Search results for query: *

I've never gotten the taste for eating the giblets. But when I make stock from a bird that didn't come with the giblets it just doesn't taste right.

Bigger than his brain? Bigger than his entire head! I don't parboil them, I just scald as if for plucking and peel their "socks" right off.

Yeah, I don't have anyone to man the camera while my hands are messy so I don't have any either.

I can't find a good butchering photo on Google. @U_Stormcrow, do you have any photos that you can use to point out what's what?

The dirt idea bugged me -- especially the toenails -- until I did it the first time and saw how everything comes off cleanly and leaves no grunge behind. :)

That's what the article I linked is about. Once you take their socks off they're perfectly clean and suitable.

I don't eat any of the giblets, but I always put the liver, the heart, the gizzard, and the testicles into my soup stock along with the feet, the neck, and the backs,

Glad it worked for you. IMO, getting the strength of the pull just right so that the neck is dislocated at the first pull but the head doesn't come off is the trickiest part. Thorough washing with clean water should do the job in re: gut contents. Probably ends up cleaner than...