How do you cook / deep fry chicken gizzards?!?!
How do you cook / deep fry chicken gizzards?!?
First off , i can't justify why anyone would want to eat chicken gizzards, except maybe for some fond memories of working in a rubber factory..LOL! But i have customer requests for them (i'm a kitchen / grill manager) and chicken livers too, which are ok and come out good. But what do you do with Gizzards?! My understanding was that you boil them first, which i did - then i throw them in the breading then dunk in the breading seasoning solution...which is mostly water with some spices and glutens, then back into the breading, then into the deep fryer. Does this sound right? Cause they are terrible! then again i'm not sure if they are supposed to be that way or not! How long do they boil for? and how long to deep fry? what am i missing? anything? Any ideas would help..
Answers:
Cajun Dirty Rice
INGREDIENTS:
3/4 pound chicken gizzards
3 1/2 cups hot chicken or beef broth
2 tablespoons drippings or oil
4 tablespoons butter, divided
1/2 pound ground pork
1/2 cup each chopped onions, celery, green pepper &
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
or a dash of Tabasco sauce
1 1/2 cups long-grain rice
1/2 pound chicken livers, minced
PREPARATION:
Simmer the chicken gizzards in broth for 30 minutes. Remove with slotted spoon and grind or chop fine. Heat drippings or oil and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and chopped gizzards over high heat until browned, stirring frequently. Lower heat, add vegetables and seasonings, and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth, quickly bring to a boil, stir once, cover, and lower heat. Simmer 15 minutes.
Saute minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and adjust. Cover and put in a low 225° oven for 10 minutes. Fluff with a fork and serve.
think they're terrible? i little doubt it, you're overcooking them. easy big fella.
Wash and clean gizzards or livers; sprinkle with salt. Roll in flour. Place in preheated oil. Fry just until breading is a golden brown. Serve immediately.
also need to clean well. get out the shears and take off that rubber band around them and peel the tough membrane.
Hi!
Well, I can't understand why people eat frogs legs, fish eggs, and snails, and charge a fortune for these, but there you are!
First, it's entirely possible you are over-boiling the gizzards, so try this approach... Put the gizzards in plain water on low boil for only ten minutes. Drain and gently roll out over paper towels, then spread them out in a large frying pan with a small amount of olive oil, add a pair of large chopped fresh garlic cloves, some diced onions, a pinch of black pepper, and briskly stir over a medium flame until they are a uniform medium brown color. Dark brown, or shiny spots, means you over did it. *Don't add salt* anytime during the cooking stages! Salt is what shrinks and hardens the gizzards. Now bread these gizzards with plain flour, and throw them into the deep fryer until the breading is golden brown. Done gizzards have a pale pink core. Right after the gizzards are dumped out of the fryer, very lightly sprinkle them with celery salt. Enjoy.
This should help. If they still taste bad...you just don't like them...lol
1-1/2 pound chicken gizzards
1/2 cup all purpose flour
1-1/2 tablespoon seasoning salt
vegetable oil
First you want to prep gizzards for cooking. Remove gizzards from container and discard chicken hearts if they're present. Cut away excessive fat and gristle, then wash gizzards thoroughly under running cold water.
Next it's time for the most important step...parboiling the gizzards before frying them. Place gizzards in a pot of cold water, bring water to a rolling boil and continue to boil for about 15 minutes.
While the gizzards are boiling, prepare coating mixture for the gizzards. Combine flour and seasoning salt in a paper or plastic bag. Shake well and set seasoned flour mixture aside.
Once finished boiling, pour gizzards into a strainer or clean sink and allow to cool.
Preheat enough vegetable oil to cover gizzards in a medium hard botton or cast iron skillet (with lid) over medium-high heat.
Thoroughly coat gizzards with seasoned flour mixture and place into hot vegetable oil. Don't overcrowd the skillet. Cook gizzards on both sides until brown.
Turn down the heat to medium, then cover skillet with lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels.
Enjoy!