virtualbernie

boil it until it is very tender! The neck and hearts will get done first, the gizzard takes a little longer to get tender.

virtualbernie

I clean all that out before baking.

raptureready

Those are things are ugly, nasty guts. I don't want them in my gravy, dressing or anything else so I put them right where they belong---in the garbage. Just my opinion of course.....

cjomomma

My Mom always boils them and either uses them in the dressing or dumplins. She wastes nothing but the bones.

feline fanatic

Do not boil!! SIMMER. There is an old saying "A stew boiled is a stew spoiled". I don't know if that is true but i never boil anything to make soups, stocks or stews. I put it in a pot bring it up to a boil as soon as it bubbles I reduce heat cover and simmer. Usually for a couple of hours. I like to add carrots onion and celery to the pot so my stock has extra good flavor. I use it in the gravy

sandybeach

I actually think the neck is the best part of the bird. I put it in the bottom of the roasting pan when I put the bird in to bake. It gets all the drippings and tastes just wonderful. I don't usually eat it at the table if we have company because it is rather a messy eat, but I sure eat it when noone is watching.

The giblets I boil, cut up the heart and liver and put them in the dressing/stuffing (throw away the gizzard as it is too hard to cut up and eat, would give it to the dog if I had one). Then use the water I boiled them in to add to the dressing.

quilter2

I agree

amandasgramma

I simmer them, too. I leave the liver until just before - maybe an hour before I'm ready to make the gravy. That way it won't be so tough. At that time, I take the neck and giblets out so they'll be cool enough to work with. The giblets will need to have the out skin taken off (it's tough) and the neck is stripped of the meat. then when I'm ready, I add seasonings if needed and a mix of cornstarch and water to the broth. Sometimes I add more chicken broth. After I have the broth thickened, I add back the meats. They aren't YUCKY --- They're YUMMMY!

virtualbernie

I think most of us use the word boil/simmer interchangerbly. I totally agree to bring to a boil and then turn down and simmer for a couple of hours. :-) :-) :thumbup:

virtualbernie

The gizzards just take longer to get tender. Try "simmering" them longer than the neck and heart, you'll see--tasty!