Chicken Giblets

Store raw giblets in the refrigerator and use within 1-2 days, or freeze for longer storage. Cooked giblets should also be refrigerated and used within 3-4 days.

Clean giblets thoroughly under cold running water before cooking.

The gizzard can be tough; it benefits from long, slow cooking. It's often simmered until tender before being added to other dishes.

Liver is delicate and cooks quickly. Overcooking can make it chalky and bitter.

Giblets are excellent for making a flavorful chicken stock base.

Onions

Carrots

Celery

Herbs (thyme, rosemary, bay leaves)

Garlic

Butter

Flour (for gravy)

Not cleaning the giblets properly before cooking.

Overcooking the liver, which leads to a dry and unpleasant texture.

Trying to cook tough gizzards for too short a time, resulting in a chewy texture.