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Re: Chicken giblets and frozen pork butt
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Originally Posted by robustpuppy
For some reason, I save and freeze the giblets whenever I roast a chicken. Does anybody ever use them to make stock? I haven't ever done so before - I usually just start with the carcass and whatever not so fresh veggies I have about. Any reason not to do so? Do they add anything of value to the stock? I know people make gravy out of giblets but I never make gravy (I know my strengths).
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I don't see any reason that they can't be used in stock.
I saw an episode of Good Eats last night where Alton Brown said he saves and freezes the chicken livers whenever he gets whole duck or chicken. He made a chicken liver mousse that looked really good. I don't know if you can pull the livers out from the rest of the giblets.
This is the recipe:
http://www.foodnetwork.com/recipes/a...ipe/index.html
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