Gizzards And Noodles Food

HEARTS AND GIZZARDS (GIBLETS)

Steps:

• Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
• Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
• Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.

GIZZARD STEW

Steps:

• Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
• Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.

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.

MUSHROOM GIZZARDS

Steps:

• Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.
• Heat oil in a large skillet over medium high heat. Brown coated gizzards in oil; drain and place in a microwave safe dish.
• In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
• Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.

CHICKEN GIZZARD PAPRIKASH

Steps:

• Fry onion in oil or butter till light yellow.
• Reduce heat and rapidly stir in paprika.
• Add meat, cut into desirable pieces, salt and brown.
• Add garlic, crushed or chopped.
• Add only enough water to braise, not boil.
• Cover and simmer until tender. Add water if evaporates and stir occasionally.
• When meat softens, add green pepper, tomato and a bit more water or stock.
• While simmering a few more minutes, blend flour and sour cream together.
• Add to stew, stirring, till thickened.
• I have omitted the thickening step for more of a soup result.

GIZZARD SOUP

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.

CHICKEN GIZZARD MUSHROOM SOUP

Steps:

• In cup of boiled water place dry white mushrooms, let them soak for 20 minutes. Drain water and slice them into small pieces.
• In a small pot, boil chicken gizzards for about 10 minutes, rinse them. Add gizzards back to the cooking pot, fill it with 4 quarts of water. Season with salt, add a few bay leaves.
• Sautée your carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes).Add them to the boiling gizzards.
• Add mushrooms and rice; let it simmer for about 15 minutes. Add sliced potatoes into the water and boil 10-15 minutes. Season with ground pepper, salt to taste.
• Add parsley and green onions. Remove from heat and serve.

FRIED GIZZARDS

Steps:

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
• In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
• Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
• Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.

CHICKEN GIZZARDS-N-GRAVY

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

THE CLASSIC CHICKEN GIZZARDS GRAVY

Steps:

• Prepare all ingredients for the recipe.
• In a pot, preheat oil. Place diced onions and grated carrots to the pot and cook until the ingredients are golden brown.
• Add gizzards, season with salt and pepper. Cook until gizzards are golden. Add flour and cook for another minute.
• Pour in water and add bay leaves. Leave it to simmer for about 30 minutes.
• Serve over barley, mashes potatoes, rice or see above for other ideas.

CHICKEN GIZZARDS WITH GRAVY

Steps:

• Place gizzards in a colander under cold running water.
• Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
• Place gizzards in a small bowl, cover with buttermilk.
• Place flour in a large zip lock type bag, or brown paper bag.
• Add salt.
• Add black pepper
• Shake ingredients together until fully blended.
• Remove gizzards, gently shaking off the buttermilk.
• Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
• Close the bag and gently shake the gizzards until fully coated with flour.
• Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
• Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
• Gently place the gizzards, one at a time, into the hot grease.
• Fry gizzards until lightly browned, about 3 minutes per side.
• Remove gizzards from oil, place on wire rack to drain and cool.
• Drain all but about 2 Tablespoons of oil from the skillet.
• Add the remaining Tablespoon of flour to the skillet and stir until brown.
• Gradually add the can of chicken broth, stirring quickly to remove any lumps.
• Add the cup of warm water. (Do not add cold water to a cast iron skillet)
• Bring the mixture up to a low boil.
• Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
• Serve hot over rice.
• Enjoy!

STIR-FRIED CHICKEN GIZZARDS

Steps:

• Wash the chicken gizzards, shred them, and marinate them with a mixture of Haitian Gudao cooking wine and chopped pepper for 10 minutes
• Shred the ginger, mince the garlic, cut the dried chili into sections, and cut the green pepper into shreds. Add oil to the pot and heat up, saute the pepper, add the dried chili section, then add the minced garlic and ginger and stir fry until fragrant
• Pour in the marinated chicken gizzards, stir fry over high heat until the chicken gizzards change color, add green pepper shreds and mixed juices and Haitian premium oyster sauce and stir fry. After collecting the juices, start the pan.

LIQUID SMOKED CHICKEN GIZZARD BAKE OR BOIL

Steps:

• Boil Method:.
• In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
• Add water and bay leaf.
• Heat to a simmer. Dissolve the cubes or granules or base.
• Add garlic and red pepper if desired.
• Add the liquid smoke.
• Stir.
• Add the chicken/ turkey gizzards and stir and cover with lid.
• Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
• The liquid will reduce.
• Stick a fork in the meat and check to see if they are cooked. If the fork easily goes through the gizzard, it is tender and done.
• Bake Method:.
• Preheat oven 375*.
• Use a flat casserole dish or baking pan with lid or use tinfoil.
• Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
• Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
• Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
• If you are going to batter later and deep fry, drain and cool the gizzards.
• They will be fork tender and delicious for those who love to eat gizzards.
• If you are going to use the reduced broth add at least two cups of water,.
• bring to a boil and add wide egg noodles and cook until al dente.
• If I am going to use the broth for soup or noodles I reduce the liquid smoke to 1/8 cup. It is also great to cook sliced onions in the broth.