David's Recipe for Braised Chicken Gizzards

It sounds quaint, at best, but many people like it a lot.

Main Course, Jewish

  • 2 onions
  • 3 lb chicken gizzards, cleaned
  • 2 tbsp oil
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1-1/2 qt boiling water
  1. Halve and slice the onions, and brown lightly in the oil.
  2. Cut each gizzard into a few pieces, if they're not cut that way already.
  3. Add the gizzards to the onions, and continue to brown lightly. If the gizzards have water added to increase their weight, as much meat does these days, this will take a while.
  4. Add the boiling water and the pepper.
  5. Break the bay leaf in half and throw it into the pot.
  6. Reduce to a simmer and cook for two hours, or until the gizzards are tender. While the gizzards are simmering, check them every once in a while to make sure that they don't need additional water.
  7. Serve with rice or kasha.

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