If you would have told me 3 years ago I would enjoy cooking or eating a chicken gizzards, I would have bet you good money to call your bluff. You would have been victorious, however, because I am now a big fan. Beyond the nose (or in this case, beak) to tail movement, I’ve found that offal meats are actually quite delicious. This is also a fairly easy recipe that your whole family will enjoy (trust me). We made this with our homemade applesauce, and that is a great treat as well.
This recipe uses both chicken hearts and gizzards, and is served as a pate you can scoop up with your favorite vegetables. We have also stuffed mushroom caps with this pate, and it’s scrumptious. I’ll add the directions and photos for the stuffed mushroom caps as a bonus how-to next time we get a chance to make this.
4 Tbsp bacon fat, divided
1/c C finely chopped onion
1/2 C finely chopped celery
4 large cloves garlic, roughly chopped
2 C chicken gizzards and hearts, cleaned and chopped
1/2 ripe Bartlett pear, chopped
1/2 C applesauce
2 slices bacon, chopped
Melt 2 Tbsp bacon fat in a 10″ cast iron skillet at medium heat and add celery, onion, and garlic. Reduce to medium-low and sauté until translucent.
Add additional bacon fat, and then hearts and gizzards. Stir to sear meat on all sides.
Reduce heat again to low, and cover and simmer for 10-12 minutes, stirring occasionally.
Add chopped bacon and pear, and continue to cook until the mixture begins to reduce and thicken, approximately 3-5 minutes. Add applesauce, and cook an additional 1-2 minutes.
Remove from heat and allow to cool for 10 minutes.
Use a food processor to blend at a low speed until smooth, and then chill completely. This makes 1 3/4 – 2 cups of pate. It’s great with apple slices, pepper slices, celery, or baked in mushroom caps!
However you serve it, this is a great appetizer or snack. Be sure to give it a try, and share with your friends on Facebook, twitter, and Google+. They’ll never believe that what they are eating has chicken gizzard in it!