Liver and gizzard stew

Liver and Gizzard Stew

Welcome to the aromatic world of liver and gizzard stew! This recipe is not just a delicious dish, but also a symbol of culinary tradition, bringing together simple ingredients to create a comforting and flavorful meal. In this recipe, you will learn step by step how to prepare a delicious stew, perfect for a family dinner or a special occasion.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4

Necessary ingredients:

- 1 large onion
- 1 green bell pepper (or red for a splash of color)
- 1 large ripe tomato
- 2 tablespoons of tomato paste
- 300 g chicken gizzards
- 400 g chicken livers
- 1 tablespoon of dried thyme (or fresh if available)
- 2 teaspoons of Delikat (or salt to taste)
- A pinch of ground black pepper
- 4 cloves of garlic
- 4 tablespoons of oil (preferably sunflower or olive oil)
- A handful of fresh parsley, chopped

Preparing the ingredients:

Start by finely chopping the onion and bell pepper. Make sure they are small enough to soften quickly while cooking. Dice the tomato, and wash the gizzards thoroughly under cold running water to remove any impurities. The livers should be rinsed in 2-3 waters to eliminate the strong taste, so take your time before adding them to the dish.

Cooking the stew:

1. In a large pot, add the oil and heat it over medium heat.
2. Add the chopped onion and bell pepper. They will develop a fantastic aroma in the next 5-10 minutes, so remember to stir occasionally to prevent sticking.
3. Once the onion turns translucent, add the gizzards and livers. Cover the pot with a lid and let them cook over low heat for 10 minutes. Stir occasionally to ensure even cooking.
4. After 10 minutes, add the diced tomato, tomato paste, thyme, pepper, and Delikat. All these spices will give a rich flavor to the dish.

Since it is a stew, water is essential. Add about 2 cups of hot water, enough to cover all the ingredients.

5. Let the stew simmer over low heat, covered, until it reduces in water and thickens—usually around 20-30 minutes. It is important to check constantly if the gizzards are cooked properly; they should be tender.

6. 2-3 minutes before turning off the heat, add the crushed (or finely chopped, according to preference) garlic and mix well. The garlic will add a delicious and intense flavor to the stew.

7. Finally, before serving, add the chopped fresh parsley, which will provide an extra touch of freshness.

Serving and suggestions:

The liver and gizzard stew is served hot, accompanied by a side of mashed potatoes, rice, or fresh bread. These options will perfectly complement the rich flavor of the stew. You can add a green salad or a summer salad to balance the meal.

Useful tips:

- If you want an even more intense flavor, you can add a splash of white wine during cooking.
- Instead of parsley, you can use dill or basil, depending on your preferences.
- If you enjoy spicy dishes, feel free to add a bit of chili or paprika.

Nutritional benefits:

Livers are an excellent source of protein and contain essential vitamins such as B12, iron, and zinc. Chicken gizzards are rich in collagen, which can improve skin and joint health. This stew is not only tasty but also nutritious, perfect for a hearty meal.

Frequently asked questions:

1. Can I use other types of organs?
- Yes, you can replace the livers and gizzards with hearts or other organs, but the cooking time may vary.

2. How can I make the stew easier?
- If you are short on time, you can use pre-cooked livers and gizzards, which significantly reduce the preparation time.

3. Is this recipe suitable for freezing?
- Yes, the stew can be frozen. Make sure to let it cool completely before placing it in airtight containers.

This liver and gizzard stew is not just a simple recipe but also a true culinary journey into the heart of our traditions. I hope I have sparked your appetite for cooking and that you will enjoy every bite of this delicious dish! Enjoy your meal!