Ever reached inside a whole chicken and found that mysterious little paper package? You know, the one with all those weird-looking bits inside? If you’re like me, you might have tossed them in the trash more times than you’d like to admit. But hold up! Those “weird bits” (officially called giblets) are culinary gold that most of us are literally throwing away.
I used to be totally grossed out by giblets. The first time I actually looked inside that paper package, I was like “nope, not today!” But after learning how much flavor these little organs can add to my cooking, I’ve completely changed my tune.
In this guide, I’ll walk you through everything you need to know about chicken giblets – what they actually are, how to prep them, and some seriously tasty ways to use them in your cooking. Trust me, your gravies, stocks, and stuffings will never be the same!
What Are Chicken Giblets Anyway?
Let’s break down what’s actually in that little paper package:
- Heart – A small, dense muscle with a rich, slightly gamey flavor
- Liver – Smooth and creamy with an earthy, slightly metallic taste
- Gizzard – A tough, muscular stomach used for grinding food (needs longer cooking)
- Neck – Not technically an organ but often included; full of collagen and flavor
These parts might look strange if you’re not used to them, but they’re incredibly flavorful and packed with nutrients like protein, iron, zinc, and B vitamins. The liver is especially nutritious, containing loads of vitamin A.
Prepping Your Giblets: The Basics
Before you can cook with giblets, you need to get them ready. Here’s how:
- Rinse thoroughly under cold water
- Inspect and trim any excess fat, membranes or discolored spots
- For hearts: Slice open and rinse out any blood clots
- For gizzards: Cut open and remove the inner lining
- For livers: Consider soaking in milk or buttermilk for 2-4 hours to reduce bitterness (this is optional but recommended)
If you’re not planning to use your giblets right away they’ll keep in the fridge for 1-2 days or in the freezer for 3-4 months. I like to collect them over time in a freezer bag until I have enough for a special recipe!
8 Delicious Ways to Use Chicken Giblets
1. Make the Best Gravy Ever
This is probably the most classic use for giblets and for good reason! Giblets add incredible depth to gravy
- Simmer giblets (except liver) in your roasting pan drippings with some broth
- Remove, chop finely, and add back to the gravy
- Thicken with flour or cornstarch
- Season to taste
The result? A rich complex gravy that’ll have everyone asking for your secret!
2. Supercharge Your Stuffing/Dressing
Want to elevate your Thanksgiving stuffing? Finely chop and sauté those giblets!
- Sauté giblets with onions, celery, and herbs
- Mix into your bread or cornbread stuffing mixture
- Proceed with your favorite recipe
The giblets add a meaty depth that takes stuffing from “pretty good” to “can I have thirds?”
3. Create a Fancy Chicken Liver Pâté
If you’ve collected a few livers, why not make a simple pâté? It’s way easier than it sounds:
- Sauté livers with butter, shallots, and garlic
- Add a splash of brandy or wine if you’re feeling fancy
- Blend with more butter until smooth
- Season with herbs, salt, and pepper
- Chill and serve with crackers or toast
This makes an impressive appetizer that tastes way more fancy than the effort required!
4. Brew Better Stocks and Broths
The neck and other giblets are stock-making powerhouses:
- Simmer giblets with vegetable scraps, herbs, and peppercorns
- Let it go for 2-3 hours
- Strain and use as a base for soups, sauces, or risotto
You’ll never want to use store-bought stock again after tasting the rich flavor of giblet stock!
5. Try Crispy Fried Giblets
This is perfect for the more adventurous eaters:
- Tenderize gizzards by simmering for 30-45 minutes
- Coat giblets in seasoned flour
- Deep fry until golden brown
- Serve with hot sauce or aioli
These make an awesome appetizer or snack – crunchy outside, tender inside!
6. Make Dirty Rice
This Louisiana classic uses finely chopped giblets to create a deeply flavorful rice dish:
- Sauté chopped giblets with the “holy trinity” (onions, celery, bell pepper)
- Mix with cooked rice, herbs, and spices
- Serve as a hearty side dish
The giblets give the rice a beautiful speckled appearance and amazing flavor.
7. Craft Heart and Gizzard Skewers
This idea comes from Asian cuisines where grilled skewers are popular:
- Marinate hearts and gizzards in soy sauce, ginger, and garlic
- Thread onto skewers
- Grill until charred and tender
- Dust with spices like cumin and chile powder
These skewers make a great appetizer or party snack!
8. Enhance Meatballs or Meatloaf
Finely ground giblets add moisture and flavor to ground meat dishes:
- Grind or very finely chop cooked giblets
- Mix into your regular meatball or meatloaf mixture
- Cook as usual
The giblets add a depth of flavor while keeping everything juicy!
How to Cook Each Type of Giblet
Different giblets need different cooking approaches:
Heart:
- Quick cooking methods work best – sauté, grill, or braise
- Avoid overcooking as it can get tough
- Slicing thinly helps it cook evenly
Liver:
- Cooks very quickly – just a few minutes per side
- Best when still slightly pink inside
- Has a tendency to get tough when overcooked
Gizzard:
- Needs long, slow cooking to become tender
- Simmer for 1-2 hours or pressure cook for 30-45 minutes
- Great for braising or slow cooking
Neck:
- Perfect for stocks and broths
- Simmer for 1-2 hours to extract flavor
- Can pick off the meat after cooking for soups or gravy
FAQs About Chicken Giblets
Q: How long do raw giblets last in the fridge?
