Request: Chicken Gizzard and Heart Recipes

[The Late Night Gourmet]

For reasons I can't quite explain, I decided to pick up some chicken gizzards and hearts - two pounds in total - and now I need something to do with them. My first thought was: Deep fried chicken gizzards...done! My next thought was to roast them and then add them to another recipe (like the ratatouille I just made). But, I'm looking for options. I did find this fascinating recipe on this forum, but I'll happily take more:

Chicken Gizzard Dressing

 

[Francesca]

These type of meats or poultry meats are always flavorsome in a stew .. Perhaps a chicken stew with carrots, celery, onion or shallot, home made chicken stock, potatoes and some herbs and spices .. Could be very nice ..

I would not personally add these types of meat or any meat to a Ratatouile ..

 

[Morning Glory]

For reasons I can't quite explain, I decided to pick up some chicken gizzards and hearts - two pounds in total - and now I need something to do with them. My first thought was: Deep fried chicken gizzards...done! My next thought was to roast them and then add them to another recipe (like the ratatouille I just made). But, I'm looking for options. I did find this fascinating recipe on this forum, but I'll happily take more:

Chicken Gizzard Dressing

I've not cooked with either so I don't have much idea - but I'm thinking beignets?

 

[Francesca]

Chicken Beignets could be a lovely idea with a chili pepper, lemon and marinated in an Adobe !

 

[Morning Glory]

...or possibly marinade them in ? and cook like kebabs on skewers with mushrooms and onion?

 

[medtran49]

Dirty rice if you like Cajun.

 

[The Late Night Gourmet]

All your ideas have me thinking of Louisiana...where's @ElizabethB when I need her!
Maybe...gizzard fritters...with a remoulade? Or...yes, a gizzard & heart po boy! This might take a few days, but it's happening.

 

[Francesca]

@The Late Night Gourmet

She is with her husband preparing for Christmas !! Ha Ha Ha ..

Good luck with your Project .. I would definitely marinade ..

 

[The Late Night Gourmet]

Yes...I actually made it. Check it out!

 

[epicuric]

Ive never seen these for sale before, but I greatly approve of your mission! We often cook chicken livers. Simply sautéed in butter (still pink in the middle), add a splash of brandy, cream and freshly chopped parsley. I would imagine hearts and gizzards are much tougher though. Time to get your sous vide machine going again?

 

[medtran49]

Gizzards, definitely tougher. Hearts, just a bit tougher. Our store has started selling a mixture of hearts and livers, instead of just livers and just heats. The hearts turn Craig off so I don't know what we are going to do for dirty rice since he loves that and I adapted our recipe long ago to just use livers and ground pork.

 

[The Late Night Gourmet]

Gizzards, definitely tougher. Hearts, just a bit tougher. Our store has started selling a mixture of hearts and livers, instead of just livers and just heats. The hearts turn Craig off so I don't know what we are going to do for dirty rice since he loves that and I adapted our recipe long ago to just use livers and ground pork.

Deep fry them (after a long soak in buttermilk)...everything tastes better fried.