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Old 09-02-2012, 03:18 AM   #1
SoHappy
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OK..... chicken gizzards

DH said the other day he'd liked chicken gizzards... why didn't I ever fix them?

Well, strangely enough, I also like those rubbery little things. I guess I just never think about actually buying a whole package of them though..

So, I have three packs of them now. What is your favorite way to fix them? I usually just cook them until they're tender, then drain on paper towels, dredge in flour, and fry them crispy on the outside in butter.

What other ways do you like them prepared? If you can eat them at all, that is.
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Old 09-02-2012, 05:14 AM   #2
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I have never had those! Sounds interesting. Are they pretty easy to find at the regular grocery store?
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Old 09-02-2012, 05:21 AM   #3
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A long time ago, a bar I'd frequent after I got off work sold them too. I was always used to tough gizzards, but these were extremely tender. I asked why, and found out they prepare them just like you do. Boiled first, then battered and deep fried.

Most everyone ate them as is, with a little salt. I wanted them dipped in something, and ketchup didn't appeal to me. Since they also offered shrimp, I asked for shrimp cocktail on the side. I started a trend. The whole bar picked up on it, so much so that on numberous occasions, by the time I got off work (2nd shift), they had run out of gizzards.
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Old 09-02-2012, 05:26 AM   #4
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Oh....and I do like making them into a soup/stew. After cleaning them, I'd boil them with onion and poultry seasoning, maybe adding some chopped up carrot in time so that they were well cooked. Celery and mushrooms too.

Add some noodles (when I was low-carbing seriously, I'd break up some Dreamfields), and when the noodles were done, add Cream of Mushroom soup.

As I was the only one in my family that liked gizzards.....it became known as 'Dad's Chicken Gut Soup'.
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Old 09-02-2012, 05:43 AM   #5
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LOL Chicken Gut Soup... My daughters still refer to their dad's Chicken Neck Bone Soup. He was teaching me how to be 'frugal'... that marriage didn't last.

I cook gizzards to be very tender the easy way. I put them in a pan with about 1/2 inch water in the bottom of it, cover with the pan's lid, and cook them in the oven at 350° for about 3 to 3½ hours! Wow. Then they are tender and succulent instead of 'chewy' or dry.

I'll dip a couple in the cocktail sauce and see what I think.
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Old 09-02-2012, 05:45 AM   #6
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Quote:
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I have never had those! Sounds interesting. Are they pretty easy to find at the regular grocery store?
I think so. Usually already packaged up and sitting in the meat section where all the other chicken body parts are offered. But often on the shelf part above the main packages of chicken in the main lower part of the cooler.
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Old 09-02-2012, 06:17 AM   #7
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Just about everything in the world is better with spicy mayo!
(Mayonnaise + Sriracha sauce...sometimes I add a little garlic powder and/or ground cumin. )

I wonder if I could put them in slow-cooker instead of an oven, since I don't have the latter?
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Old 09-02-2012, 06:18 AM   #8
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Grill them

yum yum
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Old 09-02-2012, 07:28 AM   #9
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Quote:
Originally Posted by piratejenny View Post
Just about everything in the world is better with spicy mayo!
(Mayonnaise + Sriracha sauce...sometimes I add a little garlic powder and/or ground cumin. )

I wonder if I could put them in slow-cooker instead of an oven, since I don't have the latter?
I would think so, PJ.

They're 'done' when they're cooked through, as far as being cooked and safe to eat, and my sister likes them that way best, because they're still rubbery and chewy, so she only has them in the oven for about an hour. But I like them completely tender, so cook them much longer. They're not falling apart at all, even then.

So usually I then dredge them in flour and fry they up in butter. I've also dipped them in beaten egg, rolled them in fine cracker crumbs, and then fried them in butter. 'Course anything is great if you fix it that way!

Just getting different ideas. I have another three pounds ready to take out of the oven and cool down right now..
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Old 09-02-2012, 07:37 AM   #10
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Hahaaha! They get tender?

Well, cooking till tender is awesome. Do that. Maybe even put spices and arromatics in your braising liquid. Then dredge in LC "flour mixture" spray with olive oil spray. Pop them on a rack and oven fry them til crispy. I would cook them at 450° for about 20 to 30 minutes until the crust is crispy. You can use my zucchini fry breading.

You may just end up making me try these!
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Old 09-02-2012, 09:51 AM   #11
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I like 'em cooked til tender and just season, sautee then cover and cook til tender.
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Old 09-02-2012, 09:55 AM   #12
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Did any of you call the gizzards 'blue meat' as children?

