To fuck or to cook?

[Fugee]

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).

Also, I have about a 1 1/2 lbs of pork butt that I had in the freezer for a couple of months and there were a lot of ice crystals in the bag (it wasn't double-wrapped). Most of the ice wasn't stuck to the meat and the surface of it doesn't look burned. I'm debating whether to make slow-cooker pulled pork with it. Usually I toss questionable meat because I don't want to bother cooking something that won't be good and because I am very easily turned off. But I am trying to avoid waste, this recipe involves no work, and I have the ingredients on hand. Obviously I can experiment to see whether it works, but I wanted to know whether anybody had any general rules for deciding when frozen meat isn't worth cooking - assuming that it is not older than dirt.

I usually buy an extra back and/or necks when I make turkey stock and toss the giblets in the bottom of the roaster nearer the end of the cooking time for some good browned bits on the bottom to add flavor to the gravy.

But there is no reason not to add them to your stock.

I'd go ahead and use the pork butt.

[tmdiva]

Originally Posted by Fugee

I usually buy an extra back and/or necks when I make turkey stock and toss the giblets in the bottom of the roaster nearer the end of the cooking time for some good browned bits on the bottom to add flavor to the gravy.

But there is no reason not to add them to your stock.

I'd go ahead and use the pork butt.

I remember reading that you shouldn't put the livers in your stock, because they will make it bitter. For turkey gravy, I make stock from the neck and gizzard, then poach the other giblets separately to chop and add to the gravy at the end.

I would totally use the pork butt, too, especially if you're just going to sear and slow cook like you ought.

tm

[Adder]

Originally Posted by tmdiva

I remember reading that you shouldn't put the livers in your stock, because they will make it bitter.

Huh. This guy agrees with you, as does the guy in this video. I guess I'll leave them out in the future.