How to cook chicken giblets

Written by kathryn hatter
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Chicken giblets are often used to add complementary flavour to other dishes. Some of the foods that can be enhanced with the flavour of chicken giblets include stuffings, gravies and soups. However, there are also people who enjoy eating chicken giblets as the star of the culinary show. Whatever your personal preference, there are several methods for cooking chicken giblets that many cooks might use in their food preparations.

Skill level:
Moderately Easy

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Things you need

  • Chicken giblets
  • Covered casserole dish
  • Butter
  • Salt and pepper
  • Onion
  • Garlic
  • Kitchen knife
  • Garlic press
  • Oven/stove
  • Sauce pan
  • Water
  • Frying pan
  • Cooking oil
  • Large plate
  • Flour
  • Paper towels

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Instructions

  1. 1

    Roast chicken giblets in the oven. Place the giblets in a covered casserole dish. Add 1 to 2 tbsp of butter, salt and pepper, and any other seasonings desired (a clove of minced garlic, for example). Cover the casserole dish and roast at 176 degrees C for approximately 30 minutes. The giblets will be steaming and tender when done.

  2. 2

    Boil chicken giblets in water on the stove top. Place the giblets into a small sauce pan and cover with water. Add 1 to 2 tbsp of chopped onion, one clove of minced garlic, and salt and pepper to taste. Set the burner to medium-high heat and bring the water to a boil. Reduce the heat so that the liquid continues to simmer. Allow the giblets to simmer for approximately 15 minutes until they are tender. Remove from the heat.

  3. 3

    Heat 3 to 4 tbsp of cooking oil in a frying pan at medium-high heat. While the oil is heating, place 1/2 cup of flour onto a large plate. Add salt and pepper to season the flour and mix well. Roll the giblets in the flour to cover them completely. Shake off the excess flour and place the dredged giblets into the hot frying pan. Fry the giblets carefully, turning and flipping them as necessary to cook them evenly on all sides. Remove the giblets when they are cooked through and place them on a plate lined with paper towels to drain.

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