Chicken Giblet

NOTE: this product is packed and sold in 2kg bags.

"Giblets" (pronounced with a soft j, like jib-lets) is a collective term for the edible internal organs of a chicken. When you buy a whole chicken, these parts are often harvested during processing

Because giblets consist of different types of tissue, they require different cooking methods to get the best results. Here are the most common and delicious ways to use them:

The Classic Giblet Gravy

This is the most traditional use, especially for Christmas or Sunday roasts.

• How to do it: Simmer the neck, heart, and gizzard in water or broth with some aromatics (onion, celery, herbs) for an hour or two until the meat is completely tender. In the final 10–15 minutes, add the liver (which cooks very fast and will turn bitter if overcooked).

• The finish: Strain the liquid to use as the base for your gravy. Pull the meat off the neck, finely chop the heart, gizzard, and liver, and stir them back into the finished gravy for incredible depth of flavor.

Crispy Fried Gizzards

In many parts of the world, gizzards are treated as a delicacy on their own rather than a background flavor.

• How to do it: Because gizzards are tough, you first need to braise or boil them until they are tender. Once tender, dredge them in seasoned flour and deep-fry them until they are golden and crispy. They make an excellent, chewy pub snack.