Chicken Gizzard and Heart Stew

Name: Chicken Gizzard and Heart Stew - Geta N.
Ingredients: 1 kg of gizzards and hearts; 1 white onion; 1 bunch of green onions; 3 stalks of green garlic; salt; pepper; thyme; sweet paprika; to taste; 50 ml of oil; 6 tablespoons of tomato paste; a good bunch of parsley; 3 young carrots

Meat - Chicken Gizzard and Heart Stew by Geta N. - Recipia

The chicken gizzard and heart stew is made in two stages: first, the offals are briefly fried in oil, then they are boiled together with onion and carrots until the meat becomes tender. Finally, tomato paste, green garlic, and parsley are added. It is a simple recipe with common ingredients, but it requires a little patience during boiling, as the gizzards are tougher than the hearts. Quick Info Total time: not specified in the original recipe and depends on how quickly the gizzards cook. Preparation time: not specified. Cooking time: not specified; the gizzards and hearts are boiled until the meat is tender. Servings: not specified. Difficulty: easy to medium. Recipe type: main dish, gizzard and heart stew. Ingredients 1 kg of chicken gizzards and hearts 1 white onion 1 bunch of green onions 3 young carrots 3 cloves of green garlic 50 ml of oil 6 tablespoons of tomato paste 1 good bunch of parsley Salt, to taste Pepper, to taste Thyme, to taste Sweet paprika, to taste Preparation method 1. Prepare the gizzards and hearts Wash the chicken gizzards and hearts well, then let them drain. It is important that they are not too wet in the pan, as the oil may splatter, and frying will not be as effective. Put the offals in a bowl and coat them with a little oil, then sprinkle with salt, pepper, thyme, and sweet paprika, all to taste. Mix well so that the spices are evenly distributed on all pieces. 2. Fry the offals Heat a pan with oil. When the oil is ready, add the gizzards and hearts to fry. Leave them until they are cooked, then remove them to a paper towel to drain the excess oil. At this stage, there is no need to brown them excessively. They will continue to cook later, together with the vegetables and water. 3. Sauté the vegetables In the remaining oil in the pan, add the white onion, green onion, and carrots. The vegetables must be prepared beforehand: the onion is chopped, the green onion is sliced, and the carrots are peeled and cut. Sauté them until they soften halfway. They do not need to be fully cooked at this point, as they will continue to boil with the gizzards and hearts. 4. Boil the stew Put the gizzards and hearts back in the pan over the sautéed vegetables. Add enough water to cover them. Stir gently and let everything boil until the meat is tender. The duration is not fixed, as the gizzards may need more or less time, depending on their size and tenderness. Check from time to time if they have softened enough. If necessary, more water can be added so that the stew does not run out of liquid before the offals are ready. 5. Add the final ingredients When the gizzards and hearts are well cooked, add the tomato paste, chopped green garlic, and chopped parsley. Stir and let the stew combine the ingredients. Taste at the end and adjust the salt if needed. The amount of salt can vary depending on how much you used at the beginning and the taste of the tomato paste. Why I make the recipe often It is a practical dish when you have chicken gizzards and hearts and want to cook them in a sauce, not just fried. The vegetables add flavor to the base, and the tomato paste binds the dish and gives it color. I also like that the recipe uses few ingredients without requiring complicated preparation. An important thing is that the gizzards must be boiled until tender. If they are taken off the heat too early, the stew will not have the right texture, even if the hearts are already cooked. Tips and variations Tips Let the gizzards and hearts drain before seasoning and frying. This way, you can mix them more easily with the oil and spices, and they will not release too much water in the pan immediately. Season the offals before frying with salt, pepper, thyme, and sweet paprika. Since these spices are mentioned "to taste", it is better to start with a moderate amount and adjust at the end. Do not skip the boiling stage. The initial frying is not enough to tenderize the gizzards. The water must cover them, and they should be boiled until they can be easily pierced. The tomato paste is added at the end, after the meat is boiled. This way, its flavor remains well defined in the stew and does not interfere with the gizzards' tenderizing stage. The green garlic and parsley are added towards the end so that their aroma remains present. After adding them, mix well and check the salt again. Substitutions The original recipe does not indicate substitutions for the main ingredients. To maintain the taste and preparation method, use chicken gizzards and hearts together, not just one of the two. If you do not have all the greens specified in the recipe, the dish will not have exactly the same taste. The green garlic and parsley are added at the end, while the green onion goes in earlier, along with the white onion and carrots. Variations You can adjust the amount of salt, pepper, thyme, and sweet paprika according to taste. These are the only spices mentioned in the recipe, so there is no need to complicate the dish with other additions. The consistency of the stew can be changed by the amount of water used. The water should cover the gizzards and hearts during boiling, but at the end, it is good to check how much liquid is left before adding the tomato paste and greens. You can chop the onion, green onion, carrots, green garlic, and parsley finer or coarser, depending on how you want the vegetables to feel in the dish. The order of addition must be maintained: the onion, green onion, and carrots are sautéed before boiling, while the green garlic and parsley are added at the end. Serving ideas The gizzard and heart stew is served as a main dish. The recipe source does not specify a particular side dish, so it can be served plain, with the sauce formed during boiling. It is important to serve it with enough sauce to accompany the pieces of meat. If the stew has reduced significantly, stir well before portioning so that the tomato paste and vegetables are evenly distributed. Frequently asked questions Do the gizzards and hearts boil before frying? No. In this recipe, the gizzards and hearts are washed, seasoned, and fried first in oil. After being removed from the pan, the vegetables are sautéed in the same oil, then the offals are put back to boil, with enough water to cover them. How long should the gizzards boil? The recipe does not specify an exact time. They are boiled until the meat is tender, and the duration depends on the gizzards used. The hearts can cook faster, but the gizzards are the ones you should follow. When is the tomato paste added? The tomato paste is added at the end, after the gizzards and hearts have boiled and the meat is tender. At the same time, the chopped green garlic and parsley are added. Can only the oil left from frying the offals be used? Yes, the recipe steps provide for the onion, green onion, and carrots to be added to that oil. Before adding the vegetables, the gizzards and hearts are removed to a paper towel to eliminate excess oil. How do I know when the stew is ready? The gizzards and hearts should be tender, not tough. If the gizzards are still hard to chew, they need more boiling. The salt is checked at the end, after adding the tomato paste and greens. Nutritional values The values below are estimates for the entire amount of the dish and may vary depending on the ratio of gizzards to hearts, the amount of oil left in the pan, and the amount of evaporated water. Since the recipe does not specify the number of servings, a correct estimate per serving is not possible. For the entire stew with 1 kg of gizzards and hearts, 50 ml of oil, tomato paste, and vegetables, the estimate is: Calories: approximately 2,000-2,400 kcal Protein: approximately 190-220 g Fat: approximately 120-145 g Carbohydrates: approximately 45-65 g Fiber: approximately 10-15 g These values are indicative and do not replace a nutritional calculation based on the exact labels of the ingredients used. The fat content may be lower if some of the oil remains in the pan and does not reach the final dish. Storage and reheating After cooling, store the gizzard and heart stew in a closed container in the refrigerator. Do not leave it at room temperature for too long. When reheating, heat only the amount you intend to consume and stir to ensure the sauce distributes evenly. The dish must be well heated before serving. If the stew thickens after storage, it can be mixed with a little of the already formed sauce without changing the recipe. For the best taste, it is preferable to consume it as soon as possible after preparation. The source does not specify an exact storage period, so the time should be determined based on how it was cooled and stored.

Chicken Gizzard and Heart Stew

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