I love gizzards. I personally like to cook them in broth for several hours so they're very tender. I'd like some alternative ways to cook them. What are some traditional gizzard recipes from around the world and across America?
John B
Favorite Answer
if you have a presser cooker they will cook fast and be very tender, then let cook down then make a batter then deep fry until the batter is crispy which will be fast, you can make tempura batter, dip them then fry. season after salt and pepper
Ingredients:
•1 egg
•1 cup ice water
•1 cup all purpose flour
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
I love gizzards, go gizzards!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Molly
1
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Batter For Chicken Gizzards
Butterfly2Kiss
Dip in an egg wash than into a bowl of flour seasoned with Tony's Tacheres than deep fry. Or when you are doing a beer up the butt chicken on the grill make a boat out of alluminum foil and toss in gizzards with of coarse a sprinkle of Tonys...You can fold over alluminum if you like. You can also cook in an oven in a boat of alluminum with a qaurtered onion and potato.
Anonymous
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS about 6 lbs of chicken pieces -2 large yellow onions -2 sticks of butter -1/2 tsp turmeric -1 tsp black pepper -2 cinnamon sticks -1 lb dried apricots or prunes (less if you're not too fond of the fruits). -8 tbsp honey (I use much more, for a sweeter and less liquid sauce) -2 tsp ground cinnamon -1/2 cup peeled almonds -1 tbsp sesame seeds -oil In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces. Add the prunes or apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary. When the sauce is almost ready, sautee the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds. Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds. This dish goes GREAT with couscus. Add several pats of butter to the cuscus and mix well. I've also tried it adding rose water or orange juice, and I like both mixes.