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Thread: Chicken hearts and Gizzards page

  1. #1
    TheFastCat's Avatar
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    Chicken hearts and Gizzards

    Primal Fuel
    Cooked with cilantro, carrots, cayenne pepper, minced ginger and garlic, coconut oil; served alongside asparagus dusted in a black truffle salt.

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  2. #2
    Primal Moose's Avatar
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    That sounds goooood. I've never been much of a gizzards fan, but I'm going to have to try that. Love fried chicken hearts though.

  3. #3
    denasqu's Avatar
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    Have you ever tried cooking gizzards in a pressure cooker? I'm wondering how they would be in a stew and if the pressure would soften them up.

    I LOVE gizzards but the only way I've ever had them is breaded and fried. I'm looking at all my primal gizzard options.
    "If we’re not supposed to eat animals, how come they’re made out of meat?" - Tom Snyder, talk show host

  4. #4
    sakura_girl's Avatar
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    Try this?

    Duck gizzard with mushroom wine sauce « The Clean Palate

    I've also tried chicken hearts and gizzards in a stew. They make really, really delicious broth too. I add some green onion and ginger because I'm Asian

  5. #5
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    gizzards are great, particularly with liver, but damn are they a pain in the butt! just to get 'em soft enough you gotta boil the crap out of them first.

  6. #6
    TheFastCat's Avatar
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    Ha ha!

    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"

    /shrug

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  7. #7
    Knifegill's Avatar
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    I hurt my teeth trying to chew gizzards. Can they be made soft? Does the long boil really work?


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    cori93437's Avatar
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    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.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  9. #9
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    Will try that next time!


    Turquoisepassion:
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  10. #10
    cori93437's Avatar
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    Oh yes... after they are soft you can finish them as you please... a quick toss/sizzle in some tasty fat and herbs/spices is good. =)
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


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