Brine Braised Giblets Recipes

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GIBLET GRAVY



Giblet Gravy image

Provided by Ree Drummond : Food Network

Time 50m

Yield 16 servings

Number Of Ingredients 5

1 bag giblets
Turkey drippings
5 to 6 tablespoons flour
2 to 4 cups low sodium chicken broth
Freshly ground black pepper

Steps:

  • Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
  • Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
  • Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
  • Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
  • Serve when very thick and flavorful.

BRINE-BRAISED GIBLETS RECIPE



Brine-Braised Giblets Recipe image

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.

Provided by Darra Goldstein

Yield 4 servings

Number Of Ingredients 12

1 pound chicken gizzards
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon salt
Freshly ground black pepper
1¼ cups pickle brine
2 tablespoons sour cream
¼ cup finely chopped dill pickles, for garnish
2 tablespoons minced fresh dill, for garnish
2 tablespoons minced fresh chives, for garnish
Cooked barley or rye toast for serving (optional)

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.

BRINED-AND-BRAISED PORK BELLY WITH CARAWAY



Brined-and-Braised Pork Belly With Caraway image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time P2DT3h15m

Yield Serves 4

Number Of Ingredients 19

1 cup caraway seeds
3 tablespoons fennel seeds
3 tablespoons whole black peppercorns
3 tablespoons coriander seeds
1 cup Diamond Crystal kosher salt, plus more as needed
1 cup packed dark brown sugar
6 cloves garlic, crushed
2 cups cider vinegar
2 pounds pork belly (center cut)
Salt and freshly ground black pepper
2 tablespoons canola oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, crushed
6 sprigs thyme
3 tablespoons caraway seeds, toasted
4 cups apple cider
4 cups chicken broth

Steps:

  • Two days before serving the pork, prepare the brine: In a large skillet over low heat, toast the caraway seeds. Cool and grind in a spice grinder. In a large plastic container, combine the caraway, fennel, peppercorns, coriander, salt, brown sugar, garlic, cider vinegar and 4 cups water. Add the pork, cover and refrigerate for 24 hours.
  • The next day, preheat the oven to 300 degrees. Remove the pork from the brine and pat dry. Season with salt and pepper. In a braising pan over medium-high heat, heat the oil. Add the pork and brown on all sides. Transfer to a plate. Add the carrot, celery, onion, garlic, thyme and 2 tablespoons toasted caraway seeds to the pan. Brown the vegetables until the onion is translucent, about 5 minutes. Return the pork to the pan, skin side up. Pour in the apple cider and enough broth to cover the meat by three-fourths. Bring to a boil, then cover and braise in the oven until the pork is very tender, about 2 hours. Cool the pork in its cooking liquid and refrigerate overnight.
  • The next day, preheat the oven to 300 degrees. Scrape off and discard excess fat from the braising liquid. Remove the pork and discard loose gelatin. Cut the pork into serving pieces and place in a wide saute pan with a heatproof handle. Bring the braising liquid to a boil and reduce by about two-thirds, or until it lightly coats the back of a spoon; strain. Pour just enough liquid over the pork to submerge halfway. Sprinkle with the remaining caraway seeds, then place the pan in the oven and heat through, basting occasionally. Top pork with sauce and serve with braised cabbage, a recipe for which can be found at nytimes.com/magazine.

RIGATONI WITH BRAISED GIBLET SAUCE



Rigatoni With Braised Giblet Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 15

1/2 cup diced pancetta (about 6 ounces)
Giblets and neck from your turkey
1 medium onion, chopped
1/2 to 1 teaspoon red pepper flakes
2 tablespoons tomato paste
6 cloves garlic, sliced
3 bay leaves
1 teaspoon chopped fresh rosemary
Kosher salt
1 cup dry white wine
2 28-ounce cans whole San Marzano tomatoes
1 piece parmesan rind (optional), plus shaved cheese for topping
1/2 cup chopped fresh parsley
Freshly ground pepper
1 pound rigatoni

Steps:

  • Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.
  • Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.
  • Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper.
  • Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.

SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE



Southern Fried Gizzards in a Buttermilk Brine image

The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw

Provided by DrGaellon

Categories     Chicken

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken gizzard
1 small onion, chopped coarsely
1 1/2 cups buttermilk, approximately
1 cup all-purpose flour
2 teaspoons salt (to taste)
1 teaspoon cayenne pepper (to taste)
1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
1 egg, beaten

Steps:

  • In a bowl, combine gizzards and onions. Pour over enough buttermilk to cover. Cover and refrigerate at least 8 hours (24 is better), or up to 2 days.
  • Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
  • Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
  • In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
  • Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.

Nutrition Facts : Calories 214.2, Fat 3.1, SaturatedFat 1.1, Cholesterol 149.1, Sodium 1292, Carbohydrate 30.4, Fiber 1.2, Sugar 5.4, Protein 15.7

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