Cleaning, Preparing, and Cooking Chicken Gizzards - Gizzard Curry
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- Опубликовано: 13 сен 2024
- UPDATE!!!! We have re-edited the video so the light and color balance are MUCH better • UPDATED - Cleaning, Pr...
Here at the Fowl Fortress, we like to do our best to use as much of the animals we raise and process as possible. We've been inspired quite a bit by Andrew Zimmern's Bizarre Foods, and it's led us to many delicious discoveries.
One of those discoveries is chicken gizzards! I wanted to post this video to help out those who don't really know what to do with them, and also to offer an alternative to fried gizzards (my poor tummy doesn't care for fried foods, LOL).
Please excuse some of the roughness in the video; Beloved Husband worked hard, but I'm still learning how to address the cameras, and we're still learning how to USE the silly things ;-)
At any rate, we both hope you enjoy the video, and that you give the recipe a try.
Your video is so very thorough love the fact you did it 3 times for us and harrissa sauce is something I need to try. Thanks.
Well, thank you! So glad you found this helpful, and I hope you enjoy the heck out of your gizzards the next time you prepare and cook them! 😉🥰
Everything about her reminds me of my mom; RIP. The last part is so hilarious; and when the cooking is done, the kitchen is clean. That is exactly what my mom would say. The only difference is that she would not be as gentle as she sounded in the video😂😂😂. Tough mother’s love and I love every bit of it.
I really enjoyed the video and found your voice and demeanour to be soothing lol
I searched for how to clean chicken gizzards, and saw your video. Thanks for showing the close up and taking you time to explain. I am going to make your recipe after I get my gizzards. I also like a lot of garlic and spice.
Update: I decided to try sous vide for the gizzards. Holy Smokes! Now that's some good stuff! If you don't know the method, just do a simple search -- you're using a plug-in device to maintain a constant, low temperature in a water bath. The food is sealed in a waterproof plastic bag, like a Zip-loc. After a lot of looking, I decided on 24 hours at 148 degrees. I added a slight amount of salt to the bag for flavor and tenderizing help. When done, I patted them dry, dusted with flour, and fried in hot oil (in a pan) for just a couple of minutes -- enough to get some slight browning. I did need to use a weight to keep the bag submerged; or a pair of tongs. The bag floats with only the gizzards.
These turned out melt-in-your-mouth fantastic. Very much like the braising stew you're using, but without the added flavors of the braising (stewing) liquid. Instead, they're like fried gizzards, but as tender and tasty as the chicken hearts. Sure, it takes a long time, but you don't have to do anything when it goes in the bag. So about 5-10 minutes prep time (other than trimming the gizzards), and then forget about it until they're done.
Oh, wow! I have a sous vide that I mainly use in my cheesemaking, but this is a BRILLIANT idea!!!! Thank you so much, Craig, for coming back and letting me know. And we're going to process some turkeys in the near future, so woohoo!!!!!!!
@@FowlFortressFarm Oh my! You can use the sous vide for SO much more! Tough meats are perfect with long times. When I get some Smithfield ribs -- the big slabs -- I'll cut a slab in half, give it a little salt (to help melt fats), and cook each half in its own bag: 140 degrees @ 24 hours. At the end, take 'em out, pat 'em dry, slather on some BBQ sauce, and finish under a broiler or on a grill for about 5 minutes per side. Totally fall-off-the-bone ribs! BUT....still having a nice "bite," rather than shredded, like with crockpot pulled pork. Way better sous vide! Same concept (different times/temps) for chuck steaks, pork roasts, fried chicken, and I just learned to do corned beef! Holy Cow! Takes a bit of research, but the results are as good as these gizzards!
@@craiglandes754 I see your point, and I will definitely give lots of those things a go sometime, but I confess I kind of enjoy the old fashioned way at the moment ;-)
@@FowlFortressFarm Yup! As my father said, "The Old Ways are the Best Ways: Handed down from father to son, throughout the generations." :-D I consider sous vide as just another type of cooking, or tool in the kitchen. It's like a crockpot, pressure cooker, roasting pan, frying pan, fondue pot, cookie sheet, oven, broiler, grill, or steamer basket, and so on. What matters is doing something sous vide to taste it, and afterwards knowing how to get that specific result, if that's what you're going for. I'll add that I never liked chuck steaks, no matter how they were cooked. But with today's prices, it's quickly becoming one of limited ways to put a beef dinner together. Sous vide chuck steak turns it into something closer to sirloin (sous vide seems to up the "grade" of beef by two levels). So that's the way we always do it....now. But I didn't know that....before. Or; as my mom would say, "Life's an Adventure!" LOL!
