CONFIT CHICKEN GIZZARDS (AND HEARTS)
Slow-cooked confit chicken gizzards (and optionally hearts) become melt-in-the-mouth tender, perfect for salads, sandwiches, skewers, or sautéed with mushrooms and herbs. The rendered fat can be reused for roasting meats, potatoes, or enriching soups.
⏲️ Prep Time: Overnight + 3 hours cooking
🍽️ Yields: About 450 g cooked gizzards and hearts
🥣 Ingredients
- 1 container chicken gizzards (and hearts if available, about 450 g)
- 1 teaspoon coarse sea salt
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 2 garlic cloves
- Cooking fat: oil, duck fat, or chicken fat (enough to cover gizzards by about 1 finger thickness)
👩🍳 Instructions
- If using hearts, leave them whole. Cut gizzards in half by separating the two muscular halves and removing the tough white membrane inside.
- Toss gizzards with coarse salt and thyme. Cover with plastic wrap and refrigerate overnight.
- Bring to room temperature the next day. Place gizzards in a narrow container and cover completely with oil or melted fat (fat preserves longer).
- Preheat oven to 120°C (250°F). Cover container and cook for 3 hours.
- Turn off oven and allow gizzards to cool inside oven (or outside covered if oven is needed).
- Store confit gizzards in the fat in the refrigerator.
- To serve, gently reheat in a pan with some of the cooking fat.
💡 Tips
- Use a narrow container to minimize wasted fat.
- Save leftover fat for roasting or sautéing other dishes.
- Confit gizzards have a soft, luxurious texture perfect for versatile dishes.
- Adjust thyme quantity to taste; fresh thyme adds subtle aroma.
🎉 Perfect For
- Salads and sandwiches
- Skewers and tapas
- Sautéed dishes with mushrooms or herbs
- Enhancing soups and roasted vegetables
📝 Final Thoughts
Confit chicken gizzards are a gourmet treat with tender texture and rich flavor. The slow cooking in fat preserves moisture and creates a versatile ingredient for many delicious meals.