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They tend to be tough, so simmer them low and slow in a small pan along with your choice of seasonings. You can also place them in a small container or foil packet along with the bird & bake them. The main issue is if they dry out they will be like leather, so keep them moist. If the giblets contain liver, that does not take long to cook and is not chewy like the gizzards & heart can be. The neck can be cooked & the meat pulled off- it is stringy, but very flavorful. If you reduce the liquid from cooking giblets it's a great flavoring for your gravy. If I am planning to use them in gravy I always cook them stovetop in a pan so they will be moist, but if they are just cooked so as not to waste them or with the pet/s in mind, I will usually use the foil packet in the same pan as the bird.

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