Roasted potato, mushroom and Chicken gizzard soup.
A big 2 cup bowl figures to only 517 calories.
Gizzards are cheap and delish @Raider Bill (https://forestryforum.com/board/index.php?action=profile;u=4445) !
Ilb Chicken gizzards (cut in bite sized pieces )
1 can chicken broth
1 can beef broth
1 medium onion chopped.
2 cups mushrooms.
4 medium red potatoes, chunked and roasted until brown.
1/2 teaspoon fresh ground pepper.
Roast your potatoes at 350 on a olive oil lubed foil cookie sheet.
Set your instapot or quick cooker to sear. Add one tbs olive oil to pot. Add your chopped onions and gizzards. Sear until onions start to turn transparent.
Reset your cooker to high pressure, add one can chicken broth and pepper, seal up and cook 25 minutes.
Release steam, add mushrooms, one can beef broth and roasted potatoes. You are done! Cool enough to eat.
(https://forestryforum.com/gallery/albums/userpics/10001/20200318_172847.jpg?easyrotate_cache=1584569874)
Love me some gizzards! Going to add this to the list. Thax.
That is my kind of stuff!
I lived a Butchers' life for 40 years. Everytime there was a gizzard missing from an old lady's chicken I was accused of taking it. :D
Didja??
When the Amish butcher our chickens, they always ask if we want the gizzards and livers, we do, but have only eaten them deep fried. Come October when I get a new supply I'm going to try this recipe.
Jeff. Thanks for posting the recipe - this meal does look GOOD!!
I'm still keeping with the low carb diet as long as I continue to lose weight. At 37g per medium potato, a little high in carbs just yet.
It does look good and I have not eaten a gizzard in 40 years. I just checked and Wal-Mart has plenty of gizzards for the foreseeable future and beyond! :)
I ate gizzards when younger but much prefer chicken livers but I mostly abstain from liver lately.
Our supper tonight will be a Taste Of Home recipe called Asian noodle soup-it's 2 carrots, 1# ground pork, 6 cups shredded cabbage, garlic, ginger, tumeric, soy sauce, garnish of green onions, S & P, uses Asian noodles-we like wheat not rice noodles.
Thawed a large pork loin to use for several recipes mostly charcoal grilled for pulled pork on Saturday. Some I'll cut off into tidbits for a recipe called Mexican Pork Pozole' and another that's called Pork Chili Verde, both from a Taste of Home cookbook I bought cheap in FL recently. All recipes are on the web now but Taste of Home is a VG one as they take home recipes from their magazine readers over the years and also a few of their own and for many years have published cooking magazines for home cooks.
I'll cook the small chunks for both then re-freeze them for later use. FWIW, cooking prolongs the storage life of pork for any newbie cooks out there.
Walmarts often cater to Hispanics these days and have plenty of gizzards, chicken feet, poultry necks, chittlins and various other "somewhat different" meat choices for most gringo diets.
When I worked in the supermarket trade 1959-64 in KS it was common to see that and also pork/beef/chicken liver & kidneys, tongue, lamb fries, and not so usual meat items as today.
The recipe looks real good except I am not a gizzard or liver eater. Just never developed a taste for it. I might have to try it with some boneless chicken or turkey or such instead. My wife likes beef liver and onions and usually gets a plate of chicken livers when we eat at Golden Corral.
Quote from: Jeff on March 19, 2020, 07:29:07 AM
Didja??
Nope, never did. They really bother my craw. :D
I like the gizzards and hearts either fried or boiled in broth. Never liked liver.
Normal Chicken for me does not work well in a soup in the pressure cooker. It over cooks. The gizzards add the flavor and the pressure make them tender, juicy and full of flavor.
Do da gizzards!
We had one serving left,as the recipe makes 5 cups. The next day I added one cup of hat water with a beef bullion cube dissolved and one can of mixed veggies to make it two hearty helpings!
(https://forestryforum.com/gallery/albums/userpics/10001/20200319_130851.jpg?easyrotate_cache=1584720467)
Jeff,
Thx for the warning on overcooking. Does that apply the saw to dark and white meat? I'd think dark meat would react more like gizzards.
Ive only tried chunks of chicken breast twice. Both times it came out it was more like dried pork loin. Not good. Im sure it can be cooked to satisfaction, but not in a one pot soup recipe.
I agree with WV Sawmiller, the soup looks good with the exception of the gizzards. However, I am a big fan of beef liver and chicken livers. Over the years, there have been a gizzard or two mixed in with an order of chicken livers. I am thinking it was an over-sight at the processing facility.
When working in Puerto Rico, I got what I thought was chicken livers over rice at a Pharma manufacturing facility. And since I was dinning with clients I tried to do the polite thing and just eat them. After consuming one of the gizzards the second one was full of small gravel. I just ate the rice after that. I was told the chickens swallow the gravel to help with digestion as it acts as "teeth" in the gizzard to help with digestion.
(https://forestryforum.com/gallery/albums/userpics/50090/Chicken_gizzards_and_rice.jpg?easyrotate_cache=1584723238)
I personally hate chicken livers and hearts
I'm not real fond of them myself .It was some of those things I had a ton of as a growing boy .Not to forget spam,beef liver and heart,Swiss chard dandelion greens ,creamed eggs on toast .
Love me some hearts!😃