Chicken Gizzard recipe

Chicken Gizzard recipe

Gizzard is one of the most nutritious chicken, despite the remarkable quality of other chicken meat. It is high in protein. It is very high, the truth is told, that one cup of gizzard meat can reach up to 88% of your daily recommended protein.


2 tablespoons Oil

One packet of Gizzards, which you can use by heart or w / o

1/2 Cut the onion

2 Garlic cloves chopped or minced

1/2 teaspoon Bouillon powder

Salt to taste, a little squeeze

How can do this?

First, wash the gizzards around under cold water, cut them in half, and then remove any green or oily parts, guessing which ones. 1/2 pot of salted water, lower into the water gizzards and allow them to simmer for 20 minutes, keeping the top closed, and close close on the grounds that the water will start to flow.

Bubble up for the first five minutes, meanwhile, then lower the temperature to lower the temperature. It doesn't have to be a stew, to keep exploding.

Put the gizzards in a colander and wash under cold water, let them prepare dry air until you use them.

Chop the onion, garlic and set aside. Stir in the oil and toss with the battered chicken stock, turn the heat in half and simmer a few times, when they start to become caramel, crunchy shading, place the onions and garlic.

Season with Bouillon powder (You can also use spices) or salt to taste; Since gizzards are cooked in salted water, you do not need to worry too much, maybe a few ribs. Saute until the onions and garlic start to get a nice shit, and the gizzards are caramel.

Put the polenta in a bowl, at the same time, then add the gizzards and take a tablespoon of the oil the gizzards are placed in and sprinkle on top.

You can also serve them with rice or potatoes.

Chicken vesuvio recipe

Named after the spring of Mount Vesuvius which drains the mud near Naples, the chicken Vesuvio is a staple of Chicago cuisine made in Italy and America. The dish is made with chicken in the bone, potato chips, edible vegetable with juicy branches, and carrots; internally and externally extracted with masses of garlic, oregano, white wine, and olive oil, finally heated until fresh.


  • 1/4 cup of olive oil
  • 4 chicken thighs with skin and bones (approximately 1.5 lb.)
  • Salt and fresh black pepper to taste
  • 1 lb. sliced ​​potatoes (I used small red potatoes for skin)
  • 4-5 finely chopped garlic
  • ½ a cup of dry white wine
  • ½ cup chicken stock
  • 2 tablespoons salted butter
  • ½ Spoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon red crushed red pepper-optional
  • 2/3 cup fresh or melted pea
  • 1In addition to the medium heat, in a large oven proof oven, a cup of hot oil of olive oil.
  • Season the chicken thighs with salt and pepper and place in a skillet. Cook for 10-12 minutes or until lightly browned on all sides. Remove the chicken from the bag.
  • Put the potato slices in the same skillet, season with oregano, thyme, red pepper drops and cook until potatoes are lightly brown on all sides (about 10 minutes) meeting occasionally.
  • Add the chopped garlic and beat lightly.
  • Add a pinch of salt, white wine and chicken stock and remove from the skillet. Add the peas. Stew 4-5 minutes.
  • Return the chicken to the pan and mix everything together and place the skillet in the already hot broiler.
  • Prepare 20-25 minutes for 375 F.
  • Serve with fresh parsley and shower with lemon juice whenever needed.

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