'Tis Hunting Time—A smallish blog

[Smithy]

Remind me please about the fried and then pressure cooked chicken gizzards. I have a couple quarts of giblets that friends gave me from their farmer's market chickens. The first batch I cooked (stir fried) had a strange taste and I ended up giving most of them to the dog. Since then I've read that the gizzards have to be cleaned first...which I didn't do.

 

So, please describe your procedure again?

 

(And yes to carby not crabby ... but my autocorrect does plenty of strange things!)

[Shelby]

5 minutes ago, Smithy said:

Remind me please about the fried and then pressure cooked chicken gizzards. I have a couple quarts of giblets that friends gave me from their farmer's market chickens. The first batch I cooked (stir fried) had a strange taste and I ended up giving most of them to the dog. Since then I've read that the gizzards have to be cleaned first...which I didn't do.

 

So, please describe your procedure again?

 

(And yes to carby not crabby ... but my autocorrect does plenty of strange things!)

Yeah they do need to be cleaned well.  The ones I buy are either from the grocery store or the Asian Market--the Asian Market ones are always nicely cleaned.  I rinse them all in cold water and comb through them to make sure, though.  I'll refer again to my hero Hank Shaw--he has a tutorial on cleaning gizzards here .  I always soak mine in buttermilk for a while before frying, too.  I believe it helps tenderize them a bit.  I dump a bunch of flour in a gallon ziplock and add a copious amount of Lawry's salt and black pepper.  Like really dump a lot more than you think.  Mix that all together well.  I don't dump all the gizzards in at once because it becomes a gummy mess.  Just dredge a few at a time.  I use a cast iron pan.  Fill with enough veg. oil so that it can fry but not a ton.  I probably do 1 1/2 to 2 inches?  Then heat up the oil and fry turning over once to do both sides.  You don't have to worry if they're done enough--just get a nice crisp like fried chicken.  Once fried, drain on a paper towel--I put paper towels on a big square pan.  After frying they can wait a while until you're ready to pressure cook them if you wish.  When ready, I fill the instant pot with a cup of water and place the gizzards on a stand--I'll take a picture tomorrow.  I might actually use two IP's just so they aren't so packed full.  Pressure cook for 40 mins quick release.  These won't be crunchy but they will be tender and delicious.  KFC back in the day used to make these and they were wonderful.

[KennethT]

33 minutes ago, Shelby said:

Yeah they do need to be cleaned well.  The ones I buy are either from the grocery store or the Asian Market--the Asian Market ones are always nicely cleaned.  I rinse them all in cold water and comb through them to make sure, though.  I'll refer again to my hero Hank Shaw--he has a tutorial on cleaning gizzards here .  I always soak mine in buttermilk for a while before frying, too.  I believe it helps tenderize them a bit.  I dump a bunch of flour in a gallon ziplock and add a copious amount of Lawry's salt and black pepper.  Like really dump a lot more than you think.  Mix that all together well.  I don't dump all the gizzards in at once because it becomes a gummy mess.  Just dredge a few at a time.  I use a cast iron pan.  Fill with enough veg. oil so that it can fry but not a ton.  I probably do 1 1/2 to 2 inches?  Then heat up the oil and fry turning over once to do both sides.  You don't have to worry if they're done enough--just get a nice crisp like fried chicken.  Once fried, drain on a paper towel--I put paper towels on a big square pan.  After frying they can wait a while until you're ready to pressure cook them if you wish.  When ready, I fill the instant pot with a cup of water and place the gizzards on a stand--I'll take a picture tomorrow.  I might actually use two IP's just so they aren't so packed full.  Pressure cook for 40 mins quick release.  These won't be crunchy but they will be tender and delicious.  KFC back in the day used to make these and they were wonderful.

Is there any reason why you don't PC first, then dredge and fry?  It reminds me of a lot of Indonesian recipes where they're cooking tough pieces of meat - it's first simmered in a spice paste liquid for a few hours, then drained, then fried...