This recipe, passed down from my grandmother, is a cherished family favorite. The chicken gizzards are tenderized and cooked in a flavorful sauce, creating a dish that’s both hearty and delicious. Paired with a simple yet refreshing salad, this meal is sure to become a staple in your home as well.

Ingredients

For the Chicken Gizzards:

• Chicken gizzards: 1 kg (2 lb)
• Sodium bicarbonate (baking soda): 10 g (0.4 oz)
• Water: 1 liter (34 fl oz) + 350 ml (12 fl oz)
• Garlic: 1 clove, minced
• Onion: 1, finely chopped
• Salt: 10 g (0.4 oz) (divided)
• Oregano: 10 g (0.4 oz)
• Mustard: 20 g (0.7 oz)
• Tomatoes: 5, chopped
• Red chili pepper: 15 g (0.5 oz), chopped (adjust to taste)

For the Salad:

• Cabbage: 400 g (14 oz), finely shredded
• Salt: 10 g (0.4 oz)
• Cucumbers: 2, sliced
• Parsley: 10 g (0.4 oz), chopped
• Olive oil: 20 ml (0.7 fl oz)

Instructions

Step 1: Prepare the Chicken Gizzards

1. Tenderize the gizzards:
   • In a large bowl, mix 1 kg (2 lb) of chicken gizzards with 10 g (0.4 oz) of sodium bicarbonate (baking soda). Let the gizzards sit for 20 minutes. This step helps to tenderize the gizzards, making them softer and more enjoyable to eat.
2. Rinse and boil the gizzards:
   • After 20 minutes, thoroughly rinse the gizzards under cold water to remove the baking soda. In a large pot, bring 1 liter (34 fl oz) of water to a boil. Add the gizzards and cook for about 10 minutes. Drain and set the gizzards aside.

Step 2: Cook the Gizzards in Sauce

1. Sauté the garlic and onion:
   • In a large pan, heat a small amount of oil over medium heat. Add the minced garlic and chopped onion and sauté until fragrant and the onion becomes translucent.
2. Add the gizzards and spices:
   • Add the parboiled gizzards to the pan. Sprinkle in 10 g (0.4 oz) of salt, 10 g (0.4 oz) of oregano, and 20 g (0.7 oz) of mustard. Stir to coat the gizzards with the spices and cook for about 5 minutes.
3. Add the tomatoes and chili pepper:
   • Add the chopped tomatoes and red chili pepper to the pan. Pour in 350 ml (12 fl oz) of water and bring the mixture to a simmer. Cover the pan and let the gizzards cook slowly over low heat for about 45 minutes, stirring occasionally, until the gizzards are tender and the sauce has thickened.

Step 3: Prepare the Salad

1. Shred the cabbage:
   • Finely shred 400 g (14 oz) of cabbage and place it in a large salad bowl. Sprinkle with 10 g (0.4 oz) of saltand toss to combine. Let it sit for a few minutes to soften slightly.
2. Add the cucumbers and parsley:
   • Slice the cucumbers and chop the parsley. Add both to the cabbage.
3. Dress the salad:
   • Drizzle 20 ml (0.7 fl oz) of olive oil over the salad and toss everything together until well mixed.

Step 4: Serve and Enjoy

1. Plate the dish:
   • Serve the tender chicken gizzards hot, spooned over rice or alongside the fresh cabbage salad.
2. Garnish and enjoy:
   • Garnish with extra parsley if desired and enjoy this hearty and flavorful meal.

Cook’s Notes

• Tenderizing Tip: The baking soda helps break down the toughness of the gizzards, making them much more tender after cooking.
• Spice Level: Adjust the amount of red chili pepper according to your preferred spice level.

Variations

Garlic Butter Gizzards

Replace the tomato-based sauce with a garlic butter sauce by sautéing the gizzards with butter, garlic, and fresh herbs.

Spicy Gizzards

Add extra chili peppers or a spoonful of hot sauce to the sauce for an extra kick.

Cabbage Slaw

Add grated carrots and a splash of vinegar to the cabbage salad for a tangy, crunchy slaw.

Creamy Mustard Gizzards

Stir in a tablespoon of cream towards the end of cooking for a richer, creamier sauce.

Frequently Asked Questions (FAQs)

1. How do I store leftovers?

Store any leftover gizzards and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the gizzards in a pan over low heat or in the microwave.

2. Can I freeze the gizzards?

Yes, you can freeze the cooked gizzards in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

3. What can I serve with these gizzards?

These gizzards pair well with rice, mashed potatoes, or crusty bread to soak up the sauce.

4. Can I use chicken liver instead of gizzards?

Yes, chicken liver can be used as a substitute. Adjust the cooking time accordingly as liver cooks faster than gizzards.

5. How do I know when the gizzards are done?

The gizzards are done when they are tender and can be easily pierced with a fork.

This recipe, inspired by my grandmother, transforms chicken gizzards into a tender, flavorful dish that’s sure to become a family favorite. Paired with a simple cabbage salad, it’s a hearty meal that’s perfect for any occasion. Enjoy cooking and savoring this beloved recipe!