Savoury Giblets
Elevate your dinner table with this rustic and comforting recipe for Savoury Giblets, a dish that transforms humble chicken giblets into a rich and flavorful masterpiece. Simmered to tender perfection in a fragrant medley of sautéed onions, garlic, and diced vegetables, the giblets are enveloped in a velvety sauce made with dry white wine, chicken stock, and herbs like thyme and bay leaf. A touch of butter and olive oil adds depth, while a sprinkle of flour ensures a beautifully thickened gravy. Ideal for pairing with fluffy mashed potatoes, steamed rice, or crusty bread, this recipe is perfect for adventurous eaters seeking to savor every part of the bird. Ready in under an hour, this dish is aromatic, hearty, and garnished with fresh parsley for a pop of color and flavor. It's an economical, nutrient-rich dinner option that celebrates traditional cooking techniques and bold flavors.
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Recipe Information
Ingredients
- 500 grams Chicken giblets
- 1 large Onion
- 3 Garlic cloves
- 1 medium Carrot
- 1 medium Celery stalk
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Dry white wine
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Rinse the chicken giblets thoroughly under cold water and pat dry with paper towels. Trim any excess fat or connective tissue.
Chop the onion finely. Mince the garlic. Dice the carrot and celery into small pieces.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter is melted and slightly foamy.
Add the onions to the pan and sauté for 3-4 minutes until softened. Add the garlic, carrot, and celery, and cook for an additional 4-5 minutes until the vegetables are tender and fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken giblets to the pan and stir to coat them evenly in the mixture.
Pour in the chicken stock and add the bay leaf, thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Cover the pan with a lid and let the giblets cook over low heat for 30-35 minutes, stirring occasionally, until they are tender and the sauce has thickened.
Taste the sauce and adjust the seasoning if necessary. Discard the bay leaf before serving.
Garnish the dish with chopped parsley and serve hot with cooked rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1893 mg | 631% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 15.2 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
