COOKING OF GIBLETS
As has been pointed out, the giblets that is, the liver, heart, and gizzard of all kinds of fowl are used in gravy making and as an ingredient for stuffing. When poultry is
stewed, as in making stewed chicken, it is not uncommon to cook the giblets with the pieces of chicken.
The gizzard and heart especially require long, slow cooking to make them tender enough to be eaten. Therefore, when poultry is broiled, fried, or roasted, some other cookery method must be resorted to, as
these processes are too rigid for the preparation of giblets.
In such cases, the best plan is to cook them in water until they are tender and then sauté them in butter. When cooked in this way, they may be served with the poultry, for to many persons they are very palatable.
DISHES FROM LEFT-OVER POULTRY
Left-over poultry of any kind is too valuable to be wasted, but even if this were not so there are so many practical ways in which such left-overs may be used to advantage that it would be the height of
extravagance not to utilize them.
The bones that remain from roast fowl after carving are especially
good for soup making, as they will yield quite a quantity of flavor when they are thoroughly cooked. If sufficient meat remains on the carcass to permit of slicing, such meat may be served cold. However, if
merely small pieces are left or if fried or broiled poultry remains, it will be advisable to make some other use of these left-overs.
It is often possible for the ingenious housewife to add other foods to them so as to increase the quantity and thus make them serve more. For example, a small quantity of pork or veal may be satisfactorily used with chicken, as may also pieces of hard-cooked eggs, celery, mushrooms, etc. In fact, salads may be made by combining such ingredients and salad dressings.
To show the use of left-overs still further, there are here given a number of recipes that may well be used.
A common way in which to utilize left-over chicken is in chicken salad. Such salad may be served to advantage for luncheons and other light meals.
2 c. cold diced chicken
1 c. chopped celery
1 small onion, chopped
2 hard-cooked eggs
Mix the meat with the chopped celery and onion. Marinate with well-seasoned vinegar or a little lemon juice. French dressing may be used for this if oil is desired. Just before serving pour off any
excess liquid. Add any desired salad dressing. Heap the salad on lettuce leaves and garnish with slices of the hard-cooked eggs.