David's gizzards and gravy over rice

David Kuhlmann


I love gizzards and hearts cooked this way best, I do also like them deep fried.

When I made this last night I didn't eat it so I'll be posting a picture of the final dish tonight after I get home.

I'm really looking forward to eating a bowl or three of this tonight :)

Bon Appetite!

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1 Hr 30 Min
1 Hr
Stove Top


3-4 lb
chicken gizzards
3 medium
onions, yellow, medium
4 stalk(s)
celery ribs
1 small
bell pepper
2 tsp
garlic powder
1 tsp
1/2-2 tsp
cayenne pepper
4 pinch
thyme, dried
1 tsp
6 c
chicken stock or chicken bullion cubes


Step 1 Direction Photo

1Clean 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.

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2Chop onions, celery and bell pepper set aside.

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3Make 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.

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4After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.

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5Add 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.

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6Now 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.

Step 7 Direction Photo

7This 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.

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