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Thread: chicken gizzards

  1. #1
    pamjd Guest

    Default chicken gizzards

    what is your favorite recipe?

  2. #2
    Victor Sack Guest

    Default Re: chicken gizzards

    pamjd <[email protected]> wrote:

    > what is your favorite recipe?


    A version of rassolnik, Russian soup made with beef or veal kidneys, or
    with poultry giblets, gizzards among them, and with sour pickles with
    their juice. See
    <http://groups.google.com/group/rec.food.cooking/msg/136d33fa19f02d3f>.

    Goose or duck giblets are better still and turkey ones would work, too.

    Victor

  3. #3
    Roy Guest

    Default Re: chicken gizzards

    On Friday, October 5, 2012 9:33:32 PM UTC-6, pamjd wrote:
    > what is your favorite recipe?


    I like them boiled in salted water for about 45 minutes.
    Eat them with buttered toast or cut into small pieces and add
    to cream of chicken soup or similar creamed soup.
    Can also be added to poultry stuffing along with boiled
    chicken hearts.



  4. #4
    Cheri Guest

    Default Re: chicken gizzards

    "pamjd" <[email protected]> wrote in message
    news:e31d5739-78c3-43c4-99b6-f1c4a233cac3@googlegroups.com[email protected]..
    > what is your favorite recipe?



    I used to like to pressure cook them for a few minutes, then dredge in flour
    and fry. I really haven't had them that way for a long time, I do like the
    gizzard in soup.

    Cheri


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