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What do you like to do with Gizzards

jword2001 Jun 12, 2007 06:53 PM

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

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  1. l
    LizATL RE: jword2001 Jun 12, 2007 07:06 PM

    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.

    6 Replies
    1. re: LizATL
      Sam Fujisaka RE: LizATL Jun 12, 2007 07:16 PM

      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.

      1. re: LizATL
        t
        toddster63 RE: LizATL Jun 12, 2007 10:59 PM

        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...!

        1. re: toddster63
          inuksuk RE: toddster63 Jun 12, 2007 11:07 PM

          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...

        2. re: LizATL
          a
          ashwood RE: LizATL Jun 14, 2007 10:03 PM

          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.

          1. re: ashwood
            l
            Louise RE: ashwood Jun 15, 2007 08:48 AM

            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.

            1. re: Louise
              chefj RE: Louise Apr 17, 2012 06:15 PM

              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.

        3. Sam Fujisaka RE: jword2001 Jun 12, 2007 07:13 PM

          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).

          1. inuksuk RE: jword2001 Jun 12, 2007 07:32 PM

            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.

            4 Replies
            1. re: inuksuk
              Sam Fujisaka RE: inuksuk Jun 12, 2007 07:59 PM

              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.

              1. re: Sam Fujisaka
                inuksuk RE: Sam Fujisaka Jun 12, 2007 08:38 PM

                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.

                1. re: inuksuk
                  Sam Fujisaka RE: inuksuk Jun 12, 2007 08:58 PM

                  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.

                  1. re: inuksuk
                    u
                    uptown jimmy RE: inuksuk Jun 13, 2007 05:10 PM

                    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.

              2. t
                torty RE: jword2001 Jun 12, 2007 09:02 PM

                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.

                8 Replies
                1. re: torty
                  Sam Fujisaka RE: torty Jun 12, 2007 09:07 PM

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

                  1. re: Sam Fujisaka
                    l
                    LizATL RE: Sam Fujisaka Jun 12, 2007 10:45 PM

                    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?

                    1. re: LizATL
                      Sam Fujisaka RE: LizATL Jun 13, 2007 07:13 AM

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

                    2. re: Sam Fujisaka
                      h
                      HLing RE: Sam Fujisaka Jun 13, 2007 05:31 PM

                      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....

                      1. re: HLing
                        Sam Fujisaka RE: HLing Jun 13, 2007 09:39 PM

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

                        1. re: Sam Fujisaka
                          h
                          HLing RE: Sam Fujisaka Jun 15, 2007 07:41 PM

                          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.

                        2. re: HLing
                          chef chicklet RE: HLing Jun 14, 2007 11:27 AM

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

                        3. re: Sam Fujisaka
                          w
                          warlock RE: Sam Fujisaka Jun 21, 2007 08:08 AM

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

                      2. spinach RE: jword2001 Jun 12, 2007 09:12 PM

                        feed em to the cat!!

                        6 Replies
                        1. re: spinach
                          a
                          Alice Letseat RE: spinach Jun 12, 2007 09:32 PM

                          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....

                          1. re: Alice Letseat
                            p
                            PhoebeB RE: Alice Letseat Jun 14, 2007 08:34 PM

                            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.

                          2. re: spinach
                            m
                            mlgb RE: spinach Jun 15, 2007 09:02 AM

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

                            1. re: mlgb
                              Mr Taster RE: mlgb Jul 17, 2008 11:07 PM

                              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

                              1. re: mlgb
                                c
                                crazyeye RE: mlgb May 16, 2011 11:07 AM

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

                              2. re: spinach
                                k
                                Kelli2006 RE: spinach Jun 20, 2007 10:58 AM

                                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.

                              3. bitsubeats RE: jword2001 Jun 13, 2007 04:46 AM

                                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

                                1 Reply
                                1. re: bitsubeats
                                  smrits RE: bitsubeats Jun 20, 2007 06:14 AM

                                  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!

                                2. b
                                  Bride of the Juggler RE: jword2001 Jun 13, 2007 05:23 AM

                                  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...

                                  2 Replies
                                  1. re: Bride of the Juggler
                                    s
                                    smartie RE: Bride of the Juggler Jun 13, 2007 06:47 AM

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

                                    1. re: smartie
                                      p
                                      PhoebeB RE: smartie Jun 20, 2007 06:34 AM

                                      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.

                                  2. i
                                    itstangy RE: jword2001 Jun 13, 2007 06:58 AM

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

                                    1. Gio RE: jword2001 Jun 13, 2007 07:19 AM

                                      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.'

                                      1 Reply
                                      1. re: Gio
                                        n
                                        neobite RE: Gio Jun 13, 2007 02:55 PM

                                        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.

                                      2. h
                                        Hungry Celeste RE: jword2001 Jun 13, 2007 07:23 AM

                                        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.

                                        2 Replies
                                        1. re: Hungry Celeste
                                          p
                                          PhoebeB RE: Hungry Celeste Jun 15, 2007 08:24 PM

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

                                          1. re: PhoebeB
                                            h
                                            Hungry Celeste RE: PhoebeB Jun 19, 2007 07:44 AM

                                            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.

                                        2. l
                                          lyn RE: jword2001 Jun 13, 2007 07:01 PM

                                          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.

                                          1. l
                                            Louise RE: jword2001 Jun 14, 2007 10:49 AM

                                            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.

                                            1 Reply
                                            1. re: Louise
                                              l
                                              LizATL RE: Louise Jun 14, 2007 10:13 PM

                                              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.

                                            2. s
                                              soupkitten RE: jword2001 Jun 15, 2007 08:04 PM

                                              you can make sausages out of them. YUM

                                              1. grampart RE: jword2001 Jun 20, 2007 06:40 AM

                                                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.

                                                1. w
                                                  warlock RE: jword2001 Jun 21, 2007 08:16 AM

                                                  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.

                                                  2 Replies
                                                  1. re: warlock
                                                    l
                                                    Louise RE: warlock Jun 21, 2007 08:35 AM

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

                                                    1. re: Louise
                                                      w
                                                      warlock RE: Louise Jun 21, 2007 10:12 AM

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

                                                  2. hill food RE: jword2001 Jul 17, 2008 11:57 PM

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

                                                    1. l
                                                      layance RE: jword2001 Apr 17, 2012 08:10 AM

                                                      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!

                                                      2 Replies
                                                      1. re: layance
                                                        Cynsa RE: layance Apr 17, 2012 10:33 AM

                                                        post your gizzard pot pie recipe, please.

                                                        1. re: layance
                                                          l
                                                          layance RE: layance Apr 17, 2012 04:53 PM

                                                          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.

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