4 Ways to Make Gizzard

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4 Ways to Make Gizzard
4 Ways to Make Gizzard
Anonim

When it comes to gizzards, there is usually no middle ground: either you love it or you hate it. If you're in the first group and love these tasty little pieces of chicken, turkey, duck or goose, try preparing them in new ways. Saute the gizzards with a good curry or cook with onions and hot sauce. You can also sauté it with Chinese spices and serve it cold as an appetizer. If you want to make a famous “comfort food”, bread the meat with a light layer of flour and fry it until it is crispy and golden.

Ingredients

gizzard with curry

  • Approximately 450 g gizzard, clean;
  • 2 medium onions;
  • 3 cloves of garlic;
  • Approximately 2 fingers of fresh ginger;
  • 2 large, ripe tomatoes;
  • 1 or 2 fresh or dehydrated chili peppers or ½ teaspoon chili pepper powder;
  • Coriander branches;
  • 1 tablespoon (9 g) of coriander powder;
  • ½ tablespoon (4.5 g) of ground cumin;
  • 1 teaspoon (3 g) turmeric;
  • Salt to taste;
  • 2 tablespoons (30 ml) of olive oil.

Makes 4 servings.

cooked gizzard

  • 680 g of gizzard;
  • 1 teaspoon (6 g) of salt;
  • 1 teaspoon (3 g) black pepper;
  • 2 cups (473 ml) of water;
  • 3/4 cup (86 g) of chopped onion;
  • 1 tablespoon (15 g) of ketchup;
  • 1 teaspoon (6 g) of hot sauce.

Makes 8 servings.

Chinese gizzard

  • Approximately 450 g of gizzards;
  • 1/4 cup (60 ml) soy sauce;
  • 3 tablespoons (45 g) of Shaoxing rice wine or sake;
  • 3 lumps of sugar or 3 tablespoons (12.5 g) of brown sugar;
  • Approximately 2 fingers of clean ginger;
  • 2 grains of anise star;
  • 5 cm cinnamon stick;
  • Chili peppers (optional).

Makes 6 servings.

fried gizzard

  • Approximately 450 g of clean gizzard;
  • 2 celery stalks;
  • 1 onion;
  • 2 bay leaves;
  • 1 ½ teaspoon (5.5 g) of celery salt;
  • 1 teaspoon (5 g) of seasoned salt;
  • 1/2 teaspoon (1.5 g) of ground black pepper;
  • 1/2 teaspoon (1.5 g) of Italian seasoning;
  • 1 teaspoon (3 g) of garlic powder;
  • 1/4 teaspoon ground cumin;
  • 1/2 teaspoon of hot sauce;
  • 3 cups (710 ml) of oil for frying;
  • 1 cup (130 g) of all-purpose flour.

Makes 6 servings.

Steps

Method 1 of 4: Making gizzards with curry

Cook Gizzards Step 1

Step 1. Clean and cut the gizzard

Carefully cut the 450 g gizzards long and then wash in cold water. Use your fingers to loosen any debris and remove the yellowish skin from the meat.

You can use chicken, turkey, goose or duck gizzards for this recipe

Cook Gizzards Step 2

Step 2. Chop the vegetables

Peel 2 medium onions, 3 cloves of garlic and the piece of ginger. Very carefully, use a sharp knife to chop the onion into chunks and set aside. Then crush and grind the garlic and ginger cloves.

Cook Gizzards Step 3

Step 3. Saute the onion for five minutes and add the seasonings

Place 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat and saute the onion for about five minutes to soften it a little. Add 1 tablespoon (9 g) of coriander powder, ½ tablespoon (4.5 g) of ground cumin, 1 teaspoon (3 g) of turmeric and salt to taste. Stir and cook for another minute or two.

