Preparing the Giblets
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Ingredients 3 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash thoroughly the heart, liver and gizzard.
- Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining.
- Cut the heart open, and remove carefully the gall bladder from the liver.
- Wash carefully again, and soak ten minutes in salted water.
- Cook slowly until tender, in one cup of water.
- More water may be needed.
- Cut fine, and add to the gravy.
- Save the stock.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler