Best 3 Gizzard Stew Recipes
Gizzard stew is a traditional dish made from chicken or turkey gizzards, a chewy and flavorful organ meat. Our selection offers a variety of recipes for this delectable stew, catering to different tastes and preferences.
One recipe features a Southern-style gizzard stew, where the gizzards are simmered in a rich broth infused with aromatic spices and vegetables. Another recipe introduces a Jamaican twist, combining the gizzards with callaloo leaves, tomatoes, and Scotch bonnet peppers for a vibrant and spicy stew. For a more classic preparation, our basic gizzard stew recipe provides a simple yet satisfying dish with just a handful of ingredients.
If you're looking for an elevated dining experience, try our gourmet gizzard stew, which includes a luxurious combination of mushrooms, cognac, and cream for a velvety and elegant stew. And for those who prefer a one-pot meal, our gizzard stew with rice recipe offers a convenient and delicious option, cooking the stew and rice together in a single pot.
No matter which recipe you choose, you're in for a treat. Gizzard stew is a hearty and flavorful dish that's perfect for a comforting meal.
EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS
Provided by Food Network
Categories appetizer
Time P1DT5h
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
- Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
- Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
- Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
- Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
- Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
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 :
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.
Tips:
- Choose fresh gizzards: Fresh gizzards should be plump and have a slightly pink color. Avoid gizzards that are slimy or have a foul odor.
- Clean the gizzards properly: Gizzards should be cleaned thoroughly before cooking. Remove the yellow lining and any grit or dirt. Rinse the gizzards well under cold water.
- Soak the gizzards: Soaking the gizzards in a mixture of water and vinegar or lemon juice for 30 minutes to 1 hour will help to tenderize them.
- Cook the gizzards until they are tender: Gizzards can be cooked using a variety of methods, including boiling, frying, and stewing. Cook the gizzards until they are tender, but not overcooked. Overcooked gizzards will be tough and chewy.
- Add flavorings to the stew: Gizzard stew can be flavored with a variety of ingredients, such as onions, garlic, tomatoes, peppers, and spices. Add your favorite flavorings to the stew to create a delicious and flavorful dish.
Conclusion:
Gizzard stew is a delicious and nutritious dish that can be enjoyed by people of all ages. Gizzards are a good source of protein, iron, and other essential nutrients. This stew is also a great way to use up leftover gizzards. With a little planning and effort, you can easily make a delicious and satisfying gizzard stew that your family and friends will love.
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