I just got 2 chickens WITH GIBLETS. What do I do with them?

[franch]

Abel & Cole. Bloody expensive too - better be good

Anyone?

Do you mean the giblets are still sort of attached to the chickens, or are they neatly in a plastic bag like turkeys often do?

Use them to make gravy. Gorgeous. One of the easiest ways is just to roast the giblets in the same tin as your chicken, throw in an onion and a carrot or two, perhaps some celery. Then when your chicken is done you have your gravy almost ready made for you - just strain, adjust consistency and seasoning.

Or you can do it the traditional way by simmering the giblets with onions etc in a pan of water to make your stock.

We had Abel & Cole chickens a few times before starting to 'grow' our own chickens. They tasted lovely, and we got 4-5 meals from a chicken, so offset the cost a bit!

I haven't checked yet muminscotland - I think they must still be attached - are they usually, eco? If so how do I detach them?!

Great gravy advice eco - will do that - do you chop the veg that you add? How do you adjust the consistency?

(Can you tell I'm not a regular roaster?!)

The giblets will either be in a bag nicely contained inside the chicken, or just 'loose' inside. You will probably have the neck, liver etc in there.

I roughly chop the veg to roast along with the chicken, for example halve or quarter the onions and cut the carrots into thick chunks. When the chicken is 'resting' after it's cooked, you can either mash all the veg and even some of the 'meaty' bits into the chicken juices (I like to do this, it gives a lovely flavour), or just strain all the solid bits off.

Then add some more liquid (water, stock or wine, or a combination) if the gravy is looking too thick, or conversely thicken with cornflour. Add a few herbs or a bit of pepper if you like. If you think a lot of fat has come off the chicken, you can strain the finished gravy - I have a jug thingy that does that for me so you get all the flavour without the fat.

Many thanks eco

I of course don't have a jug thingy - do I just skim off the fat?

I was wondering exactly the same, received a whole chicken from Riverford and never roasted a chicken before. Sounds like a lovely receipe, will be trying this on Sunday

Glad I'm not the only one pixie

People always say that roasting a chicken is easy but for some reason it alwys put me off!

Btw Does able and cole do boxes with meat? And are they good? (we used them in the past but found their veggies to be too old plus expensive We've just orderd our 1st ever meat box from Riverford and so far am impressed but wait to see how chicken will turn out .

sorry pickie not pixie!

Not sure if A&C do meat boxes - they do do meat but this is the first time we've ordered anything other than veg/fruit from them

No worries Franch, usually get called Pickle on here

Roasting a chicken - just bung it in the oven. There is no need to do anything special to it; you don't have to stuff an onion or lemon up its you-know-where, or put foil on it. Just put it in a 170C oven for an hour and a half (large chicken).

As for giblets, boil them with a quartered onion, some root vegetable (eg carrot), some peppercorns, and herbs. After about an hour, drain off the liquid and use it for gravy. You don't usually eat the giblet meat (although you can, or give it to a pet).

Roasting a chicken - just bung it in the oven. There is no need to do anything special to it; you don't have to stuff an onion or lemon up its you-know-where, or put foil on it. Just put it in a 170C oven for an hour and a half (large chicken).

As for giblets, boil them with a quartered onion, some root vegetable (eg carrot), some peppercorns, and herbs. After about an hour, drain off the liquid and use it for gravy. You don't usually eat the giblet meat (although you can, or give it to a pet).