Best 6 Braised Chicken Gizzards Recipes

CRUNCHY BRAISED CHICKEN GIZZARD

Steps:

• Clean gizzards thoroughly, cut off tough tendon bits.
• Dry marinate with a little pepper.
• In a small sauce pan, heat the cooking oil on medium heat.
• Add ginger and garlic, stir fry till fragrant.
• Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
• Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
• Mix well.
• Bring to a boil.
• Reduce heat to a simmer and cook till the sauce reduces to about a third.
• Taste, adjust if necessary.
• Check that gizzards are tender yet crunchy.
• Serve hot, warm or cold with gizzards skewered with toothpicks.
• Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
• Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS

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

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.

BRAZILIAN-STYLE CHICKEN GIZZARDS

Steps:

• Wash gizzards in water and remove any fat or yellow tissue you can see. Cut each gizzard into 4 parts.
• Put gizzards in a pan of cold water and bring to a boil. Boil for 2 minutes. Drain, rinse in cold water, and drain again.
• Heat oil in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add gizzards, salt, and pepper; saute for 2 to 4 minutes. Add wine, 1 cup water, and tomatoes; cover and cook for 1 hour, adding more water as needed.
• Uncover, reduce heat to low, and cook until tender, 30 more minutes.
• Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Stir bacon into the gizzards and add parsley and chives before serving.

BRINE-BRAISED GIBLETS RECIPE

Steps:

• Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
• Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
• Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
• With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
• Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.

BRAISED CHICKEN GIZZARDS

Steps:

• 1. Remove fat and outer membrane of gizzards cut each in 6 slices. Slice water chestnuts, bamboo shoots and onion. Mince ginger root. 2. Heat oil. Add onions and ginger stir-fry a few times. Add gizzards and stir-fry 1 to 2 minutes. Stir in soy sauce, sherry and salt. 3. Add water chestnuts, bamboo shoots and water. Heat quickly then simmer, covered, until tender (20 to 30 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.