I was searching the net to find out what to do with the chickn parts from the roaster I just bought and stumbled on this wonderful site! There were posts about what is and isn't inside a chicken and lots of great info. Someone had posted a link to a diagram of what's there and exactly where. For example, I learned about what some folks thought were kidneys but aren't and are called back oysters. I always cook the back when making my chicken and dumplings (tonight's dinner).
This is the first time I've bought a chicken in 10 years that had more than the neck inside! Of course, except for the past two years, I'd only bought 1 to 2 roasters in the previous 8 years.
At any rate, the link to the diagram is busted. Does anyone out there have or know of a diagram (or maybe a list) of what's inside? I seem some eat the liver and some don't. Everything is safe to eat, right?
Also, what are those hard white strings that run through the chicken tenders I buy to cook? They are hard to cut through and I always cut them out. That can waste little bits of chicken, so I want to know if that stuff is edible.
Any info anyone can give me is greatly appreciated. My husband was recently diagnosed with Type 2 diabetes and cholesterol off the charts, so we've begun learning a great deal about foods and learning to cook in much better ways.
The giblets placed inside a chicken usually are the heart, gizzard, liver, and neck. All are edible, as you point out some don't eat the liver. I save the necks for stock, roast the heart and gizzard along with the chicken if I'm roasting it, as the cook's treat. There are some recipes for dishes made from gizzards, I think if you search this board you'll find a recent thread on chicken gizzards.
Some chickens have lung tissue or kidney tissue remaining in the inside cavity near the ribs. I don't know which they are, and there's no harm in leaving the tissue there but I don't like the texture or appearance so I try to remove as much of it as possible with my fingers.
The white strip in the tenderloin is.....a tendon. To remove it, you place the tenderloin on the flat/dull side down, shiny side up. Hold the white piece down with your forefinger, take your knife and place it adjacent your forefinger and push the knife away from you and slide or glide the knife directly on top of the tendon. All is done without any waste