The Best Chicken Gizzards (Prepared the Old Fashioned Way)
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- Опубліковано 10 бер 2019
- Watch how Yussi Weisz prepares a chicken gizzards appetizer dish the same way his grandmother did back in Hungary.
Find the Full Recipe Here: www.yussiweisz.com/post/alte-...
Man I wish I had a bowl of that right now.I grew up eating a chicken gizzard dish very similar, boiled down gizzards with an onion gravy. Seasoned to perfection over white rice..
Yep this is how I do it. So tender and flavorful
I would definitely add a little white wine or dry white vermouth, fresh flat leaf parsley and thyme to the pot and cook til done. Incredible flavor!
Bought chicken gizzards today at a market from a reputable farmer. I wasn't sure how to cook it until now!
Thank your for your honesty. I did grew up far far away and I did have them. My grandma used to cook them on the soup before the meal. I used to love them.
Thank you for sharing. This looks great!!!!
Thank you for watching!
Wow this is a amazing! This is exactly how my mom used to make it 😋❤️
Wow!!, not complicated, but cooked to perfection. I differently want to try this recipe. Thanks for sharing.
Looks great thank you
Thank you for this..made it today for the second time. Thru some rice into the pot with the onion gizzard stew..yummy treat on a snowy Sunday. Plus the apartment smells like carmelized onions..!
My granny always made chicken gizzards too. We were literally fighting for them 😂 I'll be making this tonight 😍
A man that cooks your wife must be astonished and a happy peacock❤
My grandma used to make pipkalach and would always add a cold roux blanc and bay leaves.
Is that what this dish is called?
Awesome video and I will try this recipe specially now when meat is so expensive. Good job.
Great video!!!!!
Mine Did Too! I remember my Aunt used to make Hog Hasslet and serve it with rice! Boy was it delicious!!
i thought this channel has 3 million subscribers…underrated channel
:)
Looks great 👍👍👍
Oh my Gosh...this looks AMAZING!!! I have some gizzards defrosting now...yum!!!
Made this for dinner, in the warming oven sitting. OMG. I don't remember my Baba or Babicka making this but my mom did. I'm a Canadian first-born Slovak so I've been doing many of our dishes keeping the tradition going including pastries. When I posted on Facebook, not the picture just commented 2 relatives already wanted the recipe. they remembered.
Yum! A classic making gizzards with cornbread this week
Love it! My Purim dish this year, f'sure!
Dude, do you deliver!? Looks incredible.
Your dish really looks delicious.
Thank you!
Pipicks, absolutely I can taste it now, thank you so much my tears are dripping❤
with that into you deserve more subscribers man!!!!!!!!!!! i just subbed
I found this recipe somewhat by accident when looking for fried chicken gizzards. But this looks great! I'm going to have to try this.
You've had two years. No update? 😆
I can help you with the fried gizzards. Soak them a while in buttermilk and a Louisiana-type hot sauce. Season some flour with a Cajun seasoning. Drain the buttermilk off your gizzards and toss them in the seasoned flour. Fry until they're the texture and crispiness that you like. Do one as a test first to see if your oil is the right temperature and time it to see how long the test gizzard needed. Probably about 3 to 4 minutes if your oil is 350F.
If you don't like hotsauce then buttermilk and pickle juice makes a nice brine. I'll wait a few years and then you can come back and tell us how they turned out. 🙂
@@brandonbp122hi are you from louisiana? I live in south Louisiana and was looking for a fried gizzard recipe and low n behold here you are 😃.
@@mefolse I cooked in Louisiana for 9 years. I hope your gizzards turned out amazing! 🤗
Great video
Beautiful and entertaining
Oh the memories… delish
Looks great.
Thanks!
Yummy 😊
Sir, that looks incredible!
Thank you kindly!
Well Done Yussi...
