Pulled chicken gizzards. That’s right, not pulled pork, pulled gizzards. And these babies are glistening with fat and flavor! Today we’re going somewhere a little different. Organ meats are some of the most nutritionally dense foods you can eat. They have some of the highest concentration of your B vitamins, and your fat soluble vitamins A, D, E and K. Organ meats also contain elevated amonuts of minerals such as phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese as well as essential amino acids.
Today, I’m working with chicken gizzards from a farm just a few miles from my house, you cant get more fresh than that! They were frozen, so I thawed them over night. Working with thawed meat allows for so much more flavor. Another important tool to implement with organ meats, or any tough meat for that matter, is to marinate it in vinegar. That will begin the break down, or ‘digestion’ process if you will – lending in a softer much more tender result. Helpful for those who have a tough time digesting protein. Its a beautifully effortless process!
The basic breakdown to achieve tender, flavorful, juicy, salty and fatty chicken gizzards that will have even your two year old begging for more? Here are my suggestions:
-Thaw completely overnight.
-Clean organ to its specified requirements
-Marinate In Apple Cider Vinegar and salt for at least 4 hours up to 24 hours. You dont need to cover the meat in vinegar, simply disperse it over the meat evenly. The vinegar will add SO much flavor to the meat. Tenderizing it and pulling out all its natural juices. You can add other seasonings here too. I kept it simple to start.
-Braise the meat. I began the braise with a few tbsp of red palm fruit oil. Once the initial frying was done, I added my flavor. Bone broth, or water if you have a histamine sensitivity, or an issue with SIBO/Candida. Chicken gizzards are fatty, but we like fat in our house so I added an additional 1/2 cup of butter (It was 3 lbs of gizzards) and my seasonings. You can season with whatever you want. I chose to go with Salt, Rosemary, Thyme, Majorium, Oregano, Parsley, Garlic and Onion. After an hour or two, it should be soft enough to pull. You can continue to let it cook as long as you’d like – keeping in mind to replace any broth/water lost through steam. You dont want your meat to dry out!
Now to go make some tortillas and some homemade quac. 🙂