Best 8 Braised Chicken Gizzards Recipes

CHICKEN GIZZARDS WITH GRAVY

Steps:

• Place gizzards in a colander under cold running water.
• Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
• Place gizzards in a small bowl, cover with buttermilk.
• Place flour in a large zip lock type bag, or brown paper bag.
• Add salt.
• Add black pepper
• Shake ingredients together until fully blended.
• Remove gizzards, gently shaking off the buttermilk.
• Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
• Close the bag and gently shake the gizzards until fully coated with flour.
• Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
• Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
• Gently place the gizzards, one at a time, into the hot grease.
• Fry gizzards until lightly browned, about 3 minutes per side.
• Remove gizzards from oil, place on wire rack to drain and cool.
• Drain all but about 2 Tablespoons of oil from the skillet.
• Add the remaining Tablespoon of flour to the skillet and stir until brown.
• Gradually add the can of chicken broth, stirring quickly to remove any lumps.
• Add the cup of warm water. (Do not add cold water to a cast iron skillet)
• Bring the mixture up to a low boil.
• Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
• Serve hot over rice.
• Enjoy!

BRAZILIAN-STYLE CHICKEN GIZZARDS

Steps:

• Wash gizzards in water and remove any fat or yellow tissue you can see. Cut each gizzard into 4 parts.
• Put gizzards in a pan of cold water and bring to a boil. Boil for 2 minutes. Drain, rinse in cold water, and drain again.
• Heat oil in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add gizzards, salt, and pepper; saute for 2 to 4 minutes. Add wine, 1 cup water, and tomatoes; cover and cook for 1 hour, adding more water as needed.
• Uncover, reduce heat to low, and cook until tender, 30 more minutes.
• Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Stir bacon into the gizzards and add parsley and chives before serving.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

BRINE-BRAISED GIBLETS RECIPE

Steps:

• Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
• Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
• Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
• With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
• Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.

GIZZARDS AND RICE

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

CRUNCHY BRAISED CHICKEN GIZZARD

Steps:

• Clean gizzards thoroughly, cut off tough tendon bits.
• Dry marinate with a little pepper.
• In a small sauce pan, heat the cooking oil on medium heat.
• Add ginger and garlic, stir fry till fragrant.
• Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
• Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
• Mix well.
• Bring to a boil.
• Reduce heat to a simmer and cook till the sauce reduces to about a third.
• Taste, adjust if necessary.
• Check that gizzards are tender yet crunchy.
• Serve hot, warm or cold with gizzards skewered with toothpicks.
• Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
• Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.