Chicken Gizzards that melt in your mouth!
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- เผยแพร่เมื่อ 9 พ.ค. 2016
- Slow cooked in gravy for 5 hours and they are terrific!
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Thanks again for watching! Steve / Sheila / Shotgun Red
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you honestly dont even need to combine all of the ingredients in a bowl. just stuff it in the slow cooker.
Miss you Shot Gun! I'm glad your legacy lives on with your videos.
Thank you Elizabeth for watching!❤️
❤️😊
I miss him but I am so glad his videos are still out here
Thank you! ❤️
THANK YOU FOR SHARING YOUR VIDEOS. I GIVE THIS RECIPE 5 THUMBS UP 👍👍👍👍👍. HAVE A SAFE AND BLESS WEEKEND. MAY GOD CONTINUE TO BLESS YOU AND YOUR FAMILY.❤🙏🍷
I never would of thought of making them this way, thanks for posting. Gonna try it.
4/27/21. Just finished, on buttered homemade noodles! Have always fought for the gizzard, had I known this recipe I would have eaten only these for 80 years!!!!
Sounds great!😋👌
I’m surprised how good these turned out. I put 2 jars of turkey gravy (what I had), 1 can of cream of mushroom soup, 1 cup water, cilantro, mushrooms, celery and 2 jalapeños. Cooked it the same as you suggested and they are so soft and tender.
So glad you like this video and the way it turned out for you!😋👍
I love your recipe, but these gravies and mashroums are not available in our country. Do you recommend an alternative? Thanks.
@@user-eg5tk9ff6v If you have any broth or any oil left over from frying something, you can make homemade gravy. How: Add generous fat or butter to pan, get it hot, add flour and stir constantly until it is wet and cook until it's kind of turning golden. Add about half of your broth and some milk or cream if you have it. Stir or whisk until it starts getting thick. Add more broth or water or milk and continue to whisk until it is thickened to the texture you like. Add salt and pepper to taste. This is real homemade gravy. It's basically a rue and flavorful liquid.
If you need more, add more grease, lard or butter and flour at the beginning. Want less, remove some grease, lard or butter and flour. Good luck!!
@@user-eg5tk9ff6v , , We simmer gizzards in chicken soup broth , ginger, garlic and pepper corns, some cloves and star anise after they have been parboiled and cleaned of course. then we stir fry with Asian spices, soy, oyster sauce add sliced red peppers some hot some sweet and added cilantro, almost anything goes we do not use the "soup" as they get stir fried in the end.
I've done this for many many yrs. My momma showed me how and it's been something our family loves. Thanks for sharing. 😊
Your so welcome!❤️
Chicken heart and chicken stomach is so tasty and cheap food and very nutritious.
This recipe is also delicious with smoked paprika powder.
When I make it I put it on a sandwich.
I like that pot man nice and i like your cooking as well keep doing the wonderful work buddy.
Never thought about doing gizzards in the slow cooker...they look so good!😋
Awesome thank you! I am so sick of looking at gizzard videos with people cooking them and saying that they are tender but no one actually cutting them to prove they are tender!
You are so welcome Joetta!
yes gonna make this today. great home down video. TY.
I had these at a fast food place when i was in the south , but these look so deliciuos.
Fried mine and made milk gravy. Then put all in slow cooker on low for 8 hr. Turned out fantastic.
Mmmmmm that works!
Just wondering why not put all of the ingredients straight into the crockpot and stir them up . Save washing another bowl.
Wish I had a guy like this hanging out in my kitchen to cook me tasty meals like this one
This is my go to recipe and it is REALLY good.
I've been all over youtube looking for a good chicken gizzard recipe
You receipt is by far the very best !
Very well explained and executed.
I worked in a restaurant that did them different. Take your gizzards and put in a pot of water. Add whatever seasoning you want. Bring to a boil and turn down to low and simmer for 3-4 hours or until very tender. When they are done rinse in cold water and put in a bowl of water in the fridge overnight. The next day bread them with your favorite chicken breading and let them sit in it for several minutes. Fry in hot oil until golden brown. Goes good with mashed taters and hushpuppies.
@@chuckthompson4138 do you think they can be cooked in a pressure cooker before frying?
Thank you I just love these gizzards cooked this way. so very good.
I spent Wednesday cooking up your gizzards,, your coleslaw, your frozen lemonade pie and getting the pickled shrimp started!!! Last night, I served the gizzards over rice, your super coleslaw, along with grilled porterhouse steak, grilled pork chops and garden salad. Guess what is leftover??? Most of the steak, most of the pork chops and all the salad!!! Only a small bowl of rice, and small bowl of gizzards with the gravy and a tiny bit of coleslaw!!! We also had the lemonade pie!!! Only had a few bites because we were so full, but it was fantastic!!! I love your show, I love your taste and thank you for sharing!!! P.S. They want to take the dishes to the camp next weekend!!!!
