Chicken gizzards in butter

Chicken gizzards in butter "Vodenyichki v maslo" - is a traditional dish in Bulgaria, with translates as "chicken gizzards in butter".
The simplicity of the recipe once again confirms the truth that all genius is simple. Gizzards get cooked well, very tasty and tender, with rich aroma of melted butter.
This method of cooking is very simple and successful. In Bulgaria, it is quite common to cook giblets, such as heart, gizzard and liver, in this way.
Tip: gizzards can be boiled in advance, but it is important to fry them just before serving.
  • 18 oz / 500 g chicken gizzards
  • 18 oz / 50 g butter
  • 1 tsp olive oil
  • couple of black pepper peas
  • salt
Gizzards are usually sold fully or partially cleaned. However, you still need to check them - they should be cut (open and flat), without yellowish membrane film (inspect all skin folds) and clean.
In any case, I advise you wash, brush from the remnants of contents and peel thick yellow film (if any).
Bring water to a boil.
Add the gizzards, black pepper (a couple of peas) and salt (water should be salty enough, about 1/2 tbsp per 8 cups).
Boil for 50-60 min. Check readiness by piercing them with a fork, when soft - drain the water.
Melt 18 oz / 50 g butter with 1 tsp olive oil (to ensure the butter won't burnt).
Let the butter heat up well until it starts smelling with the specific aroma of melted butter.
Quickly put the gizzards into the pan.
Salt a little (1/3 tsp salt) and add a pinch of ground pepper.
Fry briefly, for 1 minute, over high heat. Otherwise the gizzards turn hard.
Our task is to brown them on the outside and keep tender inside. It's ok if the gizzards get crusty sometimes.
Serve immediately.

Bon appetit!

Leave a Reply