This Chicken Gizzards braised with onions recipe is deliciously flavored with fresh herbs and spices. Serve this tasty dish with rice or farro for a perfect weeknight dinner.
Chicken gizzards are not a favorite meal for many people. This type of chicken cut is reasonably priced and sometimes forgotten. Cleaning and cooking may be an obstacle. It is best to use a pressure cooker to soften the meat for cooking the gizzards.
One of the best ways to cook chicken gizzards is to braise them with onions. This method of cooking results in tender and flavorful gizzards that are perfect for serving over rice or noodles.
What are Chicken Gizzards?
Gizzards are the muscular stomachs of birds and other animals. They are responsible for grinding up food so that it can be digested easily. Gizzards are made up of thick, muscular walls and often contain small stones or grit, which helps to grind up the food.
Gizzards are found in a variety of animals, including birds, reptiles, amphibians, and some fish and crustaceans. In birds, gizzards are especially important because birds do not have teeth. This means that they rely on their gizzards to break down the food they eat before it can be digested.
Gizzards are a good source of protein, iron, and other essential vitamins and minerals. They can be cooked in a variety of ways, including braising, frying, and grilling. Gizzards are a popular food in many cultures around the world.
Here are some examples of how gizzards are used in different cuisines:
- In the United States, gizzards are often used in soups, stews, and gumbo.
- In Mexico, gizzards are often fried and served as a snack or appetizer.
- In Africa, gizzards are often grilled or stewed and served with rice or other vegetables.
- In Europe, gizzards are often used in salads and pâtés.
Gizzards are a versatile and nutritious ingredient that can be used in a variety of dishes. If you are looking for a new and delicious way to cook chicken, try braising them with onions. You won’t be disappointed!
Are Chicken Gizzards an unusual food?
Like many other foods, gizzards are labeled as “special day foods.” This is usually done by mothers who want their kids to have proper nutrition. For example, pizza and seafood are typically enjoyed on Fridays. Bouillon or soup in the Caribbean is eaten on Saturdays. So when did you last see gizzards as a Tuesday food, for example? I never bet, right?
Several foods or meat cuts are not cooked at home because people don’t prepare them.
Gizzards are usually sold as street food in many countries and the Caribbean. It is considered dark meat and has a lot of flavors. You can find it fried with a mixture of onions and hot peppers, french fries, or fried plantains as a complete meal.
How to Clean Chicken Gizzards
It is always good to know how to clean gizzards. First, you must remove any yellowish skin layer on the inner sac. The inner sac will come off quickly with a pairing knife.
The second step is to thoroughly wash the gizzards under running water, with lemon or vinegar water, and proceed with the recipe. It is that simple!
Are Chicken Gizzards budget-friendly?
A Chicken Gizzard dish is cheap to make because gizzards are not expensive to buy. I usually find a 2-pound gizzard platter for less than $5. And if I am lucky, I can even buy two packs for $5. That is a bargain!
Gizzard dishes are very common in several parts of the world. Gizzards are boiled, fried, grilled, stewed, or skewered. They are also eaten as a snack, appetizer, street food, or party food.
Chicken Gizzards health benefits and cooking ways
Gizzards are one of the most nutritious parts of the chicken. They are an excellent source of selenium, B12, zinc, iron, and other vitamins and minerals. They also help curb hunger due to their high protein content.
Ingredients for the recipe
Chicken Gizzards: Chicken gizzards are the muscular stomach of a chicken. They are a good source of protein, iron, and other essential vitamins and minerals. Gizzards can be cooked in a variety of ways, including braising, frying, and grilling.
Garlic Cloves: Garlic cloves are small, white bulbs that are used in cooking to add flavor. Garlic has a strong, pungent flavor that can be used to enhance a variety of dishes. Garlic is also a good source of vitamins and minerals, including vitamin C, vitamin B6, and manganese.
Fresh Parsley: Fresh parsley is a leafy green herb that is used in cooking to add flavor and garnish. Parsley has a mild, peppery flavor that can be used to complement a variety of dishes. Parsley is also a good source of vitamins and minerals, including vitamin C, vitamin K, and folate.
Ground Black Pepper: Ground black pepper is a spice that is made from dried and ground peppercorns. Black pepper has a sharp, pungent flavor that can be used to add heat and complexity to a variety of dishes. Black pepper is also a good source of antioxidants.
Sea Salt or Regular Salt: Salt is a mineral that is used in cooking to add flavor and preserve food. Sea salt is a type of salt that is derived from seawater. Regular salt is a type of salt that is mined from the earth. Both sea salt and regular salt are good sources of sodium.
Ground Sage: Ground sage is a spice that is made from dried and ground sage leaves. Sage has a strong, earthy flavor that can be used to add flavor to a variety of dishes, including poultry, pork, and stuffing. Sage is also a good source of vitamins and minerals, including vitamin K and vitamin C.
Ground Cumin: Ground cumin is a spice that is made from dried and ground cumin seeds. Cumin has a warm, earthy flavor that can be used to add flavor to a variety of dishes, including Mexican, Indian, and Middle Eastern cuisine. Cumin is also a good source of vitamins and minerals, including iron and manganese.
