chicken gizzards cooked with bacon, leeks, cream, and mustard

 

Thanks to Barb at Creative Culinary, we have a new favorite recipe for chicken — gizzards, that is. Yes, gizzards.

Like Steve Martin, I was born a poor black child. And when you’re poor and your mother’s a self-taught wizard in the kitchen, you learn early that gizzards and liver aren’t necessarily offal. 🙂

Gizzards are a chewy, cheap, entertaining source of protein, and since Bobby Flay and his ilk have caused wings to become hideously overpriced I’ve rediscovered the joy of the gizzard. Barb’s original recipe called for chicken thighs which would be delicious. But since this recipe is essentially French, and the French are notoriously frugal, I was sure the gizzards would work out well — and they did. Yum! or c’est délicieux.

Inspiration

Baked Chicken with Leeks, Bacon, and Mustard

Recipe: Gésiers de poulet

8 oz bacon
3 pounds chicken gizzards
Seasoned flour (white flour, salt, pepper)
3 leeks, sliced across and well-washed and drained
1 cup heavy cream
at least 2 tablespoons brown mustard

Preheat oven to 350 F.

Chop the bacon into bits and fry until crisp, reserving the grease. Set aside

Dredge the gizzards in the seasoned flour and brown in the bacon grease. Set aside.

Cook the leeks until tender in the skillet in which you fried the bacon and browned the gizzards, scraping up all the bits.

Add the cream and mustard to the leeks and bring to a boil. Add the bacon and gizzards and stir lightly. Cover tightly and bake 40 minutes. Uncover and bake another ten minutes to brown.

 

 

Comments are closed.