David's gizzards and gravy over rice

David Kuhlmann

By
@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!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2-4
Prep:
1 Hr 30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

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
salt
1/2-2 tsp
cayenne pepper
4 pinch
thyme, dried
1 tsp
paprika
6 c
chicken stock or chicken bullion cubes

Step-By-Step

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.
2Chop onions, celery and bell pepper set aside.
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.
4After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
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.
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.
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.

About this Recipe