Mia Patel
Chicken giblets, which include the neck, gizzard, heart, and liver, are often discarded by home cooks. However, these parts of the chicken are full of flavour and can be used to enhance stocks, gravies, and sauces. Chicken necks, in particular, are said to be made for stock as they are full of collagen and tiny pockets of meat that add flavour and body to the broth. Chicken livers are also versatile and can be used in everything from chicken liver pâté to dirty rice, stews, and garlicky sautés.
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Make stock
Chicken necks and giblets are full of flavour and can be used to make a rich, tasty stock. The neck is full of collagen and tiny pockets of meat, which can be used to flavour the broth and give it body.
To prepare the chicken necks, you can follow chef Wang's method of first blanching the necks to remove any impurities, then tossing them into a pot with spices and vegetables such as cinnamon, cloves, star anise, Sichuan peppercorns, green onions and ginger.
To make stock, you can add the chicken necks and giblets to a pot of water and bring it to a boil. You can also add vegetables such as carrots, celery, and onions, as well as herbs like parsley and thyme, to enhance the flavour of the stock. Simmer the stock for a few hours, skimming off any foam or impurities that rise to the surface.
Once the stock is done, you can strain it and use it as a base for soups, stews, or sauces. You can also cook rice or grains in the stock to add extra flavour.
If you're not using the stock right away, you can freeze it in ice cube trays or containers for later use. That way, you can easily add a flavour boost to your meals whenever you need it.
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Add to gravy
Chicken giblets and necks are full of flavour and can be used to enhance the taste of your gravy.
The giblets refer to the bundle of edible organs found inside the chicken, including the neck, gizzard, heart, and liver. The gizzard is the mechanical stomach of the bird, which has a chewy texture, and the liver has a mineral flavour that some find polarising.
To use the giblets in gravy, you can first cook them by sautéing, grilling, or frying. Then, add them to your gravy to boost the chicken flavour. You can also blend the cooked giblets with cream cheese and black pepper or fold them into whipped cream for a unique twist.
Chicken necks are also great for adding flavour to gravy. They are full of collagen and tiny pockets of meat that can be used to enrich the broth. You can red braise the necks with spices and aromatics, or simply use them to make a rich stock for your gravy.
By utilising the chicken necks and giblets, you can create a delicious and flavourful gravy while also reducing waste.
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Make dirty rice
Dirty rice is a rice dish that typically includes the "Holy Trinity" of onions, bell peppers, and celery, ground meat, chicken giblets, and Creole seasonings such as cayenne, sage, and paprika. The dish gets its name from the brownish-grey colour that results from browning the meat and pureeing the giblets. While the dish is now enjoyed across the country, it is particularly celebrated in the South, specifically Louisiana.
Ingredients:
- Chicken giblets (heart, liver, gizzard)
- Rice
- Onion
- Bell pepper
- Celery
- Garlic
- Oil
- Salt
- Black pepper
- Cayenne
- Sage
- Paprika
Instructions:
- Start by preparing the giblets. Clean the gizzards of any grit and the silver membrane, then chop them finely or grind them in a meat grinder or food processor.
- Pulse the livers in the food processor separately.
- Heat oil in a large saucepan. Sauté the onion and gizzards over medium heat, stirring constantly, until the meat begins to brown, about 5 minutes.
- Add the livers and garlic, and cook for another 3 minutes, stirring constantly.
- Add the rice and stir until it is coated with oil.
- Season with salt, black pepper, cayenne, sage, and paprika.
- Add broth and bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the rice has absorbed the liquid.
- Uncover and fluff the rice with a fork. Set aside to cool.
You can serve dirty rice as a side dish with fried or baked fish, red beans and sausage, or smothered okra and barbecued, baked, or fried chicken or pork chops. Alternatively, serve it in a big bowl on its own, garnished with green onion or chopped parsley.
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Cook the neck
The chicken neck is often included with the giblets, but it is not an organ leftover from butchering. It is full of collagen and tiny pockets of meat, and it is best used for flavouring stock or gravy. Here are some ways to cook the neck:
Stock
The neck is commonly used to flavour stock or broth. It can be added to a pot of boiling water with vegetables and spices to create a flavoursome stock. The meat from the neck can be picked out and eaten after the stock has been cooked.
Red braise
Chicken necks can be tossed into a pot with cinnamon, cloves, star anise, Sichuan peppercorns, green onions and ginger for a red braise. The necks are often blanched first to remove any impurities.
Fry
Chicken necks can be fried in butter and served as a snack. They can also be chopped up and added to gravy or stuffing.
Boil
Chicken necks can be boiled and served as a treat for dogs.
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Make chicken liver mousse
Chicken liver mousse is a decadent, creamy, and rich dish that is surprisingly easy to make. It is a great way to use chicken livers, a common component of giblets. Here is a simple recipe to guide you through the process of making chicken liver mousse:
Ingredients:
- Chicken livers
- Butter
- Milk (optional)
- Garlic
- Shallots
- Brandy
- Cream cheese
- Cream
- Salt
- Black pepper
- Rosemary or Thyme
- Stout, Cognac, or any other type of alcohol (optional)
Instructions:
- Soaking the Livers (optional): Start by soaking the chicken livers in milk for 2 hours or even overnight. This step helps to soften their flavour and make them more tender. However, if you are short on time, you can skip this step.
- Rinsing and Draining: After soaking, always rinse the livers under cool water and drain them, even if you haven't soaked them in milk.
- Searing the Livers: Heat a skillet or a large saucepan over medium heat and add butter. Once the butter is melted, place the chicken livers in a single layer in the pan. Sear the livers on one side until they are lightly browned, which should take about 1-2 minutes.
- Adding Aromatics: Flip the livers and add the aromatics like garlic, shallots, and herbs (rosemary or thyme). Saute everything together for a few minutes until the shallots soften and the livers are cooked through but still barely pink in the middle.
- Deglazing: Pour in your choice of alcohol, such as brandy or cognac, or a stout for a more robust flavour. You can also use any other type of alcohol you prefer. Allow the alcohol to cook down, reducing the liquid and intensifying the flavours.
- Blending: Transfer the contents of the pan to a blender. Add cream cheese, cream, salt, and black pepper to taste. Blend until you achieve a smooth and creamy consistency.
- Chilling: Pour the blended mixture into ramekins or jars. Cover the surface of the mousse with plastic wrap to prevent oxidation. Chill the mousse in the refrigerator for at least 4 to 6 hours or until it sets. It is recommended to make the mousse a day in advance for optimal flavour and texture.
Serving Suggestions:
Chicken liver mousse is best served chilled. It pairs well with a variety of accompaniments, such as:
- Bacon Jam: Fry bacon until crispy, crumble it, and mix with onions, salt, and a touch of sweetness. Spread this jam on a French baguette or toast and top it with the mousse.
- Crackers, crusty baguette, or toast: Spread the mousse on your favourite crackers or toasted bread.
- Garnishes: Chestnut honey, toasted hazelnuts, fresh parsley leaves, thinly sliced radishes, or pickles can enhance the flavour and presentation of the mousse.
Impress your guests with this elegant and decadent chicken liver mousse, and feel free to experiment with different herbs and alcohols to make it your own!
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Frequently asked questions
Chicken necks and giblets can be used to make a flavourful stock, which can then be used as a base for gravy.
Chicken necks and giblets can be cooked to make a giblet broth or stock. They can also be simmered with store-bought broth to add more flavour.
Chicken necks and giblets can be used to make dirty rice, a classic Louisiana side dish. They can also be added to stuffing or dressing.
