When you buy a chicken whole they usually come with giblets. Lots of people just discard these or use them in gravy, but I use them to make a snack while I’m waiting for the chicken. Now I know you’re like whoa whoa whoa why we getting all Hanibal here? I think there’s a certain stigma around eating organ meats these days and let me let you in on a secret. Roast chicken breast also started its journey to our mouths inside a chicken so there’s not really any difference between the breast and liver in terms of where it came from. The giblets are good eats and there’s no reason to not enjoy them.
Ingredients
- 1 chicken’s giblets, this usually includes the liver, gizzard and heart
- 1 teaspoon flour
- 2-3 medium shallots
- few tablespoons cream
- 3 tablespoons of butter
- salt and pepper
- flat leaf parsley
Prep
Finely dice the shallot. Rinse and dry off the giblets. Salt and pepper them. Dust them with flour and you’re good for prep.
Cooking
Melt the butter in a pan over medium high heat. Add the shallots and saute for a minute or so. Add the giblets and let them sear on one side for 4-5 minutes.
Flip them and continue to cook until the juices from them run clear. Remove from the pan. Add the cream and stir. Add a bit of stock to thin if too thick.
Plating
Start with a spoon or two of the sauce. Place giblets on top and finish with a bit of chopped parsley.
