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Turkey Confit with Olive Oil

Serious Eats Chichi Wang 5 comments

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: What I Didn't Know About Gizzards

Serious Eats Chichi Wang 22 comments

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

The Nasty Bits: Turkey Gizzards

Serious Eats Chichi Wang 21 comments

[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

The Nasty Bits: Southern Fried Gizzards

Serious Eats Chichi Wang 33 comments

"You can never be surrounded by too many gizzards." More commonly sold than duck gizzards, chicken gizzards are dirt-cheap and wholly delicious. I was first introduced to the glory of Southern fried chicken gizzards at Roscoe's, a chain of chicken-and-waffle... More

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