Quick...What's the difference between chicken gizzards, livers and giblets?!
ThanksWww@FoodAQ@Com
Answers:
Different parts of the chicken innards!.
Liver fries up soft and cruchy,it is the big soft gooey piece!. Gizzard fries up chewy, and is the real muscly piece, kind of gray in color
The heart is a little dark , heart shaped ,triangular looking piece, it fries up sort of firm but neither mushy or chewy,Www@FoodAQ@Com
Liver fries up soft and cruchy,it is the big soft gooey piece!. Gizzard fries up chewy, and is the real muscly piece, kind of gray in color
The heart is a little dark , heart shaped ,triangular looking piece, it fries up sort of firm but neither mushy or chewy,Www@FoodAQ@Com
Gizzard
A modified muscular pouch behind the stomach in the alimentary canal of birds, having a thick lining and often containing ingested grit that aids in the breakdown of seeds before digestion!.
A similar digestive organ found in certain invertebrates, such as the earthworm!.
Liver
The largest and one of the most important organs, liver has immense nutritional value !. !. !. providing, that is, that it comes from a fairly young animal!. Because liver acts as a clearinghouse for substances that enter the body, it tends to store and absorb unwanted chemicals, medicines and hormones that an animal might be fed!. Naturally, the older the animal the greater the accumulation of these unwanted substances, which, according to some, offset liver's nutritional value!. For this very reason, many people choose the more expensive calf's liver over beef liver!. There are several ways to distinguish between the two!. The color of beef liver is reddish-brown, compared to the paler pinkish-brown of calf's liver!. Liver from a mature animal also has a stronger odor and flavor than that from a youngster!. Additionally, it will be less tender!. Besides beef and calf's, the most common animal livers used in cookery are lamb, pork, poultry and goose, the latter used mainly to produce P?Té DE FOIE GRAS!. The strongest-flavored and least tender of the livers is pork, while poultry livers are the most mild and tender of the lot!. All livers are usually available fresh-beef and chicken livers may also be purchased frozen (though the quality of frozen liver is considerably lower than that of fresh)!. While chicken livers are sold whole, most of those from other animals are marketed sliced!. Look for liver that has a bright color and moist (not slick) surface!. It should have a fresh, clean smell!. Refrigerate loosely wrapped for no more than a day!. Liver can be prepared in a variety of ways though quick sautéing is the most popular!. It toughens quickly with overcooking!. Liver is rich in iron, protein and vitamin A!.
Giblets
Generally, the term "giblets" refers to the heart, liver and gizzard of domesticated fowl and game birds!. Sometimes the neck is also included in this grouping!. All but the liver are used for flavoring stocks and soups!. The liver is usually cooked separately and, in the case of ducks and geese, is considered a delicacy!.Www@FoodAQ@Com
A modified muscular pouch behind the stomach in the alimentary canal of birds, having a thick lining and often containing ingested grit that aids in the breakdown of seeds before digestion!.
A similar digestive organ found in certain invertebrates, such as the earthworm!.
Liver
The largest and one of the most important organs, liver has immense nutritional value !. !. !. providing, that is, that it comes from a fairly young animal!. Because liver acts as a clearinghouse for substances that enter the body, it tends to store and absorb unwanted chemicals, medicines and hormones that an animal might be fed!. Naturally, the older the animal the greater the accumulation of these unwanted substances, which, according to some, offset liver's nutritional value!. For this very reason, many people choose the more expensive calf's liver over beef liver!. There are several ways to distinguish between the two!. The color of beef liver is reddish-brown, compared to the paler pinkish-brown of calf's liver!. Liver from a mature animal also has a stronger odor and flavor than that from a youngster!. Additionally, it will be less tender!. Besides beef and calf's, the most common animal livers used in cookery are lamb, pork, poultry and goose, the latter used mainly to produce P?Té DE FOIE GRAS!. The strongest-flavored and least tender of the livers is pork, while poultry livers are the most mild and tender of the lot!. All livers are usually available fresh-beef and chicken livers may also be purchased frozen (though the quality of frozen liver is considerably lower than that of fresh)!. While chicken livers are sold whole, most of those from other animals are marketed sliced!. Look for liver that has a bright color and moist (not slick) surface!. It should have a fresh, clean smell!. Refrigerate loosely wrapped for no more than a day!. Liver can be prepared in a variety of ways though quick sautéing is the most popular!. It toughens quickly with overcooking!. Liver is rich in iron, protein and vitamin A!.
Giblets
Generally, the term "giblets" refers to the heart, liver and gizzard of domesticated fowl and game birds!. Sometimes the neck is also included in this grouping!. All but the liver are used for flavoring stocks and soups!. The liver is usually cooked separately and, in the case of ducks and geese, is considered a delicacy!.Www@FoodAQ@Com
Giblet(s) is an overall term referring to the liver, heart, gizzards and other internal organs of a bird!. The livers are just like the livers in any other animal and the gizzards, also known as the crop, act as teeth in a bird - it is where their food is ground up for digestion!.
WA
My step-father was a butcher and a meat cutter before he went blind and I learned the parts of the bird, and other animals, from him and biology/zoology classes!.Www@FoodAQ@Com
WA
My step-father was a butcher and a meat cutter before he went blind and I learned the parts of the bird, and other animals, from him and biology/zoology classes!.Www@FoodAQ@Com
They are both internal organs!.
Gizzards, as they are properly called, are part of the chicken's tail!. They are commonly known as giblets (as in giblet gravy)!. These parts are tough!. However, if you use meat tenderizer and/or a buttermilk marinade gizzards can be quite tasty!. I usually include them when I cook a chicken stew such as cacciatore!.
Chicken liver is just what it indicates - the liver of the chicken!.Www@FoodAQ@Com
Gizzards, as they are properly called, are part of the chicken's tail!. They are commonly known as giblets (as in giblet gravy)!. These parts are tough!. However, if you use meat tenderizer and/or a buttermilk marinade gizzards can be quite tasty!. I usually include them when I cook a chicken stew such as cacciatore!.
Chicken liver is just what it indicates - the liver of the chicken!.Www@FoodAQ@Com
I agree with the first answer!. I like giblet gravy,simmer the neck and the other pieces, for a couple of hours!. Take the meat off the neck, and chop op the other pieces!. Add to gravy!. (use the drippings from the chicken to make the gravy)!. Mmmmmmm giblet gravy!.!.!.!.!.!.!.!. now that sounds good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!.!.!.Www@FoodAQ@Com
a gizzard help process rocks out of the birds system!. it is tough and chewy when cooked to eat!.
a liver is vital in digestion!.!.!.!.i don't like it because it has a very strong taste!.!.!.!.
and giblets are the internal organs of the chicken!.!.!.heart, gizzards, liver!.!.!.etc!.!.!.Www@FoodAQ@Com
a liver is vital in digestion!.!.!.!.i don't like it because it has a very strong taste!.!.!.!.
and giblets are the internal organs of the chicken!.!.!.heart, gizzards, liver!.!.!.etc!.!.!.Www@FoodAQ@Com
There's no difference; it's all gross!!
Don't eat any of that!!!!.!.!. ickkkkWww@FoodAQ@Com
Don't eat any of that!!!!.!.!. ickkkkWww@FoodAQ@Com