When I buy chickens, I buy almost always get whole chickens with giblets included. Judging by what’s in my butcher’s case though, this doesn’t seem to be a very common consumer option. Thus, with people cooking whole birds for the seasonal holidays, this may be about the only time some people ever see poultry giblets. I like giblets (especially the liver) and save them up to make batches of mousse for dipping or I’ll bread and fry them for high calorie snackage.
In addition to what I’ve listed above, some other common uses include:
- Giblet gravy is a Thanksgiving standard in some parts of the U.S.
- I’ve known people to cut them up into the stuffing.
- Off to the stockpot!
- Doggie treats to try to get the wags-per-minute (WPM) well into the triple digits.
- Let them ripen on the back porch for a few days and I’m told they make great fish bait (although this seems like an awful waste to me).
- Take them well away from the house and bury them in lime.
So what do you do with poultry giblets?