, I prepped and cooked the Thanksgiving Turkey for my family in my sister's kitchen. I searched that bird thoroughly and could not find that bag with the liver and gizzards in it. I even had my sister poke around to see if she could find it, but she couldn't either.
I cooked the turkey, let it rest, and carved it up. Sure enough, a few minutes into carving, I found that bag. I can't help thinking that employees at the processing plant hid that thing intentionally, just to mess with whoever cooked that turkey.
Oh, the bag stayed intact, and didn't melt, so it didn't ruin the turkey.
CD
Up here they are often packaged in a type of paper (I assume parchment). Where was it? In the neck cavity?
Wow, I'm surprised it isn't the other way around. I have ground raw liver and that certainly makes a bloody mess of the meat grinder. I don't remember grinding raw gizzards, but they don't start out as squishy, ready to make a mess as raw livers do.I, too, use chicken gizzards in dirty rice, because ground gizzards and chicken livers are original. The butcher at the supermarket doesn't mind grinding the livers, but hates it when I ask him to grind the gizzards for me because then he has to clean the grinder.