Generally, people deeply love gizzards (or durelli) or hate them, without half measures. If you are one of those who appreciate this flavorful part of chicken, duck, goose or turkey, you may want to experiment with new recipes with an exotic taste. This article discusses various options for preparing them: for example, you can perfume the gizzards with Indian spices, braise them oriental style and serve them cold as an appetizer, or stew them with onion and Mexican hot sauce. Alternatively, you can flour and fry them in Southern US style until they are crisp and golden.
Ingrediants
Gizzards with Indian Spices
- 450 g of gizzards (carefully washed)
- 2 medium-sized onions
- 3 cloves of garlic
- Fresh ginger (a piece at least a couple of centimeters large)
- 2 large ripe tomatoes
- 1-2 fresh or dried chillies or half a teaspoon of chilli powder
- A few sprigs of cilantro
- 1 tablespoon of coriander powder
- Half a tablespoon of cumin powder
- 1 teaspoon of turmeric
- Salt to taste
- 2 tablespoons (30 ml) of extra virgin olive oil
For 4 people
Spicy Stewed Gizzards
- 700 g of gizzards
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 475 ml ml of water
- 85 g of chopped onion
- 1 tablespoon (15 ml) of ketchup
- 1 teaspoon of Mexican hot sauce
For 8 people
Eastern-style Braised Gizzards
- 450 g of gizzards
- 60 ml of soy sauce
- 3 tablespoons (45 ml) of rice wine or sake
- 3 sugar crystals or 3 tablespoons (12 g) of brown sugar
- Fresh ginger (a piece 2-3 centimeters long)
- 2 star anise berries
- Cinnamon (a stick about 5 cm long)
- Fresh chillies to taste (optional)
For 6 people
Southern US Style Fried Gizzards
- 450 g of gizzards (carefully washed)
- 2 celery stalks
- 1 onion
- 2 bay leaves
- 1 and a half teaspoons of celery salt
- 1 teaspoon of flavored salt
- Half a teaspoon of black pepper powder
- Half a teaspoon of a mixture of Mediterranean herbs
- 1 teaspoon of garlic powder
- A pinch of ground cumin
- Half a teaspoon of hot sauce
- 700 ml of oil for frying
- 130 g of flour 00
For 6 people
Steps
Method 1 of 4: Indian Spice Gizzards
Step 1. Wash and cut the gizzards
Cut them in half lengthwise and rinse them under cold running water. Rub them gently with your fingers to remove dirt and sediment, then peel off the yellow skin, cut it and throw it away.
For this recipe you can use chicken, duck, goose or turkey gizzards indiscriminately
Step 2. Slice the vegetables
Peel two medium onions, 3 cloves of garlic and a small piece of fresh ginger (2-3 cm long). Take a sharp knife, coarsely chop the onions and set them aside. Crush the garlic cloves and finely chop them together with the ginger.
Step 3. Fry the onions for 5 minutes and add the spices
Heat 2 tablespoons (30 ml) of extra virgin olive oil over medium heat in a large skillet. Add the chopped onion and sauté it for 5 minutes so that it begins to soften. Add a tablespoon of coriander powder, half a tablespoon of cumin powder, a teaspoon of turmeric and salt to taste. Stir and cook the onion with the spices for a couple of minutes.
If you wish, you can also add vegetables, such as carrots, peppers or zucchini. Slice and cook them with the onions
Step 4. Add the garlic, chilli and sauté the gizzards
Put the washed and cut gizzards in the pan. Raise the heat slightly and sauté them for 3-4 minutes or until they are uniformly golden. At that point, add the minced garlic and fresh, dried or powdered chilli. Let the gizzards cook for another minute.
Step 5. Add the chopped tomatoes and cover the ingredients with water
Wash and dice two large ripe tomatoes. Pour them into the pan and cover the gizzards with water. The amount of water needed depends on the size of the pan.
Step 6. Let the gizzards simmer for about an hour
Keep the heat on medium-high and stir the ingredients until the water reaches a boil. At that point, reduce the heat and put a lid on the pan. The gizzards must simmer for about an hour and become very soft.
From time to time, make sure the liquid is boiling gently. If necessary, adjust the flame. The lid will prevent the sauce from thickening too quickly
Step 7. Add the cilantro and serve the gizzards
Chop a few sprigs of fresh cilantro. Turn off the heat and put it in the pot to make it wilt slightly. Serve the gizzards immediately accompanied by white rice, couscous or naan bread.
You can store any leftovers in an airtight container and refrigerate them for several days
Method 2 of 4: Stewed Spicy Gizzards
Step 1. Wash and cut the gizzards
Cut them in half lengthwise and rinse them under cold running water. Rub them gently with your fingers to remove dirt and sediment, then peel off the yellow skin, cut it and throw it away.
For this recipe you can use chicken, duck, goose or turkey gizzards indiscriminately
Step 2. Season the gizzards and let them marinate in the spices
Sprinkle them with a teaspoon of salt and a teaspoon of black pepper and let them sit for 10 minutes at room temperature to absorb the seasonings.
If you want to prepare the gizzards in advance, you can leave them to marinate in the refrigerator overnight. There will be no need to bring them back to room temperature because they will have absorbed the seasonings as they cooled
Step 3. Simmer the gizzards for 30 minutes
Transfer them to a saucepan with a capacity of 3 liters. Add 475ml of water and heat it over high heat to bring it to a boil. When it starts to boil, reduce the heat, put the lid on the pot, and let the gizzards simmer for half an hour.
