A traditional way to cook chicken gizzards: they are first simmered until tender, then finished in a simple onion-and-broth gravy built on a browned flour roux.
- 700 g chicken stomachs, cut into 4 pieces
- 3 cups of water
- 1½ tsp salt
- 80 ml vegetable oil
- ½ cup flour
- 1½ cups sliced onion rings
- ¼ tsp ground black pepper
- 4 cups low-salt chicken broth
- 4 cups boiled rice
Cut the gizzards into smaller pieces and place them in a 3-quart saucepan with the water and ½ teaspoon of the salt. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the gizzards are tender. Drain well and set aside.
In a large 12-inch skillet, heat the vegetable oil over medium-high heat for about 3 minutes. Sprinkle in the flour and whisk or stir to form a smooth paste. Cook this roux, stirring constantly, for around 8 minutes, until it turns a light to medium brown colour.
Add the sliced onions, the remaining 1 teaspoon salt, the black pepper and the chicken broth. Stir until everything is well combined, then add the cooked gizzards back into the pan.
Bring the mixture up to a strong simmer, then lower the heat, cover and let it simmer gently for another 10 minutes, allowing the flavours to meld and the gravy to thicken slightly.
Serve hot over cooked rice, spooning plenty of the onion gravy and gizzards on top of each portion.
Cut the gizzards into smaller pieces and place them in a 3-quart saucepan with the water and ½ teaspoon of the salt. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the gizzards are tender. Drain well and set aside.
In a large 12-inch skillet, heat the vegetable oil over medium-high heat for about 3 minutes. Sprinkle in the flour and whisk or stir to form a smooth paste. Cook this roux, stirring constantly, for around 8 minutes, until it turns a light to medium brown colour.
Add the sliced onions, the remaining 1 teaspoon salt, the black pepper and the chicken broth. Stir until everything is well combined, then add the cooked gizzards back into the pan.
Bring the mixture up to a strong simmer, then lower the heat, cover and let it simmer gently for another 10 minutes, allowing the flavours to meld and the gravy to thicken slightly.
Serve hot over cooked rice, spooning plenty of the onion gravy and gizzards on top of each portion.
