Cooking chicken gizzard was a popular dish in Italy and Australia when my in-laws were growing up. Both say it was a delicacy and would fight to get a piece as there is only one gizzard per chicken. Children go crazy for this food not knowing what it is. It was my first time eating this dish with gizzard and I enjoyed it. It reminds me of the taste of chicken thigh. I am happy to share this old recipe from our family.
Chicken Gizzard Stew
2015-12-21 20:13:53
Ingredients
- 1 kilo of chicken gizzards (2.2 pounds)
- 1/2 cup (125mls) of white vinegar
- 2 handfuls of salt to clean
- 4 Tbls of ghee or oil
- 3 garlic cloves chopped
- Bunch of fresh parsley chopped
- 1/4 medium onion chopped
- 3 pinches of dried oregano
- 1 large tomato chopped (optional)
- 1 Tbls salt
- 1/2 cup (125mls) white vinegar
- 1 litre (2.1 pints) of boiled water
Cleaning the gizzards
- In a large bowl in the kitchen sink rinse gizzards with water and drain. Rub the 2 handfuls of salt into the gizzards.
- Rinse gizzards until all the salt is removed.
- Add the 1/2 cup of vinegar and rub gizzards together. Rinse the gizzards so the vinegar is removed. And place the gizzards in a separate bowl.
Stewing the gizzards
- Heat the ghee/oil in a large saucepan, and cook the garlic and onion for a couple of minutes. Add the parsley to the pan.
- Stir in the gizzards, salt and oregano to the saucepan and let it brown lightly.
- Pour in the 1/2 cup of vinegar and simmer until the vinegar reduces to a thick sauce at the bottom of pan about 10 minutes.
- Add the chopped tomatoes and fry for 10 mins. Add 1 litre of boiled water and return to the boil. Once it boils lower the heat and simmer with the lid half covered for 1 hour and 10 mins.
- Like a stew if the water disappears too fast just add a little water and continue to simmer.
- Simmer until the liquid reduces and when gizzards are tender when poked with a fork. You can have as little or as much of liquid in the pan as desired.
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