When I was growing up, any time my mom cooked a chicken or a turkey, we had this secret ritual of frying up the giblets and consuming them together in secret, so nobody else could find out how wonderful they were. Seriously. I absolutely love livers and hearts, fried and salted. The biggest tragedy was when the heart was too tiny to share, or when there were, mysteriously, two hearts and no liver. We would even boil the neck to make stock, but take it out before it was completely wasted, and pick the tiny meats off the bones. My mom said it was her favorite part.
I would save them and do a breakfast fry-up. Maybe even chopped into scrambled eggs. With chives? And a grilled tomato? I just ate dinner, but this makes me both hungry and jealous.
As usuba dashi mentions, dirty rice leaps to mind. Although in Louisiana they use duck innards. Still, 1/2 lb is too much to let go to waste. You can also combine them with chopped up chicken hearts and sautee for that crostini topping too.
In Tuscany, Chicken livers are traditionally sauteed in in olive oil and smushed onto crostini for their traditionall bruschetta. (surprise, no tomatoes!)
Except for the livers, chicken giblets can go into making stock. If you have livers, take a look at boulangere's mousse, which was just named a finalist in the dishes that we (intentionally) set on fire. You could make a mini-amount
http://www.food52.com/recipes/9969_winter_spring_summer_fall_chicken_mousse
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I would save them and do a breakfast fry-up. Maybe even chopped into scrambled eggs. With chives? And a grilled tomato? I just ate dinner, but this makes me both hungry and jealous.
http://www.food52.com/recipes/9969_winter_spring_summer_fall_chicken_mousse