To cook or not to cook..?!
Should I pitch the gizzards from the whole chicken I am making tonight, or can I somehow use them for either a side dish or maybe a soup!?!? Www@FoodAQ@Com
Answers:
Southern Dirty Rice --
INGREDIENTS
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
DIRECTIONS
Pulse gizzards in food processor, then pulse livers!.
Heat oil in a large saucepan!. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes)!. Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes)!.
Add rice and stir until coated with oil!. Add broth, salt, pepper and cayenne pepper!. Bring to a boil, then reduce heat to simmer!. Cover and cook about 20 minutes, until rice has absorbed liquid!. Sprinkle with green onion and serve!.
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Escabeche --
INGREDIENTS
2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 1/2 cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
1/2 cup pimento-stuffed green olives
salt to taste
DIRECTIONS
Place chicken gizzards in a large saucepan and pour in enough water to cover!. Simmer over low heat until tender, approximately 30 minutes!.
While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl!. When ready, drain gizzards and mix into bowl!. Season with salt to taste and marinate at least an hour in refrigerator!. Www@FoodAQ@Com
INGREDIENTS
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
DIRECTIONS
Pulse gizzards in food processor, then pulse livers!.
Heat oil in a large saucepan!. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes)!. Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes)!.
Add rice and stir until coated with oil!. Add broth, salt, pepper and cayenne pepper!. Bring to a boil, then reduce heat to simmer!. Cover and cook about 20 minutes, until rice has absorbed liquid!. Sprinkle with green onion and serve!.
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Escabeche --
INGREDIENTS
2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 1/2 cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
1/2 cup pimento-stuffed green olives
salt to taste
DIRECTIONS
Place chicken gizzards in a large saucepan and pour in enough water to cover!. Simmer over low heat until tender, approximately 30 minutes!.
While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl!. When ready, drain gizzards and mix into bowl!. Season with salt to taste and marinate at least an hour in refrigerator!. Www@FoodAQ@Com
i like gizzard salad heres a recipe to try: ps it says duck but iv used chicken and it works devine
Ingredients :
Salad for 6 people:
300g Confit duck gizzard
18 Slices of baguette
100g Crushed walnuts
1 Clove of garlic
3 Baby gem
2 Table spoon of red wine vinegar
2 Table spoon of walnut oil
Salt and freshly ground pepper
Direction :
Direction:
the salads and set aside on a clean kitchen cloth!.
Pan fry the walnut on gentle heat!. Set aside!.
Toast the slices of baguette (1 cm/ 1/3 inch thick) and rub them with the clove of garlic!.
Slice the gizzards and slowly heat them up with a bit of duck fat!. Keep warm!.
Season the salad leaves with the vinegar, then the oil, salt and pepper and the rest of the clove of garlic finely chopped!. Gently toss this salad!.
Arrangement:
Line up 6 plattes!. In the middle place some of the salad leaves, then sprinkle some warm, crushed walnuts on the top of them, place 3 slices of toasted baguette against the little molle of salad leaves and finaly put some of the warm duck gizzards between the toasted bread!.
To make this salad a bit "posher" you can add some shavings of foie gras on the top of the gizzards!.
A cheaper alternative to duck gizzards is chicken gizzards
Www@FoodAQ@Com
Ingredients :
Salad for 6 people:
300g Confit duck gizzard
18 Slices of baguette
100g Crushed walnuts
1 Clove of garlic
3 Baby gem
2 Table spoon of red wine vinegar
2 Table spoon of walnut oil
Salt and freshly ground pepper
Direction :
Direction:
the salads and set aside on a clean kitchen cloth!.
Pan fry the walnut on gentle heat!. Set aside!.
Toast the slices of baguette (1 cm/ 1/3 inch thick) and rub them with the clove of garlic!.
Slice the gizzards and slowly heat them up with a bit of duck fat!. Keep warm!.
Season the salad leaves with the vinegar, then the oil, salt and pepper and the rest of the clove of garlic finely chopped!. Gently toss this salad!.
Arrangement:
Line up 6 plattes!. In the middle place some of the salad leaves, then sprinkle some warm, crushed walnuts on the top of them, place 3 slices of toasted baguette against the little molle of salad leaves and finaly put some of the warm duck gizzards between the toasted bread!.
To make this salad a bit "posher" you can add some shavings of foie gras on the top of the gizzards!.
A cheaper alternative to duck gizzards is chicken gizzards
Www@FoodAQ@Com
Fried Chicken Gizzards are yummy! If you are frying your chicken, just roll the gizzards in the same mix as you are coating your chicken in and then fry for about 10 minutes in the oil!.