I don't know where that got started, but in our childhood home the gizzard was always called the blue meat, and each of us kids wanted it whenever mama fixed a chicken for dinner. We had to take turns.
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Old 09-02-2012, 09:57 AM   #13
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Quote:
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I like 'em cooked til tender and just season, sautee then cover and cook til tender.
I've been nibbling on some of the ones I cooked up this morning. I'm just sprinkling them with salt and then dipping them in sweet & hot & spicy General Tso's Sauce. I guess that must be breakfast.
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Old 09-02-2012, 11:32 AM   #14
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I cook with lots of water to cover with chicken base, onion, allspice, onion, etc put all in crock-pot and cook on high for hours and hours maybe 6 - 8 hours, then I add other veggies and noodles for soup. Super Good!

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Old 09-02-2012, 11:53 AM   #15
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I like to pickel them too. Great with beer!

My g/f and I still laugh about the way we saw turkey gizzards packed and labeled....this was 6 years ago, and I think they finally 'fixed' it.... They were labeled as being 'boneless'

Our packages of gizzards usually come packed with hearts as well. I seldom see just chicken gizzards.
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Old 09-02-2012, 12:24 PM   #16
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I like to pickel them too. Great with beer!

My g/f and I still laugh about the way we saw turkey gizzards packed and labeled....this was 6 years ago, and I think they finally 'fixed' it.... They were labeled as being 'boneless'

Our packages of gizzards usually come packed with hearts as well. I seldom see just chicken gizzards.
These packages have some hearts in with them too. I thought that was just an accident.

I forgot all about pickled gizzards. I'm going to look up a recipe!
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Old 09-02-2012, 12:28 PM   #17
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Just wanted to add this easy recipe to this thread. I'm going to make these. Sounds fast and easy and yummy and fun!


Pickled Gizzard Recipe
1. Two lbs gizzards (and/or hearts)
Boil or pressure cook until done (tender)
2. Mix together and bring to a boil
1 cup water
1 cup white vinegar
¾ cup sugar
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon pickling spice
A glove or two of garlic (to your taste)
Could also add some hot sauce or other favorite spice.
3. Layer cooked gizzards and a sliced medium onion into a canning jar. Pour the liquid mixture into the jar an seal with a canning lid. Let stand for a least a week in the refrigerator to season before eating.
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Old 09-02-2012, 01:07 PM   #18
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Thanks for the ideas...I usually just saute them with some onion...they're also the meat (ground up) in Dirty Rice, so I guess they would work with cauli-rice..
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Old 09-02-2012, 06:27 PM   #19
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I like butter to sautee them in. Not like liver where you use bacon grease to enhance/cover the flavor.
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Old 09-02-2012, 06:28 PM   #20
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Love the roasted one that you get when you cook a turkey
I usually just roast chicken ones, but I don't like them tender, I like them chewy.
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Old 09-02-2012, 07:20 PM   #21
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Love the roasted one that you get when you cook a turkey
I usually just roast chicken ones, but I don't like them tender, I like them chewy.
Sis? Is that you?

(My sister likes them chewy too. Or, as I describe them.. rubbery. LOL)
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Old 09-06-2012, 09:24 AM   #22
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I used to eat them curried when I lived in India. Lovely.
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Old 09-06-2012, 10:58 AM   #23
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Pickled gizzards. Thanks for that. I'm having a hungry DD and that's just ended my hunger completely. You never know how this board is going to help you each day, do you.
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Old 09-06-2012, 11:08 AM   #24
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Pickled gizzards. Thanks for that. I'm having a hungry DD and that's just ended my hunger completely. You never know how this board is going to help you each day, do you.
I followed you over from the DD thread, Joyjoy. Thank you. The only thing I ever used gizzards for was to make broth. Never dreamed of eating them!
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Old 09-06-2012, 11:50 AM   #25
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Pickled gizzards. Thanks for that. I'm having a hungry DD and that's just ended my hunger completely. You never know how this board is going to help you each day, do you.
I am doing my DD. We just got home, and I stopped by the kitchen to fix a little bowl of food now, and just sat down in front of the computer, reading a couple of posts, and then found this! Completely cracked me up!

And what's making me laugh even harder is.. I brought in a bowl of chicken gizzards to eat on while I read this!
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Old 09-06-2012, 11:52 AM   #26
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Old 09-06-2012, 11:56 AM   #27
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I worked as an EMT for several years at Foster Farms (chicken processing plant). I could tell you stories, not just about the gizzards themselves, but about all the injuries incurred while cleaning them. Ugh! The gizzard machine is a death trap.

So, as you're enjoying your gizzards, give thanks to those who sacrificed their lives to bring them to your table.
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Old 09-06-2012, 12:04 PM   #28
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The gizzard machine is a death trap. There's a great line for a play.
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Old 09-06-2012, 12:09 PM   #29
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I worked as an EMT for several years at Foster Farms (chicken processing plant). I could tell you stories, not just about the gizzards themselves, but about all the injuries incurred while cleaning them. Ugh! The gizzard machine is a death trap.

So, as you're enjoying your gizzards, give thanks to those who sacrificed their lives to bring them to your table.
I always wash those suckers good before I start cooking them!
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Old 09-06-2012, 12:22 PM   #30
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