Thread: 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

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.

"pamjd" <[email protected]> wrote in message
news:[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