We had duck for Samhain and turkey for Thanksgiving, and I kept and froze the leavings from both. This is my first time doing so and actually USING them instead of having to get rid of them later. In the future, I'll be using them more often!
Place gizzards, hearts, and necks of one duck and one turkey in large sauce pan. Take one carrot, cut into four pieces and halve each lengthwise; add. Peel and quarter one medium yellow onion and add. Add two full pods of star anise, 1/2 tsp thyme leaf, the zest of one partially green ugli fruit, and 1 tbsp whole coffee beans. Add six cups of water, 1/4 cup potato vodka, and 1/4 cup pomegranate juice. Bring to boil on high, then simmer for an hour. Add 3 cups more water, bring back to boil and simmer for another 2-3 hours.
Defrost 2-3 frozen boneless skinless chicken thighs (about 1 lb). When done, microwave on high for 4 minutes.
Core and chop two yali pears and place in bottom of 6 qt crock pot. Core and chop three starkrimson (red) pears that have been allowed to go soft and place in crock pot. Cut chicken thighs into bite-sized pieces and place in layer over pears. Defrost 2 frozen boneless skinless chicken breasts (about 1 lb). When done, microwave on high for 4 minutes.
While breasts are defrosting, open up and remove seeds from one medium-sized kabocha squash. Chop into bite-sized pieces and place in layer in crock pot. Run broth through fine strainer twice to remove all excess bits and add to pot. You may also add the carrots and any more solid bits of onion left once washed lightly.
Cut up chicken breasts and place in crock pot. Pull meat loose from turkey and duck necks and add to pot; chop hearts and gizzards of both up and add as well. Cover and cook for 4 hours on high, then 3-4 hours on low. Serve in bowls, with bread if you like, salting to taste. I purposely left salt out of the cooking process on this one, but it is easy to add after cooking. The savory, hearty meats and creamy kabocha are wonderful together here, as is the broth.