Best Gizzard Stew Recipes
CHICKEN GIZZARD STEW
Chicken Gizzard is Served over white rice or mashed potatoes this gizzard chicken recipe is so nutritious and easy to make that consist of rich meaty flavor.
Categories Snack Soup Main Course
Number Of Ingredients 17
Steps:
- Take a gizzard at a time and chop into 4 pieces. Repeat the same for the rest and set aside.
- Heat up a large Dutch oven over medium heat and fry the bacon slices until the fat has rendered out. Remove them and set aside.
- In the bacon fat, saute the onion until it starts to turn golden brown for about 8 minutes. Raise heat to medium high and add carrots, celery, pepper and garlic. Saute for 2 minutes and then add thyme, oregano, and red chili flakes.
- Stir in tomatoes and let them brown slightly for about a minute, scrape the bottom and let them sit again. Repeat this for 3 to 4 times.
- Stir in wine, vinegar, chicken broth, Worcestershire sauce, and bay leaves. Add gizzards. Bring it to a boil. Don't hard boil or else your gizzards will toughen up.
- Reduce heat to low, cover and simmer for 2-1/2-3 hours, stirring occasionally or meat is very tender.
- Serve the stew over plain white rice, topped with parsley and crumbled bacon.
Nutrition Facts : Servingsize 4 serving, Calories 234 kcal, Fat 5 g, SaturatedFat 1 g, Cholesterol 282 mg, Sodium 1229 mg, Carbohydrate 17 g, Sugar 7 g, Protein 25 mg
GIZZARD PERLOO
For me, celebrating is always about the food. Although many folks cook Hoppin' John for Watch Night dinners, my must-have rice dish has always been gizzard perloo. I am obsessed with fried gizzards and will stop at any gas station in the South to try them out. During the holiday season, and especially on New Year's Eve, I have my gizzards as a perloo. Perloos are a staple in the Gullah community and this one is a specialty of my family and its Berkeley County, South Carolina community. I pair my gizzard perloo with collard greens. I eat a second bowl on its own on New Year's Day.
Provided by Food Network
Time 4h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
- Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
- Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.
GIZZARD SOUP
Nothing goes to waste in my kitchen. My mom believed in using every part of the bird. Now I make it for my own family.-Jan Setterlunds, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 6
Steps:
- Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.
Nutrition Facts :
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