Apple Cider Vinegar: Apple cider vinegar is a type of vinegar that is made from fermented apple cider. Apple cider vinegar has a sharp, sour flavor that can be used to add flavor and acidity to a variety of dishes. Apple cider vinegar is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
Fresh Lime or Lemon Juice: Fresh lime or lemon juice is a citrus juice that can be used to add flavor and acidity to a variety of dishes. Citrus juice is also a good source of vitamin C, which is an antioxidant that can help boost the immune system.
Hot Water: Hot water is used to cook the chicken gizzards and to create a sauce for the dish.
Extra Virgin Olive Oil: Extra virgin olive oil is a type of olive oil that is made from the first pressing of olives. Extra virgin olive oil has a mild, fruity flavor that can be used to add flavor and moisture to a variety of dishes. Extra virgin olive oil is also a good source of monounsaturated fats, which are healthy fats that can help to lower cholesterol levels.
Tomato Paste: Tomato paste is a concentrated form of tomato sauce. Tomato paste has a thick, rich flavor that can be used to add flavor and color to a variety of dishes. Tomato paste is also a good source of vitamins and minerals, including vitamin C, vitamin A, and lycopene.
White Onion Sliced: White onions are a type of onion that is known for its mild flavor. White onions can be used in a variety of dishes, including salads, soups, and stews. White onions are also a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium.
Salt and Pepper to Taste: Salt and pepper are used to season the dish to taste.
Dash of Red Pepper Flakes (Optional): Red pepper flakes are a type of dried chili pepper that is used to add heat and flavor to a variety of dishes. Red pepper flakes are also a good source of capsaicin, which is a compound that has been shown to have a number of health benefits, including boosting the metabolism and reducing inflammation.
How to make
Marinate chicken gizzards in garlic, parsley, spices, and vinegar for 30 minutes. Cook in a pressure cooker for 25 minutes or until done. In a skillet, brown gizzards in tomato paste and olive oil. Add onions and cook for 2 more minutes. Add cooking liquid from gizzards and more water if necessary. Season with salt, pepper, and hot pepper flakes. Cook for 3-5 minutes and serve with rice and salad.
Notes and Tips
Here are some notes and tips for cooking chicken gizzards:
- Choose fresh gizzards. The fresher the gizzards, the more tender they will be.
- Clean the gizzards thoroughly. Remove any yellow lining or excess fat.
- Soak the gizzards in milk or buttermilk for 30 minutes before cooking. This will help to tenderize the meat.
- Cook the gizzards low and slow. This will help to prevent them from toughening up.
- Use a pressure cooker to cook the gizzards quickly and evenly.
- Add a splash of vinegar to the cooking liquid. This will help to break down the connective tissue and make the gizzards more tender.
- Season the gizzards with salt, pepper, and your favorite herbs and spices.
Here are some additional tips:
- To make sure the gizzards are cooked through, cut one open and check the center. The gizzards should be white and opaque throughout.
- If you are braising or stewing the gizzards, be sure to add enough liquid to cover the meat. This will help to prevent the gizzards from drying out.
- Gizzards can be cooked on their own or added to other dishes, such as soups, stews, and stir-fries.
- Gizzards can also be ground up and used in burgers, meatballs, and sausage.
How to serve Chicken Gizzards
It is not common to find pasta as a side dish. Add a cucumber or carrot salad, and the meal is complete—a healthy dinner to serve your family.
Notes: By pre-cleaned chicken gizzards to save time. Remove any leftover membrane and clean with lime juice or vinegar, then rinse with cold water.
- 1.5 to 2 lb Chicken Gizzards cleaned with lime or vinegar
- 3 garlic cloves minced
- 2 tbsp parsley chopped
- 1/4 tsp ground black pepper
- 1 tsp sea salt or regular salt
- 1/2 tsp ground sage
- 1/2 tsp ground cumin
- 2 tbsp apple cider vinegar
- 1 tsp Fresh Lime or Lemon Juice
- Hot water
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 large White Onion sliced
- Salt and pepper to taste
- dash of red pepper flakes optional
- In a large bowl add cleaned chicken gizzards, garlic, parsley, black pepper, salt, ground sage, cumin, lime or lemon juice and apple cider vinegar. Mix all ingredients and let marinate for about 30 minutes.
- In a pressure cooker add gizzards with marinade and enough water to cover meat. Cook for 25 minutes or until fully cooked.
- In a skillet, add olive oil and tomato paste. Stir while cooking to blend the tomato paste with the oil. Add gizzards and let cook with tomato paste so they could get brown a little – about 3 – 4 minutes on low heat. Add onions and cook for 2 more minutes. Add about 1/2 to 1 cup leftover water from boiled gizzards and more water if necessary. Season with salt and pepper and hot pepper flakes to taste. Cook for an additional 3 to 5 minutes and serve with rice and salad.
- Add about 1/2 to 1 cup of cooking liquid from the gizzards and more hot water if necessary. Season with salt and pepper and hot pepper flakes to taste. Cook for an additional 3 to 5 minutes and serve with rice and salad.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.