Pickled Gizzards of Chicken

published by catlord on Nov 17, 2009

How can you use those inexpensive packages of chicken gizzards that one sees displayed and often forlorn in the supermarket “cheap meats” aisle? Here is one possible answer how to use them and this is one of my favorite recipe treats.

Ingredients

  • (2) two packages cleaned packaged chicken gizzards, fully rinsed & inspected to remove any remaining grit
  • (1) one cup apple cider vinegar
  • (1/2) one-half cup white sugar
  • (1) one cup water
  • (1/2) thickly sliced raw onion (optional)

Method

In a flat skillet, sautee and completely brown the chicken gizzards. Slightly scorched is better. Seasoned with salt, soy sauce, etc. Place the still hot sauteed chicken gizzards into a quart glass jar with randomly intersperced large slices of onion until the jar is filled. You may pack it down slightly but leave air spaces visible.

In a small saucepan, combine the cup water, apple cider vinegar and half-cup white sugar and bring to a boil. In the sink basin, pour this sweet & sour boiling-hot mixture into the jar. Bring it to overflowing and place the lid on tightly using a washcloth to protect your hand from the hot glass jar. Allow to cool in the sink and place in the refrigerator for a week or two. This allows time for the vinegar and sugar mixture to soak into the chicken meat and flavor it deeply. A perfect solution for those cravings for something umami.

Enjoy this sweet & sour treat.

Other Methods

Other ingredients can include combinations of gizzard and hearts from fowl, beef heart cubed and prepared similarly. In ethnic meat market, tongue may be available and also makes a desirable delicacy as well. For tongue, it is probably best to par-boil it and remove the outer skin which has an undesirable texture that most people would find objectionable (the taste buds on the surface of the tongue are bristly.)

My father’s favorite pickled treat is venison heart and tongue prepared using the method described above. He calls it “Licker & Ticker Surprise.”

Regular muscle meat (steak, roast, etc.) is not strong enough to make this work as effectively as does gizzards, heart and tongue muscle.


8 Responses so far | Have Your Say!

  1. # 1 by Hansika
    November 17th, 2009 at 3:48 am #

    nice one…

  2. # 2 by K Kristie
    November 17th, 2009 at 4:10 am #

    Sounds good!

  3. # 3 by drelayaraja
    November 17th, 2009 at 4:20 am #

    I like the recipe. well cooked.

  4. # 4 by Chris Stonecipher
    November 17th, 2009 at 10:07 am #

    I always wondered what to do with the left over parts (gizzards) of the chicken. I imagine you can do the same thing with the Thanksgiving turkey gizzards. I enjoyed your recipe. Thanks for sharing.

  5. # 5 by martie
    November 17th, 2009 at 10:09 am #

    love chicken gizzards just not pickled, though I did send this link to my brother who loves pickled things.

  6. # 6 by Politiquette
    November 17th, 2009 at 10:16 am #

    Yum yum, good eats! Of course, I like some ho’cakes ‘n greens with my gizzards…

    Great article!

  7. # 7 by diamondpoet
    November 17th, 2009 at 3:48 pm #

    Very interesting sounds like something southern.

  8. # 8 by CutestPrincess
    December 7th, 2009 at 2:19 am #

    sounds yummy… wanna try this…

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