I used to make gizzards all the time. I even wrote a manifesto about gizzards. Why? Because they are the absolute cheapest type of meat I can get round these parts, since at $1.42 per pound, they cost around the same price as chicken wings, the other cheapest cut of meat, but they are pure meat, no bones.
I stopped making gizzards when my kids got a little older and told me that they didn’t like the texture of the connective tissue in the middle. Most people associate gizzards with being too chewy, but when you cook them to death, either boiled for hours or pressure cooked, they are buttery soft, but in the middle there’s a part that is a jelly soft core from the connective tissue, and my kids don’t like that texture.
So my kids went away for Thanksgiving, and it isn’t really celebrated round these parts, but I was craving a Thanksgiving style dinner, so I made those types of foods for myself for a meal (and then had a Thanksgiving dinner with my kids when they returned with the leftovers), and decided to make gizzards inspired by the flavorings of the dinner, and came up with this recipe that complemented the rest of the dishes beautifully.
It tasted so amazing that I’ve made it a few times since.
I highly recommend it.
The wine helps balance the richness of the gizzards, making it the perfect combination of flavors.
Ingredients
- 1 kg (approximately 2 lbs) chicken or turkey gizzards
- Water, for boiling
- 2 onions
- 1 tablespoon oil
- 1 can mushrooms
- 3/4 cup dry white wine
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 cup broth from cooking the gizzards
Instructions
- Place the gizzards in a pot and cover with water. Bring to a boil, then lower the heat and simmer for several hours until the gizzards are very soft. Alternatively, pressure cook the gizzards until tender. Reserve at least 1/2 cup of the cooking broth.
- Once the gizzards are soft, slice them into thin slices.
- Thinly slice the onions. Heat the oil in a large pan over medium heat and sauté the onions until soft and lightly golden.
- Add the sliced gizzards and mushrooms to the pan and sauté for several minutes until everything is well combined.
- Pour in the white wine and let it simmer uncovered until reduced.
- Add the thyme, garlic powder, and the reserved gizzard broth. Stir well and cook for a few more minutes until the sauce reduces.
- Serve hot.
- Enjoy!
Are you a gizzard lover or a hater? If you’re a lover, what is your favorite way to make them? Does this seem like a recipe you’d try? How much do they cost where you live?
One Response
I loved my mom’s giblet gravy. But why don’t you reference the neck bone?