How can you use those inexpensive packages of +Chicken gizzards that one sees displayed and often forlorn in the supermarket “cheap meats” aisle? Here is one possible answer how to use them and this is one of my favorite +Recipe treats.
On this topic:


- (2) two packages cleaned packaged chicken gizzards, fully rinsed & inspected to remove any remaining grit
- (1) one cup apple cider vinegar
- (1/2) one-half cup white sugar
- (1) one cup water
- (1/2) thickly sliced raw onion (optional)


In a flat skillet, sautee and completely brown the chicken gizzards. 'Browned/seared' meat is the most flavorful due to the +Maillard-Reaction, -find out why here.

Seasoned with salt, soy sauce, etc, place the still hot sauteed chicken gizzards into a quart glass jar with randomly interspersed large slices of onion and maybe a few pieces of raw +Garlic , until the jar is filled. You may pack it down slightly but leave air spaces visible.

In a small saucepan, combine the cup water, apple cider vinegar and half-cup white sugar and bring to a boil. In the sink basin, pour this boiling hot sweet & sour mixture into the jar. Bring it to overflowing so that all the meat is covered, and place the lid on tightly using a washcloth to protect your hand from the hot glass jar.

Allow to cool in the sink until cool to the touch, then store in the refrigerator for a week or two. This allows time for the vinegar and sugar mixture to soak into the chicken meat and flavor it deeply. A perfect solution for those cravings for something umami.

Other Methods:

Other ingredients can include combinations of gizzard and hearts from fowl, beef hear, cubed and prepared similarly.

In ethnic meat markets, +Beef tongue may be available and also makes a desirable delicacy as well. For tongue, it is best to par-boil it peel the outer skin which has an undesirable texture that most people would find objectionable (the taste buds on the surface of the tongue are bristly.)

My father’s favorite pickled treat is +Venison heart and tongue prepared using the method described above. He called it “Licker & Ticker Surprise.”

Regular muscle meat (steak, roast, etc.) is not touch enough for this method as cooking/sauteing the finished product too tender and will 'fall apart' in the pickling process.

Enjoy this sweet & sour treat.

( prev.published by author