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LOCATION: Recipes >> Variety Meats >> Giblet Saute

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Giblet Saute:

1 pound each chicken gizzards and livers
flour
4 Tbsp butter or more
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp thyme
4 Tbsp dry sherry or white wine
1 clove garlic, finely chopped
4 Tbsp chopped parsley

Clean and trim the gizzards and livers and flour them well. Melt
the butter in a skillet and saute briskly until they are well
browned. Season with the salt, pepper and thyme and add the wine.
Cover and simmer over very low heat for about an hour, turning
once. Add the garlic and let it cook until soft, then add the
parsley, Serve on steamed rice.

Serves 4.

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