Gizzards are an organ found in the digestive tract of a chicken used to grind up the foods the bird eats. They’re considered a delicacy in certain cultures and provide a healthy dose of certain vitamins and minerals. A serving of chicken gizzards contains a hefty dose of protein, iron, zinc and Vitamin B12. They are high in cholesterol so Kirby can have one meal a week.
This is an easy stew you can throw together in a few hours. Even easier is to throw it all in your crock pot, plug it in, and come back later to a fully cooked stew. Sometimes I'll add some leftover shredded chicken meat. Adding some rice or pasta can help stretch out the meals.
Chicken Gizzard Stew
Cook Time: 2 hours
Nutrition facts: 186 Calories, 78 Calories from fat Total fat: 4.9g or 8% (1.1g saturated fat, 0.0g trans fat)
- 2 – 3 lbs chicken gizzards
- 3 tablespoons extra light olive oil
- 4 cups veggies*
- 4 cups chicken stock
- 1/2 teaspoon eggshell
- 1 tablespoon coconut flour
- Clean and finely chop the gizzards. In a large dutch oven or pot heat the olive oil and cook the gizzards until no longer pink.
- Add the chicken stock and finely chopped veggies. I use different bags of assorted frozen veggies one of my favorite’s being Birdseye Normandy Blend containing broccoli, cauliflower, carrots, yellow squash, and zuchinni. Reduce the heat and let simmer until the veggies are tender.
- Add the eggshell for calcium.
- To thicken the broth scoop out a cup and mix in one tablespoon flour, then pour back into the pot..
I divide up my meals into 1 cup containers for freezing. This will keep in the refrigerator for up to a week and in the freezer for up to 4 months.