Giblets

[Smithy]

I received another batch of giblets. This time they'd been allowed to thaw but were refrigerated. There was some question as to whether they'd still be good (the person giving them to me didn't know how long they'd been thawed) but I have a canine companion that I figured wouldn't be too fussy.

 

The treatment was dead easy. I drained their juices (blood, basically) but didn't pat them dry; loaded them into the Instant Pot with enough buttermilk to cover; sealed; and pressure-cooked for 26 minutes with a very slow natural release (translation: I forgot about it while doing other things).

 

The result was delicious. Some kind of foamy stuff had curdled into a fine coating on the pieces. There was a lot of free liquid. I strained out and saved the liquid, and kept the other pieces for my own purposes. The hearts and liver are good as they are. The gizzards -- well I didn't bother cleaning them first, so I'm sharing them with my buddy.

 

I haven't taken pictures yet but this stuff will go well, chopped up and added to pasta. Or simply eaten as is. I'll add a photo or two next time I pull them out. 

 

Any suggestions on what I should do with the broth?