Gizzard Stew

Ingredients

• 2 pounds of chicken gizzards
• 2 tablespoons of olive oil
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 cloves of garlic, minced
• 2 tablespoons of tomato paste
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 2 bay leaves
• 1/2 teaspoon of red pepper flakes
• 1/4 cup of white wine
• 4 cups of chicken stock
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Directions

1. Wash and rinse the chicken gizzards.
2. Place the gizzards into a bowl and cover with cold water. Soak for 15 minutes.
3. Drain the gizzards and rinse with cold water.
4. In a large pot, heat the olive oil over medium heat.
5. Add the onion, celery, and carrot. Cook until the vegetables are softened, about 5 minutes.
6. Add the garlic, tomato paste, thyme, oregano, bay leaves, and red pepper flakes. Stir to combine.
7. Add the white wine and cook until the liquid is reduced by half, about 2 minutes.
8. Add the chicken stock, salt, and pepper. Bring to a boil.
9. Reduce the heat to low and add the gizzards. Simmer for 15 minutes.
10. Serve with crusty bread or over mashed potatoes.

Interesting Facts

• Gizzard Stew is a popular dish in the southern United States.
• Gizzards are the muscular stomachs of chickens and are rich in iron, zinc, and protein.
• Gizzards are often used in soups and stews, as they are tough and need to be cooked for a long time to become tender.