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Chicken gizzards are popular delicacy prepared in many kitchens and in many different ways all around the world. Although for some of you those meat bites may sound disgusting, they are very healthy and tasty food. 2 lb. of chicken gizzards contain 30.19 milligrams of iron, 80 milligrams of zinc and a healthy amount of protein. The chicken gizzard soup is great, light and delicious food, that could be served for lunch or dinner. If you like chicken gizzards, try this recipe for Chicken Gizzards with Rice and Vegetables.
|Chicken Gizzards.||2 lbs.|
|Medium Size Onion.||1.|
|Medium Size Carrot.||1.|
|Fresh parsley.||3 Springs.|
|Black Pepper.||To Taste.|
|Chicken Broth.||30 oz.|
|Lemon Juice.||Freshly Squeezed.|
|Vermicelli or Angel Hair Pasta.||1/4 cup.|
1. Cut the chicken gizzards in half and put them to cook in around 60 oz of boiling water for about 45-60 min.(to the softening of the gizzard). To cut the cooking process in half cook the gizzards in pressure cooker. I use and love my Presto 01781 23-Quart Pressure Canner and Cooker. Once you feel that the gizzards are cooked, add the chopped vegetables and the spices to your taste (savory, black pepper, dill, paprika, salt, chicken stock). Allow to boil over medium heat for 15-20 min. until the vegetables are tender. Add 1/4 cup of vermicelli and let them cook until soft for about 5 min.
2. Liaison– in a separate deep bowl put the yolk from 1 egg and add 2-3 tablespoons of homemade yogurt. Mix well.
3. Remove the pot with soup from the heat. Let it cool down for about 10 min. Temper the egg yolk and yogurt mixture, or the eggs will curdle. For that purpose, take a spoon and slowly add a few spoons of the broth from the soup in the mixture , while constantly stirring. Pour into the pan with soup and stir. Finish the soup with freshly chopped parsley and dill.