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Please remind me which part of the Giblets are not used to make stock. I know the neck, heart, gizzard and liver come inside the turkey. I know to use the neck, but I have always been unsure of the other parts. Is the liver you don't want in your stock?
 

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The liver can make it bitter. You have to saute is separately if you want to use it.
 

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I've always used the liver too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shrug.gif" style="border:0px solid;" title="shrug"> You should trim it though because the greenish-yellow stuff around it is bitter.
 

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Liver has a very strong taste, and IMO needs to be prepared separately and differently.<br><br>
Besides, to be kosher, liver needs to be broiled before it's used in any other cooking, so I have zero experience with cooking liver with other organ meats.<br><br>
Neck and gizzard can definitely be boiled together. I'm not sure about hearts- I've never cooked one, as kosher meats tend to come without giblets (other than the neck) and I can only occasionally find them to purchase separately.
 
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