'gizzards' on Serious Eats

Turkey Confit with Olive Oil

Olive oil is a great fat with which to confit. The flavor of meat confited in olive oil tends to be a little lighter than meat cooked in duck fat and certainly lard, but the real advantage of confiting in olive oil is that you don't have to track down good-quality animal fat. Any bottle of olive oil will do and after you have used the oil to confit the meat, you can use it again to roast your vegetables. More

The Nasty Bits: Graisserons

Graisserons, which I understand to mean "large fat things" in French, are what happens to the skin and other fatty bits in a pot of confit. As the meaty bits tenderize, the fattier pieces render out, leaving behind slippery scraps or semi-browned crisp bits, depending on how hot and long you cooked your confit. More

The Nasty Bits: What I Didn't Know About Gizzards

When I purchased gizzards from my favorite poultry farmer, I was met with a surprise: there were chunks of dirt and weed-like tufts crammed in between the folds of the muscles. For the first time in my gizzard-loving life, I could see the way in which all the particles of dirt and grass matter are crushed and sorted inside the bird. I'd never even realized that gizzards functioned inside rubbery casings, which now I removed by peeling the layer away from the organs. More

North Carolina: Deep-Fried Gizzards at Wilber's Barbecue and Currituck BBQ Company

Deep-fried gizzards from Wilber's Barbecue in Goldsboro, North Carolina. [Photographs: Chichi Wang] I'm on a tour of the barbecue pits of North and South Carolina, in search of the finest chopped whole hog around. Along the way, I've learned a few truths: first, that nothing washes down the smoky, fatty shreds of pork better than sweet tea; second, that banana pudding is the only way to end a barbecue meal, and third, that on some occasions, the pit will serve not only chopped pork but also deep-fried poultry parts. While most barbecue pits in North Carolina serve a mixture of chopped pork taken from hogs smoked for hours over hardwood, a few establishments will also dabble in innards. Thus... More

The Nasty Bits: Turkey Gizzards

[Photographs: Chichi Wang] Compared to chicken, turkey gizzards are gargantuan. One turkey gizzard fits snugly in the palm of my hand. Around Thanksgiving, most stray gizzards are marshaled into the gravy. Being an offal lover, I'd rather eat the components... More

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