This tickles me to death! I deleted a full cooking show about a week ago because after we made it it Sucked! I try to put only good tasting stuff out there so when I hear this it thrills me! I just had another guy say he made the slaw and everybody went nuts over it! I know you got to stir it from time to time to mix all that juice around but I love that stuff and I'm glad your bunch likes it! Thanks Steve / Sheila and Shotgun Red
Thanks for sharing. Tooooo bad that some folks don't know about chicken gizzards and hearts. Don't know what they're missing.
I know! I like chicken hearts the best but they don't put many in the package! Steve
Oh yes ,some people turn there nose up to them .But I love them fried and this will be my next way of trying ..
Shhh... don't let the word get out. The prices will go up and they'll be harder to find.
Even better, turkey gizzards and hearts. Gonna cook a batch tonight!
Never doubt a big man when it comes to food. I did once, and to this, I regret not listening to him sooner.
This looks amazing!!! My Dad always fries them, it's so good that way, but I'm curious about other recipes as well! Thank for the post!
You are so welcome!😃👍
Thank you 🌹 Jennifer and 🌹 Sheila For bring out more shotgun red recipes I'm going to try that with stew meat with brown gravy over rice with all Steve's ingredients thank you 👍🇺🇸
Your so welcome Joe! You can also go to our other channel and see Steve out fishing ... working in the garden etc... shotgunred1000
@@CookingwithShotgunRed okay I'll take a look at it when I can thank you 🌹🌹👍🇺🇸
I tried this recipe and it was awesome! Thank you! The gizzards were so tender and the onions was perfect!
Glad you liked it Stephen! 👍😊
shotgunred.com
Yum!! Making these this coming weekend!!!
Hope you enjoy! Thanks Todd for subscribing!
Thank you for all the recipes
Glad you like them!
Gizzards are great, but can turn people off. One thing is that gizzards can have "grit" or small stones in them. This is due to it being a muscle that helps in the birds digestion. So, it might be a good idea to wash them with warm water & examine the gizzard as you do this. Gizzards tend to have a tough exterior muscle fiber. This can be cut off or peeled (if you are strong enough) to get an even consistency in the flesh. Last the flavor may turn some off. You can do an initial soak or "wash" in rich milk, which helps the flavor. This is why they used to sell canned "sweet breads" or brains, in a milk gravy.
great info, thanks man
Wow didn't really know how to
Clean them. thanks!
If you put in crockpot for 5 hours, that muscle will become tender as well. Most edible. Why strain to take it out?
@@Tacsmoker
If you cook it for 5 hours, you can eat the muscle. It's very tender. Smarter, not harder, I always say.
Thanks for the amazing recipe!!!
Your so welcome!😊👍 shotgunred.com
Tried this and it was delicious! Thanks for the tip.
Your so welcome! Steve passed away December 29th 2018
Wow that's awesome! Thanks for sharing!
As for me, I will mix everything in the crockpot so nothing is left in a bowl... 🤗
Sounds great!
2:11 onions are probably gonna sweat good, too, in the slow cooker. Love that, too. Mouth is watering already, sir.
They are So Much Better cooked in a Crock Pot. I am in Texas and everyone around here either fries them or doesn't eat them at all. I have been cooking them like this for years, but I have always cooked them in Chicken Stock. I will try them in Chicken gravy next time. Thanks for posting. I love your videos
Tanks! to Texas! Steve
Me too. I add fresh mushrooms and fresh garlic. Add baby carrots and celery leaves and oregano. Same dry ingredients and eat it like a soup.
Greetings from Guatemala. :) I am definately going to make this tonight, so that it will be ready by tomorrow. Thanks for the recipe! I looks delicious!
You’re so welcome!
I’m gonna try this next week looks really good
Great! Let us know how you like it!👩🍳👩🍳
Came across this recipe of yours brought back a lot of home cooked meals in my head. I just got done making it for my girlfriend and her son. They've never had chicken hearts and gizzards Let me tell you this dish is delicious. Can't thank you all for posting this. I ended up subscribing to your channel because of this one recipe and all of them look amazing. I'm sorry to hear of Steve's passing amazing man. Please keep up the great work I did add a bit of flour to thicken the gravy a bit and serverd it over toast
That is awesome! Glad they liked it! Thanks for subscribing! We appreciate it! When Steve passed he had made 307 of these recipes
Used same recipe in instant pot. Outstanding!
Sounds great Tony!
Looks delicious ❗
Thanks for sharing.
