"This is a pressure cooker recipe; chicken hearts and gizzards are lightly tossed in seasoned flour, then sauteed with onion and cooked to a tender completion. Serve with tossed green salad and mashed potatoes with sour cream, butter, a little milk, salt and pepper." — BJALLEN
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chicken giblets (hearts and gizzards)
salt and pepper to taste
My husband requested chicken gizzards (no hearts)for dinner. Just fried, they turn out too chewy and most of the time over cooked. I made this recipe today. He loved them, and said they were the best he has ever eaten.
I think the proportions are wrong. Not enough oil, not enough water, or too much flour. I added full cup of water, and it still got burned.
It's like the most tender fillet mignon!! I increased the water to 1 cup, and the gizzards were incredibly tender. By increasing the water you create a better gravy with the gizzards. This recipe is not like a plate of deep fried gizzards, the gravy smothers the gizzards, so serving this over rice, or mashed potatoes is the way to go. I also added some Cajun seasoning to the flour, and server braised brousel sprouts on the side! I highly recommend this recipe!!!!
Wow! We like gizzards in out Thanksgiving stuffing, but I have never made them on their own, but I decided to give this a try and they are delicious! Very tender and tastey. I will definately make these again (if only for me and my husband) Thanks Betty!
First off ya have to like gizzards. I do. This is good. My son home from college ate half of it watching football. A very good halftime snack.
Oh my was this good. I got more than I expected. Not only did I get highly flavorful results, I discovered it makes its own gravy. The only problem I had was letting the pressure cooker cook too long - 35 minutes would have been better than 45. I will use this recipe for making beef liver too. I most certainly will be eating chicken gizzards more often. Thank you BJALLEN.
My family loves this recipe....really the only thing i make in my pressure cooker...wonderful over rice!!!
The use of the pressure cooker is the key. I pulled mine out of storage for this recipe, and the meat came out so tender and delicious. This might sound strange, but I served this with macaroni and cheese, and it was a big hit. Actually mixed the mac & cheese together with the hearts and gizzards -- yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearts and Gizzards (Giblets)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 232
** Calories from Fat: 34
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