Chicken gizzards and hearts might not be a dish everyone eats or makes, they may not sound appealing to many but for those that do, this recipe is for you. I grew up eating them a lot, my mom not only made them as a separate dish but also added them to varies dishes. A few that i remember the most are soups, braised cabbage and baked potatoes. Because i ate them often while growing up, i still make them from time to time now for my little family as well and this recipe is my favorite way to cook them because of how tender they turn out to be.
Ingredients:
1.5-2lb Chicken Gizzards & Hearts
1 Large Onion
2 cloves Garlic (pressed)
2-3 Bay Leaves
2 Chicken Bouillon Cubes
1 cup Hot Water
Salt and Pepper to taste
Instructions:
1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)
2. Chop the onion and saute on low heat until the onion is soft and transparent.
3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it’s juices.
4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.
5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.
6. Taste while cooking, season with more salt and pepper if needed.
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Tender Chicken Gizzards & Hearts
Tender chicken gizzards and hearts sauteed with onions on very low heat making the onions turn into a sauce. They go well served with steamed rice or mashed potatoes.
Ingredients
- 1.5-2 lb Chicken Gizzards & Hearts
- 1 large Onion (finely chopped)
- 2 cloves Fresh Garlic (pressed)
- 2-3 Bay Leaves
- 2 Chicken Bouillon Cubes
- 1 cup Hot Water (Preferably boiling)
- Salt & Pepper to taste
Instructions
-
Instructions:
1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)
2. Chop the onion and saute on low heat until the onion is soft and transparent.
3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it's juices.
4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.
5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.
6. Taste while cooking, season with more salt and pepper if needed.
I’ve never eaten such soft gizzards, I will cook them only this way from now on
You did not mention oil for sautéing nor if lid should be on after you add broth.
Oh thank you so much for the catch and leaving me a feedback, this helps me improve my recipes to be more accurate.