Today I learned that there is a right way to cook gizzards. In the quest to find foods suitable for a 1 year old from Allergyville, we move on to Ghee and Gizzards. Now ghee I get. Use it like butter, see if you need to stab baby with Epi pen, but the gizzards are a different story.
I thought since they were chicken, you just cook them like chicken.
- ADD oil
- ADD salt & pepper
- FRY
Not so. Turns out you are supposed to clean them. I’m skipping that step for two reasons. One, they came from Whole Foods and I don’t pay exorbitant prices to have to clean my food and Two, I will use my favorite piece of cooking advice, which is:
Anything that can survive being boiled or baked deserves to kill me.
So, we moved onto grilling, but I skipped boiling, who knew? Turns out you should boil them for 15 min to:
a: make them tender
b: cook the insides
c: kill the nasty chicken bacteria
d: all of the above
So, I am now trying them boiled and then will re-fire. I discovered my mistake when I ate one and it was tough and the center was pink. We’ll toss in some flour and hopefully the scotch kills whatever was in the pink.
- CLEAN gizzards
- BOIL 15 min
- SHAKE in bag with flour, salt, pepper
- FRY UP in Ghee
- EAT in Glee
