Haven’t bought any lately, but they used to be cheap, when cooked right they taste like chicken and have a decent texture…just the slightest bit of chew to them, almost like a steak.
I’ve never had them this way, but I’m intrigued. I usually have them breaded and fried then put over rice with sweet and sour sauce.
Cheap, tasty and very lean meat. Cooked very slowly in duck fat with thyme, laurel and garlic. About 4 hours cooking, the duck fat must not shudder. It must rest at least a night in the fridge in the duck fat. The fat will preserve it for weeks in the fridge. When ready to serve pick some gizzards from the fat cut them in two or three pieces, cook them quickly for two minutes with a bit of the duck fat. Pour about a tablespoon of a good vinegar (wine, cider) on them and serve on the salad.
genuinely curious as someone who has no exposure to this foodstuff - what do you enjoy about chicken gizzards?
Haven’t bought any lately, but they used to be cheap, when cooked right they taste like chicken and have a decent texture…just the slightest bit of chew to them, almost like a steak.
I’ve never had them this way, but I’m intrigued. I usually have them breaded and fried then put over rice with sweet and sour sauce.
Cheap, tasty and very lean meat. Cooked very slowly in duck fat with thyme, laurel and garlic. About 4 hours cooking, the duck fat must not shudder. It must rest at least a night in the fridge in the duck fat. The fat will preserve it for weeks in the fridge. When ready to serve pick some gizzards from the fat cut them in two or three pieces, cook them quickly for two minutes with a bit of the duck fat. Pour about a tablespoon of a good vinegar (wine, cider) on them and serve on the salad.