What do I do with these chicken gizzards and hearts now?

I bought a package of chicken gizzards and hearts because it was cheap. I sauteed them in olive oil and now I don’t know what to do with them.

I’m not fond of gizzards, but I love the livers and hearts. I’d say to just eat them as they are. (Personally, I would have dredged them in seasoned flour and fried them. Tabasco® for the livers. Yum.)

Eat them? I don’t know, but this seems like poor planning to me.

If you have a cat, it will either love them, or totally snub them.

Put them on a warm tortilla with some sauteed onions and peppers and a little bit of mild hot sauce? Hearts and gizzards are good, solid, peasant food. Treat them as such. :slight_smile:

I started to do that but I got impatient.

Mmm … I like this idea.

My husband will be glad to dispose of those for you.

I would have fed them raw to a peregrine. She likes the gooshy bits.

I just bought some lunch meat, put it between a couple slices of bread with some cheese, mayo, and lettuce, and now I don’t know what to do with it.

I usually use those organ meats for soups or stews, but there’s also a little appetizer type thing I do, usually with the livers, where you wrap a bit of the organ meat with a slice of water chestnut using a strip of bacon, secure with a toothpick, and broil until the bacon is done. Should work with the hearts, not entirely sure about the gizzards.

Put them in a live chicken and see if you can get them to work again.

Too bad they were took.

Make yakitori.

Make sure the gizzards are thoroughly cooked. Seriously. Some of the worst GI upset I’ve heard about was from people who ate gizzards that weren’t done.

I usually boil them up with some rice and sweet potato and give them to my dogs.

Uh … now you tell me.

For future reference (since your’s are already cooked); remove from bird, rinse well, throw pieces into a hot skillet with a little olive oil and minced garlic, salt & pepper to taste, saute well, eat & enjoy.

That’s really impatient! All it takes is a little four in a pie tin, some salt, and some pepper. Takes about a minute from empty pan to tossing the organs into the pan.

You know what? Now I want some chicken livers.

I saw what youse done there.

I’d take them when freshly cooked, grind them and spread the resulting pate on Melba Toast.

I’ve always said you need a gizzard to eat gizzards. That’s why eat a little sand every now and then.

Livers and gizzards. Damn…mmmm. Like fried oysters and a few other things man are those things heaven when cooked JUST right and you are in the mood for em.