I like gizzards and chicken hearts, but as you mentioned earlier they are tough if they are over cooked. For that reason, I only used them for my dressing to stuff the turkey. ☺After watching this great recipe, I have another reason to use hearts and gizzards. Thank you for a great dish and recipe, it looks amazing.
In South Africa, we call hearts and gizzards Offal. Beef, lamb/mutton and pig stomach, trotters and intestines are all offal. Thankfully, they are much cheaper than most other cuts of meat, and folks just dont know the flavor experience they are missing by not trying it. I dont totally agree that you can substitute gizzards and hearts for chicken....the gizzards and hearts have a flavour and texture of its own. I love your Southern way of doing it! I am definitely going to try your method rather than a long slow 3 hour simmer. Thanks for the well presented and edited show!
Thank you and you are correct. No substitute for gizzards and hearts, but you know American culture lol we need a substitute for everything! Glad I could help and thank you for sharing and watching archie, my South African friend.
Wow, this is different. Usually fried, but this is a balanced meal. Usually, use these in cornbread dressing. Or fried steam gizzard. This dish is beautiful in color, and I know the taste is delicious.
I grew up in the 50-60s with chicken hearts& gizzards in soup or gravevies. Yeah .10 cents a pound, necks & wings too. I like this down south chef. If you choose to fallow him he will teach you to make great meals.
Thank you for that my friend. I find that if you never forget meals from the past, you will never ever go hungry. Don't forget the meals you ate on the way up, because you may have to eat them on the way back down. Blessing too you.
Thank you! I have a lot more ways to make them. Just feeling out you guys first to see if you want to see gizzards being made lol. Thank you for watching and sharing Audrey. Every time I see the name Audrey I think of Audrey Meadows.
I miss this dish my parents used to have this a lest 3 times a year. My wife does not like it this fall iam going to make it for sure thanks for the memories.
OMG, chef, you have outdone yourself! I wish my paternal grandmother was alive to see your video. She had an 'old skool' pressure cooker in which she would cook gizzards and neckbones. We never had them with pasta, it was always over rice..She would also fry gizzards, like you said, they can be tough when fried..
You're wonderful!! I truly do love gizzards and hearts, but few people even prepare them or know how to prepare them. We mostly ate them with rice and gravy, but your pasta recipe with the kale is truly something unique and original. This meal is healthy, flavorful and packed with protein and nutrients and is very inexpensive!😊😊🤎🤎
Yes! you are so correct. Now days the gizzards and hearts are lost. But the people that know, like yourself will never forget lol. Thank you for watching and sharing.
I grew up in Baltimore, but both sides of my family are from the south. I've had my share of them fried, barbecued, and every other way you could imagine. Thank you for this recipe!
Darren my friend, yes lots of ways to do them this is just one out of many. Some of my favorite foods. Since they had a great response with you guys watching I will show a few more ways how to make them. I hope your loving south ga weather lol.
I have my groceries delivered by Walmart. They don't sell gizzards and hearts but they do sell livers. What does the Pitmaster think about using livers for this dish?
Gizzards old school memories.
Right ! lol
I like gizzards and chicken hearts, but as you mentioned earlier they are tough if they are over cooked. For that reason, I only used them for my dressing to stuff the turkey. ☺After watching this great recipe, I have another reason to use hearts and gizzards. Thank you for a great dish and recipe, it looks amazing.
You are so welcome! Please enjoy.
Flavor...it's what for dinner!
YA know!!
In South Africa, we call hearts and gizzards Offal. Beef, lamb/mutton and pig stomach, trotters and intestines are all offal. Thankfully, they are much cheaper than most other cuts of meat, and folks just dont know the flavor experience they are missing by not trying it. I dont totally agree that you can substitute gizzards and hearts for chicken....the gizzards and hearts have a flavour and texture of its own. I love your Southern way of doing it! I am definitely going to try your method rather than a long slow 3 hour simmer. Thanks for the well presented and edited show!
Thank you and you are correct. No substitute for gizzards and hearts, but you know American culture lol we need a substitute for everything! Glad I could help and thank you for sharing and watching archie, my South African friend.
Man! Being Filipino I grew up with gizzards and hearts! They are delicious! Thank you for sharing your recipe and video!
Thank you Ricky! Not a bad food to grow up on right!
How do you cook yours
That looks amazing. We always ate them deep fried when i was a kid. Thanks for a new way to cook them! Thanks for the upload. Thumbs-up 👍
I still Deep fry them. Love em.
Wow.
Glad you like!
another winner....blue ribbon!
I'll take it! thank you.
