Chicken Gizzards N Gravy Recipes

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THE CLASSIC CHICKEN GIZZARDS GRAVY



The Classic Chicken Gizzards Gravy image

This hearty gravy is full of flavor, requires only a few ingredients and will take you straight back to your childhood. These yummy morsels will not disappoint you.

Provided by Natalya Drozhzhin

Categories     Main Course     Meats

Time 50m

Number Of Ingredients 9

1 tbsp oil
1 1/2 lb chicken gizzards
1 yellow onion
1 large carrot
3 tbsp flour
3 cup water
1/2 tbsp salt (adjust to taste)
1 tsp pepper
3 bay leaves

Steps:

  • Prepare all ingredients for the recipe.
  • In a pot, preheat oil. Place diced onions and grated carrots to the pot and cook until the ingredients are golden brown.
  • Add gizzards, season with salt and pepper. Cook until gizzards are golden. Add flour and cook for another minute.
  • Pour in water and add bay leaves. Leave it to simmer for about 30 minutes.
  • Serve over barley, mashes potatoes, rice or see above for other ideas.

Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 230 mg, Sodium 572 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS



Eastside Fish Fry's Famous Chicken Gizzards image

Provided by Food Network

Categories     appetizer

Time P1DT5h

Yield 4 to 5 servings

Number Of Ingredients 22

5 pounds chicken gizzards
Ground black pepper
Seasoning salt
Eastside Fish Fry Famous House Seasoning, recipe follows
Cooking oil, for frying
Eastside Fish Fry Chicken Flour, recipe follows
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour
4 cups all-purpose flour
2 cups special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoon seafood seasoning, such as Old Bay
1 1/4 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper

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.

CHICKEN GIZZARDS



Chicken Gizzards image

This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.

Provided by SNYPER1535

Categories     Meat and Poultry Recipes     Chicken

Time 1h50m

Yield 4

Number Of Ingredients 3

1 pound chicken gizzards
¼ cup butter
salt and pepper to taste

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.

Nutrition Facts : Calories 194.9 calories, Cholesterol 266.7 mg, Fat 13.2 g, Protein 19.5 g, SaturatedFat 7.7 g, Sodium 117.5 mg

CHICKEN GIZZARDS-N-GRAVY



Chicken Gizzards-N-Gravy image

Make and share this Chicken Gizzards-N-Gravy recipe from Food.com.

Provided by merlin71

Categories     One Dish Meal

Time 2h5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 lb chicken gizzard, with hearts is good
1 (10 1/2 ounce) can cream of mushroom soup
8 ounces fresh mushrooms (sliced or can use canned)
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon celery salt

Steps:

  • In a med frying pan place gizzards on med heat.
  • Add sliced mushrooms, onions, garlic powder and celery salt.
  • Add mushroom soup and cover.
  • Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
  • Serve hot over noodles or rice.
  • Sometimes I eat them cold or slightly warm with saltine crackers.

Nutrition Facts : Calories 249.1, Fat 10.6, SaturatedFat 2.5, Cholesterol 185, Sodium 1081.2, Carbohydrate 18.3, Fiber 1.9, Sugar 6.1, Protein 21.9

CHICKEN GIZZARDS WITH GRAVY



Chicken Gizzards with Gravy image

Step-by-step, photo illustrated instructions for making Chicken Gizzards with Gravy.

Provided by Steve Gordon

Categories     Main Dish

Time 1h45m

Yield Varies

Number Of Ingredients 8

1 package Chicken Gizzards, (approx. 1 pound)
1 cup Buttermilk
1 cup + 1 Tablespoon Flour
1 teaspoon Salt
1 teaspoon Black Pepper
1 cup Vegetable Oil
1 can Chicken Broth (10 ½ ounce)
1 cup warm Water

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!

GARLIC CHICKEN 'N' GRAVY



Garlic Chicken 'n' Gravy image

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SOUTHERN FRIED CHICKEN GIZZARDS



Southern Fried Chicken Gizzards image

These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!

Provided by pnutmommy

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 3h30m

Yield 6

Number Of Ingredients 13

1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour

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.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 20.7 g, Cholesterol 189.5 mg, Fat 17.1 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 594.3 mg, Sugar 1.2 g

CHICKEN GIZZARDS AL A DENA



Chicken Gizzards Al a Dena image

Curt's mom, Ann, used to beg me to make these for her. She put my recipe in her church's cook-book and named it Chicken Gizzards a la Dena. She said they were so good they needed a fancy name. We had many laughs over this. This is for you, Ann. We miss you! The ingredients don't have to be exact; just use them as a guideline. Hope you enjoy! Dena

Provided by NanaD

Categories     Poultry

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 lbs chicken gizzards
1 cup flour, for coating
1 tablespoon salt
pepper
oil (for frying)
1/2 cup diced onion (optional)
water
1 (10 1/2 ounce) can mushrooms (undiluted) or 1 (10 1/2 ounce) can cream of celery soup (undiluted)
mushroom (optional)

Steps:

  • Clean and rinse gizzards, being sure to trim off any green material.
  • Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
  • Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
  • Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
  • Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
  • When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
  • Serve over rice or noodles.
  • *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.

Nutrition Facts : Calories 207.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 185, Sodium 1776.5, Carbohydrate 26.3, Fiber 1.6, Sugar 1.6, Protein 20.7

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