Real Recipes From Real Home Cooks ®

david's gizzards and gravy over rice

Recipe by
David Kuhlmann
Holstein, IA

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!

yield 2 -4
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For david's gizzards and gravy over rice

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

How To Make david's gizzards and gravy over rice

  • 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.