Prepare to revolutionize your culinary experience with a dish that's both nutritious and surprisingly delicious! Chicken livers and gizzards are the unsung heroes of the protein world, packed with incredible flavor and nutrition that will make your taste buds dance and your body thank you. Often overlooked, these tender morsels are about to become your new favorite secret weapon in the kitchen. Get ready to transform these humble ingredients into a mouthwatering masterpiece that will impress even the most discerning food critics!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken livers
- 1 lb chicken gizzards
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Thoroughly rinse chicken livers and gizzards under cold running water, then pat dry with paper towels to remove excess moisture.
- Trim any excess fat or connective tissue from the chicken livers and gizzards using a sharp knife, ensuring clean and uniform pieces.
- Season the chicken livers and gizzards generously with salt and pepper, ensuring even coverage on all sides.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil shimmers and begins to ripple.
- Add chopped onions to the hot skillet and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Carefully place chicken gizzards into the skillet first, cooking for about 10-12 minutes and turning occasionally to ensure even browning on all sides.
- Add chicken livers to the skillet and cook for an additional 5-7 minutes, turning gently to maintain their delicate texture.
- Check the internal temperature of the livers and gizzards, ensuring they reach 165°F (74°C) for food safety.
- Remove the skillet from heat and let the chicken livers and gizzards rest for 2-3 minutes to allow juices to redistribute.
- Transfer the cooked livers and gizzards to a serving platter and garnish with freshly chopped parsley.
- Serve hot as a main dish or appetizer, accompanied by your preferred side dishes such as rice, roasted vegetables, or crusty bread.
Tips
- Freshness is Key: Always choose fresh chicken livers and gizzards from a reputable butcher or store, ensuring the best quality and flavor.
- Moisture Management: Pat the livers and gizzards completely dry before cooking to achieve a perfect golden-brown exterior and prevent steaming.
- Temperature Matters: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety without overcooking.
- Don't Overcrowd the Pan: Cook in batches if necessary to maintain high heat and achieve proper caramelization.
- Gentle Handling: Turn livers and gizzards gently to preserve their delicate texture and prevent breaking.
- Flavor Boosting: Consider marinating the meat in buttermilk for 30 minutes before cooking to tenderize and add extra flavor.
- Garnish Wisely: Fresh herbs like parsley not only add color but also bring a bright, fresh note to this rich dish.
- Serving Suggestion: Pair with acidic sides like a tangy salad or pickled vegetables to balance the richness of the meat.
Nutrition Facts
Calories: 307kcal
Carbohydrates: 4g
Protein: 31g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 225mg