Most welcome 😊
I just bought 30 lbs of gizzards from Amazon...thank you for this different recipe trying it tonight !!!!!!!!
Dee Ireland Lewis amazon sells gizzards
I use the mushroom soup with mine & serve it over rice or mashed potatoes. Even before you made this video, about 55 years worth, LOL.
Thanks for watching!
This looks amazing!
Thanks!
lovely man
Looks scrumptious
Thanks!👩🍳👩🍳
ADD IT TO RICE 🍚 YUM 😋
i use that seasoning on everything too lmao
I discovered your channel from Larry's. very cool
Love your channel!
Thank you so much!
1:30 Oh yeah, loving this already meister I saw few recipes and they seem to be just boiling the gizzard for 20 mins. This... I like the sound of.
Awesome informative Video experience 👏 Y'alls God Bless Ya 🙏
Glad you enjoyed it
I always turn my slow cooker on high usually 1 HR first. That allows it to get to temp quicker and it is safer for meat. You just may have to adjust your time. Great recipe! Got gizzards in the freezer and getting them out now for tomorrow morning! I'm the only one who eats them but I have the cutest little slow cooker and it will be a perfect late lunch.
That's a good idea! Awe we also like to cook with cute kitchen cookers as well.😀💗😄 shotgunred.com
Why is it safer for the meat?
Good stuff! I really like your channel and recipes. I would try this, but I can't eat chicken. It leaves a fowl taste in my mouth. Bwahahaha! Keep up the good work Sir!
Sorry to hear that Chuck! :)
Looks like it would be great over rice also
This is still my favorite gizzards/hearts recipe.
😋
You put onions in EVERYTHING. Not a complaint, just an observation.
@AkDeb • I put onions in everything as well. And garlic.
Onions ward off colds and other dease,s
Mom made delicious ones slow simmered well seasoned and served over rice. Mmmmmm gooey good 🤤Making some now and will simmer on really low heat in chicken broth for about 2 hours should do it and 3 if needed. I add lots of onions to everything and will probably add some cream of mushroom when they are almost done. Over rice but toast is always good too. The canned Chicken aka King, which thankfully still basically tastes the same after 50 years is really good over toast and a great 5 minute meal with something like a side of green beans 🤩 or lil salad.
Thanks for sharing! Great food memories! ❤️
Chicken gizzards and hearts fried in butter and soy sauce mmmm good
I'm going to try this sounds good
Melt in your mouth soft! Good stuff! Thanks
Cooking with Shotgun Red what do they taste like?
Obviously they taste like chicken... but have there own flavor and texture. Just like chicken breast tastes different than chicken thighs... pick up a pack of gizzards and the other stuff and whip up a batch. Your going to love em! Thanks Steve
Cooking with Shotgun Red I'm going to! might fry some after they are tendered as well. thanks!
Oh man, that looks delicious. Only ever ate fried gizzards growing up but gonna give this a shot tomorrow.
Do you think any vegetables or carbs would go good with this? Something I can throw in the pot to get a bit of a more "complete" meal out of it?
Yes put some frozen veggies in with it. Would be great!
Puttem.over buttered...noodles oh yea
Nothing like a big bowl of guts...love them
that was a favorite of mine when i was a kid that Grandma made !!! And I'm 66 years old !!!
Great food memories!❤️
This looks similar to my Mom's giblet gravy she makes at Thanksgiving. She uses cream of chicken soup and cuts up boiled egg, livers, gizzards, and hearts chopped up.
That sounds awesome!! Thanks for that idea ❤️❤️
3:49, it does look good.
May God bless you! 🙌
Thank you!
Miss you brother 👍🏻💛🙏🏻🙏🏻🙏🏻
😢
I use the same ingredients. Except I use chicken broth. Exactly same dry ingredients only I use fresh garlic.
I will try the gravy. I don't care for bread tho. I'll use rice.
Thanks!
You can use chicken hearts as well. Had these in a bar in Spain, first I thougt it were mega beans. De li cious!!!
Try out beef hearts or pork hearts but in a Pressure Cookers.yummm
I’ve loved gizzards since I was a little girl. My mom would cook them up for me as a treat! I’m going to try this recipe. I’ve always liked them a little chewy so this will be a new taste treat!
Thank you👍🏻
Your welcome! Steve passed away Dec 2018
Cooking with Shotgun Red... Steve’s watching you from up above🙏🏼You’re making him proud. Fun show, great recipes even I can make😉
I do mine in the crockpot with cream of chicken soup.
Sounds good as well!
Great recipe
Thanks!
