-=> Ruth Haffly wrote to Dave Drum <=-

 RH> You will really appreciate the self defrosting unit. Use the old one
 RH> for bulk storage of stuff you don't use that often--extra flour, oats,
 RH> meats and so forth. Keep an inventory on the door of what's in there,
 RH> how much and the date it went in; it'll save you the "wonder when this
 RH> went in" and "how much of XYZ do I have on hand". I do that with my
 RH> upright freezer, fridge one is for daily "whatevers".

I mostly write dates on the stuff I sucky-bag. It does help.

 DD> Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self-
 DD> defroster at Best Buy for U$500 delivered and the current box moved
 DD> to the garage.

 RH> Nice! We bought a new fridge around this time in 2018, donated the old
 RH> one to our church. Still running, we just wanted more fridge room.
 RH> Replaced a chest freezer (about 10 c/f) with an upright a couple of
 RH> years ago, gave the chest one to a friend who had the need for one.

 DD> I find the uprights more convenient than the older chest freezers. And
 DD> easier in the floor space, too.

 RH> At times I miss the ability to put stuff on top of the freezer, don't
 RH> have a whole lot of counter space in this kitchen so it's a juggling
 RH> act at times when I'm gearing up for a lot of cooking.

My counter space is so scant that the tops of both the fridge and the
freezer hold much stuff.

 DD>      88


 RH> Steve likes the chicken livers, I'll eat them but not my favorite meat.
 RH> We'd more than likely have them for supper, with brown rice and a
 RH> salad.

 DD> Sometimes a gizzard sneaks in to the kivers - the trays are next to
 DD> one another in the hot case. Then Jaspers, the old super-mooch, gets a
 DD> treat. I find gizzards to be tough, chewy, and low in flavour. Best
 DD> use I've found for them is making dirty rice.

 RH> I've not bought them in years. Used to buy whole chickens with
 RH> "innards" quite often, saved the packets of gizzards until I had a good
 RH> quantity and then cooked them up. Livers usually got cooked with the
 RH> first cooking of chicken--I'd cut up and repackage the bird into
 RH> several meals. Easier now to buy pieces I want--and we can afford to do
 RH> so. Time was, buying the whole bird and cutting it up was the only way
 RH> we could afford it.

Whole birds are bought w/giblets - which most times includes the neck. 
Gizzards and hearts are either ground in the meat grinder using a coarse
plate - or chopped by hand for inclusion in the giblet gravy. Livers get
cooked with the bird as a "chef's treat". And the necks go into the can
of stock ingredients in the freezer. Nothing much goes to waste  not even
the "parson's nose" which is a doggy treat.  Bv)=

I've made this a time or twelve. Sometimes with the liver and sometimes
as described above.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giblet Gravy (For Poultry)
 Categories: Poultry, Offal, Sauces
      Yield: 8 Servings
 
      1    Liver
      1    Gizzard
      1    Heart
           Water
      4 tb Reserved fat
      3 tb Flour
           Salt & pepper
 
  My (author's) notes: This is the way I've always made
  giblet gravy, except that I add chopped celery and onion,
  the neck, and some poultry seasoning, salt, and pepper
  while boiling the giblets. I usually add a little Kitchen
  Bouquet at the end to brown the gravy, also.
  
  UDD's Notes: Lose the Kitchen Bouquet. I you want to add
  colour to the gravy cook the roux a bit longer. The added
  poultry seasoning is highly optional and if used should
  be used sparingly.
  
  Wash thoroughly the liver, gizzard and heart and cover
  with water and cook until tender. Drain off the water
  and save. Chop the giblets fine. Pour off most of the
  fat in which the poultry has been cooked, leaving about
  4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
  well. Measure the giblet water adding enough water to
  make 3 cups. Pour slowly into the browned flour,
  stirring constantly until mixture thickens.
  
  Add giblets and cook for a few minutes.
  
  Season with salt and pepper and serve.
  
  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
  :       Culinary Arts Press, 1936.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Reality crept in. I nailed it for trespassing.
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