What To Do With Gizzards Sale

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Our pasture-raised chicken gizzards are 30% off this week at the Farm Store!

Did you know that gizzards are highly nutritious? They have more B12 than red meat, and are a good source of minerals like iron, zinc and selenium. They are powerhouses of choline and cholesterol, making them excellent for baby food, as babies have a very high requirement for these nutrients to support the growth of the nervous system. And that tough gizzard muscle becomes very tender with cooking, making them the perfect gateway organ meat.

Here’s a tasty recipe to get you started:

Serves 4

1 pound chicken gizzards, rinsed
2 sticks celery, cut into chunks
1 small onion, coarsely chopped
2 bay leaves
1 teaspoon peppercorns
1 cup unbleached flour
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
½ teaspoon dried Italian herbs
1 cup buttermilk
1 cup lard, for frying

Place the chicken gizzards, celery, onion, bay leaves, and peppercorns in a saucepan, and add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.

On a plate, mix the flour, salt, pepper, paprika, cayenne pepper, ground cumin, and Italian herbs.  Pat the gizzards dry and cut each into 2-3 pieces. Toss them with the buttermilk, then dredge each in the flour mixture. Fry in batches in the lard, either in a cast iron skillet or a small deep fryer. Remove to a platter lined with paper towels and keep warm until all the pieces are fried.

For additional recipes and more in-depth nutritional information on gizzards, check out Sally’s latest blog post on NourishingTraditions.com.

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