Here is a chicken entry for you.

I'm baking a chicken, whee. Nothing special this time, although I don't think I rubbed enough butter on it, so it won't turn that pretty brown color.

It seems like every time I bake a chicken, I have to check the internet for liver recipes. I toss the neck into the freezer for that special day I finally make stock (I swear I'll do it eventually), but I'm always left with the liver (and sometimes the heart), puzzled. Sometimes I flour and fry it, sometimes I half-assedly saute it. But I always check the internet first, because maybe I'll find something clever I can try that won't take too much effort. Meh. I sautéed this time. I think I also sauteed a gizzard, which turned out unnaturally crunchy. I couldn't eat it, even though I kept trying to convince myself that it was just like nankotsu karaage (fried crunchy chicken cartilage! I miss you.), but it was just too stringy looking. Any tips on what to do next time?

Also, in my internet search, I came across this lovely description of gutting chickens, written by a woman who can't stand raw meat. Fascinating.

http://ephelba.blogspot.com/2007/07/chicken-guts.html

Hope you're doing well. Cl's staying with her family while they're in town, so it's just me and G in this unnaturally clean apartment for a few days. Keep an eye out for rogue facebook tagging.

PS: G just cut himself. Opening the pepper mill. With a fork. (Fine, fine, it has a lid that's difficult to take off. But still! Stabbed with a fork!)