Hearts and Gizzards (Giblets)

Rating: 4 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

This is a pressure cooker recipe; chicken hearts and gizzards are lightly tossed in seasoned flour, then sauteed with onion and cooked to a tender completion. Serve with tossed green salad and mashed potatoes with sour cream, butter, a little milk, salt and pepper.

By BJALLEN
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.

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  • Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.

  • Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.

Nutrition Facts

Per Serving:
232 calories; 3.8 g total fat; 282 mg cholesterol; 44 mg sodium. 26.9 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

FRANOLY
Rating: 4 stars
10/27/2003
My husband requested chicken gizzards (no hearts)for dinner. Just fried they turn out too chewy and most of the time over cooked. I made this recipe today. He loved them and said they were the best he has ever eaten. Read More
Helpful
(48)

Most helpful critical review

Tetya
Rating: 3 stars
01/24/2015
I think the proportions are wrong. Not enough oil not enough water or too much flour. I added full cup of water and it still got burned. Update: I made it again in a new pressure cooker. Increased water to 2 cups but I had about 1.30lb of giblets. Added some butter and couple spoons of sour cream. This time I liked it. Read More
Helpful
(2)
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
FRANOLY
Rating: 4 stars
10/27/2003
My husband requested chicken gizzards (no hearts)for dinner. Just fried they turn out too chewy and most of the time over cooked. I made this recipe today. He loved them and said they were the best he has ever eaten. Read More
Helpful
(48)
FRANOLY
Rating: 4 stars
10/27/2003
My husband requested chicken gizzards (no hearts)for dinner. Just fried they turn out too chewy and most of the time over cooked. I made this recipe today. He loved them and said they were the best he has ever eaten. Read More
Helpful
(48)
Louxy77
Rating: 5 stars
09/20/2010
It's like the most tender fillet mignon!! I increased the water to 1 cup and the gizzards were incredibly tender. By increasing the water you create a better gravy with the gizzards. This recipe is not like a plate of deep fried gizzards the gravy smothers the gizzards so serving this over rice or mashed potatoes is the way to go. I also added some Cajun seasoning to the flour and server braised brousel sprouts on the side! I highly recommend this recipe!!!! Read More
Helpful
(23)
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Michelle Barbuto
Rating: 5 stars
12/22/2003
Wow! We like gizzards in out Thanksgiving stuffing but I have never made them on their own but I decided to give this a try and they are delicious! Very tender and tastey. I will definately make these again (if only for me and my husband) Thanks Betty! Read More
Helpful
(19)
Mad Mikey
Rating: 4 stars
07/13/2008
First off ya have to like gizzards. I do. This is good. My son home from college ate half of it watching football. A very good halftime snack. Read More
Helpful
(12)
dustyshoes
Rating: 5 stars
09/21/2009
Oh my was this good. I got more than I expected. Not only did I get highly flavorful results I discovered it makes its own gravy. The only problem I had was letting the pressure cooker cook too long - 35 minutes would have been better than 45. I will use this recipe for making beef liver too. I most certainly will be eating chicken gizzards more often. Thank you BJALLEN. Read More
Helpful
(11)
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MikeTheCook
Rating: 5 stars
08/30/2010
The use of the pressure cooker is the key. I pulled mine out of storage for this recipe and the meat came out so tender and delicious. This might sound strange but I served this with macaroni and cheese and it was a big hit. Actually mixed the mac & cheese together with the hearts and gizzards -- yum! Read More
Helpful
(9)
carrim
Rating: 5 stars
09/09/2010
My family loves this recipe....really the only thing i make in my pressure cooker...wonderful over rice!!! Read More
Helpful
(9)
Bill
Rating: 5 stars
12/12/2011
Awesome. Gizzards have always been a guilty pleasure. When we make a whole roast we put the giblets in the bottom of the rack and braze them. In this recipe the gizzards are totally melted. I did use chicken stock intend of water. I think I might use some poultry spice or sage next time to add a bit more zing but this was very very good! Served with brown rice and lima beans. Read More
Helpful
(5)
V29578
Rating: 5 stars
07/03/2005
This wasn't what I expected But It was great. A wonderful recipe thanks for sharing and I will make this over and over. Read More
Helpful
(4)
Tetya
Rating: 3 stars
01/24/2015
I think the proportions are wrong. Not enough oil not enough water or too much flour. I added full cup of water and it still got burned. Update: I made it again in a new pressure cooker. Increased water to 2 cups but I had about 1.30lb of giblets. Added some butter and couple spoons of sour cream. This time I liked it. Read More
Helpful
(2)
More Reviews
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