Cooking with Shotgun Red i’m going to cook some tomorrow morning at 8 o’clock in the morning and let them simmer🤷🏽♂️
Dang red gotta hear them trapper trader scout interpreter stories just found u I’m a St. Paul east side Swede why are the comments disabled on half the vids u remind me of my grandma hubinette and built about the same keep up the content papa bless
Unfortunately he isn't with us anymore but you absolutely check out the great recipes that he and his wife put on film for us here. Find the cabbage steak one. those would be great along with this chicken recipe as your side if you wanted to make a dinner from this. I tried this recipe with boneless skinless thighs instead of gizzards also. Great both ways.
Thanx for the tip! Never thought of slow cooking em. Doesn't seem like a lot of people these days eat stuff like this. I usually boil mine four about 3 hours, then flour em, then fry in skillet. Yum yum! Do you have a good recipe for chicken livers? My ma loves em and I usually pan fry em for her? Thanx
You are so welcome!
I am very iron defficient and my Doc has told me I can have liver every day. I put them in a lot of chicken dishes. I have added them to chicken soups, pot pies, in gravy done in the oven and eaten with mashed potatoes. I have cooked them in my rice cooker with rice,peppers,onion,tomatoes and jasmine rice. I usually marinate them in something. Teriyaki, soy sauce, worstershire, any bottled marinade. Buffalo sauce. I prefer them cooked medium but they are still good in longer cooked things like pot pie in gravy.
Hard to believe how many people don’t know how good they are. I love em!!
Now that looks delicious could you do a recipe on liver and onions?
It may be one on here already. When Steve passed away he had made 307 recipes.
@@CookingwithShotgunRed ok thanks I'll check
Nice Steve im new to your Chanel i like your style
Thanks and welcome. Steve passed away Dec 2018
Wow I’m very sorry
Yummy
😋
We all need an Uncle Bob
Yes we do! Uncle Bob gave Steve a lot of great memories. First hand wisdom from the man. 👍😊❤️
I’d thicken the gravy with some flour, but other than that, this looks tasty!
Sounds great!😀👍
i come from jamiaca so we cook it in.a totally different way .
I bet it's great over a bed of rice
My mother had the exact same seasoning mix for everything, salt, pepper, onion & garlic powder. 1:1:1:1
Sounds great! You can cook about anything with these four!😄👍
J just tried this recipe and the gizzards did come out very tinder. I really liked them. How can I get a thicker gravy.
Glad you like it. You can add more flour or don't put as much water in it.
Thanks Shotgun Red, they are really tinder, I ate to many. 😂
Well for one I love chicken gizzards anyway I want to give you a fast simple recipe use your father's place what green onions scunion the whole onion and forget to cancel put some oil in there and let it slow cook will potatoes forget the mushrooms cuz they make too much water throw a bulldog in there a chicken one of course you'll love it if you like bell peppers good with bell pepper in the mix if not thrown out alright big guy love you
mom made this in a white sauce and slow cooked in cast iron Dutch oven. then over egg noodles
I'm a new subscriber. Would golden mushroom soup work as well?? Just wanted to know if that would work.
Thanks for subscribing!
@@CookingwithShotgunRed so do you think it would work.??
Yes
Do they literally melt in the mouth? I am on a soft diet. I might have to grind them.
😋
new sub😜
Thanks and welcome Reina!!! We appreciate you being here with us!💗 shotgunred.com
you are welcome😘
Pour it over white rice 🍚 delicious
Thanks for the tip
Do what you doing But put it in a Pressure cooker and you can't beleave the tendernee they come out at about 45 mins and their did it
Heck yea nice recipe gizzards are cheap Thanks
You’re welcome!
I have looking for a reason to try them again.
Now you can Jeff! :) :)
The onion didn't cook, but this is a brilliant way to cook gizzards.
RIP Steve !!!!
💗
That chicken gravy is not $.75 anymore, more like $2.50 a jar.
Can leftovers be frozen and thawed out for later
Store them in a refrigerator set to 40 F or below and use them within a day or two. You can also freeze them at 0 F and they will keep forever, but for the best quality, you should use gizzards within four months of freezing.
Thank you for your response. I want to try this with my neighbor and I know we cant eat it all at one time.
Did you clean the gizzards? Omg I hope you did.
Oh My.. Of course😋👍
Man only thing I would have done different is replace the toast with some rice
Is this recipe in your book Sheila?
No it isn't. Sorry 😕 shotgunred.com
5:58 fantastic? Sir, you don't use the word fantastic here. You need a new word for what I'm seeing here. No, sir. I've stopped salivating and am crying 😢 😭. Why did I not see this video before?
Unfortunately Steve passed away December 29th 2018
I can't find your video for so tender no teeth fried chicken gizzards. I would like to print the recipe.
Check again! It should be below he video. You may see. See more. Hit it and it should come up