Or you could do a side dish:
Chicken Gizzard and Rice Casserole
1 lb!. chicken gizzards
1 pkg!. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese
In medium saucepan cover gizzards with water!. Bring to a boil and lower to simmer, 1-2 hours or until tender!. Prepare rice according to package directions!. Put rice in oven proof casserole!. Add gizzards and soup!. Mix well!. Season with salt and pepper!. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes!.
Or you could do a gravy:
Cajun Giblet Gravy
1 tsp!. salt
1/4 to 1/3 tsp!. cayenne
1 tsp!. sage
1 tsp!. thyme leaves
1/3 tsp!. white pepper
1/2 tsp!. oregano leaves
1/4 tsp!. black pepper
3 tbsp!. unsalted butter
1/4 lb!. gizzards, ground
1/2 c!. onion, chopped
1/2 c!. celery, chopped
1/2 c!. green pepper, chopped
2 tsp!. garlic, minced
1/4 c!. all-purpose flour
3 1/2 c!. chicken stock
1/2 lb!. chicken livers, ground
Combine seasoning mix in small bowl!. Set aside!. Melt butter in skillet on high heat!. Add gizzards, onions, celery and green peppers; saute until gizzards browned (about 5 minutes), stirring occasionally!. Reduce heat to medium and add garlic, seasoning mix and flour; cook until flour is a rich brown color (about 3 minutes)!. Stir frequently and scrape pan bottom well!. Add stock; bring to boil on high heat and simmer for about 5 minutes; keep stirring!. Stir in livers and continue simmering until gravy reduced to about 3 cups (about 10 minutes)!. Continue to stir!. Be careful on the cayenne - can be "warm"!.
There are so many dishes you can make with the insides of the chicken:-) Happy Cooking!
Www@FoodAQ@Com
Or you could do a side dish:
Chicken Gizzard and Rice Casserole
1 lb!. chicken gizzards
1 pkg!. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese
In medium saucepan cover gizzards with water!. Bring to a boil and lower to simmer, 1-2 hours or until tender!. Prepare rice according to package directions!. Put rice in oven proof casserole!. Add gizzards and soup!. Mix well!. Season with salt and pepper!. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes!.
Or you could do a gravy:
Cajun Giblet Gravy
1 tsp!. salt
1/4 to 1/3 tsp!. cayenne
1 tsp!. sage
1 tsp!. thyme leaves
1/3 tsp!. white pepper
1/2 tsp!. oregano leaves
1/4 tsp!. black pepper
3 tbsp!. unsalted butter
1/4 lb!. gizzards, ground
1/2 c!. onion, chopped
1/2 c!. celery, chopped
1/2 c!. green pepper, chopped
2 tsp!. garlic, minced
1/4 c!. all-purpose flour
3 1/2 c!. chicken stock
1/2 lb!. chicken livers, ground
Combine seasoning mix in small bowl!. Set aside!. Melt butter in skillet on high heat!. Add gizzards, onions, celery and green peppers; saute until gizzards browned (about 5 minutes), stirring occasionally!. Reduce heat to medium and add garlic, seasoning mix and flour; cook until flour is a rich brown color (about 3 minutes)!. Stir frequently and scrape pan bottom well!. Add stock; bring to boil on high heat and simmer for about 5 minutes; keep stirring!. Stir in livers and continue simmering until gravy reduced to about 3 cups (about 10 minutes)!. Continue to stir!. Be careful on the cayenne - can be "warm"!.
There are so many dishes you can make with the insides of the chicken:-) Happy Cooking!
Www@FoodAQ@Com
You can make dirty rice!. When the gizzards are done remove and set aside, saute a little onion and garlic in the same pan, chop the gizzards finely, return to pan!. Add 1 cup white rice and 2c stock or water!. Bring to a boil, stir, reduce heat, cover and cook for 20 min!. Fluff with fork!. Season to taste!. I usually add a couple of shakes of Spike and some salt and pepper!. You can deglaze the pan with wine or brandy if that appeals to you!. It's not traditional but diced carrot and celery are good as well, just saute them until tender with the onions!.
There's always gravy, too!.
Try allrecipes!.com, click on the ingredients tab and enter gizzards for more ideas!.Www@FoodAQ@Com
There's always gravy, too!.
Try allrecipes!.com, click on the ingredients tab and enter gizzards for more ideas!.Www@FoodAQ@Com
You should have simmered them until tender!. m Then chop them up and add to gavy, but you sure can use them in a soup or stuffing!.Www@FoodAQ@Com
I boil them w/ a little onion powder, S&P, and garlic, and give them to my dogs!. They LOVE them!Www@FoodAQ@Com
put them in a stufingWww@FoodAQ@Com