Creamed Gizzards

Introduction

History

Creamed gizzards have been a popular dish in Southern cuisine for many years. Gizzards are a common ingredient in many traditional dishes, and creamed gizzards are a delicious way to enjoy this often overlooked part of the chicken.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to clean and halve the gizzards before cooking to ensure they cook evenly.

- Cooking the gizzards in water before adding them to the cream sauce helps to tenderize them and remove any excess fat.

- Be sure to cook the gizzards until they are tender before adding them to the cream sauce to ensure they are fully cooked.

Serving Suggestions

Creamed gizzards are delicious served over mashed potatoes or toast. They can also be enjoyed on their own as a hearty main dish.

Cooking Techniques

Boiling the gizzards before adding them to the cream sauce helps to tenderize them and remove any excess fat.

- Making a basic cream sauce with milk, flour, and butter helps to thicken the sauce and add richness to the dish.

Ingredient Substitutions

You can use chicken livers or hearts in place of gizzards if desired.

- You can use a dairy-free milk alternative in place of regular milk for a lactose-free version of this dish.

Make Ahead Tips

Creamed gizzards can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve creamed gizzards in a shallow bowl over mashed potatoes or toast for a comforting and satisfying meal.

Pairing Recommendations

Creamed gizzards pair well with a side salad or steamed vegetables for a balanced meal. They also go well with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Creamed gizzards are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (milk and butter) and wheat (flour).

Summary

Creamed gizzards are a rich and hearty dish that is high in protein and iron. They are a delicious and satisfying meal that is perfect for a cozy night at home.

Summary

Creamed gizzards are a delicious and comforting dish that is perfect for a cozy meal at home. This recipe takes tender gizzards and combines them with a creamy sauce for a satisfying and hearty meal. Enjoy this dish with mashed potatoes or toast for a delicious and filling meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a worn, yellowed piece of paper tucked away in the back of an old cookbook that I had inherited from my own grandmother. The title simply read "Creamed Gizzards", and underneath were a list of ingredients and instructions that seemed both foreign and fascinating to me.

Growing up in the South, I had tasted my fair share of gizzards in various dishes. They were often fried and served with gravy or stewed with vegetables in a hearty soup. But the idea of creaming them was something entirely new to me.

I remembered asking my grandmother about the recipe when I was a young girl, but she had simply shrugged and said it was a dish that her own mother used to make. She never attempted it herself, claiming that gizzards were too tough and gamey for her taste. But for me, the challenge of mastering a dish that had been passed down through generations was too enticing to resist.

So, armed with that old recipe and a determination to do my ancestors proud, I set out to learn how to make Creamed Gizzards. I started by gathering all the necessary ingredients – gizzards, butter, flour, milk, salt, and pepper. I cleaned and trimmed the gizzards, removing any excess fat or gristle, and then boiled them until they were tender.

As the gizzards simmered on the stove, filling the kitchen with a rich and earthy aroma, I began to prepare the cream sauce. I melted butter in a saucepan, whisked in flour to make a roux, and slowly poured in milk until the sauce thickened to my liking. I seasoned it with salt and pepper, tasting and adjusting until it was just right.

When the gizzards were done cooking, I chopped them into bite-sized pieces and stirred them into the cream sauce. The dish came together beautifully, the creamy sauce coating the tender gizzards in a velvety blanket of flavor. I couldn't wait to taste it.

As I sat down to my first bite of Creamed Gizzards, I was transported back in time. The dish was rich and comforting, with a depth of flavor that spoke of tradition and history. I could almost imagine my great-grandmother standing over a pot of simmering gizzards, stirring in the cream sauce with a practiced hand.

Over the years, I have made Creamed Gizzards many times, each batch better than the last. I have tweaked the recipe here and there, adding a splash of sherry or a handful of mushrooms to enhance the flavor. But the basic technique remains the same – a labor of love that pays homage to my Southern roots.

I have shared the recipe with friends and family, passing it down to the next generation just as it was passed down to me. And each time I make it, I am reminded of the power of food to connect us to our past, to nourish both body and soul.

So, if you ever find yourself in possession of a few gizzards and a sense of adventure, I encourage you to give Creamed Gizzards a try. It may not be a dish for the faint of heart, but for those willing to take a leap of faith, it is a culinary journey well worth embarking on. And who knows, you may just find yourself falling in love with this humble yet delicious dish, just as I did all those years ago.

Categories

| Chicken Recipes | Potato Recipes | Slovak Meat Dishes | Slovak Recipes |

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