Easy Hearty Boiled Chicken Gizzard Recipe In 1 Hour
Today we make a savory hearty boiled chicken gizzard recipe. It is incredibly easy, relatively quick, and can be used in many different ways.
Servings: 8 servings
Equipment
- Measuring cups and spoons
- Mixing bowls
- Cutting Board
- Knife
- Paper towel
- Medium saucepan
- Mixing spoon or spatula
Ingredients
- 1 1/2 pounds chicken gizzards
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- Sprig of rosemary
- Sprig of thyme
- 2 cups chicken stock
Instructions
- Prepare the gizzardsFirst, we will look at how to clean a chicken gizzard. First, start by making sure that your working area is clean. That includes the counter, chopping boards, tools, and your hands. You can also work with gloves.If you use frozen gizzards, make sure they are completely thawed. Work carefully as they can be slippery.Rinse the gizzards under cold running water to remove any debris or blood.Cut the gizzard lengthwise into two pieces with one clean cut. Hold it firmly to avoid deforming the shape.1 1/2 pounds chicken gizzards
- Wash the gizzard halvesUnder cold running water, wash the inside of the gizzards. This process may take a couple of minutes to do as the inside of a gizzard is filled with debris that isn't safe to eat.So, take the time to do this properly. Use your fingers to separate areas and rinse in the smallest nooks and crannies.
- Trim the liningAfter you are sure that the gizzards are cleaned, you can cut away the whitish-yellow lining.You can also sometimes easily peel it away effortlessly with your hands.Once the lining has been removed, pat the gizzards dry before you start the cooking process.
- Soak the gizzardsSprinkle some salt and pepper over your prepared gizzards. Leave them to sit in a bowl for at least 10 minutes. But, we prefer leaving them for a couple of hours. This depends on the amount of time you have.The salt tenderizes the gizzards, extracts the excess moisture, and helps add flavor back into the seasoned liquid.1 teaspoon fine salt, 1 teaspoon freshly ground black pepper
- Make the boiled liquid baseHeat the olive oil in a medium saucepan over medium heat. Then, add the onions and allow them to sweat for 5 minutes. Next, add the garlic and fry it for a minute or so. This is when you can add other spices if you'd like.Next, add the gizzards and allow them to brown for a couple of minutes. Add more oil if needed.1 teaspoon olive oil, 1 small onion, chopped, 2 cloves of garlic, minced
- Boil the gizzardsOnce they are browned, add the herbs and chicken stock. Bring the liquid to a boil over high heat.Reduce the heat and allow the gizzards to simmer for about 30 minutes, covered.Once cooked, you can serve the gizzards immediately or incorporate them into another dish.Sprig of rosemary, Sprig of thyme, 2 cups chicken stock
Notes
The inside of the gizzard may be brown or black. This color is caused by the matter inside it. This color is completely normal and the gizzards are still safe to eat.
If you want to prepare the gizzards in advance, that's perfectly fine. Make sure that they are dry before storing them in an airtight container in the fridge. Only keep them for a day or two once they are thawed and prepared.
The longer you soak the gizzards in salt and pepper, the more flavorful they will be. This mixture also helps create uber-tender gizzards. You can leave them in the fridge overnight if you'd like.
How long do you boil chicken gizzards? The exact time varies. Work on 30 minutes initially. the gizzards will be ready once they are uber-tender and soft.
