• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

chicken gizzards and hearts

See also boiled chicken gizzards, refried chicken gizzards with chipotle sauce.

a. green chile chicken gizzards

2020-05-25

Prepare as a meal that can stand on its own feet, or turn it into a pot pie.

INGREDIENTS

This is what you need for 4 servings:

• 2 lbs. chicken gizzards / hearts
• 1 lb. green chile, frozen
  or 1 1/2 lbs. fresh

Pic1: green chile chicken gizzards

Directions

 

2020-05-25

Pic2: boil green chile
Pic3: boil chicken gizzards & hearts
Pic4: done

• If using frozen green chile, melt and boil for 15 minutes.
• If using fresh green chile peppers, clean and chop them. Cover with water. Boil 20 minutes.
• Clean the gizzards and hearts.
• Cover with water. Bring to a boil.
• Simmer for 2-3 hrs.

 

Pic5: add green chile
Pic6: simmer
Pic7: strain

• Add green chile to the chicken gizzards.
• Simmer for another 30-60 minutes until the chicken gizzards are very soft.
  Be careful not to boil the pot dry. Check regularly and add water when necessary.
• Strain and reserve the cooking liquid.
• Optional:
  • Refry the chicken gizzards until dark brown.
  • Serve and enjoy

---

b. chicken gizzard pot pie

This is the next step to a delicious meal with a nice presentation.

INGREDIENTS

This is what you need for 4-6 servings:

• 2 lbs. green chile chicken gizzards / hearts
• 1 lb. peas & carrots
• flour
• olive oil
• 2-3 cups milk, warm
• S&P

pie crust dough:

• 2 1/2 cups flour
• 2 sticks cold butter / vegetable shortening
• 1/2 cup ice water

Pic8: it looks like this

Directions

2020-05-25

Pic9: heat oil
Pic10: fry flour
Pic11: add chile juice, milk

• Make a blond roux by frying equal amounts of oil and flour.
• Stir in the reserved cooking liquid.
• If more sauce is needed, add milk or chicken stock.

 

Pic12: add meat & green chile
Pic13: add peas & carrots
Pic14: ready to refrigerate

• Add the green chile chicken gizzards to the sauce.
• Stir in the peas & carrots.
• Warm through.
  Do not continue cooking the peas and carrots if this will be used as pie filling.
• Optional:
  • Serve as is as a stew. Enjoy.
  • OR: refrigerate uncovered to thicken further.

 

2020-05-26

Pic15: pie crust
Pic16+17: fill with pie filling

• Prepare pie crust dough by mixing flour with cold butter and ice water.
• Roll it out and cut into 2 round shapes slightly bigger than your pie form.
• Add the green chile chicken gizzard pie filling.

 

Pic18: 2nd pie crust
Pic19: trim
Pic20: decorate

• Close the pie with the 2nd piece of pie crust.
• Pinch the edges together to close the pie and trim away excess dough.
• Decorate the pie with the discarded pieces.
• Optional: if you have the skills, use a 3rd piece to make more elaborate cut-out decorations.

 

Pic21-23: bake

• Freezing the pie uncovered will dry out the pie filling even more.
• Wrap the edges of the pie form with aluminum foil to prevent the dough from charring. (Pic21)
• Cut a few slashes in the pie crust to allow venting while baking.
• Bake frozen for 45-60 minutes at 350 ºF. until golden brown and warmed throughout.

 

Pic24-26: serve

• Serve and enjoy.

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other