Gizzards are often unloved by most people since it's part of the innards. Basically in a chicken you have the liver, gizzard, lungs and heart. With liver you can use it as a stuffing and oftentimes the others are just being discarded.
So here's a healthy GIZZARD STEW i stumbled upon online. And it's supposed to be Portuguese. So here's what you need.
1 pound
chicken gizzard
4
slices bacon
1
small onion, minced
4
stalks celery, minced
2
carrots, peeled and chopped
1 large red bell pepper
6
cloves garlic, minced
2 teaspoons
dried oregano
1 teaspoon
dried thyme
2 teaspoons
crushed red chili pepper (preferably piri-piri)
1-1/2 cup
tomatoes, canned or fresh, chopped finely
1 quart
chicken broth
12 ounces
beer (nothing too dark)
1/2 cup
red wine
1/4 cup
white vinegar
2 teaspoons
Worcestershire sauce
4-6
dry bay leaves
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| Step 1, sweat your vegetables in a large dutch oven with a tablespoon of olive oil or BACON FAT, until all of your veggies have softened. |
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| step 2, add the rest of your dry ingredients your herbs, oregano and thyme and chili pepper |
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| step 3 add your canned tomatoes together with its juice and let it simmer for 5 minutes |
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| after that, add your 6 bay leaves. and mix it all together |
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| then right after, add your beer, Worcestershire, white vinegar, red wine, chicken broth, and let your mixture simmer |
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| then add your gizzards |
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| let it simmer for an hour, covered. Check your gizzards, they should be soft after an hour. |
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| to thicken your stew, you can add 2 cups of bread crumbs. Or stale whole wheat bread. |
SERVE HOT preferably with Turmeric Rice or Basmati
XOXO
Babinella
