Eating Nose to Tail


 
Over the weekend we had a beer can chicken, that old camping recipe where you stick a tall boy of beer up the chickens rear and cook it standing up.  We weren't camping so our bird went in the oven not the grill but it was delicious nonetheless.
Picture
Chicken about to go in the oven.
You can just see the beer can poking out of the chicken's bum.  Before we stuffed the beer into the chicken we removed that weird paper bag filled with the chickens giblets.  Generally the neck, a heart, liver and sometimes lungs.  We did not make gravy so now I've got a pouch full of the insides of one chicken, and I'm not sure what one does with a single chickens worth of giblets.

For the sake of full disclosure it's really hot here in Boston (and there is no AC in my apartment) so just the idea of turning on the stove makes me break into a sweat. I'm also leaving for Toronto tomorrow morning so it's looking like my giblets are going into the freezer along side the leftover bones (being saved for stock) and the huge pile of leftover meat we didn't manage to eat.

I'm still looking for some inspiration.  Ross wants to throw all the giblets into the stock, and a friend on Twitter suggested making gravy.  The gravy is sounding like a good idea. I can use the chicken meat and giblet gravy to make my favorite poutine with shredded chicken and peas when I get back from Canada.  My other idea was to try and make dirty rice again.  Make a quick stock with the neck, take off the meat and fry it up with the rest  of the giblets to add body to the rice.

If anyone has any creative ideas for what to do with a one chicken's worth of giblets I'd love to know.  If I like your suggestion I'll make it when I get back from Canada, and if no one is feeling creative I'll see where my whims take me.
 


Comments

08/13/2009 05:08

Yeah! love beer can chicken. I've also done one with duck using cherry beer which worked a treat

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Sydney
08/13/2009 06:40

I've never heard of it being done with a duck, sounds wonderful!

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08/14/2009 07:20

One gizzard won't get you very far. I confit my gizzrds whenever I butcher a batch of chickens or ducks. A slow cooking in duck fat makes them incredibly tender and tasty!
Here's a link to a blog entry:

http://duckfatandpolitics.blogspot.com/2008/04/confit-of-goose-gizzard-and-duck.html

Good luck and good eating!

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Sydney
08/14/2009 08:13

That sounds delicious! I don't make confit often, do you suggest using duck fat over pork fat? I ask because of my recent adventure with rendering lard.

There really isn't much one can do with a single heart, liver or gizzard. I'm starting the think that using them to make a lovely thick gravy and using the gravy for poutine may be the way to go.

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Jules
08/15/2009 07:46

Mmmmm beer can chicken.... I really like poultry neck, very tasty to gnaw on alone or in stocks. I think the neck is the best part of a turkey.

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Sydney
08/20/2009 14:14

I once had turkey neck ravioli (made by my Uncle) totally awesome.

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01/22/2010 13:51

I had the same conundrum with my rabbit giblets. I pan seared them and served them over a bed of spinach, topped with a fried egg.

http://headcheeseandjellybeans.wordpress.com/2010/01/22/rabbit-giblet-salad/

Very hearty, and very delicious. I made this in winter, but I imagine it would make a nice summer salad as well.

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08/19/2013 23:08

Thanks for this informative post. It is really wonderful to see your beer can chicken. Next time I will also grill it like this. I think this should be done for our next party. I have so many ideas on chicken giblets and I will definitely suggest some ideas.

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