Serving 150806a
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Giblet Appetizer
R. Georgia
  -   Kuchmachi
Makes
Effort:
Sched:
DoAhead:  
12 oz  
**
1-3/4 hrs  
Yes
This meaty appetizer from Georgia is made from the most flavoful parts of the chicken, the hearts and gizzards, and perhaps some livers if you like. It is quite easy to make, and can be made several days ahead without degrading. The vinegar gives it just the right tartness. See also the somewhat more complex Giblet Appetizer Salad.



12
2
3
1
1/4
1/4
1/8
4
3
oz
T
oz
cl
t
t
t
t
T
Chicken Giblets (1)
Butter
Walnut meats
Garlic
Savory, dried
Salt
Chili, dry (2)
Wine Vinegar, red
Pomegranate Seeds  
Make   -   (1-3/4 hrs - 20 min work)
  1. Rinse GIBLETS. Place in a pan with water to cover well, bring to a boil and simmer slowly for 1 to 1-1/2 hours, depending on how tough your chickens were. Drain.
  2. In a small pan, heat Butter and fry Giblets over moderate heat until very lightly browned. This is hard to see, as the giblets are brown, so err to the light side, because the hearts will toughen with too much frying.
  3. Cut or chop Giblets as desired. I usually slice hearts into 3 pieces crosswise, and dice Gizzards about 1/4 inch if I will use them in rolls, otherwise crosswise a bit larger. Some cooks chop both coarse.
  4. Make sure your WALNUTS are fresh (no rancidity). Grind in a food processor or similar (I use a mini-prep processor) and mix into Giblets.
  5. Crush GARLIC and chop small. Place in a mortar along with Savory and Salt. Pound to a paste and mix into Giblets.
  6. Mix Vinegar and Pomegranate Seeds into Giblets and give it some time to rest and blend flavors.
  7. This dish can be kept refrigerated, and will keep for several days, but should be served cool, not chilled.
  8. Serving:   My favorite way of dealing with these is to set out a rectangle of Lavash (Armenian flat bread) and place some Lettuce leaf on top, then the Giblets over the lettuce and roll it up.
NOTES:
  1. Chicken Giblets:   This should be about equal weights of Gizzards and Hearts. Some liver is allowed, if desired.
  2. Chili:   The pattern recipe calls for Cayenne, but I use Indian Reshampatti, which is not quite as hot, but has much better flavor. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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