Gizzard Stew Recipes
GIZZARD STEW
This very easy and once the chicken gizzards are boiled, this dish is very fast.
Provided by SANDREL
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
- Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 28.2 g, Cholesterol 236.2 mg, Fat 2.2 g, Fiber 1.2 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 489.9 mg, Sugar 1.5 g
GIZZARD SOUP
Nothing goes to waste in my kitchen. My mom believed in using every part of the bird. Now I make it for my own family.-Jan Setterlunds, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 6
Steps:
- Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.
Nutrition Facts :
CHICKEN GIZZARD PAPRIKASH
A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.
Provided by 5thCourse
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion in oil or butter till light yellow.
- Reduce heat and rapidly stir in paprika.
- Add meat, cut into desirable pieces, salt and brown.
- Add garlic, crushed or chopped.
- Add only enough water to braise, not boil.
- Cover and simmer until tender. Add water if evaporates and stir occasionally.
- When meat softens, add green pepper, tomato and a bit more water or stock.
- While simmering a few more minutes, blend flour and sour cream together.
- Add to stew, stirring, till thickened.
- I have omitted the thickening step for more of a soup result.
Nutrition Facts : Calories 232.6, Fat 15.3, SaturatedFat 8.5, Cholesterol 129.9, Sodium 76.4, Carbohydrate 14, Fiber 2.2, Sugar 5.3, Protein 11
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