If you like, add other vegetables while sauteing the onions. You can, for example, put peppers or carrots in strips and zucchini

Cook Gizzards Step 4

Step 4. Saute the gizzards, garlic and peppers

Add the clean, cut meat to the skillet, leaving the heat on medium to high, cooking for three to four minutes, until the meat is browned on all sides. Then add the garlic, ginger and 1 or 2 finely chopped chili peppers (or ½ teaspoon of this chili powder). Cook for another minute.

Cook Gizzards Step 5

Step 5. Add diced tomatoes and a little water to the skillet

Wash and cut 2 large, ripe tomatoes into cubes. Place them in the pan and add enough water to cover the gizzard. The amount of water will depend on the size of the pan.

Cook Gizzards Step 6

Step 6. Cook the gizzards over low heat for about an hour

Over medium-high heat, stir until it boils. Then, lower the heat and cover the pan, letting the gizzard cook for about an hour, so that it becomes softer.

Check the gizzard once in a while to make sure it's still boiling and, if necessary, adjust the temperature. In addition, it is important to cover the pan, as this will prevent much of the liquid from evaporating during cooking

Cook Gizzards Step 7

Step 7. Add the coriander leaves and serve the gizzards

Take some fresh coriander leaves, chop and place in pan. Then, just serve the dish with boiled rice, Indian bread or couscous.

You can put leftovers in a closed container and keep them in the refrigerator for several days

Method 2 of 4: Making Cooked Gizzards

Cook Gizzards Step 8

Step 1. Clean and cut the gizzard

Carefully cut the 680 g gizzard lengthwise and then wash in cold water. Use your fingers to loosen any debris and remove the yellowish skin from the meat.

You can use chicken, turkey, goose or duck gizzards for this recipe

Cook Gizzards Step 9

Step 2. Season the gizzard and let it rest

Sprinkle 1 teaspoon (6 g) of salt and 1 teaspoon (3 g) of black pepper on the clean gizzard. Let the meat sit for ten minutes at room temperature to absorb the spices.

If you want to advance the preparation, refrigerate the meat overnight. There is no need to leave it at room temperature as the seasoning will be absorbed as it cools

Cook Gizzards Step 10

Step 3. Cook the gizzard for 30 minutes

Place the seasoned meat in a pot with a capacity of 2.8 liters, add 2 cups (473 ml) of water and leave on high heat. When it starts to boil, reduce the heat to medium temperature and cover the pan, letting the gizzard cook for 30 minutes.

Cook Gizzards Step 11

Step 4. Add the onion and seasonings and cook for another hour

Chop enough onion for ¾ cup (86 g) and place in pan with 1 tablespoon (15 g) of ketchup and 1 tablespoon (6 g) of hot sauce. Then take the lid off the pan and let it cook for another hour.

  • From time to time, stir the gizzard to ensure it cooks evenly.
  • Keep an eye on the amount of water in the pan. If you want a thicker sauce, let it reduce while cooking, but if you prefer a thinner one, add a little more water during the process.
Cook Gizzards Step 12

Step 5. Serve the gizzard

You can serve it as soon as it is very soft. Add more salt if necessary, and combine it with cooked rice or unleavened bread.

You can put leftovers in a closed container and keep them in the refrigerator for several days

Method 3 of 4: Making Gizzard Chinese Style

Cook Gizzards Step 13

Step 1. Clean and cut the gizzard

Carefully cut the approximately 450 g gizzards long and then wash in cold water. Use your fingers to loosen any debris and remove the yellowish skin from the meat.

You can use chicken, turkey, goose or duck gizzards for this recipe

Cook Gizzards Step 14

Step 2. Mix all ingredients

Place the gizzards in a medium saucepan and pour in enough water to cover it. Then just add the other ingredients. You will need:

  • 1/4 cup (60 ml) soy sauce;
  • 3 tablespoons (45 g) of Shaoxing rice wine or sake;
  • 3 lumps of sugar or 3 tablespoons (12.5 g) of brown sugar;
  • Approximately 2 fingers of clean ginger;
  • 2 grains of anise star;
  • 5 cm cinnamon stick;
  • Chili peppers (optional).
Cook Gizzards Step 15

Step 3. Cook the gizzards for an hour and a half

To start, leave the heat on high until the water comes to a boil, then cover the pan and let the meat cook at medium temperature for an hour and a half. After that time, the gizzard should be soft and soaked.

