This Braised Chicken Gizzards with Herbs recipe transforms the often-chewy texture of gizzards into tender, flavorful morsels through a slow and gentle braising process. The gizzards are first briefly sautéed to develop a rich, browned exterior, then simmered in a flavorful broth infused with aromatic vegetables, garlic, and a medley of fresh herbs. The low and slow cooking allows the tough connective tissues in the gizzards to break down, resulting in a surprisingly tender and succulent dish. This method not only tenderizes the gizzards but also allows them to absorb the complex flavors of the braising liquid, creating a deeply savory and satisfying experience. Braised chicken gizzards can be enjoyed as a hearty appetizer, a flavorful side dish, or even as part of a more substantial meal served with rice, mashed potatoes, or crusty bread to soak up the delicious braising liquid. The addition of fresh herbs like thyme and rosemary imparts a fragrant and earthy note that complements the rich flavor of the gizzards beautifully. This recipe highlights the potential of often-discarded parts of the chicken, turning them into a culinary delight through patient cooking and thoughtful seasoning. The aroma that fills your kitchen during the long braising process is deeply savory and herbaceous, promising a truly flavorful outcome.
Ingredients:
- 1 pound chicken gizzards, cleaned (see instructions below for cleaning)
- 1 tablespoon olive oil or vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute with more chicken broth)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Optional garnish: Fresh parsley, chopped
Equipment:
- Cutting board
- Sharp knife
- Large skillet or Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions:
1. Clean the Chicken Gizzards:
Cleaning chicken gizzards is an essential step. Rinse the gizzards thoroughly under cold running water. You will notice that each gizzard has a thick, tough membrane and sometimes grit inside. To clean them, use a sharp knife to carefully trim away the tough outer membrane. You may need to make a slit in the gizzard to open it up and remove any remaining grit or yellowish lining inside. Rinse them again thoroughly after cleaning. Pat the cleaned gizzards dry with paper towels.
2. Sauté the Gizzards:
Heat the olive oil or vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the cleaned and dried chicken gizzards. Sauté them for about 3-5 minutes, stirring occasionally, until they are browned on all sides. This step adds depth of flavor to the gizzards. Remove the browned gizzards from the skillet and set them aside.
3. Sauté the Aromatics:
Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic, diced carrot, and diced celery to the skillet and cook for another 3-5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
4. Add Tomato Paste and Spices:
Stir in the tomato paste and smoked paprika into the vegetable mixture. Cook for about 1 minute, stirring constantly, until the tomato paste darkens slightly. This step helps to deepen the flavor of the braising liquid. Season with black pepper.
5. Deglaze the Pan:
Pour in the chicken broth and the dry white wine (if using) into the skillet. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, add a lot of flavor to the sauce.
6. Add Herbs and Gizzards:
Add the sprig of fresh rosemary, sprigs of fresh thyme, and the bay leaf to the simmering liquid. Return the browned chicken gizzards to the skillet. The liquid should mostly cover the gizzards; if not, add a little more chicken broth.
7. Braise the Gizzards:
Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the skillet or Dutch oven tightly with a lid, and braise the chicken gizzards for at least 1.5 to 2 hours, or until they are very tender. The exact braising time will depend on the size and toughness of the gizzards. Check them after 1.5 hours; they should be easily pierced with a fork. If they are still tough, continue braising for another 30 minutes to an hour.
8. Season and Finish:
Once the gizzards are tender, remove the herb sprigs and bay leaf from the braising liquid. Taste the sauce and adjust the seasoning with salt as needed. If the sauce is too thin for your liking, you can remove the gizzards and simmer the sauce uncovered over medium heat for a few minutes to reduce and thicken it slightly.
9. Serve:
Serve the braised chicken gizzards hot. You can garnish them with fresh chopped parsley for a touch of color and freshness. Enjoy them as an appetizer, a side dish, or as part of a main course with your favorite accompaniments like mashed potatoes, rice, or crusty bread to soak up the flavorful braising liquid.
Tips and Variations:
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Add Vegetables: You can include other vegetables like mushrooms or diced potatoes in the braising liquid for a more substantial dish.
- Use Different Herbs: Experiment with other herbs like sage or marjoram for a different flavor profile.
- Make a Gravy: For a richer sauce, you can thicken the braising liquid with a slurry of cornstarch and water at the end of cooking.
- Serve Over Polenta: Braised chicken gizzards are delicious served over creamy polenta.
- Make a Stew: Combine the braised gizzards with other vegetables and serve as a hearty stew.
Braised chicken gizzards are a testament to the fact that often-overlooked ingredients can be transformed into delicious and satisfying meals with the right cooking techniques and flavorful additions. Enjoy this tender and herbaceous take on a humble ingredient!