Thank you for posting close ups of the cutting board when you were prepping the gizzards. This is exactly what I've been looking for!
Thanks for your very kind words! I'm s this was helpful for you. Do you plan to try the recipe?
@@KatWilton tonight for the super bowl!!
You are so calming and I really learned a lot. Thank you so much! I hope you and your family stay safe.
Thank you! I was determined this harvest to figure out how to clean the gizzards. I love them but was totally intimated when seeing the whole thing at harvest time. You made it simple to understand.
Delighted that this was helpful! Hope your harvest goes well 👍🏻
I'd watched the chicken hearts video, which was superb, and mentioned gizzards in my comment. In your reply, you said you had a video on gizzards. I went to your channel, but didn't see it in the uploads listed, so I did a general search. Found it! :-D Okay...so a couple of things: I think a lot of folks get their gizzards in a supermarket, and they're already mostly cleaned. They're like little "dumbbells," with two muscles connected by the silver skin. Sometimes there's that green, wrinkled outer membrane, which can be easily peeled off by fingers.
The problem is removing the silver skin when the whole gizzard has sort of already been cut in half. I learned about this removal idea -- just like you're showing -- from a different video. This lady also was harvesting fresh gizzards from her own chicken. But that concept totally changed my results. Instead of chewing tire-rubber, I had actual food! Being a fisherman and removing fish skin, I also learned a nice trick for holding down the little pieces of silver skin. I bought a single bottle of Coca Cola, like the old days -- a glass bottle with a metal bottle cap. Opened it slowly, then threw away the coke and bottle, and kept the unbent cap.
When I lay out the gizzard, silver-skin side down, I can start to pare off the muscle. Instead of using my fingernail to hold the tendon, the edge of the bottle cap works like a 1-sided clamp. Because they're small already from the market's package, the resulting meat is about the same as the "cut in half" piece you're getting: Bite size.
Now my problem is cooking Fried Chicken Gizzards. I don't particularly like the boiling-first method, as it seems to remove a lot of flavor. Rather than a stew, I'd like to have a plate of fried hearts And the gizzards. I've tended to season and flour the gizzard pieces, dropping them into about 1/4-inch of oil with some butter, then frying for a few minutes to start browning. Then I cover the pan and "simmer" in the oil (low heat) for quite a while, turning them every 15 minutes or so, for about 45 minutes total. They're pretty tender. But seeing what you did with the hearts, now I'm wondering if they should be fried for a lot less time? Or does maybe a 3-minute boil work? Or maybe the Chinese "velveting" trick? Would Adolph's meat tenderizer help?
These foods (to me) are finger food...like popcorn. I have to say; I made the chicken hearts last night and they were so darn good, I STILL can remember that taste! (Tempted to make the other pound again tonight! LOL!)
I never fry my gizzard because I like tenderizing them with a long, slow cook - and deep fried foods aren't always kind to my stomach 😉
Had zero idea what gizzards are. Now, I know. I bought them for the first time to make dog food. After I do the dog food thing, I'll screw-up my nerves to try your Gizzard Curry. Great video, BTW.
Paul, that is so kind! (I'm obviously replying from my personal account vs the Farm account)
I do hope you like them cooked per my general method. Of course if you're not fond of my seasoning profile, there are so many others that would work with the cooking method!
I grew up with gizzards only appearing in Thanksgiving/Christmas turkey gravy, and did NOT appreciate them at that time. Now that we raise and process our own chickens/turkeys/pigs, I really want to honor the animals' sacrifice by using and enjoying every part possible of the harvest they provide!
I pray that you find a recipe - or several! - that make gizzards a delight to your taste!
Most helpful video. Thank you very. Had to clean fresh gizzards for the first time and was completely lost how to do it properly.
thanks for sharing your cooking skills, you're a GREAT teacher! ;-)
Oh, thank you so much for this very kind compliment! I do hope you try the recipe and enjoy it. Don't be afraid to play around with the spices until you get a taste that's perfect for YOU **grins**
Thank you for demonstrating how to cut the gizzard silver skin off!!
I am going to try making this in my slow cooker. Thank you for this video
Naomi, thanks so much! I hope you will swing back by and tell me how you liked it.
thank you for this great content!
I like to mention that the best way for cutting is when the meat still a little be frozen, that way is not slippery to handle😊
Weeelllll, except these were fresh hearts, harvested just the day before ;-) (EDIT: Ooops, excuse me, these GIZZARDS were harvested the day before.... Lord, I need more coffee LOL)
@@KatWilton my comment it wasn't straight for this case, it was a general & personal opinion. Enjoy your coffee!
