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heidih

heidih

I think chicken neck meat sounds good, plus the liver and gizzards. Necks & gizzards simmered to make a tasty broth. The Cajun seaoning is often purchased along the lines of Tony Chachere's blend. And the holy trinity of celery/onion/bell pepper is a must of course.  I don't like the BP's but can somehow deal with them in such dishes (?) Have fun with it :)

heidih

heidih

I think chicken neck meat sounds good, plus the liver and gizzards. Necks & gizzards simmered to make a tasty broth. The Cajun seaoning is often purchased along the lines of Tony Chachere's blend. And the trinity of celery/onion/bell pepper.  I don't like the BP's but can somehow deal with them in such dishes (?) Have fun with it :)

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