Remembering Sam's suggestions about the goodness of chicken gizzards, when I saw some on my virgin trip to H-Mart this week, I bought a package (2# for $3.98). I only tried to cook them once, many years ago, and got a rubbery mess that the cats and dogs loved. It's been many moons since I've seen them packaged separately in local supermarkets. They have livers, but no longer hearts or gizzards. I braised about a third of the package in tomato-chicken broth, with onions, garlic, and red bell pepper, for 2.5 hours. At the end I stirred in some teriyaki sauce and to make it creamy, a dollop of chive cream cheese. Really good! More than any other meat, I think they tasted like braised lamb shanks. I will freeze the remainder, but have in mind to try the Stroganoff idea.
I am looking for more info on how, or if, to trim raw gizzards. I think the ones I bought had already been split. There was a membrane with a lobe of meat on opposite sides, but if I turned the lobes over, there was some skin/membrane on the other side, too, Holding a paring knife nearly flat against the cutting board, I ran the blade between the membrane and lobe, starting in the middle (if it were a butterfly, it would be starting at the body and working toward the wing tips - sorry for the grisly analogy). I certainly didn't get rid of most of the membranous stuff, but after the braising it had all melted anyway.
With a dial-up connection, I can't watch online videos, but would appreciate any written info. TIA
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