Stewed Chicken Gizzards Recipe by 30Seconds Food

INTRO
Cuisine: American

Prep Time:
Cook TIme:
Total Time:
Servings:

Ingredinets

• 1 pound chicken gizzard
• 4 slices bacon
• 1 quart chicken broth
• 2 carrots, peeled and chopped
• 1 small onion, minced
• 4 stalks celery, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 poblano pepper, seeded and minced
• 6 cloves garlic, minced
• 2 teaspoons crushed red chili pepper
• 1-1/2 cups tomatoes, canned or fresh, chopped finely
• 1/2 cup red wine
• 1/4 cup white vinegar
• 4-6 dry bay leaves
• 2 teaspoons worcestershire sauce
• parsley sprigs for garnish

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Recipe Notes

Always start by sanitizing your tools and workspace. Locate the giblets package and cut them out of the chicken. Slice the gizzard in half and remove the interior sediment. Peel away the thin yellow membrane, wash it thoroughly and it is ready to be cooked.

Here's how to make it: 

1. Take a gizzard at a time and chop into 4 pieces. Repeat the same for the rest and set aside.
2. Heat up a large Dutch oven over medium heat and fry the bacon slices until the fat has rendered out. Remove them and set aside.
3. In the bacon fat, saute the onion until it starts to turn golden brown for about 8 minutes. Raise heat to medium high and add carrots, celery, pepper and garlic. Saute for 2 minutes and then add thyme, oregano, and red chili flakes.
4. Stir in tomatoes and let them brown slightly for about a minute, scrape the bottom and let them sit again. Repeat this for 3 to 4 times.
5. Stir in wine, vinegar, chicken broth, Worcestershire sauce, and bay leaves. Add gizzards. Bring it to a boil. Don't hard boil or else your gizzards will toughen up.
6. Reduce heat to low, cover and simmer for 2-1/2-3 hours, stirring occasionally or meat is very tender.
7. Serve the stew over plain white rice, topped with parsley and crumbled bacon.