From time to time, stir the pan so the meat doesn't stick. Also, keep an eye on the temperature, otherwise the sauce may burn

Cook Gizzards Step 16

Step 4. Allow the meat to cool and cut it into strips

Turn off the heat and wait until the gizzard comes to room temperature. After that, remove it from the pan and cut into thin strips.

Avoid cutting the gizzards before cooking so that they don't dry out or lose flavor

Cook Gizzards Step 17

Step 5. Serve the Chinese gizzard

It's a good idea to serve it with noodles or cooked rice, but you can also offer it as an appetizer. If there are leftovers, keep them in the refrigerator for up to a week.

Method 4 of 4: Making Fried Gizzard

Cook Gizzards Step 18

Step 1. Clean and cut the gizzard

Carefully cut the approximately 450 g gizzards long and then wash in cold water. Use your fingers to loosen any debris and remove the yellowish skin from the meat.

You can use chicken, turkey, goose or duck gizzards for this recipe

Cook Gizzards Step 19

Step 2. Mix the gizzards with the vegetables and some of the spices

First, place it in a large pot, cut 2 celery stalks and 1 onion into pieces. Also add 2 bay leaves and 1 teaspoon (3.5 g) of celery salt to the pan, then pour in enough water to cover the meat by 2.5 cm.

Cook Gizzards Step 20

Step 3. Cook the gizzard for two and a half hours

To do this, leave on high heat until it comes to a boil, then leave on low temperature and cover the pan. Let the gizzard cook for two and a half hours, or until it becomes soft.

If the water level drops too low, not covering the meat, just add a little more

Cook Gizzards Step 21

Step 4. Separate the gizzards, vegetables and stock

Use a slotted spoon to remove the meat and place it on a platter. Do the same with vegetables, but discard them. As for the broth, leave it reserved in a jar.

Cook Gizzards Step 22

Step 5. Season the cooked gizzard

Add all the seasonings to the meat, stirring so that it is well seasoned. For this, you will use:

  • 1 teaspoon (5 g) of seasoned salt;
  • 1/2 teaspoon (2 g) of celery salt;
  • 1/2 teaspoon (1.5 g) of ground black pepper;
  • 1/2 teaspoon (1.5 g) of Italian seasoning;
  • 1 teaspoon (3 g) of garlic powder;
  • 1/4 teaspoon ground cumin;
  • 1/2 teaspoon of hot sauce.
Cook Gizzards Step 23

Step 6. Add a little broth and put the gizzards in the fridge for 30 minutes

Pour 1/3 cup (80 ml) of the gizzard broth into the seasoned meat. Place the dish in the refrigerator for at least 30 minutes, stirring occasionally as it cools.

You can discard or use the rest of the broth in other recipes. It is also possible to place the leftovers of the liquid in the freezer, keeping them for up to three months

Cook Gizzards Step 24

Step 7. Heat the oil and bread the gizzard with flour

Put 3 cups (710 ml) of oil in a deep fryer or large pot and heat until it reaches 190 °C. While the oil heats up, pour 1 cup (130 g) of all-purpose flour into a plastic vacuum container, add the meat, close the container, and shake to bread.

Cook Gizzards Step 25

Step 8. Fry each portion of gizzard for five minutes

Take ¼ gizzards out of the plastic bag and carefully place them in the hot oil. Let it fry for about 5 minutes, so that it browns. Line a plate with paper towels and transfer the meat to it after it is fried.

Cook Gizzards Step 26

Step 9. Finish frying the gizzard

Before placing another portion in the pan, make sure the oil temperature remains at 190 °C. Keep adding the meat in small portions so that they fry evenly. Then just serve it while it's still hot and crispy. Avoid storing leftovers, as they end up soaking wet.

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