Hearts and Gizzards (Giblets) Recipe - Allrecipes.com
  • READY IN 1 hr

Hearts and Gizzards (Giblets)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
  2. Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
  3. Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2003

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.

 
Most Helpful Critical Review
Oct 26, 2009

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.

 

13 Ratings

Sep 20, 2010

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!!!!

 
Dec 22, 2003

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!

 
Jul 13, 2008

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.

 
Sep 21, 2009

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.

 
Sep 09, 2010

My family loves this recipe....really the only thing i make in my pressure cooker...wonderful over rice!!!

 
Aug 30, 2010

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!

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 282 mg
  • 94%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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