While searching for a few new Polish recipes, I came across this gem and since I love gizzards, I decided to try it out. The original recipe listed allspice seeds, but since I only had ground allspice, I used that instead. I also added a chicken bouillon cube to add a dab more chicken flavor. The gizzards were very tender, the gravy was delicious and my hubby was happy as could be. What more could a gal ask for! Thank you, cookinpolish.com, for the recipe.
Chicken Gizzard Stew
Course: UncategorizedServings
3
servingsIngredients
1 ½ pound chicken gizzards
1 medium onion, diced
2 carrots, diced
3 bay leaves
½ teaspoon allspice
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dill
1 chicken bouillon cube
1 Tablespoon oil
Directions
- In a skillet, saute the carrots and onions in 1 Tablespoon oil for 5-8 minutes or until the onions start to brown. Remove from stove.
- Clean gizzards, cut in half and place in a saucepan. Cover with water.
- Add the allspice, bay leaves, salt, pepper, bouillon cube and sautéed carrots and onions.
- Bring to a boil, then reduce heat and simmer, covered, for 75 minutes.
- When the gizzards are fork tender, scoop out & reserve the liquid.
- Add the heavy cream, 1 cup of the reserved cooking liquid and the dill to the gizzards.
- Simmer,uncovered, for 15minutes. The sauce will thicken slightly. If you prefer a thicker sauce, put ¼ cup of the cooking liquid in a cup with a heaping teaspoon of flour and mix well to dissolve any lumps. Add to the sauce and simmer a few more minutes to thicken.
- Serve with mashed potatoes or egg noodles.
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