A: Only 1-2 days! Use them quickly or freeze them.
Q: Can I feed giblets to my pets?
A: Yes! Cooked (not raw) giblets make nutritious pet treats. Just avoid seasonings or sauces.
Q: What herbs pair well with giblets?
A: Thyme, sage, rosemary, and bay leaves are classic choices. Garlic and onion are also perfect companions.
Q: How do I know when giblets are cooked properly?
A: Hearts and livers should reach 165°F internal temperature. Gizzards should be fork-tender.
Q: Do I need to clean giblets before cooking?
A: Absolutely! Always rinse and inspect giblets before cooking to remove any blood, grit, or membrane.
My Final Thoughts
I’ll be honest – working with giblets can be a bit intimidating at first. But once you get over the initial “ick factor,” these underappreciated chicken parts can transform your cooking in amazing ways.
Whether you’re making the most flavorful gravy of your life or experimenting with fancy pâtés, giblets deserve a place in your culinary repertoire. Plus, using all parts of the chicken just feels right – it’s economical, nutritious, and respectful of the whole animal.
So next time you find that little paper package, don’t toss it! Give giblets a chance to show you what they can do. Your taste buds (and your wallet) will thank you.
Have you tried cooking with giblets before? I’d love to hear your favorite recipes or any questions you might have. Until next time, happy cooking!
Chicken neck, back, or bones?
Yes, these are all great for a chicken broth! The cartlidge provides loads of collagen, and the bones add tons of nutrients. You can leave any skin intact for a rich flavor, although it does result in some extra fat that will be skimmed off at the end. These can all be roasted before simmering for a deeper flavor and more nutrients.
Yes, both of these work well in broth. They do not add any unpleasant flavors, and they are little powerhouses full of healthy components.
No, it is not recommended to include the liver in your broth. It adds a very bitter flavor that is quite unpleasant to most people. It is not bad for you, but you likely will not enjoy it much.
I bought a whole chicken… Now what’s in this bag?
You saw a big sale on whole chickens, so you stocked up. Genius! But you unwrap it to find a bag of weird looking chicken parts. What are these and what should you do with them? These are called “giblets,” and it consists of the chicken neck, liver, heart, and gizzards! While you may or may not be used to eating these, each one has its own benefits and uses.
Giblets are the chicken organs that are often included inside the cavity, or they are cleaned out when butchering your own chicken. These pieces consist of the neck, liver, gizzard, and heart. All but the liver could easily be tossed into your next chicken stock, or you could consider cooking up something new!
Like all organ meats, giblets can be a required taste! Each piece has its own best cooking methods, pros, and cons. Here is a general guide to give you an idea of how to cook chicken necks, livers, hearts, and gizzards.
Chicken necks are not commonly served in North America, but they are regularly eaten elsewhere in the world. Necks have tons of connective tissue, skin, and fat but not a ton of actual meat… Similar to wings, just even less meat. These can be roasted, fried, cooked in soup, or used to make a beautifully gelatinous and nutritious stock!
While there is not much meat, the meat that is there is very rich and flavorful. It is wonderful when simmered in a sauce or soup as this allows the tissues to break down and adds loads of flavor.
If you are feeling just adventurous enough to try it but do not want to buy a whole pack of them, just tuck it under the bird when you roast it! It will come out nice and tender, then you can give it a few minutes in the air fryer to crisp up the skin if you prefer.
Chicken livers are super healthy and packed with nutrients! They are high in protein, iron, Vitamin A, Folate, Selenium, and so much more. They are powerhouses of nutrition, so it is worth considering adding to your diet every now and then!
Livers cook quickly and are often pan fried – just 3-5 minutes on each side with a spray of oil and you are done! This pairs well with caramelized onions. It can be turned into a pate spread that is great on toast and a popular appetizer.
Some people do not love the taste. They are earthy and a little nutty, but there can be a bitter, almost metallic flavor. To reduce that flavor, just soak your chicken livers in milk anywhere from 30 minutes to 4 hours before cooking. This will make the organ a bit more tender, too.
Chicken gizzards are from the digestive tract, and they basically grind the food up for a chicken before sending the food to the stomach. There is a lot of connective tissue, so it is best to cook gizzards slowly (preferably with a lot of moisture) for a tender texture. You can gently braise them for an hour or two and serve, or you can batter and fry them before serving for a crunchy meal!
Gizzards have a deep, rich flavor similar to dark meat. It is important to make sure the gizzards are cleaned before cooking –There is a lot of grit in them that can be super unpleasant when eating. As long as they are clean and cooked slowly, they can be a great addition to casseroles, tacos, pasta sauces, and more!
Hearts are a great source of protein, vitamins, minerals, and all that healthy stuff we want. The heart is not as bitter as the other organs and has a more delicate texture. It tastes similar to dark meat but has more of a gamey flavor.
These small organs cook quickly, so it is a great choice for a healthy meal after a busy day. Just pan fry with some onions, garlic, and mushrooms for a filling meal your body will love. They can also be grilled or even air fried!