Watch how Yussi Weisz prepares a chicken gizzards appetizer dish the same way his grandmother did back in Hungary. Find the Full Recipe Here: www.yussiweisz...
Man I wish I had a bowl of that right now.I grew up eating a chicken gizzard dish very similar, boiled down gizzards with an onion gravy. Seasoned to perfection over white rice..
Thank you for this..made it today for the second time. Thru some rice into the pot with the onion gizzard stew..yummy treat on a snowy Sunday. Plus the apartment smells like carmelized onions..!
Made this for dinner, in the warming oven sitting. OMG. I don't remember my Baba or Babicka making this but my mom did. I'm a Canadian first-born Slovak so I've been doing many of our dishes keeping the tradition going including pastries. When I posted on Facebook, not the picture just commented 2 relatives already wanted the recipe. they remembered.
I can help you with the fried gizzards. Soak them a while in buttermilk and a Louisiana-type hot sauce. Season some flour with a Cajun seasoning. Drain the buttermilk off your gizzards and toss them in the seasoned flour. Fry until they're the texture and crispiness that you like. Do one as a test first to see if your oil is the right temperature and time it to see how long the test gizzard needed. Probably about 3 to 4 minutes if your oil is 350F. If you don't like hotsauce then buttermilk and pickle juice makes a nice brine. I'll wait a few years and then you can come back and tell us how they turned out. 🙂
Thank your for your honesty. I did grew up far far away and I did have them. My grandma used to cook them on the soup before the meal. I used to love them.
You're not old fashioned my parents are from Poland and Germany both through the Holocaust and I understand every old fashioned dish you were talking about❤
It wasn't clear...did you have ribs? LOL. I love the authenticity in his dialogue. And I can hardly believe ALL those onions and garlic reduced to that little!
The link seems to be broken for the recipe. By the way, you used a lot of Yiddish works or Hungarian or a mix? Could you write them out in the comments and the definition. I can't begin to imagine how to spell them, including the NAME OF THE DISH!
wouldnt have put the garlic in so soon, its High sugar content makes it burn super easy and lose all flavour. garlic goes in for the last 3-4-5 mins of cooking MAX
