Unless giblets was somehow made into like, the Old Maid card of food items (you don’t want it and it sucks to have to eat it), it is still basically redundant. It also assumes giblets are universally gross, and I for one think fried up chicken hearts and liver bits are delicious as heck, so. Enh. Let’s focus on making several good recipes for a few, rather than a few recipes for many.
Can we do anything unique with hearts for a recipe? I am not coming up with anything beyond maybe stuffing them with veggies due to their unique shape haha.
Brains have quite a lot of fat content in them, I wonder if they could be used for getting more lard? Still redundant, but at least chunks of fat drop significantly less often than meat. This still doesn’t seem enough to warrant their inclusion. (My issue with getting a hold of lard or tallow has more to do with the fact I don’t collect any runoff grease from cooking meat like irl. Adding roundabout items does not seem a smart way to address this thought.) tl;dr tangent where Edmund wants more delicious fats for frying.
Frankly, I live in a pasty part of north american society where offal is generally considered awful. Or very cheap, depending on your perspective and pickyness. Either way, I’m at a disadvantage for recipes off the top of my head here. Well, besides liver, which my family does actually eat fairly often. This does raise a problem though: Bear livers. I know the old tale about polar bear livers being so full of viamin A that it can kill you (hypervitaminosis), but I don’t know if this holds true for other types of bears. Or if it’s an issue with carnivore livers even.