The Best Chicken Gizzards (Prepared the Old Fashioned Way)

come let's cook Haymitch at home [Music] welcome to have each at home with yes you ice I'm here I want to prepare for you another Hainish addition a delicious dish something my grandmother used to appear all the time typically with rice there's chicken gizzards for those that don't know typical of Madras that's what my grandmother made for an appetizer that's what we had when when we came for perm we didn't have any fancy ribs I don't know prime standing ribeye roast and ribs and all these fancy meats I don't know we didn't have we had pip o'clock and then we had knocking us in the soup and we had that I was a Kalinka Kalinka and I remember we had capella anybody know what capella is my old fashioned I'm gonna dice up an onion not one onion five onions [Music] so I have some oil heating right here in my shop let's check if it's hot enough not yet let's wait another minute in the meantime I'm gonna take my garlic chop that up a little bit [Music] sounds like the oil is getting hot I'm going to put my onions into the pot you hear that Wow that's what I want to hear I like that I'm gonna keep it on a high flame till it starts getting a little translucent and then I'm gonna lower the flame and just these onions have to cook for minimum an hour on a low flame maybe hour and a half till I get a beautiful golden color you can go ahead now and just go ahead and put your garlic in now you just have to sit tight and wait for those onions the next step is I have a pot on water that is almost boiling and here on my chicken gizzards I want to cook this for around 15 to 20 minutes then I'll drain it and once the audience is ready I'm gonna add it into my onions let's go [Music] so the entire five onions that we put into this pot that look like so much this is what happened to it here comes the fun part my gizzards cooked for around 20 minutes and I want to get that in to my fried audience I won't get to cook for another 45 minutes to an hour get it nice and tender and have that over some rice get that a nice mix I added my spices into it Sol pepper paprika now I'm gonna add a little bit of chicken stock of course if you have your homemade chicken stock that would be delicious if you don't the regular check the stock is just fine make sure to taste it make sure it has enough salt and pepper still way out let's try to get that to a boy say yeah so my geezers are cooking in the onions for around 50 minutes now I'm gonna add a little touch something that didn't use in the out behind just a little bit of Safran like a tiny drop I can't find my tweezers I do have one of those fancy little chefs we just I can't find them I'm just gonna add it right now it was to drop mix that in there get a little bit of unique flavor into my dish I'm gonna let this cook for another 10 minutes and we're ready to roll okay party time you're gonna serve up the party it's ready let's do this I have a nice bowl of rice I personally like jasmine rice so I cooked up some just plain white jasmine rice lots of this a little bit of that sauce always try to dress it up nicely [Music] I think we ready to roll hmm Wow delicious rice hmm feel like I'm going back like 30 years I can eat doubles and triples with us and if you want to move through this a perm you'll have something really original and of course Hainish and memories for your kids to say I remember when I was a little kid running around having pizza with rice for the peetam see now if you prepare this to shoppers remember you doing this to cover Chavez garnish if you're preparing this very firm Sudha remember this is what your grandparents ate when they grew up [Music] nothing fancy just plain good old-fashioned delicious food comfortable comfortable I'm behind rather than beat him and for the number one question that everybody always asks me whose kitchen is this in guess what check out this guy a Roselli kitchen he'll answer all your questions [Music]