5

votes

No love for gizzards?

Answered on August 19, 2014
Created March 29, 2010 at 7:18 PM

I've been cruising the offal/organ meats threads, and I'm not seeing anyone mentioning gizzards. Personally, I love the things, and frying up some chicken gizzards, livers and hearts for dinner has been dubbed "Chicken Bits" at my house. Are they not as nutrient-rich? Just wondering. Also, if you've got any other recipe suggestions other than "fry 'em in bacon grease", I'd love to hear them!

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:52 AM

I'll second Gizzard Confit. So good. Salt, Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards in duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth but tender. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months. They are so cheap too. Even the pastured ones.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:51 AM

I'll second Gizzard Confit. So good. Salt, Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards in duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months. They are so cheap too. Even the pastured ones.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:50 AM

I'll second Gizzard Confit. So good. Salt Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards on duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months.

Medium avatar

(7073)

on March 30, 2010
at 09:48 PM

great links Mady, all I have tried is a gizzard salad, these recipes sound great.

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4 Answers

7
245c53790116339bcc79fb789f6f9c9d

(744)

on March 29, 2010
at 08:15 PM

Chicken gizzards have a decent showing of iron, selenium, b12, choline, and cholesterol. They're a favorite of mine too because they are yummy and reliably supercheap. Some recipes I've liked:

  1. (Can't find my source for this one) *wonderful paprikash with chicken hearts and gizzards.

    -Fry some onions and the hearts and gizzards in some fat. When the onions become translucent throw about a tablespoon of paprika on it. Stir the mixture lots so the paprika doesnt burn. Frying the paprika brings the flavor out. You want to use good quality paprika.

    -cover the mixture with water and simmer. Add chopped mushrooms and bell peppers. Simmer till cooked. Salt and pepper to taste.

    -serve over potatoes if you like. This is traditional hungarian food.*

  2. Gizzard Confit
  3. Gizzards and Hearts with Onions
  4. Mufarraka (scroll down)

Haven't tried these yet, but they are on my to do list:

  1. Kukul Gujura Curry
  2. Firigisi za Kuku
  3. Chicken Gizzards in Goji Berry Sauce

Medium avatar

(7073)

on March 30, 2010
at 09:48 PM

great links Mady, all I have tried is a gizzard salad, these recipes sound great.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:51 AM

I'll second Gizzard Confit. So good. Salt, Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards in duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months. They are so cheap too. Even the pastured ones.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:50 AM

I'll second Gizzard Confit. So good. Salt Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards on duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months.

77877f762c40637911396daa19b53094

(78467)

on March 22, 2011
at 05:52 AM

I'll second Gizzard Confit. So good. Salt, Pepper and thyme a couple of days in the fridge. Wash off herbs. Dry with towel. Drop gizzards in duck fat or duck and pork fat mix (should cover them) cook low and slow for a few hours (I've let them go in the crock pot for as long as 6 hours) The texture completely changes to very solid and smooth but tender. Use in recipes or just crisp in a pan and eat. Store them in the fat if you want to keep them for months. They are so cheap too. Even the pastured ones.

1
A68f24168bc0de414a038037e287b581

on April 01, 2010
at 03:12 PM

I like to add them when I cook other meat in slow cooker. Recently I cooked beef kalky, with some veggies and mushrooms and added gizzards. Delicious, soft... worth trying :)

Gizzards are the easiest of offal to find around where I live, so I do them often.

0
77877f762c40637911396daa19b53094

(78467)

on April 03, 2010
at 03:21 AM

I like gizzards, hearts and necks simmered in water with onion, celery and carrot. They could be added to any crock pot stew to get the same effect.

I prefer chicken livers to be sauteed in butter.

0
06d21b99c58283ce575e36c4ecd4a458

(9948)

on March 29, 2010
at 08:12 PM

Fry 'em in coconut oil and butter! I like the fact that the chicken livers are about $1.50 a pound. Liver, onions and bacon. Try sprinkling a little dried basil and thyme in the oil and cook only to medium rate. Delicious and nutritious.

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