Chicken Livers and Gizzards
Chicken livers is one of my son’s favorite foods and for a
change inexpensive. Although fried gizzards and livers wouldn't be the first
meal chosen by many, they can be a wise option. You can lower your food bill by using often-tossed-out chicken gizzards and
livers in your cooking. Chicken gizzards and livers can be prepared quickly and
with little work on your part, if cooked the right way, can be a delicious,
nutritious meal.
Cut halfway into the top of the gizzards, and place them in
a bowl of water. Work your fingers through the inside of the gizzards to remove
all grit.
Cut the gizzards in half, and trim all the non-meat edges
off the gizzard with a sharp knife or kitchen scissors. Slice off the silver skin, leaving you with
only the meat of the gizzards.
Remove the large vein in the center of your chicken livers
using a sharp knife, and cut off any noticeable yellow fat.
Coat the gizzards and livers with olive oil and a thick
layer of flour.
Place a butter frying pan, and sauté the gizzards
and livers over medium heat until they are light brown on both sides.
Coat the gizzards and livers with the salt.
Cover the mixture and allow it to simmer on the lowest
setting for half an hour. Turn the liver and gizzards over, and simmer them for
an additional 30 minutes.
At Thanksgiving, I don’t know about your family, but mine
fights over who will get the turkey liver and gizzard before the turkey ever gets to the table.
One of my favorite appetizer dishes is Rumaki made with chicken livers.
Rumaki
1/2 pound chicken livers (30 chicken livers)
15 slices thin bacon, cut in half
1 can (8 ounces) sliced water chestnuts, drained (Optional
but traditional)
1/3 cup low sodium soy sauce
1/4 cup melted butter
Salt and pepper to taste
Cut each chicken liver in half; put a water chestnut slice
between the two halves; wrap with a slice of bacon and secure with toothpick.
Sprinkle with salt and pepper.
Combine soy sauce and melted butter in a container large
enough to hold the chicken livers. Add the chicken livers; turn to coat well;
cover container and marinate for 3 to 8 hours. Just before serving, broil for
about 5 minutes on each side. Recipe will make 30 appetizers.
Chicken Gizzard and
Noodles
I love chicken gizzards so much I make them with my homemade
noodles into a soup. I have already shared the
recipe early for the noodles. I boil the
gizzards in my homemade chicken broth. I also shared that recipe with you earlier. Clean, slice thinly and boil the gizzards until they are very tender.
When they are tender make sure there is plenty of broth (add water if necessary) and add your noodles. You can also use store bought noodles. Cook until the noodles are tender and garnish the soup with green onions or chives.
Really on a college kid's budget? Try using the cheap Ramen noodles with lots of broth and gizzards.
When they are tender make sure there is plenty of broth (add water if necessary) and add your noodles. You can also use store bought noodles. Cook until the noodles are tender and garnish the soup with green onions or chives.
Really on a college kid's budget? Try using the cheap Ramen noodles with lots of broth and gizzards.
Thanksgiving Liver
and Gizzard Dressing
For those traditionalists, you can use the turkey liver and
gizzard for your dressing or cut up in small pieces and use in your turkey
gravy. Do not toss them out. Like I said, we never have a chance to use
them because they are eaten by family.
If you are lucky enough to have them, I like to use the pre-packaged sage
dressing with the sage and onion already added and just add chicken broth and
the liver and gizzard and a little extra turkey if I can.
Chicken Liver Pate
1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
1/4 pound chicken livers, trimmed and chopped
1/3 (8 ounce) package cream cheese, softened
Hot sauce to taste
Salt and pepper to taste
Melt butter in a medium saucepan over medium heat. Stir in
garlic, onion and chicken livers. Reduce heat to low, and simmer approximately
10 minutes, until chicken livers are tender and no longer pink.
Place chicken liver mixture in a blender with cream cheese,
hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl,
cover and chill in the refrigerator approximately 2 hours before serving.
This makes a wonder spread for crackers, artisan breads or toast
points.
Sweetbreads
Sweetbreads are the
ultimate organ meat, highly prized by chefs and connoisseurs for their mild
flavor and velvety texture. Once they
were tossed away or only used as cheap cuts of meat. My Granddad introduced me to them since he
was a butcher and would bring home cuts that no one wanted. They are a very versatile meat and can be
prepared using virtually any cooking method. They can be sautéed, braised,
poached, grilled, fried, and even roasted. In addition to center of the plate
entrees, sweetbreads can figure prominently in hot or cold appetizers, stews,
salads, pates, terrines, and sausages.
These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by chefs today. Sweetbreads come in two varieties. The first is the thymus gland, also called the throat sweetbread or gorge in French. The second variety is the pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts. Because the throat sweetbreads are elongated they are usually reserved for dishes like stews and ragouts where they will be presented in small pieces. Lamb sweetbreads are much smaller and have a less delicate flavor compared to veal sweetbreads.
These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by chefs today. Sweetbreads come in two varieties. The first is the thymus gland, also called the throat sweetbread or gorge in French. The second variety is the pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts. Because the throat sweetbreads are elongated they are usually reserved for dishes like stews and ragouts where they will be presented in small pieces. Lamb sweetbreads are much smaller and have a less delicate flavor compared to veal sweetbreads.
Regardless of how
they will be cooked and presented, all sweetbreads must follow the same initial
preparation. First, sweetbreads should be soaked in cold water for a minimum of
several hours (I soak them up to 24 hours in salt water in the refrigerator).
This removes any traces of blood. This soaking produces a whiter and milder
tasting sweetbread (both of which are desirable characteristics). I'm old school so use the long method that takes more than a day to prepare, but they are well worth waiting for.
After soaking, the
sweetbreads should be rinsed and blanched. Begin by placing them in a pot and
covering them with cold water. (Some chefs add a touch of salt, and lemon juice
or vinegar to the blanching liquid. I
just add salt.) Bring them to a boil. If they are stomach sweetbreads, allow
them to simmer for a few minutes.
Trim the sweetbreads to a desired shape after using your fingers to remove any visible veins or gristle. Press the sweetbreads by laying them on a towel on a tray, covering them with another towel and tray and placing something heavy on the top tray.
Refrigerate the sweetbreads for two to twenty-four hours. Slice them into medallions or other desired shapes, then sauté, fry or grill and prepare them for your recipe.
Use sweetbreads as desired, such as part of a white or brown sauce, sautéed in butter, a topping for a meat dish or an addition to many different dishes.
I like to just coat them in flour or Panko bread crumbs and sauté in butter until golden brown. You can also straight-up deep fry them like a chicken nugget.
If you fried them in butter, make brown gravy with the dripping left. Add some green onion to the dripping and saute them. Add a little beef broth and season well with salt and pepper. When boiling add a corn starch slurry to thicken the gravy. Wonderful served over new asparagus. Keep it simple so you do not loose the delicate flavor of the sweetbreads.
Tomorrow I'm going to talk about cooking over an open camp fire. We love to camp and cooking is a huge part of the experience we share as a family.
Be happy and may God bless you and yours.
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