Thursday, August 6, 2009

Wish I Hadn't Discovered What These Are

funny word of the day: gizzard

Definition from Merriam-Webster:

Pronunciation: \ˈgi-zərd\
Function: noun
Etymology: alteration of Middle English giser gizzard, liver, from Anglo-French gesir, giser, from Latin gigeria (plural) giblets
Date: 1565
1 a : the muscular enlargement of the alimentary canal of birds that has usually thick muscular walls and a tough horny lining for grinding the food and when the crop is present follows it and the proventriculus b : a thickened part of the alimentary canal in some animals (as an insect or an earthworm) that is similar in function to the crop of a bird2 : innards

Last night, my friends Michael (he of the funny sentences) and Christian made me a delicious dinner of roast chicken and gravy, summer slaw and grilled flatbreads with artichoke spread. I ate entirely too much but when I asked Michael how he made the gravy, he told me he had boiled down the gizzards, mixed in tomato paste and fresh herbs, etc. Well, it was yummy but after reading the definition, I have to admit, I'm feeling a little queasy. I didn't think I could ever be a fan of any kind of innards but when disguised in gravy as something that resembles mushrooms (which is what I thought it was!), chicken gizzards are actually quite tasty.

This isn't Michael's recipe but if you're interested in making chicken gizzard (aka giblet) grazy, here's a recipe from


Chicken liver and gizzard, cooked

1/2 c. pan drippings

2 tbsp. all-purpose flour

1 c. chicken broth

1 tsp. salt

1/8 tsp. black pepper
Cook chicken liver and gizzard in 2 cups water until tender. Drain meat, reserving broth. Chop liver and gizzard. In a small saucepan, mix drippings, flour, broth, salt, pepper, and chopped meat. Cook mixture over low heat, stirring constantly until gravy thickens.

1 comment:

  1. Thanks for the correction! My PR people are very good ;)