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Feb 11, 2010 12:10 PM

Thanks to Sam F, gizzard success

Remembering Sam's suggestions about the goodness of chicken gizzards, when I saw some on my virgin trip to H-Mart this week, I bought a package (2# for $3.98). I only tried to cook them once, many years ago, and got a rubbery mess that the cats and dogs loved. It's been many moons since I've seen them packaged separately in local supermarkets. They have livers, but no longer hearts or gizzards. I braised about a third of the package in tomato-chicken broth, with onions, garlic, and red bell pepper, for 2.5 hours. At the end I stirred in some teriyaki sauce and to make it creamy, a dollop of chive cream cheese. Really good! More than any other meat, I think they tasted like braised lamb shanks. I will freeze the remainder, but have in mind to try the Stroganoff idea.

I am looking for more info on how, or if, to trim raw gizzards. I think the ones I bought had already been split. There was a membrane with a lobe of meat on opposite sides, but if I turned the lobes over, there was some skin/membrane on the other side, too, Holding a paring knife nearly flat against the cutting board, I ran the blade between the membrane and lobe, starting in the middle (if it were a butterfly, it would be starting at the body and working toward the wing tips - sorry for the grisly analogy). I certainly didn't get rid of most of the membranous stuff, but after the braising it had all melted anyway.

With a dial-up connection, I can't watch online videos, but would appreciate any written info. TIA

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  1. I've just made up my mind to give gizzards a try.
    I really like chicken heart and I love putting livers into dirty rice, but my recollection of gizzard is similar to yours; out of mom's stock pot on turkey day and tough like hell. Plus anything with Sam's name is always solid!

    1. There is a thin but tough "skin" to remove. Out here we do this under running water with a very small-bladed paring knife. Find the end, grab it between blade and thumb & tug it off, continuing until done.
      My go-to recipe for gizzards - (unless simply frying up a pan) - is to sautee them, then, add an enormous quantitiy of onions cut into perfect 1/8" thick slices pressed apart until a mass of rings. Once the onions are wilted down a fair amount, add sufficient "El Pato" red sauce (In the yellow tin with the Mallard duck painted onto the center of the label). Leave it all covered, low and slow, to braise for quite some time.
      The gizzards almost melt away in our mouths & the rest - the star attraction for us all over here - is wonderful for sopping with the best bread available to you! A Feast!

      1. The japanese market Mitsuwa seems to have a way of trimming these guys but for the life of me I can't remember what and how they do it.

        If you're looking for a new way to make these, slow cook them in some salted water until they're completely tender - maybe an hour+.

        Then make a simple beer batter -I like the one here and deep fry those tender little suckers. Seriously good eating :)

        1 Reply
        1. re: stephle

          Sounds great but salt and deep-frying are verboten for me!

        2. What you made sounds great!

          I usually pound the gizzards between plastic wrap using a toothed tenderizer mallet; and then slice each into pieces (up and down each wing). As a result, the membrane is just a thin strip on each piece and can then be left as is.

          1 Reply
          1. re: Sam Fujisaka

            Thanks for the pounding suggestion - I wouldn't have thought of that, and hope I remember it by the time I use the rest of the package, which I froze ;-).

          2. Sounds strange, but I slow boil the gizzards for up to two hours..Do not add salt to the water. it makes them very tender. I find it too hard to remove the membraine , so a friend recommeded the boiling method.

            1 Reply
            1. re: HotMelly

              You boil them with the yellow membrane in-place?
              Then what happens?
              Do the membranes fall off into the water, or ???
              Do they remain a bright yellow, or turn a different color?
              This, I am curious about!
              It is a chore to remove them under cool clear running water with a very small-bladed paring type knife, but I never knew any other method in all these years!
              Color me: Intrigued!