Instructions: Cover gizzard, heart and neck with water; sprinkle with other ingredients. Heat to boiling; reduce heat. Simmer uncovered until gizzard is fork-tender. Liver is very tender and can be fried, broiled or simmered in water 5 to 10 minutes.

Giblet broth can be used in stuffing, gravy and recipes where the chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing.

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