Using it All. . .

Let's face it, if you mention "giblets", most people within earshot are going to get a very uncomfortable look on their face.  Most everyone who hears the term first thinks "liver", and all the childhood trauma that went along with it.  I have to say, I was never one of those children.  Growing up, we had chicken livers quite often; they were a cheap source of dietary protein and, when flour coated and fried, were excellent for dipping in mashed potatoes.

Whatever caliber of adventurer you fancy yourself, you are going to run into giblets during your cooking life.  Butchered chickens usually have them in a baggie in the body cavity, the same as turkeys.  Hunters find them while cleaning game.  Pheasant, grouse, doves, and even squirrel and rabbit (though, technically, "giblets" is used exclusively for items from birds) are sources for visceral organ meat.  With four kids, we go through an inordinate amount of birds and game.  Sometimes we use the giblets and sometimes they just get frozen, waiting to be used en masse.  Commonly, people will use them for gravy, but they can make a very savory stew, with which your slow-cooker is only to happy to assist.

Now, I'm not going to sugar-coat this--if you don't like liver-ey things, then this stew is not for you.  No matter how you season it, it is still going to taste like organ meat.  Just the name made it hard for me to try as a child, and I liked liver.  This stew makes a hearty gravy, which makes it perfect to serve up over egg noodles, rice, or Texas toast.  My grandmother used noodles, so I've stuck with that over the years.

GIBLET STEW

2 lbs. giblets

3 cloves garlic, chopped

1 Green bell pepper, chopped

1 onion, chopped

6-8 oz. chopped, fresh mushrooms

One or two carrots, peeled and chopped

1 Tbsp. olive oil

½ Cup flour

1 cup beer or ½ cup red wine (can substitute one cup of broth)

2 tsp. Worcestershire sauce

1 ½ cups chicken broth

Salt, Pepper, Cayenne to taste.

8-12 oz. Egg noodles

Mix flour and seasonings to taste together in a bowl.  Place giblets in slow cooker and coat with flour mixture, stirring until evenly coated. 

Heat oil in a sauté pan and cook vegetables and mushrooms until onions become tender.  Add one cup of broth or beer (or ½ cup wine) and stir well.  Reduce heat and simmer until liquid is almost totally evaporated.  Add to slow cooker with 1 ½ cup broth.

Cook on high for 4-6 hours, or low for 8-10 hours.

Serve over a bed of egg noodles.

One of the things I like the most about this stew is that it is a taste of southern comfort.  A drawback to living in the northern tier of the country is that gravy doesn't usually exist in a palatable form.  You can find restaurants that serve liver and onions, but they serve it without gravy, which makes for a dreadfully dry experience.  If made properly, liver will make its own gravy, though you have to season it well.  A little time, some careful seasoning, and instantly you're transported back to Grandma's kitchen.