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What reeko said. Sans liver add giblets to onion, celery, carrot, bayleaf, peppercorns, parsley stalks and leek tops (if available) and a little thyme, add water and simmer to make a fine stock for gravy.-


Don't chuck the liver - chop and add it to breadcrumbs, softened onion, chopped apples and walnuts (optional), herbs and seasoning for a traditional-type stuffing.

Put under the bird in the roasting tin while cooking, then take out when all cooked, eat the ones you like, e.g. Liver, pour off any fat and either deglaze with some wine or cider, or use cornflour or normal flour to make gravy, using stock or veg water. Yummy!
Mm.. All good suggestions! Unfortunately chicken was for chicken rice today,rather than roasting so limited choice of what to do with it (and I just made stock yesterday with some carcasses - doh!). BUT seems that I could make some liver stuffing and keep it in the freezer, and will most likely make yet more stock with the rest. Thanks all!

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