Chicken Gizzards: It is very bizarre and unusual to see many foods that are common in many countries labeled in the US as “special day foods.” It is also interesting that dishes that are from many cities in the US considered specialty foods and not cooked at home as well.
Many types of meat and seafood are commonly and imperfectly used at dinner time. I say imperfectly because many people would cook the same food the same way all the time. They would not even try to change the recipe.
I am amazed when friends and co-workers would tell me that they would not cook certain foods at home and would rather eat them at restaurants. I have learned that Chicken Gizzards is widely consumed in the South which is why it is surprising that it is not more frequently eaten since it is available in many supermarkets.
Only people from certain countries will eat these parts of the chicken. I rarely and I mean rarely hear chicken gizzards being cooked for dinner. I also hardly see people buying a pack of chicken gizzards. As it is not commonly eaten in many homes, it is mostly eaten at restaurants and presented as a specialty dish from Latin America. It is not in my opinion – you can cook it any way you want, and it would be your creation.
What people may think fo gizzards
Many may consider Chicken Gizzards as food for the poor because it is somewhat cheap to buy in supermarkets. But again, these same individuals would order the same dish and not aware of the subliminal message behind the dish. The message is how it is served and most importantly how it is described on the menu.
“Chicken Gizzards cooked and braised in wine etc.…” is an example of a description that may be used to describe how tasty the dish is and a way to focus on what the eyes are reading and how the message is delivered to the brain. Imposing way to increase our buying impulses and broaden our knowledge of food. I say it is the jackpot for restaurants that have mastered the way to describe their dishes.
Don’t get fooled or intimidated by the fancy wording. Many dishes can be made at home or should I say most restaurant meals. All you need is the proper ingredients and precise measurements. So the next time you eat at a restaurant try to figure out the ingredients and remake the dish.
You will be astonished at the results. Remember, for the ones who are cooks, and your kitchen is your domain. Try my Chicken Gizzards with Onions you will be surprised at what you can create. Enjoy!
Note: By pre-cleaned chicken, gizzards to save time. Remove any left over the 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 cloves Garlic minced
- 2 tablespoons Parsley chopped
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Sea Salt or regular salt
- 1/2 teaspoon Ground Sage
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Fresh Lime or Lemon Juice
- 2 tablespoons Olive Oil
- 2 thick slices Tomato Paste
- 1 large White Onion sliced
- Salt and Pepper to taste
- Hot Pepper Flakes
- Add 1/2 to 1 teaspoon Gemma's Gourmet Hot Sauce to either marinade or while making sauce 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 ingredient 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.