What are chicken gizzards and what can you cook with them?!
What are chicken gizzards and what can you cook with them?
Answers:
GIZZARD
Found in the lower stomach of fowl, this muscular pouch grinds the bird's food, often with the aid of stones or grit swallowed for this purpose. The portion that actually does the work is in the center of the pouch and is usually removed before the gizzard reaches the market. Gizzards can be very tough unless cooked slowly with moist heat, such as braising.
It can be cooked in several different ways - as a casserole, fried with onions and served with rice.
http://www.cooks.com/rec/search/0,1-0,ch...
A lot of people consider all the innards to be the gizzards of a chicken or turkey. Actually, those pouches inside the fowl are the birds heart, lungs and kidneys.
Source(s):
jlvd
chicken gizzards are the insides of chickens. They're in the little bag inside the chickens butt. You can boil them until they're gray and then chop them up and put them in stuffing. I personally don't like them or stuffing but a lot of people like them in stuffing. You can also boil them and eat them plain.
gizzards are innerds.cook them fried with onions and mashed potatoes and gravy,very good
im not sure what they are but you can use them in stuffing yumm
I've heard that gizzards are the part of the chicken that converts the rocks that it accidently eats when it pecks its food from the ground into the shell covering the eggs that it lays. I don't know if this is true...I just heard it somewhere. Gizzards are usually served dipped in seasoned flour and fried. I like them with mashed potatoes and green beans. They are very chewy though...so if you are going to try them...be ready for a jaw workout. If there is a Lee's Famous Recipe chicken place in your town, you may be able to try some gizzards there.
Eat'm by they're self....or cook with beaks..and feet...lol
The best thing I have ever done with the GIZZARDS as you so professionally put it IS chicken pate, boil the contents of that little bag of bits that come inside the chicken + 1 pot of chicken livers, add a bay leaf & butter, boil until soft, strip the meat off the neck joint then pass through a liquidiser with 1 teaspoon of brandy, place in pate dishes and add melted butter to the top, allow to cool and you have a lovely pate. Yeah before liquidising remove bay leaf