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chicken gizzards with mushroom cream sauce

2021-08-28

Pressure-cooking chicken gizzards makes them tender, softer than I have ever seen them even after 3-4 hrs. of boiling. What is certain is that @ 1.39/lb. (August 2021) this is one of the cheapest meats available. And since it tastes good too, I do buy it occasionally.

Is this a soup or is it a stew? It can go either way. You decide.
I did not serve any other vegetables, only the gizzards and the mushroom sauce. I found it a nice deviation from the tomato sauce theme that I've used with gizzards so far.

INGREDIENTS

This is what you need for 3-4 servings:

• 2-3 lbs. chicken gizzards
• 1 lb. white button mushrooms
• S&P
• 1-2 cups heavy cream

Pic1: chicken gizzards, mushroom cream sauce

Directions

2016-05-06

• If frozen, thaw the gizzards, so you can clean them.
  Every package I have ever opened always had at least one gizzard that still had the yellow lining.
• Peel away any remaining yellow stomach lining. Check each and every one.
  Sometimes, the gizzards aren't cut open completely, and are not turned inside out.

 

2021-08-28

Pic2: season.
Pic3: cook
Pic4: cooked

• Transfer the gizzards to a pressure cooker.
• Add enough water to almost cover the gizzards.
• Season to taste.
• Bring to a boil.
• Lock the lid in place.
• Wait 3-5 minutes while the pot blows off steam.
• Weigh the vent.
• Time starts when the weight starts hissing loudly.
• Reduce heat to maintain a soft hiss and cook for 30 minutes.
• Remove from heat and allow to cool to relieve the pressure.
• When the pressure safety unlocks, remove the weight, then remove the lid.

 

Pic5: gizzards, broth
Pic6: mushrooms
Pic7: pureed

• Add gizzards and some broth to a blender cup. I used half of the mushrooms, 1/4 of the gizzards.
  Use the least amount of liquid that you can still puree with.
• Add raw mushrooms.
• Puree until smooth.

 

Pic8: stir-fry
Pic9: season
Pic10: stew to stir-fry

• Stir-fry mushrooms in butter or oil for 3-5 minutes.
• Season to taste. (S&P)
• Add 1 cup of broth.
• Simmer until nearly dry, then stir-fry some more.

 

Pic11: add pureed mushrooms
Pic12: simmer
Pic13: add cream

• Add the pureed mushrooms & gizzards.
• Simmer to reduce until the mixture thickens.
• Stir in heavy cream.

 

Pic14: mix
Pic15: add gizzards
Pic16: reduce sauce

• Simmer over low heat, so the mixture steams a lot, but without bubbling vigorously.
  i.e. Don't boil after adding cream!
• Optional: Refry the gizzards until dark brown.
• Stir in the gizzards into the sauce.
• Continue reducing until the sauce thickens enough to your liking.
  Alternatively: add liquid flour or oil dough to thicken the sauce quickly.
• Serve and enjoy.

 

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