How do you prepare chicken livers & gizzards?

[BarbC]

I wouldn't worry about them getting too spendy.

Purdue hides the livers & gizzards in little bags inside wrapped whole chickens in order to sneak them out of the processing plants. Then we unwitting shoppers have to fish around the insides to dig out the slimey package and properly dispose of the guts.

 

[MKT]

The price on gizzards has been sneaking upward the last couple years, they used to be 25 cents a pound, just today I saw them for a dolaar and a half a pound. At least it hasn't been as bad as skirt steak. Way back when you could buy skirt steak for 25 cents a pound or so, since in many places it was considered dog food (or so I'd been told). Then someone turned the rest of the world on to Fajitas and over night the cheap cut of meat that sustained me in college jumped to 3, 4 and now 5-6 dollars a pound.

We ate a lot of brazed Ox tails at home when I was a kid, a lot of Spam too. I still make Spam now and then and my kids like it too.

 

[Bib]

I like to take the livers and boil them until fully cooked, then wrap each one in a half-strip of bacon and secure the bacon with a toothpick. I used to broil them but found that just putting them in a hot oven works just as well with less chance of a flare-up. If I won't be eating them right away I cook them until the bacon is medium-rare......that way they can be put in a microwave and finish the cooking just before serving. When I had my dog, she would lay in the dining room with her feet just touching the kitchen floor and never take her eyes off of me....she knew she'd be getting all the livers that were too small to wrap and all the little pieces that would fall off. Someone suggested to me to put some of the finished bacon wrapped livers in a food processor and make a spread for crackers. I think I'll try that next time I make them...maybe sprinkle the spread with some finely chopped green onion and a bunch of cracked white pepper.

 

[m657]

I actually spent a portion of my life *trying* to develop a taste for entrails such as gizzards & livers....

never did....

Thankfully, there are folks who seem to like them. I ain't falling for it.

The texture has all the charm of compressed sawdust.

If more thought they tasted so good, we'd see "Liver & gizzard Ice cream" as flavor of the month.

I used to love Basque chorizo omelets. It was hard to find them when I moved to a new city. Finally found a source....was trying to buy some the same day I started my dissection class....first ingredient listed was "lymph glands"....and other unmentionables.

No more chorizos for me.

I don't care for organs of excretion & detoxification as part of my protein intake.

 

[Jim Shugart]

We're not real big on gizzards, but like livers. A real fav is Chicken Liver Stroganoff

I buy a pound of livers, throw away the funny looking ones, and trim off the connective tissue. This leaves about 3/4 pound. I salt/pepper them, dredge them in flour and sauté them until brown. I follow the linked recipe from then on. I use either fresh or died mushrooms -- canned ones have little flavor. After you've added the sour cream, don't let it boil -- the sour cream will crack.

Serve over noodles, rice, boiled diced taters, or toast.

This is a very quick and easy dish.

 

[don95sml]

Open trash can, insert, repeat until all are gone.

I certainly agree with this advice!

 

[michael thornton]

pretty good! ......... for catfish bait!!!!!!!!

 

[scooter123]

Back when I had no concerns about cholesterol I used to love sauteing a pound of chicken liver lightly dusted in flour in garlic butter. Cook them just right and they are as good eating as steamed clams dredged in butter. As for the gizzards and hearts, I would cook them up the same way and enjoy a rather chewy treat.

 

[sipowicz]

Do you know how to make Hungarian Chicken?

First...you steal a chicken.