I have recently been oven-roasting whole chickens, which is a delicious preparation. What do I do with the organs and gizzard? For some reason chicken stock recipes never recommend using these, I'm not sure why. I know some people saute these pieces and eat them; that does not exactly appeal to me, although I'd be willing to give it a try.
Guess there's just an Ewwww factor to this stuff now since so many people are used to buying boneless, skinless, antiseptic pieces of chicken.
I often throw everything but the liver into the stockpot or save them up in the freezer until I'm ready to make stock or use them for something.
The hearts and gizzards are really delicious. I smother them with a little onion and chicken stock.
Chopped up with a bit of the liver they make a fabulous Cajun Dirty Rice to serve with your roasted chicken or as a side dish for any kind of casual meal.
I also add them chopped to country patés for additional texture.
The hearts cook quickly enough that you can grill them on skewers but the gizzards need a bit of simmering. Give them a try.
To continue on this theme, Salade aux Gesiers is a French version of Gizzard Salad (mixed soft greens, sliced sauteed gizzards & mustard-y vinaigrette) and unexpectedly delicious.
I used to curry the hearts & gizzards when I'd accumulated enough to make a meal.
A family favorite combines two unappreciated foods - liver and spinach. Sauteed chicken livers, mushrooms & diced ham in Marsala served over creamed spinach. Looks awful and tastes like heaven.
OP, I have no idea why the recipes you're searching for stock eliminate the innards except for what MakingSense termed the "Ewwwww factor". They're traditionally included but skip the liver to save for another preparation. It does make stock taste liver-ish.
At Baltimore's Lexington Market, deep-fried gizzards and hearts are served "to go" and are a wonderful walk-around treat for munching.
A freezer will be your best friend - each chicken will yield some treasure(s) to be saved for future "free" meals.
Put egg and flour on them and fry them then dip in Ranch.Or chop in tiny pieces and add them to gravy for more flavor.
Dust gizzards with flour, sautee in chicken fat until browned, add cheap red wine and water and simmer until tender. Good over pasta or added into rice. Chopped up with some hot spicing added, it's the base for "dirty rice".
I like the taste and mouth feel of chicken hearts better than gizzards. You can use the recipe above. Also, chicken hearts are great with mushrooms. Substitute for beef in most any Beef Bourguignon recipe.
Chicken hearts are a great mix-in with most spaghetti sauces.
Related to hearts and gizzards, gently cooked chicken livers added into spaghetti sauce is the basis of pasta "a la Caruso".
Here in Queens, in NYC, the Trade Fair supermarket, a small local chain, sells pre-packed gizzards and hearts, in additon to chicken livers.
When I was growing up the gizzards (and heart) from Mom's fried chicken never made it to the table. We kids snatched them up as soon as they were cooked. We always thought they were the best part.
Brown's Fried Chicken used to offer fried gizzards as a option to order. Don't know if they still do.
And those innerds are perfect for the stock for gravy -- along with the neck and back, some onion, celery and carrot.
Too bad processors don't usually include them. They're a special treat.
We freeze each organ in a separate bag until we have enough to do something interesting, usually within two months. It usually ends up in something creole-like; at the very least they go into the stock pot.