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  Giblets
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 158
Ingredients:
Giblets
1/2 tsp Salt
2 Peppercorns
2 Cloves
1 small Bay leaf
Onion - small amount
Instructions:
Cover gizzard, heart and neck with water; sprinkle with other
ingredients. Heat to boiling; reduce heat. Simmer uncovered until
gizzard is fork-tender. Liver is very tender and can be fried,
broiled or simmered in water 5 to 10 minutes.

Giblet broth can be used in stuffing, gravy and recipes where the
chicken broth is specified. Cooked giblets can be cut up and added to
gravy or stuffing.

From: Betty Crocker's Cookbook
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