Chicken Gizzards

[Anonymous No.20472548]

Chicken Gizzards.
What's the best way to cook these little cluckin' cuck giblets?

[Anonymous No.20472581]

>>20472548
minced up, shaped into nuggets, battered and fried.

[Anonymous No.20472582]

>>20472548
Fry em

[Anonymous No.20472618]

>>20472548
Don't fry em. Eat them raw

[Anonymous No.20472884]

>>20472548
Boil them until soft and then batter and fry em. Boiling them in seasoned chicken stock with lots of fresh herbs or poultry seasoning makes them a lot better.

[Anonymous No.20472886]

Roasted with onion

[Anonymous No.20473059]

i usually cover them with a bit of flour, stew them with onions, some red wine and stock, let them cook slowly at very low heat for a very long time, and for the last half hour or so i add whatever vegetables i have handy, like a couple fresh mushrooms or bellpeppers. then i just let the sauce thicken up and they come out soft and super tasty. it's basically the same thing i do when i have a good piece of beef that i wanna use cubed

[Anonymous No.20474619]

>>20472548
stew

[Anonymous No.20474640]

>>20473059
If giblets are crunchy but not bloody inside, are they cooked?

[Anonymous No.20474848]

>>20472548
I just buy them at the gas station, they're cheap as fuck.

[Anonymous No.20474867]

>>20472548
poach them in white wine then grind/mince it. good in dirty rice

[Anonymous No.20474872]

>>20472548
deep fry them

There's a gas station near me that sells some amazing deep fried gizards

[Anonymous No.20474902]

>>20472548
What's a good way to cook chicken hearts? I've never had them but they're cheap and apparently very good for you I

[Anonymous No.20474943]

>>20472548
Deep fried plain (no breading), take out, toss with salt and pepper, enjoy your jaw workout

[Anonymous No.20474964]

>>20472548
Fry em in cornbreading

[Anonymous No.20474969]

>>20472548
what the hell is a gizzard I thought you were joking

[Anonymous No.20475114]

>>20474867
fugh, that's a good idea, thanks anon. Hadn't thought of using the cheap guts for dirty rice, but it's almost so self explanatory I wonder how the modern recipies have been changed.

[Anonymous No.20475259]

throw them in jap curry

[Anonymous No.20475641]

>>20474902
I panfried chicken hearts in duck fat, soy sauce, with sweet peppers and onions. Thinking of trying it with tomatoes and tarragon though. First time I ever tried it, it was delicious, other times too chewy, I think freshness plays a part.

[Anonymous No.20475646]

>>20474619
This. And give them plenty of time. Hours.

[Anonymous No.20475653]

>>20475641
I heard they have a "grainy" texture which is why I haven't risked buying them

[Anonymous No.20475656]

>>20472548
Skewer en then paint them with melted butter brown sugar and soy sauce

[Anonymous No.20475683]

>>20472548
throw them in the tray beside the roasting chicken to help the gravy. fish them out and feed them to your dog.

[Anonymous No.20475721]

>>20475653
they're kinda gross. Weird crunch to them, almost like gristle.

[Anonymous No.20475731]

>>20472548
Cut and soak in salt water
Mix sugar and soy sauce and simmer
https://www.youtube.com/watch?v=aJxH6hlzaCg

[Anonymous No.20476497]

>>20474867
I wanted to make this since I read about it on Wikipedia, but I don't know what white wine to use, I tried Bask's Sauvignon Blanc 12% with tomatoes and garlic and it was kinda blah -- I don't usually drink alcohol so I have no idea:
https://en.wikipedia.org/wiki/Alicot
//An alicot, otherwise known as an alicuit or ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.
The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey.[5][6] White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David gives a recipe in which the poultry content is confined to the giblets; salt port or gammon is added;[7] and another authority includes cèpes and chestnuts.[1] Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg.[3][5]

The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice.[3][7//

[Anonymous No.20476533]

>>20472548
Chicken hearts is the way to go, I learned that from two folk from Brasil that didn't know each other.

[Anonymous No.20476652]

>>20472548
Chicken Gizzards and the lizard wizard

[Anonymous No.20476789]

>>20476533
In Taiwan, they eat grilled chicken butts on skewers, I don't know where to find chicken butts and I don't know if I really want to try it, I tried chicken neck, and heck, I like ox tail which is close to the butt.

[Anonymous No.20476894]

>>20472548
My local fried chicken joint pressure fries them.
Not sure what else goes into it but they are the best I have ever had. Insanely tender.

