Home > family, supper > My love affair with gizzards

My love affair with gizzards

I’m not entirely sure when my love of chicken gizzards came about, but I do know I’ve been eating them since I was knee-high to a grasshopper.  When I was growing up we often ate meals over at Grandma Bert’s and Grandpa Nick’s place since they were only a mile down the road.  Very often we would have fried chicken because it was cheap and good.  Thank you Mom for raising chickens all these years.  Given that seven plus people were eating (depending on who showed up), getting the piece of chicken that you wanted made international politics look trivial.  Several tried and true tactics emerged though.  There was seniority.  “Don’t take the pope’s nose (the tail),  that’s Grandma’s.”  Getting there first, a la “I claim this land in the name of Spain!”  This usually applied to the wings.  The “let your little sister go first, ” or the baby of the family tactic.  The unspoken agreement:  “I’ll let you take the heart all the time if you leave the gizzard alone.”  That would be me and Chell.  Yes, we descended and devoured yard birds like a pack of wild, starving hyenas, but, hey, that’s family.  As you may have noticed, the “normal” cuts of chicken aren’t the ones we usually fight over.  People “settled” for the breast or the drummie or the thigh.

From last year’s butchering of chickens, Mom separated the hearts and gizzards and froze them separately.  I’m not sure why she didn’t save the livers.  A month or so ago, I swiped a chicken and a chunk of the heart/gizzard mixture.  As usual, I tried to save my home cooking that tends to gross people out for the times that Lindsay is working evenings.

First we begin with the innards:

The two best tasting muscles in the entire chicken.

Again, as usual, I decided to go with a pan frying approach since I knew I was going to be the only one who would be eating this.  Though I did offer some when Lindz came home.  Because I couldn’t think of a better approach, I went with a simple wash and flour coat.

Ooh! Flour and egg! Mesmerizing!

After a couple of quick dunks, into the frying pan they went.

Tell me to my face that this doesn't look tasty.

I did end up having to finish everything off in the oven because my breading was getting close to burning and the gizzards do take a while to cook through.  When in doubt,  serve potatoes.  Especially if you can make chicken gravy.

What do you mean I got a D- for presentation?

I know a lot of people can be put off by the idea of eating hearts and gizzards, but they really are good.  The heart tastes just like thigh.  It’s a little drier, because there’s no fat.  But if it is not over cooked, you would never notice.  The gizzard I can understand if people don’t like.  There is no fat here either, so it can get dry quickly and you definitely know you are biting through something when you eat it.  Not that the meat is tough, it is just a really dense muscle.  The connective tissue part (the white part in the first photo) is without a doubt chewy.  But for some reason that is one of the appeals for me, so I never bother to cut it off.  As Andrew Zimmern likes to say, “If it looks good, eat it!”

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