Knowledge Base:  

Knowledge Base : Giblets
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Crisp Roast Goose with Giblet Gravy ~ Sunset Magazine ~ December 1995
Crisp Roast Goose with Giblet Gravy
Roast Goose with Giblet Stuffing ~ Taste of Home ~ Holiday 1999
Roast Goose with Giblet Stuffing
What do I do with the giblets? Neck?
Giblets and necks are often used for making Giblet Gravy, Stuffing, and for making stock. Please check our Recipe section!
Old-Fashioned Goose Giblet and Barley Soup
Old-Fashioned Goose Giblet and Barley Soup
Directions for Roasted Capon
Directions for Roasted Capon Thaw in the refrigerator for 1-1½ days or in cool water for 4-6 hours. Preheat oven to 325°F. Remove leg binding to open body cavity.  Remove neck and giblet packag