Sauteed Chicken Gizzards 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.

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 LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

Steps:

• FRYING THE ONIONS:.
• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
• Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
• As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
• Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
• Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
• Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
• Turn off the heat and let the onions rest in the hot pan.
• CLEANING & FRYING THE LIVERS:.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
• Rinse them well then pat dry with fresh paper towels.
• Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
• Before the butter begins to color, lay the livers in the pan, without crowding them.
• With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
• Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
• Don't overcook the livers: they should still be slightly pink inside when you move them.
• Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
• If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
• Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
• Yum!

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

SOUTHERN DIRTY RICE

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.