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This is according to the Better Homes and Garden Cook Book published in approximately the late 60's or 70's and which I have used since then. "Place giblets, except liver, in saucepan. Add water just to cover giblets; salt lightly. Add a few celery leaves and onion slices to water, if desired. Cover; simmer for 1 to 2 hours for chicken giblets (2 hours for turkey giblets), Add the liver and continue to simmer for 5 to 10 minutes for chiken liver (20 to 30 minutes for turkey liver)."

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