Ingredients:

  • 1.5 lbs (680g) Chicken Gizzards, cleaned and trimmed
  • 1 tbsp (15ml) Vegetable Oil
  • 1 medium Yellow Onion, finely chopped (about 1 cup)
  • 2 cloves Garlic, minced
  • 1/2 cup (120ml) All-Purpose Flour
  • Salt and freshly ground Black Pepper, to taste
  • 1 tsp (5ml) Paprika
  • 1/2 tsp (2.5ml) Dried Thyme
  • 1/4 tsp (1.25ml) Cayenne Pepper (optional)
  • 2 tbsp (30ml) Worcestershire Sauce
  • 2 cups (475ml) Chicken Broth, low sodium
  • 1 cup (240ml) Water
  • 2 tbsp (30g) Unsalted Butter, cold, cut into small pieces (optional)
  • 2 tbsp (30ml) Heavy Cream (optional)

Instructions:

  1. Clean and trim the gizzards thoroughly. Pat them dry with paper towels. Marinate in a mixture of buttermilk and hot sauce for at least 30 minutes for added tenderness (optional).
  2. Season the gizzards with salt, pepper, paprika, thyme, and cayenne pepper (if using). Dredge in flour, shaking off excess. Heat oil in the Dutch oven over medium-high heat. Sear the gizzards in batches until browned on all sides. Remove and set aside.
  3. Add chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Deglaze the pot with chicken broth, scraping up any browned bits from the bottom. Add Worcestershire sauce, then return the seared gizzards to the pot. Add water.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 2-2.5 hours, or until the gizzards are fork-tender. Check periodically and add more water if needed to prevent the gravy from drying out.
  6. If the gravy is too thin, whisk together melted butter and flour (or cornstarch and water) and stir into the gravy. Simmer for a few minutes until thickened. Stir in heavy cream, if desired, for added richness.
  7. Serve the braised gizzards hot over your choice of mashed potatoes, grits, rice, or buttered noodles. Garnish with chopped parsley, if desired.