Chicken Gizzard Stew is one of the dishes my Grandma Emilka was cooking for us from time to time. I was used to it, as I had it from the early childhood, but some may even doubt that chicken gizzards are edible at all;) If you tried, you will probably find it tasty and nothing strange about the flavor. Actually Chicken gizzards stew was often served in our house on Sundays, so it was always considered special and tasty meal.
Housewives of communistic Poland did not have much choice, they bought what was available in stores. However it was not a reason to complain, our Grandmas were using their imagination, and – what is important for the environment, they were cooking zero waste 🙂
- 500 gr/ 1,2 lb chicken gizzards
- medium carrot
- 3 bay leaves
- 4 seeds allspice (ziele angielskie)
- 1 cup sweet cream (double cream, whipping cream)- cream 30%
- salt, pepper
Check chicken gizzards carefully, clean carefully. Cut in halves and place in the saucepan. Cover with water, add allspice and bay leaves. Season with salt and pepper. Bring to boil and simmer for about an hour.
In the meantime peel a carrot and dice it into small cubes. Peel an onion, dice, saute. Add carrots and onions to the saucepan the moment they are ready.
After an hour gizzards should be cooked. Mix double cream with a cup of water from boiling, stir well and pour back to the saucepan. Simmer for another 10-15 minutes without cover, let the fluids reduce, the sauce should get thicker. If you think it’s not thick enough, you may add 1 tablespoon of flour stirred well in a cup of sauce and poured back to the stew.
Chicken gizzards stew is best served with a lot of dill. Barley or another favorite kasza (groats) will suit well.
You may like to try also Liver and Onion. It’s also under my category: offal:)
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