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Chicken Recipe

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This hearty Chicken Recipe transforms humble offal into a deeply satisfying meal. By slow-simmering chicken or turkey necks, gizzards, and livers, you develop a robust, savory broth that becomes the base for a rich, velvety gravy. The long cooking time ensures the tougher cuts become incredibly tender, absorbing the flavors of salt and pepper. Finished with a flour-thickened butter and oil roux, this dish offers a comforting, rustic texture that pairs perfectly with rice or crusty bread. It&# 226;ÂÂs an economical and flavorful way to use the whole bird, perfect for family dinners or when you crave something warm and substantial.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1586.6
Description
This hearty Chicken Recipe transforms humble offal into a deeply satisfying meal. By slow-simmering chicken or turkey necks, gizzards, and livers, you develop a robust, savory broth that becomes the base for a rich, velvety gravy. The long cooking time ensures the tougher cuts become incredibly tender, absorbing the flavors of salt and pepper. Finished with a flour-thickened butter and oil roux, this dish offers a comforting, rustic texture that pairs perfectly with rice or crusty bread. It&# 226;ÂÂs an economical and flavorful way to use the whole bird, perfect for family dinners or when you crave something warm and substantial.
Ingredients
  • 2 Lb. chicken or turkey necks
  • 1 Lb. chicken or turkey gizzards
  • 1/4 Lb. chicken or turkey livers
  • 9 C. water, divided
  • 1 C. flour
  • 1/2 C. butter
  • 1/2 C. vegetable oil
  • 3 Teaspoon. salt
  • 2 Teaspoon. pepper
Directions
  1. 1
    Rinse the chicken or turkey necks, gizzards, and livers thoroughly under cold water.
  2. 2
    Place the rinsed meats into a large stockpot.
  3. 3
    Add 8 cups of water and enough salt and pepper to taste.
  4. 4
    Bring the pot to a boil over high heat.
  5. 5
    Reduce the heat to low and simmer, partially covered, for 2 to 3 hours until the necks are soft and gizzards are tender.
  6. 6
    Skim off any foam or impurities that rise to the surface during cooking.
  7. 7
    Remove the cooked meats from the broth and set aside; reserve the broth.
  8. 8
    In a separate large skillet, melt the butter with the vegetable oil over medium heat.
  9. 9
    Whisk in the flour to create a roux, cooking for 2-3 minutes until golden brown.
  10. 10
    Gradually whisk in 1 cup of the reserved hot broth until smooth.
  11. 11
    Return the cooked meats to the skillet and toss to coat in the thick gravy.
  12. 12
    Serve hot.

Nutrition Facts

Servings 8 cups

Amount Per Serving
Calories 1586.6kcal
% Daily Value *
Total Fat 99.2g153%
Saturated Fat 32.1g161%
Cholesterol 392.8mg131%
Sodium 15122.1mg631%
Total Carbohydrate 47.2g16%
Dietary Fiber 2.2g9%
Sugars 0.3g
Protein 106.2g213%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, gizzards, livers, necks, offal, stew, gravy, simmer, comfort food, traditional, protein, budget meal, hearty, savory, tender, homemade, dinner, classic, flavorful, rustic
Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-118/