I kook my gizzards like this. They taste sooo good. I add saffron to rice too. My sekret ingredient. 😺
like that
Puerto Rican here this recipe came out great
great very impressive video presentation keep up the good work and keep safe always new friend sending full support
It wasn't clear...did you have ribs? LOL. I love the authenticity in his dialogue. And I can hardly believe ALL those onions and garlic reduced to that little!
in Kazakhstan we cook it same way
Love the channel, Yussi. How about a video on kishke?
Zey gezunt!
Thank you! Kishka is up on my cholent video, go check it out!
Would this work for chicken livers if I can’t get a load of gizzards? (Cooking liver much less time of course, maybe only a few minutes?)
Liver cooks quickly, and if you boil that can be bitter. Sauté fast, but don't use in a stew
Unless you add at the end, like southern "dirty rice"
Nice gizzard recipe!!! big thank!! Gizzard is so popular in China as well, I have made a chinese version of it, if anyone interested in welcome!
Definitely going to try this recipe
You're not old fashioned my parents are from Poland and Germany both through the Holocaust and I understand every old fashioned dish you were talking about❤
A peasant dish with saffron lol
Peasants eat good too
The link seems to be broken for the recipe. By the way, you used a lot of Yiddish works or Hungarian or a mix? Could you write them out in the comments and the definition. I can't begin to imagine how to spell them, including the NAME OF THE DISH!
Beautiful. Might be nice with green peas.
what does his apron say?
My Grandma made this only she served it over mashed potatoes, it was my FAVORITE dish growing🥰❣
Is the long cooking time the secret to tender gizzards?
Yes the longer they are cooked the more tender they are
For certain. Long cooking times at lower heat.
Some of my onions burned a bit. Is it going to ruin the dish? I know slightly burnt onions are good with red meat, but this may be too much?
Miss your videos
LOVE! I wish my wife would eat them. Oh well, more for me. ;-)
dont tell her what it is , then wait till shes hangry
Typed "Asian style chicken gizzards" into the search and this came up. Trying this recipe tomorrow.
Hope you enjoy
Yussi! Take it from this old Sefardia...quadruple that saffron!
definitely will next time :)
We have to put tomato 🍅 or no
Bring your ass down to the south and see how gizzards are really made. Fried.
Leek tops, also; to change it up.
I like this! It might help if you added English subtitles for the the Hebrew you dished out.
Actually I'm from Israel and I didn't get any Hebrew words in there at all..
He did use some Yiddish which I almost don't speak..
You are so cute 🥰
Whack I always thought Gizzards were not kosher
Magyar vagyok. I've never had gizzards with rice. Just potatoes.
Hey I need measurements, a little bit of stock is not going to get it 😊
If you boil to long it gonna b very hard
You're wrong. The longer they boil the more tender they get.
Marty?
seems 15 is not enough tie for gizard to cook they will be chewy. i heard it takes an hur
He cooked them for 45 minutes in the onions also
You didn’t finish the video.
Can I cook chicken livers the same way ?
I would broil (or grill) the chicken livers first and then cook it the same way
@@yussiweisz1465 Thank you Yussi :o)
This guy is just nick kroll if he based his career on food instead of comedy
wouldnt have put the garlic in so soon, its High sugar content makes it burn super easy and lose all flavour. garlic goes in for the last 3-4-5 mins of cooking MAX
link dont work, what use is this with out the bloody stuff you use
you put in gizzards with the onions almost together. onions got reduced to 0 and you said gizzards are boiling for 20 minutes -.-
You seem to have misunderstood the instructions.
I make those for my dog but they stink so much I cook them outside.
Add a splash of cider vinegar. Works for pork neckbones too
@@stynway59I follow Yussi Weisz video recipe for cooking pork neck bones.
Way too many onions. Gizzards will be tough and all you will taste is onions
Gizzards aren't tough at all if you simmer them.slow
This isn't old fashion its not even country
There are many countries, who have used gizzaeds longer than we have
The music is annoying.
Too much drama, Chef..... Keep it simpler and quick
Guy... No Muslims and no Jews... Speak English
So, that tiny pinch of saffron... Really.. You mean to tell me that it really makes a difference... Lol