Sauteed Chicken Gizzards over Polenta
Ingredients
- 2 tabelspoons Oil
- 1 pack Gizzards ou may use with hearts or w/o
- 1/2 Onion sliced
- 4 Garlic cloves sliced o rminced
- 1/2 teaspoon Bouillon powder
- Salt to taste, a few pinches
Instructions
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First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts.
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Boil 1/2 pot of salted water w/ 1/2 onion, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble. Boil on high for first 5 minutes, then turn down the heat to lower temperature. It doesn't have to be simmer, just to keep boiling.
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Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.
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Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic. Season with salt to taste. (You can use herbs too); Since gizzards were cooking in salted water, you do not need much, maybe few pinches of salt.
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Saute until onion and garlic start to get a golden color, and gizzards are brownish.
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Add polenta to the bowl, then put in gizzards and take a tbs. of oil and drizzle on top. You can also serve them with rice or potatoes.
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Serve it over POLENTA (RECIPE HERE), RICE OR ON IT'S OWN.
Recipe Notes
When you sauteing gizzards, they tend to burst from time to time, if you have fitted saute pan lid that would be the best to keep you protected! You can also make soup/stew base with gizzards just add salt to taste, onion, celery, bay leaf, and carrots. After boiling, just take out gizzards for sauteing and drain the stock into container separating it from veggies. FOR ME IT IS VERY IMPORTANT TO boil gizzards before sauteing. They are still chewy and get that softer bite. Sometimes I boil them even longer than 30 minutes.