What do you like to do with Gizzards

[jword2001]

I love them boiled ,and fried,but would love to know what others like to do with them other than stuffing,thanks!.

[layance]

I make them either in the crock pot, or fry them. Our favorite way is in a gizzard pot pie. I have a GREAT recipe!

[Cynsa]

post your gizzard pot pie recipe, please.

[layance]

For Crust:
2 c. flour, heaped
Pinch of salt
½ to 2/3 c. oil
Milk to make one full cup (with oil combined)

Stir quickly; roll between wax paper. Bake at 450° degrees for 10
Minutes to use prebaked crust; or, bake per specific pie directions.

Makes 2 crusts.

For Pot-Pie:
2 PIE SHELLS (SUPER EASY PIE CRUST RECIPE)
10 ¾ CREAM OF? SOUP (chicken, mushroom, celery)
½ C MILK
CAN OF VEG-ALL (DRAINED)
2 CUPS OF CHICKEN GIZZARD (COOKED) (BOILED AND DRAINED)

Line the bottom of casserole dish with a crust. Mix together
Soup, milk, veg-all, and meat in a bowl. Pour into
casserole dish. Place the other pie crust on top and poke
a few holes. Cook on 350° for 30-35 min. or until brown.

[hill food]

OK I only skimmed this thread, but you're all pretty cool in my book.

[warlock]

I stew mine asian style

Ingredients:

3-4 Slices of Ginger sliced very thinly
1 lb gizzards
3-4 star anise
Sichuan Pepper if you want it spicy
Light Soy Sauce
1 1/2 cup of water (chicken broth would be even better)

1. Heat a tbsp of oil in a pot ,once it smokes add the ginger and then the rest of the ingredients.

2.Cover and cook for an hour,by then the liquid should have almost dried up.

Eat it anyway u like it.

[Louise]

On the ginger, 3-4 slices? The unit is missing. Thanks.

[warlock]

Oops my mistake.....yes it is edited now

[grampart]

I saved this recipe some time ago, but haven't gotten the chance to try it yet. Sounds interesting though.

CHICKEN GIZZARD JAMBALAYA
2 tbsp. butter
1 tbsp. oil
1 1/2 lbs. chicken gizzards
1 tsp. salt
1 tsp. pepper
2 c. chicken stock
2 stalks celery
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce

Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.
Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.

[soupkitten]

you can make sausages out of them. YUM

[Louise]

Duck gizzards make an awesome meat sauce for polenta.

Trim off the silverskin (ok, this is a pain), and chop, then proceed with your favorite meat sauce recipe. Mine is onions, carrots, celery chopped, sautee in olive oil, add meat, stir around 5 min, add white wine & cook down a little, pour in a 28/32 oz can of diced tomatoes in juice, and simmer til dense. s & p to taste. Yummy, easy, makes a lot, and freezes well.

[LizATL]

Sounds good, and I do trim off the potentially gelatinous parts just bc of the yuck factor, but I find that the silvery part of them dissoloves with longer cooking.

[lyn]

I love them fried. however once my Puerto Rician office mates realized I was down with ethnic innards, they told me about a room temp salad made with gizzards (now I cannot remember if fried or boiled/"poached") boiled green bananas, chilis and lime juice , I tried to make it w/o a recipe-these were guys whose mom or wife cooked for them so I did the best i could. I think it has a ton of promise. Gizzards are awesome...just not much confidence in preparing them excpet in stuffing.

[Hungry Celeste]

Clean well, chop fine, and saute with garlic, onions, diced green pepper, cayenne pepper, salt, and a little diced chix liver. Mix with hot cooked rice & a whole bunch of chopped green onions: voila, dirty rice. Eat your dirty rice with a nice pot-roasted chicken.

[PhoebeB]

HC, do you brown your rice in butter before you boil it?

[Hungry Celeste]

Nah, I use tons of butter or bacon fat in the sauteeing, so more isn't really needed. If you go slow with the onions & get 'em really brown before you add anything else, they'll impart a nice color to the rice when you mix it all together. Sometimes I add browned ground pork (or bulk pork sausage) or ground beef...depends on what the dirty rice is to accompany.

[Gio]

When I roast a chicken I place all the innards under the bird and let them cook right along with. When the chicken comes out of the oven, I have my very own 'amuse bouche.'

[neobite]

Oh, ex-ACT-ly. I put mine in a little foil packet, sprinkled with salt, pepper & garlic and then the juices collect in there, too. Could get crazy with a splash of marsala, too. That's my cook's treat.

[itstangy]

I actually make chicken broth and with gizzard and all. Once cooked I slice them and feed them to my dogs..they LOVE it!

