Favorite gizzard, heart, and/or liver recipes?

[humblehillsfarm]

So far I haven’t tried heart or gizzard. Let me see your favorite recipes!

 

[FoodFreedomNow]

This Instant Pot recipe is my new fave...they come out tender and delicious!

ETA: works for both hearts and gizzards

 

[humblehillsfarm]

Well I wish I would have checked this fifteen minutes ago. I learned a valuable lesson: twenty minutes of boiling gizzards isn’t long enough.

 

[Brooks_]

I like Rumaki for the liver.
I think the restaurant I had been getting them (closed now) fried them instead of bake/broil in this recipe. https://www.cdkitchen.com/recipes/recs/78/Rumaki50197.shtml

Hearts and gizzards I'll simmer for 2+ hrs.

I've heard that the tenderizing mallet (spike side) helps for frying.

 

[Brooks_]

Instant Pot

I gotta get one. And an air fryer.

 

[FoodFreedomNow]

I gotta get one. And an air fryer.

I have both (IP and airfryer oven) and they're fabulous. Seriously. I use them daily.

 

[Duckiiess]

I usually go quick & hot in a pan for hearts and gizzards, medium rare-ish with some onions & garlic. Do the onions & garlic either before or after (same pan), because the timing is all different. Gizzards/ hearts are in there for probably 1 min max. Don't cook them all the way through, that's when they get tough. If you cook them through, then you have to cook them long.

They're also really good for stocks.

 

[N F C]

I like Rumaki for the liver.
I think the restaurant I had been getting them (closed now) fried them instead of bake/broil in this recipe. https://www.cdkitchen.com/recipes/recs/78/Rumaki50197.shtml

Hearts and gizzards I'll simmer for 2+ hrs.

I've heard that the tenderizing mallet (spike side) helps for frying.

You are one of the very few I've run into that knows about and likes Rumaki (my DH & I are big fans)! My recipe is similar to the one you linked, but I skip the dry sherry and brown sugar. And I broil them in the oven like your recipe, never had them fried before.

Yum!

 

[N F C]

So far I haven’t tried heart or gizzard. Let me see your favorite recipes!

My mother always fixed the hearts by lightly breading them with seasoned flour and frying them. She'd just cook hearts up the same way she did fried chicken (but shorter cook time).

 

[humblehillsfarm]

Honestly my gizzards were so gross I don't know I'll be able to convince my family to ever try them again!


As for the Instant Pot, mine lives on my counter. I use it 3-4x a week. I use it most often for making soup, boiling PEELABLE fresh-out-of-the-butt farm eggs, the best rice you'll ever eat, and chicken stock! I also use it for melt-in-your-mouth chuck roast and pork carnitas. Yum!