What to Do With Those Poultry Innards?
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I was digging through my freezer and found a bag with innards (heart, neck, gizzard). I didn't know if they were from a chicken, turkey or duck but I knew I wanted to cook them. The simplest thing to do would be to make a stew so that is what I did. Also, this is one cold rainy Sunday in California. After years of a drought, we are in the midst of rain storms causing mudslides and floods, so this was a perfect day to eat a bowl of stew/soup by the roaring fire in the fireplace. This is an off-the-cuff recipe, so the measurements depend on you and are based off how many innards you have. FYI...Once cooked, I realized they were the innards from a duck. Good stuff!
Super easy
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Ingredients
For 2 Person(s)
Meat
- Poultry innards
Veggies
- Fresh celery stalks, cut into chunks
- Fresh onion, chopped
- 1 Can Corn
Seasonings
- Fresh garlic, chopped
- Salt and pepper
- Red crushed pepper
- 2 Bouillion cubes
- Lawry's Seasoning Salt
What to Do With Those Poultry Innards? Directions
- Put innards in a pot and add enough water to cover completely with a little extra. Cook on high heat until boiling. Once boiling, reduce heat to medium, add seasonings and cook until innards are done (meat should not be pink and should be falling off the bones. About 45 minutes to an hour). When done add onion, celery and corn. Add boiling water if too much water has cooked out. Taste for seasonings and adjust if needed. Cook for about 10-15 minutes until veggies are the right amount of crispness for you. I like mine to still be pretty crisp.
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