Gizzards And Rice Recipes

Steps:

• 1. Place gizzards and hearts in slow cooker.
• 2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
• 3. Drain and reserve cooking water. Set gizzards aside to cool.
• 4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
• 5. Add rice after onions are beginning to soften.
• 6. Here I added some sweet red pepper for a little color.
• 7. Add mushrooms and cook until they are getting soft.
• 8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
• 9. Add to rice mixture, bring to a boil, cover and simmer.
• 10. Chop gizzards with a knife or food processor.
• 11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• 12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
• 13. When all is tender, stir in chopped parsley and sliced green onion if desired.

Steps:

• 1. Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
• 2. Chop onions, celery and bell pepper set aside.
• 3. Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
• 4. After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
• 5. Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
• 6. Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
• 7. This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.