Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 I see chicken stock recipes that say: 1) put giblets in, 2) leave giblets out, and 3) put all giblets in but livers. What minerals, cholesterols fat content to the gibs contribute? Do they affect flavor? I hate liver. what do others do? Quote Link to comment Share on other sites More sharing options...
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