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I like to freeze the livers until I have nice amount for liver and onions. For some reason, growing up, we only ever had chicken livers and onions, never beef liver. So it's a nostalgic meal for me.

I've also been reading up on different methods of feeding your dog from food you prepare at home and raw diets say that the organ meats are good for your dog. I haven't done this, since I'm still researching.

There was a great restaurant in San Francisco called Le Petit Robert.

I learned how to make Salade Landaise there.

We used duck gizzards there but you could treat chicken gizzards the same way.

1. Trim the silvery skin from the gizzard with a paring knife.

2. Poach the gizzards in duck fat until they are tender. (You could season the gizzards overnight with salt).

3. Prepare a nice chicory salad--like that of a Lyonnaise salad adorned how you wish and toss it with slices of the warm gizzard.

Yum, yum.

Does the neck really even count as giblet? It's not offal, it's just like leg or wing (admittedly harder to eat). Perfect for stock, and I have seen a sausage recipe that calls for the ground meat to be stuffed into an intact goose or turkey neck.

FWIW, in that picture the gizzard still has its silver lining... that should peel off pretty easily (it's part of the little bag that holds all the rocks) and leave you with an easier-to-eat muscle.

Aw, shucks, I confused the kidneys with the gizzard. Points off for me.

I like giblets in the turkey dressing but my brothers didn't, so we usually cooked them separately. And we usually gave bits to the pets, esp. the gizzard because it was tough (thanks leenweb for the tip.)

I've had the most amazing chicken hearts at Nelore, a Brazilian churrascario. They were spicy and had a bit of a vinegarish taste.

And yeah, turkey neck isn't a giblet... but it comes in that little bag, so it bears explaining, I think.

i love the ofal but since my dogs eat raw food now they get it all. Necks in a chicken curry make a very tasty meal.

UGh. I don't know where you buy your chickens but all the Foster's Farms ones I've ever gotten included gibblets. I believe lungs were in my last one but I was too busy flipping out when they landed all wet and gooey on my foot to really care. I have issues with uncooked meat so that was just horrifying.

I toss them in the food scraps recycling. There's no way I'm doing anything with them.

My mother always fried up the liver and gizzard with the fried chicken or made dirty rice. yum

My mom made soy-poached hearts and gizzards when I was a kid. We'd eat them like snacks. Maybe it's a Chinese thing....I always liked the bouncy texture of the gizzards.

I just throw the whole bunch into a pot with water and celery salt. Then nibble away!

Livers are great fried in butter and Lawry's seasoning salt.... It's the only time I every use that stuff.

"Most industrial, large-scale farmed chickens do not come with giblets."

The ones I buy at the supermarket still have them wrapped up inside the cavity. Thanks for the tips!

Here in Brazil it's very common to eat chicken hearts (like someone mentioned earlier, on churrascarias - barbecued, basically). But you have to be careful when seasoning them, otherwise they have a strange taste.

I roast them along side my chicken with sliced onions (last half on the cooking cycle). The livers and soft onions make a luscious topping for some good french bread and are reserved for me as the cook's treat!

fried chicken gizzards and livers are great or you can dice gizzards up after boiling, make a gravy and serve over rice

I still hate organ meats, but at least I can id these chkn parts now :)

My mom used to fry the liver and gizzards, as well as the neck. I loved the gizzards best of all, but it never occurred to me to peel off the skin - will try that next time. Thanks for the suggestion!