Step 4. Add the onion, sauces and let the stew simmer for another hour
Chop the onion and pour it into the pot along with a tablespoon of ketchup and a teaspoon of Mexican hot sauce. At this point, let the gizzards cook in the uncovered pot for another 60 minutes.
- Stir the stew periodically for even cooking.
- From time to time, check the water level. If you prefer a thick stew, you can let the water reduce. If, on the other hand, you prefer it soupy, you may have to refill it little by little.
Step 5. Serve the stew
When the gizzards have become soft, it's time to serve the stew. Taste it to determine if more salt needs to be added. Serve the gizzards with white rice or unleavened bread.
You can store any leftovers in an airtight container and refrigerate them for several days
Method 3 of 4: Oriental-style Braised Gizzards
Step 1. Wash and cut the gizzards
Cut them in half lengthwise and rinse them under cold running water. Rub them gently with your fingers to remove dirt and sediment, then peel off the yellow skin, cut it and throw it away.
You can use chicken, duck, goose or turkey gizzards indiscriminately for this recipe
Step 2. Combine all the ingredients
Place the gizzards in a medium-sized pot and cover them with water. Add the rest of the ingredients, i.e.:
- 60 ml of soy sauce;
- 3 tablespoons (45 ml) of rice wine or sake;
- 3 sugar crystals or 3 tablespoons (12 g) of brown sugar;
- Fresh ginger (a piece a couple of centimeters large);
- 2 star anise berries;
- Cinnamon (a stick about 5 cm long);
- Fresh chillies to taste (optional).
Step 3. Simmer the gizzards for an hour and a half
Heat the water over high heat until it starts to boil, then reduce the heat to simmer it slowly. Cook the gizzards in the uncovered pot for 90 minutes or until they are very tender. Most of the water has to evaporate to make a sauce.
Stir occasionally and, if necessary, adjust the heat to prevent the ingredients from sticking to the bottom of the pot
Step 4. Let the gizzards cool and then slice them
Turn off the stove and wait for the gizzards to come to room temperature so you can handle them without burning yourself. When they have cooled, place them on the cutting board and slice them into thin strips using a sharp knife.
Do not cut the gizzards before cooking them or they will lose flavor and may harden
Step 5. Serve the gizzards
As per oriental tradition, you can combine them with steamed rice or noodles and serve them as an appetizer. You can store any leftovers in an airtight container and refrigerate them for several days.
Method 4 of 4: Southern US Style Fried Gizzards
Step 1. Wash and cut the gizzards
Cut them in half lengthwise and rinse them under cold running water. Rub them gently with your fingers to remove dirt and sediment, then peel off the yellow skin, cut it and throw it away.
You can use chicken, duck, goose or turkey gizzards indiscriminately for this recipe
Step 2. Combine the gizzards with the vegetables and part of the seasonings
Put the gizzards in a large pot. Cut two celery stalks and one onion into coarse chunks. Put the vegetables in the pot along with two bay leaves and a teaspoon of sesame salt. At this point, add the water and submerge the gizzards by a couple of centimeters.
Step 3. Simmer the gizzards for two and a half hours
Heat the water over high heat to quickly bring it to a boil. When it starts to boil, reduce the heat and cover the pot. The gizzards should simmer slowly for two and a half hours or until they are very soft.
From time to time, check the water level and top up if the gizzards remain uncovered
Step 4. Separate the gizzards from the broth and vegetables
Take them out of the pot using a slotted spoon and transfer them to a bowl. Remove the vegetables from the pot and discard them. Finally, pour the broth into a measuring jug and set it aside.
Step 5. Season the gizzards
Distribute the seasonings inside the bowl and mix thoroughly to flavor the meat evenly. Add the following ingredients:
- 1 teaspoon of flavored salt;
- Half a teaspoon of celery salt;
- Half a teaspoon of black pepper powder;
- Half a teaspoon of a mixture of Mediterranean herbs;
- 1 teaspoon of garlic powder;
- A pinch of ground cumin;
- Half a teaspoon of hot sauce.
Step 6. Add the broth you kept aside and let the gizzards cool for 30 minutes
Pour 80 ml of broth into the bowl with the seasoned gizzards. Put them in the refrigerator and let them cool for at least half an hour. Stir them periodically as they cool.
If you wish, you can save the rest of the broth and use it for another recipe. Pour it into a food container, freeze it and use it within three farms at the most
Step 7. Heat the oil and flour the gizzards
Pour 700ml of oil into the deep fryer or pan suitable for deep frying, then heat it up to 190 ° C. Meanwhile, pour 130 g of 00 flour into a resealable food bag. Transfer the gizzards to the bag, seal it and shake it to coat them evenly with flour.
Step 8. Fry part of the gizzards for 5 minutes
Remove about a quarter of the gizzards from the bag and dip them carefully into the boiling oil. Fry them for 5 minutes or until crisp and golden. When they are ready, transfer them to a large dish lined with paper towels and let them drain from the excess oil.
Step 9. Fry the rest of the gizzards
Wait for the oil to reach 190 ° C again before taking another serving of gizzards from the bag. Fry a quarter of the gizzards at a time to get an even result and serve them until hot and crunchy. Throw away any leftovers as they will become soggy if kept in the refrigerator.
