Gibbets and snouts?
My grannie used to make this for me when I was a kid. Once in a while I like to make it again - the BF refuses to touch the stuff, so I substitute with chunks of sausages. (What the heck did he think sausages were made with? Real meat?)
Ingredients
2 Cups (about 1 package) of chicken gizzards and hearts
3/4 Cup all-purpose flour
1/4 Cup italian style breadcrumbs
1 slice of ginger
1/2 cup of chopped green onions
Lee-Kum-Kee chicken marinade, to taste
1 Cup of chicken broth
1 small tin of tomato paste (optional)
Enough peanut oil to cover the bottom of your fry pan
Instructions
If you’re feeding this to guests (poor guests!), chop the meat into little unrecognizable bits about 1/2 inch cube sizes. Drech in flour and breadcrumbs, add ginger and a spoon of green onions, then fry for 15 minutes. It takes longer to fry innards than it does to fry meat.
Drain the oil out, add a cup of chicken broth, a dash of chicken marinade, and the tomato paste (I used this as a pasta sauce). Stir, turn the heat down to medium low, cover and let simmer for 15 minutes. Throw on the rest of the green onions at the last minute just to warm them up.
Serve over pasta or brown rice. And if anybody asks, it’s chicken.
April 26th, 2006 at 11:40 am
uh… this has nothing to do with gizzards but do you have any easy recipes for clam chowder (never tasted it before…) and jambalaya?
April 26th, 2006 at 3:11 pm
What, you don’t like innards? >:D
Clam Chowder: It all starts with that juice you get from a can of baby clams, some fish scraps (you can get it at the market for real cheap - fish head, backbone, tail) boiled until you get a nice broth, then it’s all diced potatoes, the clams from the can, milk/cream, and your choice of herbs.
I might put together one this week. It’s a busy week for cooking though.
Jambalaya, not so easy. I’m convinced that there’s no easy way to cook jambalaya. It’s a long, step by step process, with each ingredient added/browned/simmered/tenederized over a hot stove. I’ll see what I can come up with next week.
April 27th, 2006 at 3:10 pm
You’re great, but I must side with your BF on this one. I know saussage has “things” in it, but at least I am not able to easily identify them. LOL
Gizzards and hearts: *shudders*
May 24th, 2006 at 7:40 pm
chicken gizzards n hearts are the best!!!
haha occasionally i love eating them.
nice blog ^^
May 25th, 2006 at 7:30 am
I grew up on a chicken farm… we used to eat gizzards and hearts all the time!
June 4th, 2006 at 6:53 pm
i think you are a great cook. would you mind sharing your other recipes?