Tx! Similar recipe I use in my IP for Goat curry.... GIZZARDS are a great idea!!! Thank you for the complete cleaning lesson!!
Thanks for this. You have a wonderful presentation style.
Gizzards are my favorite giblet. Especially the giant turkey ones. I will try this recipe the next time I do a batch of broilers.
Rebecca, thank you so much! I appreciate your very kind praise. Just wanted to let you know that my Beloved re-edited the video for better light and color balance, and it's up here ruclips.net/video/OCUU7Fuu_XI/видео.html He's such a perfectionist, LOL ;-)
When you do your birds, if you use the recipe, will you come back and let me know how you liked it?
Very cool. Thanks!
Thanks that was easy. I'd spend half the day peeling gizzard now I know the easiest way.
I thoroughly enjoyed your video, and I do love gizzards. No one ever taught me how to clean them! I would like to also be able to see what the contents of your pot are close up. Thanks for the education.
wow very good demo
Thank you!
Good job , I bought 2 packs today.
I cooked Salade de Gésiers (Gizzards Salad) today. I ate it for the first time at Monet's home in Giverny in France. I was so inspired by the location and its beauty, I'm sure I was swayed to thinking it was a fantastic meal, but I resolved to try to make it myself. I found a video to clean the gizzards and I was still a bit confused, but proceeded apace. After a delicious dinner, I went looking for another source to tell me more about cleaning the gizzards. I felt I had done it roughly correct (no grit) but seemed to have a lot of waste. Your technique for cutting off the silver skin was phenomenal to watch on video. It cleared up all my questions. I mistakenly cut up that ridged membrane, unsure if that was safe to eat. Now I see that the gizzards I bought were already cleaned of the internal sack of waste material. I'm going to try it again another time and use your trick to more surgically remove the silverskin. Thanks for that great technique. I'll start collecting the gizzards from my roasting chickens and when I have enough collected, I'll make my gizzard salad again.
What a very kind comment! I'm so glad that my technique was helpful to you and I hope that you continue to enjoy gizzards, because - as you know - they're delicious! -)
I'll have to see if I can track down that recipe for the Gizzard Salad because it sounds delicious.... Of course, if you could either post a link or a recipe, I'd be forever in your debt **grin** ;-)
@@KatWilton gladly.... it is from a French website I use frequently called Marmiton. www.marmiton.org/recettes/recette_salade-de-gesiers-gourmande_36600.aspx#d36960-p1 If the French is a problem for you, I can send you my rough translation of the recipe (how to get it to you?)
great cooking! thanks for sharing!
where is this smoked turkey stock video?
Oh, heck, you're right! I never *did* do it.... OK, I have a brined chicken in the fridge right now. I'll smoke it tomorrow, and do the video (it's the same process for a turkey). It will take a week, maybe, to get the video up, since the Beloved Husband is my filmographer and editor, and he's currently building a few things to help automate our farm.
Thank you so much for he reminder! ---- ***AND*** for your very kind patience, too ;-)
It's like opening an oyster
I know, in my distant past, I've had gizzards but I don't know when or where.
I do remember that they were tough so are ideal for what I have planned.
However, I didn't know that they were that finicky to prep them.
I'll have to rethink this.
Great video, though!
Thank you!
You are very welcome; I'm glad you found this helpful!
Off subject…. I can never seem to achieve a clean kitchen…. I’m sure i just wasn’t taught this skill. Maybe that’s my excuse. Please talk to me about your habits that keep a clean kitchen. Thanks mubh
Rebecca, I apologize for the delay in responding - oddly, I don't always get my notifications, so obviously I need to tweak my settings!
First off, I do as much of my preparation as possible in advance, so I have all my ingredients ready to be cooked. I use several little bowls to hold ingredients, and place them in order of when I need to use them - first ingredient (say, onions to sauté) goes closest to my pot OT pan, and the last ingredient needed is furthest away - which usually is a maximum of maybe 18 inches.
Always cut veggies first and meats last. That way, you don't need to clean your knife or cutting board more than once.
Usually I clean up the knife and cutting board while the pan is heating, and as I use the ingredients, I stack the bowls, ready to rinse out and put in the dishwasher.
As I'm cooking, there are always pauses in activity, like when something is browning in a skillet. Any time you have two or three minutes' pause in active cooking is perfect for wiping down the counter, loading the dishwasher, and so on.
You'll be amazed at how much you accomplish just in those little bites of time!
Who else is eager to see how that mix looks in the pot🙄
king gizzard and the lizard wizard's death be like