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One person's gross is another person's delicacy. Cock's combs were served to Napoleon as a fancy dish. I have a penchant for medieval recreation cooking, so I've cooked cock's combs in several French styles, and they were excellent. I use them to thicken/gelatinize stock along with the feet and tongues, but I fish them out before they're quite boiled to death and retrieve them for immediate nibbling or for more gourmet preparations.
Lungs I'm not hugely fond of due to their bitterness. They're protein and I'll eat them, and leaving them in does not harm the flavor of the surrounding meat. You might leave them in and pull them once the bird is cooked. The dogs or the flock will appreciate these little morsels.
One person's gross is another person's delicacy. Cock's combs were served to Napoleon as a fancy dish. I have a penchant for medieval recreation cooking, so I've cooked cock's combs in several French styles, and they were excellent. I use them to thicken/gelatinize stock along with the feet and tongues, but I fish them out before they're quite boiled to death and retrieve them for immediate nibbling or for more gourmet preparations.
Lungs I'm not hugely fond of due to their bitterness. They're protein and I'll eat them, and leaving them in does not harm the flavor of the surrounding meat. You might leave them in and pull them once the bird is cooked. The dogs or the flock will appreciate these little morsels.