fried chicken gizzards

Chicken

Fried Chicken Gizzards

Drescription

These country-fried gizzards are yummy!

Ingredients

1 ½ pounds chicken gizzards
½ cup all-purpose flour
1 ½ tablespoons seasoned salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder (optional)
2 cups vegetable oil for frying

Directions

Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

Matelote Fish Stew

Think of this as a romantic dish, because it is. Matelote is made from freshwater fish local to towns in Alsace, France, cooked in wine from the same region. There’s cognac and pancetta and a cornucopia of seafood, all served up in a buttery, boozy broth. Unless you live on a lake or river, however, chances are you’re unlikely to come across much freshwater fish. This recipe adapts matelote to use today’s more commonly available mussels, shrimp, and fish from the sea. Don’t worry about the combination—choose whatever is freshest when you shop, and it’ll turn out delicious. Poaching each fish on its own sidesteps the risk of any overcooking. Most often Riesling is the wine of choice, but sometimes, for a heartier stew, red wine such as Pinot Noir is used in its place. Beurre manié—literally translated as “kneaded butter”—thickens like a roux, but because the flour particles are suspended in the butter, all you need to do is pop it in the stew at the end and stir. Served in a welcoming pot, this is a perfect dish for a winter weekend supper.