Gizzard Stew Food
TENDER STEWED CHICKEN GIZZARDS
Boiled gizzards with onion, ketchup, and hot sauce over rice is simple and rich; the key is salting the gizzards ahead of time and giving them a little time to tenderize.
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle the gizzards with the salt and pepper. Let stand for 10 minutes at room temperature or up to overnight, covered and refrigerated, for best results. Bring the water to a boil in a large saucepan over medium-high heat. Add the gizzards and reduce the heat to a simmer. Cover the pan and simmer for 30 minutes. Add the onion, ketchup, and hot sauce to the pan. Mix well and let the gizzards simmer for another hour, uncovered, stirring them occasionally. Serve over rice, if desired.
Nutrition Facts :
GIZZARD SOUP
Nothing goes to waste in my kitchen. My mom believed in using every part of the bird. Now I make it for my own family.-Jan Setterlunds, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 6
Steps:
- Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.
Nutrition Facts :
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