Don’t discard the giblets!
Pan fired Chicken giblets is a regular dish on my home-cooking menu. Not only do they taste delicious, they are also packed full of nutrients such as iron, among many. Really good for your and your children’s bodies and blood flow. But not to dwell on the health/technical part of this food, this post is more on Bringing New to the Old. This pan fried chicken giblets preparation is an old and traditional dish belonging to the classic Palestinian cuisine. Here, I am using this classic recipe as a base and building on it 3 different serving ways. This is to keep the recipe alive instead of it falling out into old and boring. Also this is to bring new to this dish to allow it to fit well into today’s buffets and meals.
Chicken giblets, are mainly chicken hearts & livers.
They are traditionally prepared by blanching them in milk or wine. Another way is to stir fry them. They are often discarded and pushed to the “don’t like them” category. But don’t give up on them just yet, try this recipe and these different ways to serve them and see how you like them. I really think you will love them if you just try and really follow the recipe.
Final note: Giblets need to be properly cleaned, to include the cavities, otherwise they will taste and smell off. When prepared properly, they are a treat.