Gizzards And Rice Food

GIZZARDS AND RICE

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

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.

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.

DIRTY RICE

Steps:

• Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
• While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
• Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
• Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
• Turn off the heat and add the green onions. Toss once more to combine and serve hot.

DAVID'S GIZZARDS AND GRAVY OVER RICE

Steps:

• 1. Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
• 2. Chop onions, celery and bell pepper set aside.
• 3. Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
• 4. After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
• 5. Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
• 6. Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
• 7. This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.

GIZZARDS AND RICE

Steps:

• 1. Place gizzards and hearts in slow cooker.
• 2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
• 3. Drain and reserve cooking water. Set gizzards aside to cool.
• 4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
• 5. Add rice after onions are beginning to soften.
• 6. Here I added some sweet red pepper for a little color.
• 7. Add mushrooms and cook until they are getting soft.
• 8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
• 9. Add to rice mixture, bring to a boil, cover and simmer.
• 10. Chop gizzards with a knife or food processor.
• 11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• 12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
• 13. When all is tender, stir in chopped parsley and sliced green onion if desired.

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.