Ingredients
- 2 pounds chicken gizzards and hearts, or gizzards only
- 2 to 4 ribs celery (about 7 ounces) cut into 1/2-inch pieces (2 cups)
- 4 medium carrots (about 10 ounces), peeled and cut into 1/2-inch pieces (2 cups)
- 1 ½ teaspoons salt
- ⅓ cup yellow cornmeal
- 8 scallions, peeled and coarsely chopped (1 1/4 cups)
- ½ teaspoon dill weed
- ½ cup sour cream (optional)
- ¼ cup cilantro leaves, loosely packed (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
205 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 28 grams protein; 362 milligrams cholesterol; 748 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Wash the gizzards and hearts under cool running water, place them in a saucepan with 6 cups of water and bring to a boil over high heat. Boil 1 to 2 minutes, then skim off and discard any fat and impurities that rise. Cover, reduce the heat to low and boil gently for 45 minutes.
- With a slotted spoon, remove the gizzards and hearts from the cooking liquid and place them on a chopping board. When cool enough to handle, cut them into 1/4-inch pieces or chop them coarsely in a food processor. Return them to the cooking liquid with the celery, carrots and salt. Bring back to a boil over high heat, cover, reduce the the heat to low and boil gently for another 45 minutes.
- Add the cornmeal, scallions and dill and cook for 15 minutes longer, stirring occasionally.
- Spoon into bowls. Garnish, if desired, with a tablespoon of sour cream and a sprinkling of cilantro.
2 hours 15 minutes
Dining and Cooking