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This is the first time I had gizzards and the texture is definitely very cartilage-like. To be honest though I actually liked it! It is a texture that I have never experienced before! I don't think I would like it as much if it chewed the same as muscle meat. The flavor is different than muscle or liver but what I actually enjoyed most about it was the chewiness. The girl I cooked it for wasn't the same though and said polite things like "next time I wan't to experiment cooking it in a pressure cooker or slow cooker"
I always simmer my gizzards in my bone broth when I'm making a batch.
I just put them into mesh (not too fine) strainer and set them on top until they become soft. (Yes they do soften.)
They help to flavor the broth and give up some of their collagen/cartilage, so it's a two birds with one stone kind of deal.
I do the dame with chicken hearts. since I usually end u wit a mixed pack of heats and gizzards.
LOVE me some gizzards!
“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
And that's why I'm here eating HFLC Primal/Paleo.
I am jones-ing for some gizzards now. I'm going to try this recipe and soak them in the buttermilk/onions for a day then fry some with arrowroot/almond flour and some in pressure cooker stew. I don't want them to be too tender. The chewiness is part of the attraction.
But they're like conch. Usually conch is tough as hell but I had it one time on dive trip in the Bahamas when we dove to collect some then pounded the meat with a mallet to tenderize it, breaded it, and fried it. Man it was like tough veal. Soooooo good. If I can do the same with gizzards I'll be eating them every week.
I was raised on gizzards, my gramma always slow cooked them with peppers and mushrooms, broth and white wine. Never tried to make them myself, I'll hafta give them a go one of these days. They are delicious
I tried cooking gizzards for a little while in some duck fat. They were chewy and delicious. I'll definitely go for them again. For me, the chewiness was part of the appeal, but I'm sure that they would soften more if you cooked them for long enough.
Same thing with chicken hearts; although they're not as chewy, they still have a fun texture to them. Stick 'em on a skewer with some marinade and pop 'em in the broiler.