I have a great recipe that I’m getting ready to post later this week, so check back. In the meantime, here ‘s another giblet recipe I whipped up. I was roasting two chickens last night, and decided to incorporate the giblets into a side dish. Considering it was a bit of an experiment, It came out really good. and better than I expected, with a nice tangy zing. That being said, after taking a few bites of peppers, and learning there were organs inside (“what’s this thing?…. And this thing?”), my boyfriend boycotted….his loss! This time, both chicken necks went to the dog, and she ate them without any hesitation. The mixture in the bags were perfect too, both including livers, with 1 gizzard, and even a kidney!
2 giblet bags (liver, gizzards, kidney)
4-5 sugar plums, sliced
3 small bell peppers
3 cloves garlic
2-3 tablespoons coconut aminos
2 tablespoons coconut oil
I got these beautiful peppers from the farm stand. I actually feel bad now that my organ creation caused the boyfriend to be put off and miss out eating these lovelies! I’ll have to hope they have more!
Over medium heat, Sauté the coconut oil, peppers, and garlic in a pan. After 2 or 3 minutes, stirring occasionally, add the sugar plums.
After 2 minutes, add the organ mixture and coconut aminos. Stir occasionally for another 2-5 minutes until everything is cooked through. It will get really saucy. (Please Excuse the fuzzy image…I was trying to take a picture through a bunch of steam 🙂 )
Add a tablespoon of sesame oil after it comes off heat
As a bonus to roasting chickens, I had two lovely carcasses to dispose of, so I threw them in the crock pot to make stock.
5 allspice berries
1 large ginger root – peeled
2 stalks celery
2 roasted chicken carcasses
4 cloves garlic
Since it’s a chicken stock, I’ll let it go on low for about 24 hours.