giblets

Freeze the livers separately, and when you have enough of them, saute in butter, then whiz up with a bit of cognac to make paté. Pack into a container and seal the top with a little clarified butter. Chill and eat on crackers.

Use the gizzard, heart and neck to make stock with the rest of the carcass.

Or, coarsely chop the heart, saute it quickly with garlic in butter, mound on a cracker, crouton, or small toast and eat.

my grandmother made gravy with the giblets from turkeys or geese. i think you use everything (including the neck) but the liver and make a broth from it, then use the broth to make pan gravy as you would use premade stock. she'd also make giblet soup, but i'm not sure what the procedure is aside from boiling all of the stuff in the bag to make stock. frankly, it wasn't very tasty. the gravy was great, though.

My grandmother would also make giblet gravy.

I just fry them (along with all other questionable bits) and give them to the dogs.

I'd also save the livers, but fry 'em off with sage and a little lemon juice, possibly a touch of chilli.

The rest for gravy, naturally.

My Mum makes stock with the turkey giblets and carcass each Christmas, which becomes soup once she's added any leftover meat and veg. It's surprisingly nice. When we had a cat, she got the chicken giblets.

If I'm roasting a big chicken that takes a while I just sautee everything and eat it for an app. I absolutely love chicken livers.