Source: Enlitened Kosher Cooking by Nechama Cohen

Sauted chicken giblets in creamy gravy.

Servings

2 lb Chicken, roasting, giblets, raw , well-cleaned
2 tbsp white all purpose flour (or soy flour; optional)
1 tbsp paprika, hot, Hungarian
2 tbsp paprika
0.5 tsp black pepper
1 floz medium onions , peeled and sliced
3 medium garlic cloves , peeled and minced
1 oz olive oil
1 floz canola cooking spray

1 Cover giblets with water and boil in a large soup kettle for 2 minutes. Spill off water, rinse giblets well, and repeat 2 or 3 times. Then cover with cold water and cook until soft, 2-3 hours.
2 Remove giblets and save stock for later use.
3 Cut giblets into small pieces and put in a medium bowl. Sprinkle with flour, add seasonings and mix until the giblets are well-coated.
4 Saute onion and garlic in oil and non-stick cooking spray until golden. Add giblets and enough stock to cover.
5 Simmer on low heat for approximately 1 hour, stirring occasionally. Add more stock if mixture is too thick.

Giblets are delicious on their own or served over rice, noodles or vegetables. They also make a great sauce for blintzes and when ground, are an excellent stuffing. This dish freezes well.