Sauce Gravy & Spices
Southern
Author: Tammy Nichols
How to Cook Giblets - Master Cookbook Recipe # 607

How to Cook Giblets - Master Cookbook Recipe # 607

This foundational technique ensures your giblets are perfectly tender and ready for any Southern gravy or dressing. By using a touch of meat tenderizer and a slow simmer, you transform the neck, heart, and gizzards into the flavorful heart of your meal.

This is recipe #607 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 30 minTotal time: 35 min
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Ingredients

  • Giblets (neck, liver, heart, and gizzard)
  • Water (enough to keep giblets submerged)
  • 1 tsp meat tenderizer

Instructions

  1. Start the Boil: Place your giblets in a medium saucepan and cover them with water. Stir in the meat tenderizer.
  2. Simmer: Bring the water to a boil, then reduce the heat to medium. Let them boil for 30 minutes.
  3. Monitor Water: Check the pot occasionally and add more water as needed to ensure the giblets stay fully covered throughout the cooking process.
  4. Clean & Prep: Remove the giblets from the water. Carefully discard any excess fat, bone, or gristle.
  5. Chop: Finely chop the remaining meat. It is now ready to be added to your favorite gravy or dressing recipe!

Notes

Tammy’s Tips: "This is my Granny Benefield’s recipe." For the best flavor, make sure you don't skip the cleaning step,removing that gristle makes the texture of your final gravy much smoother and more professional!