Hi! The chicken gizzards and hearts looks so delicious to eat! Thanks for sharing! Great video!
Anytime, thank you for watching.
Thank you very much!
@@bbqsouthernstyle You're very welcome!
Thank you!
Looks really good. Have to give it a whirl. Thanks for sharing!
Please do! Thank you John.
I love chicken livers with gravy
Yes!
Wow, this is different. Usually fried, but this is a balanced meal. Usually, use these in cornbread dressing. Or fried steam gizzard. This dish is beautiful in color, and I know the taste is delicious.
Thank you. I feel people forgot how to make use of great cheap meat cuts. Thank you for sharing and watching I hope you give this one a try.
Sounds delicious
I grew up in the 50-60s with chicken hearts& gizzards in soup or gravevies. Yeah .10 cents a pound, necks & wings too. I like this down south chef. If you choose to fallow him he will teach you to make great meals.
Thank you for that my friend. I find that if you never forget meals from the past, you will never ever go hungry. Don't forget the meals you ate on the way up, because you may have to eat them on the way back down. Blessing too you.
💯
Hi. Now I know that I can do more with gizzard besides frying it and putting it in cornbread dressing. Thank you so much. 🎉 Looks very good 👍🏾
You are so welcome! Thank you for watching.
Dude.. Now I know you're Southern.. Haven't had those in years with gravy.. You're doing a Great job
Thanks for watching
He's awesome!
Enjoyed video love gizzards and hearts. Substitute pressure cooker with what else. Dont have one. Want them tender. Thank u much.
You can just braze them in a little water on low heat till tender.
Well done, I never heard of this dish before but I am a huge gizzard fan and will be trying this real soon. Thank you
I'm glad you like it and thank you. Have a great meal.
I have had my share,But not like this looks delicious.❤️🙏🏼🙋🏽♀️😋
Thank you! I have a lot more ways to make them. Just feeling out you guys first to see if you want to see gizzards being made lol. Thank you for watching and sharing Audrey. Every time I see the name Audrey I think of Audrey Meadows.
Oh man, I'm I drooling. My dad would boil hearts & gizzards and put butter on them, but I like the sound of your recipe, thanks bro
Thank you. Sounds like your dad loved his Gizzards.
I'm partial to chicken livers and gizzards / onions
Nice!
I miss this dish my parents used to have this a lest 3 times a year. My wife does not like it this fall iam going to make it for sure thanks for the memories.
Thank you! yes, a meal full of nostalgia. Thank you for watching have a great meal.
OMG, chef, you have outdone yourself! I wish my paternal grandmother was alive to see your video. She had an 'old skool' pressure cooker in which she would cook gizzards and neckbones. We never had them with pasta, it was always over rice..She would also fry gizzards, like you said, they can be tough when fried..
Glad you enjoyed it thank you, and thank you for always sharing great times with us.
I've ate a ton of them, breaded and fried... never had them like that. Looks delicious!!!
Thank you lol.
Can’t wait to try that dish!!!!
Hope you enjoy
You're wonderful!! I truly do love gizzards and hearts, but few people even prepare them or know how to prepare them. We mostly ate them with rice and gravy, but your pasta recipe with the kale is truly something unique and original. This meal is healthy, flavorful and packed with protein and nutrients and is very inexpensive!😊😊🤎🤎
Yes! you are so correct. Now days the gizzards and hearts are lost. But the people that know, like yourself will never forget lol. Thank you for watching and sharing.
Chicken gizzards, is the healthiest part of the chicken. How about a pig feet recipe?
Right!
I grew up in Baltimore, but both sides of my family are from the south. I've had my share of them fried, barbecued, and every other way you could imagine. Thank you for this recipe!
Very cool! and no problem thanks for watching.
Gonna definitely try this! I’ve only had fried gizzards, and in giblets gravy! Never knew there was any other way to prepare them!
Darren my friend, yes lots of ways to do them this is just one out of many. Some of my favorite foods. Since they had a great response with you guys watching I will show a few more ways how to make them. I hope your loving south ga weather lol.
That's write I just remembered they called it creamed gizzard we had them on mashed potatoes
LOl Right!
I love chicken gizzards and hearts but have no idea where you buy them.
Most Supermarkets have them.
I have my groceries delivered by Walmart. They don't sell gizzards and hearts but they do sell livers. What does the Pitmaster think about using livers for this dish?
Liver works. Anything works if you like it!
Looks great, colorful, tasteful.
Thanks.
Thank you!
can i switch the hearts out for livers?or would that be gross?
You could! make it your own and thank you for watching. If you do, let me know how it turns out.