Q: I’ve heard they’re tough. How do I guarantee they’re tender?
A: The long, gentle simmer is your absolute key. Rushing this step is the only way to get tough results. Think of it like braising a pot roast—low and slow breaks down all the connective tissue into gelatin, making them wonderfully tender.
Q: What do they actually taste like?
A: The best description is a rich, deeply “chicken-y” flavor with a pleasant, mineral note (similar to dark meat or liver, but milder). When cooked properly, the texture is firm but tender, not chewy.
Q: Where do I find them?
A: Look in the poultry section of your grocery store, often near the chicken livers and other parts. They’re usually sold in one-pound tubs. Your local butcher will definitely have them, and they’re a staple at many international markets.
Q: Can I cook them from frozen?
A: It’s best to thaw them first for even cooking. Thaw in the fridge overnight, or submerge the sealed package in cold water for quicker thawing.
