Chicken Gizzard Patties
An original, delicious way to use chicken offal! Patties made from chicken gizzards aren't the first thing that comes to mind when you're wondering what to do with this cut — but that's only until you actually try them. Everyone at the table is sure to love the flavor!
Serofima
Recipe author
Chicken Gizzard Patties
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 %
14 g
Fats 27 %
8 g
Carbohydrates 27 %
8 g
162 kcal
GI:
14
/
0
/
86
- How do you make chicken gizzard patties? Soak the white bread in the milk. You don't have to cut off the crust, and slightly stale bread works great here — a nice way to use up leftovers. Rinse the gizzards well and be sure to clean out anything inedible from the folds. Don't trim off the fat and the sinewy bits; they won't be in the way and you won't notice them in the finished patties. Cut the gizzards into pieces and run them through a meat grinder. Grinding twice is a must for these patties — that's what makes them soft, tender, and free of tough bits. Peel and rinse the onion and cut it into chunks that will fit through the grinder's neck. Grind the onion together with the meat on the second pass. At the same time, add the milk-soaked bread — grind it right in with everything else, or mash it well by hand. Add the egg and the leftover soaking milk to the ground mixture. Stir with a fork until fully smooth. In texture these patties are a lot like liver patties — you don't shape them by hand, you spoon them into the pan. Heat a skillet with the vegetable oil over high heat. Once it's hot, lower the heat to medium and spoon in the mixture, leaving space between the patties. That keeps them from sticking together and makes them easy to flip. Fry on the first side until the surface is golden and set, then flip and cook through on the other side. If you like, cover with a lid, drop the heat to low, and let them steam another 5 to 10 minutes to turn out even softer and more tender. Serve the chicken gizzard patties hot. Almost any side works: fresh or roasted vegetables, grains, mashed potatoes, pasta, or beans. Enjoy!
- Here's a simple way to tell if the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
- Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. To learn how to judge frying temperature and pick the best oil for the job (and which to avoid), read more here.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read more here.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken gizzards - 114 kcal/100g
- White bread - 273 kcal/100g
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- Wheat bread
- Salt
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