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Old 04-24-2013, 06:59 AM   #1
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Chicken PARTS, help?

I keep buying these tasty chickens for crock pot or baking use. They always come with the neck/gizzards and some organs (I can identify heart and liver for sure)

I have NO experience with such things, but if they include them all cleaned up it must be a waste to throw them out. Surely, I should use them!
What am I missing out on? What do I do with them?

Just popped a bird into the crock pot. Should I pull parts out or turn it on as is?

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Old 04-24-2013, 07:20 AM   #2
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I love chicken hearts! Just take the giblet packet out, put the parts in a small pot with enough water to cover, and add some thyme, bay leaf, and pepper. Simmer about 30 min.

You can dice the organ meat into your gravy, add it to the carcass for broth/stock, or just eat it. The neck is more difficult to eat, so I stick that in the stock.
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Old 04-24-2013, 08:31 AM   #3
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I freeze the bits then add them when I make stock from the carcass like pp suggested.
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Old 04-24-2013, 08:37 AM   #4
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So I should even leave them in the bird and get the crock pot going? I usually add chicken broth, garlic, etc. No room in my pot for much else.
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Old 04-26-2013, 08:12 AM   #5
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Ok, anyone who might search for this...
I left all the parts in the bird (they came cleaned up and just placed back in the chest)
They literally cooked down to nothing. I could see some remnants of them, since they are a different color than the meat.
This bird was stripped off the bones. I kept the broth/fat for soup and some for starting chili, and separated the meat between those and several other dishes for different meals. I will likely do this in the future too, not sure I'm brave enough to eat plain organs!
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Old 04-26-2013, 08:16 AM   #6
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Re: Chicken PARTS, help?

I use the organs when I make stock, they are full of nutrients and I definitely notice a difference in taste and color when I add them!
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Old 04-26-2013, 08:33 AM   #7
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Now I'm craving chicken hearts! Mmmm...off to the butcher to check!
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Old 04-26-2013, 05:54 PM   #8
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I boil them with the carcass to make stock.
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