[Anonymous No.20477296]

>>20472884
OP here, currently doing this. Boiling in chicken stock, fresh rosemary/oregano/parsley with black pepper and onion powder. Gonna boil/simmer them for close to an hour then drain, let rest a bit, then coat with flour and pan fry in olive oil (normally I would use peanut oil, but that might clash with the italian seasonings)
Anyways I don't have a camera but I will let you guys know how they turn out.

Anyways, the only reason I have them is because my dad meant to buy livers but bought gizzards on accident. We love livers.

[Anonymous No.20477353]

>>20477296
I am going off script, just added a cheeky half cup of white wine. Figured the acid/sugar/emulsification might help imbue the flavors into the giblets

[Anonymous No.20477507]

Its been over an hour and they are still pretty tough... I will give it another half an hour then check again.

[Anonymous No.20477583]

>>20472548
Boil for 45min in a pressure cooker. Then put oil in a pan and fry them with onions. Add salt

[Anonymous No.20477808]

>>20477507
Okay we are past the two hour mark and I finally pulled one out and tried it and it was a little rubbery but delectable. Kinda like calamari lol.
Gonna scoop out the meat and save rhe broth for gravy

[Anonymous No.20477887]

>>20477507
>>20477808
For meat that are tough like giblets or hearts, I like to stew or panfry them with something sweet and acidic like tomatoes.

[PSA No.20478191]

>>20474640
You need to cut them open an remove all the little twigs, rocks, and shards of glass that are in there first....

[Anonymous No.20478210]

>>20476789
Maybe try some asian markets. Those filthy chinks will eat anything, just ask around.

[Anonymous No.20478301]

>>20478191
Eh, I eat them whole and I never found anything inedible in there,

[Anonymous No.20478558]

>>20474902
Heres what I do:
>slice hearts lengthwise
>fry up some corn tortillas
>avocado oil in pan
>once the oil is hot, start dumping the heart strips in and frying them
>they cook pretty fast so watch out
>dump them onto the tortillas
>garnish how you would any other taco (i use pic rel)

[Anonymous No.20478621]

>>20472548
marinate then skewer them and throw them on the grill

[Anonymous No.20479025]

>>20478558
I think most olive and avocado oil on the market is actually canola, so I rather use tallow, lard, or duck fat. Or use bacon.

[Anonymous No.20479070]

>>20475259
I do this
Cut off the silver skin, chop them in half and fry in butter with your other meat then do the usual curry stuff
Great in curry

[Anonymous No.20479099]

I've always thought chicken liver is best smoked or cooked Chinese style.
https://www.youtube.com/watch?v=Lh974yj-PMA

[Anonymous No.20479300]

>>20479099
I guess I'll try it, I've been panfrying chicken liver in some mix of onions and sweet peppers and tomatoes, and getting sick of the repetition.

[Anonymous No.20479348]

>>20479300
Ingredients for the sauce are
>Soy sauce
>Sake
>Sugar
>oyster sauce
>Chinese bean sauce
>grated ginger and garlic

Substitute wine or chili sauce if you don't have any available.
Dust the liver with flour or cornstarch before frying to help the sauce soak in more easily.

[Anonymous No.20479392]

>>20479348
Thank you anon, I need to get sake, oyster sauce, and bean sauce and ginger.

[Anonymous No.20479423]

>>20479392
I definitely add ginger and oyster sauce.
You can always find oyster sauce in Asian markets.

[Anonymous No.20479716]

>>20479423
The asian markets are me are usually Korean, and they don't have oyster sauce, I think I've seen it a some jew-wetern market (jews love Chinese food), I just have to remember which.

[Anonymous No.20479823]

>>20479025
Some university, I want to say Stanford, tested a bunch of avocado oils and there's definitely adulterated stuff out there, but there are good brands. Both brands I've seen at Costco were on the good list so I only buy it there now.

[Anonymous No.20480235]

>>20479823
...even it's entirely avocado instead of canola, the problem is that hexane, a petrol-derived chemical, can be used to extract seed oil and not be listed as an ingredient.

[Anonymous No.20481620]

>>20475656
Have to try this too, or first, since I can't find chinese bean sauce.

[Anonymous No.20481636]

>>20479716
If there is only a Korean market in your neighborhood, seafood hot pot sauce could be used as a substitute.

[Anonymous No.20481940]

>>20481636
Thanks, I'll try it.

[Anonymous No.20481971]

>>20472548
slow cook. Sometimes I dice em up and put them in a low and slow chili. You can use them in stew too, but chili is the best.

[Anonymous No.20482734]

>>20474848
my gas stations only have beef patties

[Anonymous No.20482996]

>>20472548
Blue cheese dressing for dip. Black cherry juice if you're u going for the Lucky Wishbone experience