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Chicken gizzards

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  • BostonTParty Sep 25, 2005 11:30 AM
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Does any one know how to cook chicken gizzards besides boiling them

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  1. This isn't for everyone, but I love them skewered and grilled over an open flame (like you would with kebabs). Some sticky teriyaki sauce would be a bonus.

    1 Reply
    1. re: nooodles

      I do the same expect I glaze them with some honey as the finishing touch. I have also roasted them on a rack in the oven with the same honey soy glaze.

    2. fry them like fried chicken

      2 Replies
      1. re: MZG

        After frying like fried chicken, if you cook them in a pressure cooker for a few minutes...they are sooo tender and delicious.

        1. re: southerngal

          Do they stay crispy?

      2. If I have time, I brine them and roast them. (a recommendation from another chowhound.)

        If I'm in a hurry, I rinse them, season with a mix of dried herbs: salt/paprika/pepper/rosemary/garlic, bake ~10-15 minutes at 350F, and then run under the broiler to brown.

        I don't like gizzards, but my husband and dog love them.

        1. Hi, I'm a Filipino. We love to used up all there is in a good chicken. We use the gizzards, heart and liver as meat to our pansit (Filipino noodle which is like those you can find at Chinese Restaurants). We also make Adobo out of it, saute garlic and any onion, add the gizzards (well cleaned gizzard, heart and liver, if you buy them from Wholefoods Market they are already cleaned for you but you have to rinse it with warm water to get rid of the smell, like blanching it)add the gizzard, heart and liver. Cook them in medium fire while stirring them constantly, add soy sauce and pepper. This should not take much time, 5 to 10 minutes stirring then add fresh cut leeks on top when you serve it.
          We also cook them with either heavy cream or coconut cream, just saute with garlic and onion, add the liver, hear and gizzard. Stirring constantly, so they will not be tough and add paprika as much as you like and add the cream you prefer. Add pepper towards the end. Topped it with fresh cut leeks when serving.
          Hope this will help...

          1. I make a tomato based pasta sauce with them.
            Trim and saute them with EVOO, onions and garlic, add red wine and chicken broth, simmer 1 hr.
            add some San Marzano tomatoes, butter, hot pepper and herbs. simmer some more and eat with penne.

            1 Reply
            1. re: chefstu

              chefstu, that's what I do too, and it's to die for. I use Marsala and broth, and lately a pound of livers too.

            2. One tip is that I clean them, cut in the middle, and then pound the pieces between plastic wrap with a tenederizer mallet (using the small-toothed side). Grilling, simmering in teriyaki or as adobo, quick stir-fry, and more is then possible.

              1. When I barbeque chicken, I marinate everything - quarters & offal together. When I'm ready to cook, the livers, hearts, gizzards and necks (pupiks and helzels in my family) are all placed in a square of aluminum foil. I bring up all 4 quarters, like a pouch, and grill it on the coolest corner of my grill.

                Ironically, I got the idea from my late father-in-law, but I'm the only one who eats it.

                1. I like to put gizzards and hearts into my slow cooker with onions and jalapeno peppers and let it slow cook for about ten hours. ( I turn is on before I go to work and it's ready and waiting when I get home ) they are tender and moist and taste great. The left overs I will usually save for one or two days and them put them in a frying pan with a couple a strips of bacon. Holy moly what a treat.

                  David C. Maughan
                  myspace.com/thewallruss

                  1 Reply
                  1. re: David C. Maughan

                    wow, never tried this -- and i think i really should!

                  2. i love them grilled, as well.

                    indoors, on the stove top, i braise in a mixture of soy sauce, sugar, salt, crushed garlic and either five spice or just a small dash of cinnamon. you can cut off the whiteish parts of you prefer them tender. i kind of like the satisfying chewiness you get when you leave them on. not unlike snails, really.

                    1. this is one of my favorite things that my grandmother would fix...

                      she just simmered them for ages (with hearts) in a tomatoey creole/cuban sauce with the usual onions and sweet peppers and garlic...all the simmering would make the sauce brown from all the renderings. she would serve with rice...

                      I have discovered though...that maybe gizzards arent like they used to be, but i think the key is, if they've been frozen for too long, they are hard as all get out

                      1. This is a favorite of mine - My roommate and I came up with this in college:
                        The gizzards are cleaned and cut into thin slices, then marinated with some soy sauce, chilli flakes, sesame oil, salt, green onion tops (chopped) and ginger julianned.
                        Marinating for around 15 minutes seems to suffice. We then stir fry it in some oil heated with a few julienne slices of Jalapenos (deseeded). We add some water after the initial frying of the gizzard, and let it simmer anywhere from 30 minutes to a couple of hours (depending on the softness you like). I tend to prefer it a little chewy. Goes great with steamed Broccoli and rice.

                        3 Replies
                        1. re: Marsha_05

                          In France, duck gizzards are commonly served made into confit--they are excellent and are an integral part of the incomparable Salade Landaise. I have made these at home--just throw them in with the duck legs when making confit--have also made duck kidney confit by accident (got them in Chinatown...communications issues...thought they were gizzards)--but they turned out very tasty. I am guessing that the chicken gizzards would also probably be good as confit.

                          To use the confit gizzards, just slice them up and saute in some duck fat.

                          1. re: Marsha_05

                            You were a classy college student! I'd eat that, now (many years out of college). :)

                            1. re: cimui

                              No kidding...I don't think I would have julienned anything in college. That's really impressive Marsha. Dinty Moore was pretty much all I ate through college.

                          2. I make a pouch out of tin foil. Place the gizzards in the pouch along with 4 pads of butter. Seal the pouch and bake on cookie sheet for 2 1/2 hours at 350. Unwrap, use a lttle salt and pepper, and enjoy.

                            1. I pressure cook the entire gizzards, toss in egg white, and then bread with panko bread crumbs that I have seasoned with a bit of S&P and poultry seasoning and then sauté until crumbs crisp up. Yum and very tender.