- 1 kg. chicken gizzards
- 1 large onion
- 1 clove of garlic
- 1 teaspoon dried parsley
- 1 teaspoon dry ginger
- a good pinch of hot paprika or dried red pepper
- 2 teaspoons gray salt
- a good dash or two of black pepper
- (optional) 1/4 cup chopped dried mushrooms
- 1/4 cup white wine or apple juice, or 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon butter
- Rinse the chicken gizzards thoroughly, and pull off any obvious grime and veins.
- Put the gizzards in a pot, and fill it with enough water to cover them, plus about 3 cm.
- Bring the gizzards to a boil on high heat, and then allow them to boil on medium heat for another 20 minutes.
- Pour off the water (give it to the dogs or cats as they'll LOVE it) and rinse the gizzards in cold water.
- Clean them further, pulling off any yellow clumps, and rinsing them in the water while rubbing them between your fingers. You want to get off as much of the waxy coating as possible.
- Chop the gizzards into single gizzard pieces. This will help them to unbind as they cook.
- Place them in a bowl, and sprinkle the salt, pepper, olive oil, and wine or juice over them. Then toss them and let them set to marinate slightly while you chop the onions and garlic, and get everything else ready.
- Heat the butter in a pot, and before it browns, pour in the gizzards. Lots of water is going to come off of them, but this is okay.
- Add the chopped onions, and fry them together until the onions begin to become a little clear.
- Then add the garlic. Stir fry for only a few seconds.
- Pour about 3-4 cups of hot water over the gizzards, and then add the rest of the spices and mushrooms. You should put in enough water to cover the gizzards well.
- Cover the pot to bring it to a boil, and then turn the heat down to just above low.
- Let it cook for an hour and a half or more. The longer you let it cook, the softer and nicer the gizzards will be. I like to let them slow cook for 2-3 hours.
- If you like, when they're done, you can thicken the sauce with a roux or sour cream.
Serve with a nice bread or over rice, couscous, or millet. If you don't thicken the sauce, you can use it to cook rice in.