[Bride of the Juggler]

I like to throw them in to a pot of red beans n rice or jambalaya mix. I've also made this gizzard risotto from Epicurious (it's fun to announce that we're having Pupik Risotto for dinner). Thank you.

http://www.epicurious.com/recipes/rec...

[smartie]

throw them in with chicken soup and cook for the entire time. Eat with the soup.

[PhoebeB]

Yes. They're like little hidden treasures in a plum pudding.

Someone mentioned chicken hearts. Someone (Tyson?) is now packaging hearts and gizzards together. All the organ meat of chicken is incredibly rich in flavor. (We kids used to squabble over the fried chicken backs because of all that delicious little whatever-organ(s)-it-is tucked up in them.)

It's a shame to waste any of it. It adds immeasurably to chicken soups, chicken/rice dishes. If you don't like it in one piece, grind it up.

[bitsubeats]

I like my meat chewy so naturally I love gizzards. I like them fried whole in a bit of sesame oil with some salt and pepper. I like to eat them with a bowl of hot white rice and some kimchi, very simple and very easy. I prepare chicken hearts the same way

[smrits]

Absolutely. Pan-fried gizzards and hearts. I usually poach them in salted water, then fry them up with a little cumin and salt. Delicious with hot white rice!

[spinach]

feed em to the cat!!

[Alice Letseat]

To the cat??? NEVER, she said in horror. Especially if they're duck gizzards, lovingly veeeerrrrrrrryyyyyyyyy slowly poached in about a vat of duck fat. Can do same thing with chicken gizzards, either broth or fat....and how come no one's chimed in yet with a dirty rice recipe (y'all?)) Gizzards! Yum! Almost as good as that little liver....

[PhoebeB]

YES, dirty rice!! And I do have a wonderful recipe chosen after trying literally dozens for at least 30 years. I'll try to find it and post it in recipes..

I love gizzards, always have My siblings and I used to squabble over whose turn it was to have them on Sundays.

[mlgb]

YUP! The cat gets mine. My mother called them "pippicks". Yech.

[Mr Taster]

My Jewish mom called them pupiks, because that's what her mom called them too. When we were kids, we used to ask mom what the puppicks were, and she always said "They're the belly button of the chicken." When we got old enough to realize that chickens come from eggs and therefore don't have belly buttons, we confronted my mom with this info. Her response? "That's what my mom told me!"

Tradition.

Mr Taster

[crazyeye]

Ha. My dad called them pippicks as well and then somehow I became known as pippick. Oh well, love the idea with the okra.

[Kelli2006]

spinach,
I agree. I simmer them for a few minutes, and rough chop them for the kitty.

He purrs and rubs my leg for hours after this treat.

[torty]

After reading about them elsewhere last month I picked up a pound of chicken ones and simmered them with onion, garlic, ginger for about 2 hours. Added the broth to an ongoing big pot of beef stock (I mix my meats in stock sometimes). The gizzards I tried various ways- chopped in a tomato based pasta sauce, dipped in hot sauce or honey mustard, as the meat in soft tacos. The glitch was that because I was using the broth in a stock I did not salt them enuf during the cooking process. I think they needed to be salted quite a bit during the slow simmer to get into the dense meat rather than trying to salt after. Next time I will try chopped up and sauted with garlic, olive oil, and onion, letting stew in own juices. At the price it is fun to experiment. Also looking forward to trying some different preps with duck ones.

[Sam Fujisaka]

Gizzards are related to squid: cook for a short or very long time.

[LizATL]

Hmmm, never knew they could be quick cooked as well. I love the tenderness they acquire with a long cook. Are they as tender cooked briefly?

[Sam Fujisaka]

Not as. Still just a bit chewy. I've never slow cooked em.

[HLing]

Another similarity to squid...if i have time, i get the big duck gizzards, slice them up, then do the criss-cross thing that people do to squids, or kidneys..you know, where the cut doesn't sever, but when cooked it blossoms. Gives you the advantage of being able to quick-cook, without sacrificing the thickness of the slices - the enjoyment of the chewiness. I'd cook it with similar spicing: heated sesame oil (the fragrant kind), slightly fried ginger pieces, gizzards with soy sauce. rice wine, light corn starch marinade. ...great if you have the Chinese thin celeries to add to the sautee.

I have special fondness for the soy-sauce simmered whole gizzards one gets in Chinatown. My sharpest memory of it though, is being in a car in the rain, gnawing on a big piece of gizzard, and taking out a loose tooth with it...probably the least painful way to lose a tooth (i was a kid!).Definitely preferred over tying the tooth to a door knob to be slammed....

[Sam Fujisaka]

Now, that's a pair of of the coolest tips and stories I've heard in a long time. Thank you, HLing.

