Pan-fried Giblets

1. Wash the neck, liver and gizzards in cool water and trim away as much fat and membranes from them as you can.

2. Add 1 tablespoon of butter to a frying pan per 1/2 pound of giblets. Place the pan on the stove and preheat to medium. Move the butter around the pan with tongs to coat the entire bottom.

3. Place the neck, liver and gizzards in the pan with tongs and fry them for at least three minutes per side. Wash the tongs.

4. Remove a few pieces from the pan and cut into the middle of each to see if they are done. They should have a light gray color inside with no red.

5. Place the finished giblets on a plate lined with paper towel and pat them dry to remove any excess oil.

Giblet Stock

1. Wash the neck, liver and gizzards in cool water and trim away as much fat and membranes from them as you can.

2. Add the neck, liver and gizzards to a saucepan with 7 cups of water per 1/2 pound of giblets.

3. Bring the water to a boil while you chop one medium carrot, one large onion and one large celery stock per 1/2 pound of giblets. Chop the vegetables into approximately 1-inch diameter pieces.

4. Skim off any foam in the saucepan with a spoon. Add the vegetables along with salt and pepper to taste, three cloves of garlic and any other spices you like. Thyme and parsley go well with goose stock.

5. Reduce the temperature to low, stir all of the ingredients and place the lid on the saucepan. Allow the stock to simmer for about three hours.

6. Strain the liquid into a large bowl and discard the solids.