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Jun 12, 2007 06:53 PM

What do you like to do with Gizzards

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. 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

      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

        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

          Add some fried pickle chips ( ) and you've got a triple play. Or a triple bypass. Next we need some hush puppies...

        2. re: LizATL

          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

            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

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

        3. 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. 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

              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

                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

                  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

                    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. 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

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

                  1. re: Sam Fujisaka

                    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

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

                    2. re: Sam Fujisaka

                      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 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

                        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

                          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

                          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

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

                        1. re: spinach

                          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

                            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

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

                            1. re: mlgb

                              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!"


                              Mr Taster

                              1. re: mlgb

                                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

                                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.