[HLing]

Sam Fujisaka, you're very welcome!

Since Father's Day is just around the corner, I will say that my dad happens to think that this dish is his favorite, out of all the things I make. I started cooking this dish when I was 13 years old, and cooking for the small household as my mother is often away on tour. No pre conceptions, no recipes...just wanted to bring out the unique texture of gizzards, which I love., and yet have it easy to eat. To this day, my dad asks me to make this dish when I go home to them.

I've had it slow simmered in duck fat, too. They're good that way, but then the special crunch quality is gone. Confit anything can be delicious, but at the same time, the ingredients don't keep their original character.
*****************************
Chef Chicklet, i hope it turns out well for you. Sorry I'm no good at writing recipes. You'll have to experiment. As for deep-fried, I've never had the luck of actually getting it in take out places. I mean, I used to ask for it whenever I see them on the menu, but inevitably, they'd be out of it, or they don't make it. One of these days I will get to try them fried, i hope.

[chef chicklet]

I'm trying this, I use them in gravies/sauces and fry them for a personal treat. But hadn't thought of this, thanks!

[warlock]

Sam Fujisaka,the squid & gizzard comparison is absolutely spot on....

[inuksuk]

Whenever I make chicken broth I take two lbs of chicken gizzards and pitch them in. After two hours I retrieve them from the pot. At that point they are exquisitely tender but still intensely flavourful. They can be eaten as they are with hot sauce or floured and deep fried.

Whatever you do never, never, never try to reheat chicken gizzards in a microwave oven. They blow up, blow up real good.

[Sam Fujisaka]

My Inuit brother--I don't think gizzards should ever be prepared whole. They're too tough. I always slice thinly, which does allow microwave re-heating.

[inuksuk]

Sam, after two hours at a gentle simmer, chicken gizzards go from as tough Jimmy Cagney in prison to as tough as Paris Hilton in prison. And they add a lot of luscious gelatin to the broth. It's a double win. Go on, give it a try.

[Sam Fujisaka]

Hilarious. But I like them with no more than 5-10 minutes--therefore thin sliced.

On the other hand, I'm a huge fan of gelatin/collagen in my stocks. Never thought of gizzards this way; and will definitely give them a go.

Thank you.

[uptown jimmy]

This has to be one of the most awesome posts ever on Chowhound. Thank you.

And by the way, we eat them fried like the rest of the chicken here in the South.

[Sam Fujisaka]

Love em: thinly sliced and then pan cooked in: a) teriyaki sauce or b) a filipino adobo (vinegar, garlic, soy sauce). Also do in tomatoes and onions with that ubiquitous orange-red sauce powder used in eastern Africa (where people can't buy a bunch of gizzards and where the respected elder is given the gizzard).

[LizATL]

It sounds kind of gross, but I have a great recipe for curried garlic gizzards that involves trimming and par boiling them and then combining them with a can of Campbell's cream of mushroom soup, garlic, and curry powder (and some butter, IIRC). It is really very delicious served over rice. I know that the canned mushroom soup sounds like it would be awful, and, in combination with gizzards, will likely gross folks out, but I swear it is delicious. Makes a convert out of gizzard-phobes. I don't usually use processed things much, but I keep a can around for gizzard goodness.

In the Zuni Cafe cookbook Judy suggests doing a gizzard confit. I did it and thought they were pretty good.

I will be interested to see if anyone else responds. I, too, have wondered what else to do with them.

[Sam Fujisaka]

LizATL, that reminds me. I make beef stroganoff with them. I tell people what they're eating because few can tell the difference if I don't.

[toddster63]

I like 'em dredged in flour and fried, and served with okra that has been floured and fried as well. Double fried heaven. I never thought about a long slow simmer in stock--thanks for the tip, Inuksuk...!

[inuksuk]

Add some fried pickle chips ( http://www.strubpickles.com/Recipes/r... ) and you've got a triple play. Or a triple bypass. Next we need some hush puppies...

[ashwood]

i take duck gizzards, cure them(salt, sodium nitrite and spices) for a few days, and then confit them, and slice thin. great with some roasted mushrooms and mesculin.

[Louise]

Do you remove the silverskin first? Confit treatment would probably soften it, but I am not personally fond of those gelatinous strands in my meat.

Also, what spices? I am thinking sage, black pepper and/or cloves and nutmeg. A light touch with those sweet spices seems to accent the meat's savoriness without making it taste like pumpkin pie.

[chefj]

No need to remove the silver skin it is completely soft after the long simmer but you can.
I usually use Quatre épices (pepper, cloves, nutmeg and ginger in equal parts),Garlic,Thyme and Parsley.