Gizzards and other parts-ME and NH

Discussion in 'Meat Birds ETC' started by Widget, Sep 9, 2010.

  1. Widget

    Widget Chillin' With My Peeps

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    I have a co-worker who is from the Philippines who is looking for some chicken gizzards and other parts. She has a few recipes from home and has yet to find a source for the ingredients she needs. Seems we Americans are a bit squeamish when it comes to chicken innards [​IMG]
    The local grocery stores have hearts every so often but she would rather have fresher ingredients. I've suggested a couple of the local butchers but figured I would post here to see if my fellow BYC friends knew of any sources in Southern or Western Maine or even New Hampshire.
     
  2. shepherd

    shepherd Out Of The Brooder

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    I say... screw giving the parts away!

    The heart and gizzard are the best part of the whole bird if cooked right. Plus you can get whatever is in the gizzard of the bird. I have found all kinds of rocks, glass, plastic, teeth, aluminum, and alot more, and I keep what I got so far in a pickle jar.I eat what I can from my birds I just eat the liver, heart, and gizzard.
    Give them away if you want, but your missing out on alot.
     
  3. TimG

    TimG Chillin' With My Peeps

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    I have a couple small bags of frozen parts. I'm not really sure which parts in which bags (I save them for the dogs and don't generally separate by part). If you think your friend would be interested in them, I'd share.

    Tim
     
  4. Widget

    Widget Chillin' With My Peeps

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    Quote:I'll let her know tomorrow and see what she says. Thanks.
     
  5. Baymule

    Baymule Chillin' With My Peeps

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    Quote:Fried gizzards and livers are yummy!!
     
  6. Sir Birdaholic

    Sir Birdaholic Night Knight

    Don't know where to get them. We Americans DO gobble up them innards. I [​IMG] gizzards & hearts, deep fried [​IMG] The liver [​IMG] I use for catfish bait.

    I'm sitting here eating pork cracklins as I drool over chicken gizzards!
     
    Last edited by a moderator: Sep 11, 2010

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