Braised chicken gizzards are a flavorful and tender dish made by slowly cooking gizzards in a flavorful liquid until they become soft and succulent. Braising helps to break down the tough muscle fibers of the gizzard, resulting in a delicious and often deeply savory dish. They can be served as an appetizer, a side dish, or even as part of a main course.
Ingredients:
- 1 pound chicken gizzards, cleaned
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry red or white wine (optional)
- 1 tablespoon soy sauce (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions:
- Clean the Gizzards: Thoroughly clean the chicken gizzards by removing any connective tissue, silverskin, and the tough inner lining. Rinse them well under cold water and pat them dry.
- Sear the Gizzards: Heat the olive oil or vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the cleaned gizzards and sear them on all sides until they are browned. This step adds flavor to the dish. Remove the gizzards from the pot and set aside.
- Sauté Aromatics: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot (Optional): If using wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a minute or two.
- Add Braising Liquid and Seasonings: Return the seared gizzards to the pot. Pour in the chicken broth (and soy sauce, if using). Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
- Braise the Gizzards: Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let the gizzards braise gently for 1.5 to 2 hours, or until they are very tender and easily pierced with a fork. The exact cooking time will depend on the size and toughness of the gizzards.
- Check for Tenderness and Adjust Sauce: After braising, check the gizzards for tenderness. If they are still tough, continue to braise for another 30 minutes. If the sauce is too thin, you can remove the lid and simmer it for a while to reduce and thicken it.
- Serve: Once the gizzards are tender and the sauce has reached your desired consistency, remove the bay leaf. Garnish with fresh chopped parsley, if desired. Serve the braised chicken gizzards hot as an appetizer, side dish, or over rice or mashed potatoes.
Tips and Notes:
- Cleaning Gizzards: Thorough cleaning is crucial for removing any unpleasant textures.
- Searing: Don’t skip the searing step, as it adds a significant amount of flavor.
- Braising Liquid: You can adjust the braising liquid to your preference. Beef broth or even a combination of broth and water can be used.
- Flavor Variations: Feel free to add other aromatics like carrots, celery, or different herbs and spices to the braising liquid. A splash of vinegar or hot sauce can also add depth of flavor.
- Serving Suggestions: Braised chicken gizzards can be served on their own, with a dipping sauce, over polenta, or as part of a stew.
Enjoy these tender and flavorful braised chicken gizzards!