Gluten Free Chicken Gizzards & Gravy

chicken gizzards and gravy

Growing up my Grandma Elsie at copious amounts of organ meats.. but I never even tried them. I was just a scared kid. Now at 35, I’m wishing I had learned more of her offal cooking techniques (she was an amazing, old fashioned, cook).

I started cooking chicken gizzards at the request of my hubby. Knowing they are notoriously tough, I opted for pressure cooking. (if you’ve never cooked in a pressure cooker, you’re really missing out on a speedy and healthy cooking method. It’s also really so much safer they you might think.. as long as you follow it’s directions you’ll be fine! If you don’t have a pressure cooker, start with this one, CLICK HERE… I have a really old hand-me-down version of it from my grandmother… literally I have 5 pressure cookers and use them all the time!)

I can’t say that I have a long list of amazing gizzard recipes, this is basically it .. but it’s so good and comforting.. I don’t feel compelled to do anything more 🙂 These gizzards make a beautiful gravy and it’s completely gluten free! And if you opt for bacon fat – completely dairy free too!

Here’s what you need:

Combine tapiocia starch, white rice flour and seasoned salt together in a bag or bowl.. toss gizzards with dry ingredients to lightly coat…

Heat the pot of your pressure cooker over medium/high heat, add fat (start with 2T adding more as needed if your pot gets dry).. Brown dusted gizzards in batches.. When all your gizzards are browned return all of them to your pressure cooker, add onion and garlic (add more fat as needed).. cook until onions are translucent.

Add 4 cups of water to your pressure cooker, season with 1t salt and 1/2t pepper to taste… Cook for 20 minutes at 10 pounds pressure…

Serve over rice, Enjoy!!!

 

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10 Comments

  1. Don’t have a pressure cooker (and at 73 don’t really want to invest in one now!) so how long and at what temp. would you advise cooking these in an oven? Thanks

  2. Is there something I can sub for rice flour? More tapioca or cassava or anything grain free?

  3. Both of your gizzard recipes sound delicious. I love both chicken hearts and gizzards. In fact, around here, it’s impossible to buy raw gizzards alone or raw hearts alone; they’re always packaged together.

    One thing I’d do before cutting the gizzards in quarters is cut away that little “grizzly” piece that connects the two halves of the gizzards together. I don’t think it’s pleasant to eat. In preparing the raw hearts, there’s sometimes a quite large piece of a blood vessel that’s good to cut away before cutting the hearts in smaller pieces.

    Interestingly I once won a cooking contest with a recipe for chicken hearts though this was long before I owned a pressure cooker. My recipe was similar to your other gizzard recipe. I trimmed the hearts and cut them in such a way that they no longer looked like chicken hearts. I did this to disguise them as many people balk at eating offal. I then sauteed the hearts in butter with chopped onion, added chicken broth for cooking and when cooked, thickened the mixture slightly with a bit of flour and served them over rice.

    1. The instant pot has a pressure cooking function – so this recipe doesn’t need modification just make as is in your instant pot

        1. the standard or low pressure setting. I believe high pressure on an IP is 15 psi. When in doubt consult your manual.

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