Boiling gizzards and hearts?

Question

hello i just recently picked up a 1 1/2 pound amount of gizzards and hearts from stater bros and i usually fry them up but i was just wondering how long i should boil them for considering the fact that ive really wanted 2 try them but dont know how long i should boil them for any ideas

Answer 1

I always fry gizzards and hearts. Season them with Johnny's Seasoning Salt, coat them with flour and fry in very hot oil. When they began to float to the top they are ready. Take them out and drain on paper towel and eat them with variety of homemade sauces.

Answer 2

cover with water....add 1 teaspoon salt,1 sliced onion,and 1 bay leaf bring to a boil and then turn down to a simmer and let cook 3 hours,,,

My mother is French and the only gizzards we ate were stewed or confit (stewed in duck fat).it makes them very tender opposed to the rubbery texture of fried gizzards,,,

Answer 3

Bring to a boil then reduce the heat and simmer for around 1 hr.

Answer 4

Chicken gizzards (stomachs) - 200 g

Chicken hearts - 250 g

Onion - 200 g (about 2 medium)

Mushrooms - 227 g (1/2 pound)

Sour cream - 250 g

Salt, pepper, spices, oil for sauteing

- Wash the gizzards and hearts.

- Boil the gizzards in a pot with a couple of bay leaves, some salt and peppercorns for about 40 minutes.

- After 40 minutes add the hearts and boil for another 5-8 minutes.

- Meanwhile, dice the onions and saute them in some oil on medium heat until they start to change colour.

- Add the slice mushrooms and saute until the mushrooms reduced by half, about 5-8 minutes.

- Add the sour cream, reduce the heat to low and simmer for 2 minutes.

- Add some salt, pepper and favourite spices to taste.

- Add boiled hearts and gizzards to the sauce and simmer for about 10-15 minutes until the gizzards are very tender. Add more sour cream if needed.

- Serve with mushed potatoes, egg noodles, rice or buckwheat.

Comments:

- Chicken gizzards are very tough, so 40 minutes of boiling might not be enough, try them.

- Chicken hearts, on the other hand, are very tender, so 5-8 minutes are enough.

- The stock is quite tasty as well, you can freeze it in an ice-cube tray and use it later for some sauces.