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Pickled chicken stomachs

Marinated Chicken Gizzards

A tasty, zesty chicken gizzard appetizer. Made this way, marinated chicken gizzards come out soft, tender, and pleasantly spicy. This appetizer salad looks so dressy that it'll grace any table, so it's a great choice for the holidays.

Recipe author

Composition / ingredients

Servings:

Chicken gizzards

500

Onion

Garlic

Vinegar (5% (if you don't care for it too sour, dilute the vinegar with water to taste))

Soy sauce

Allspice

0.5

Vegetable oil

100

Powdered sugar

0.5

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 45 % 13 g

Carbohydrates 17 % 5 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Pick through the chicken gizzards, making sure they're clean and fully trimmed. Rinse them under running water, then put them in a pot, cover with water, add salt, and cook over low heat until fully done. You can test them with a fork — if it pierces easily, they're ready.
Step 2:

Lift the cooked gizzards out of the water with a slotted spoon and let them cool.
Step 3:

Cut the cooled gizzards into strips.
Step 4:

Cut the peeled onion into half-moons and add it to the gizzards. Drizzle with soy sauce and add the powdered sugar. Mix everything thoroughly.
Step 5:

Heat the vegetable oil in a skillet and pour it over the gizzards. Finely chop the parsley and press or finely mince the garlic. Add the 5% vinegar, mix, taste for salt, and adjust to your liking.
Step 6:

Cover and refrigerate to marinate for at least 8 hours.

Chicken gizzards are a complete animal protein, packed with useful minerals, trace elements, and vitamins — which is probably why I've loved them since childhood. And once I tried them pickled, Korean-style, I fell for them completely. It's a tasty, zesty dish you can serve as an appetizer, a salad, a main, or a side. Keep in mind that gizzards are dense muscle, so they take a while to cook — about 40 minutes. A pressure cooker can cut that time in half. I use parsley here, but you can swap in any fresh herb you like — dill, cilantro, celery — or add a little of each to brighten the dish even more. And if you don't care for fresh herbs, you can skip them. If you love pickled onion, I'd suggest bumping it up to 2 onions; it comes out incredibly tasty and juicy.