Gizzard Stew Recipes

GIZZARD STEW

Steps:

• Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
• Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.

GIZZARD PERLOO

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.

GIZZARD SOUP

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.

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.

CHICKEN GIZZARD PAPRIKASH

Steps:

• Fry onion in oil or butter till light yellow.
• Reduce heat and rapidly stir in paprika.
• Add meat, cut into desirable pieces, salt and brown.
• Add garlic, crushed or chopped.
• Add only enough water to braise, not boil.
• Cover and simmer until tender. Add water if evaporates and stir occasionally.
• When meat softens, add green pepper, tomato and a bit more water or stock.
• While simmering a few more minutes, blend flour and sour cream together.
• Add to stew, stirring, till thickened.
• I have omitted the thickening step for more of a soup result.