Rosemary Gizzards And Potatoes
If you like chicken gizzards and are not bothered by their texture, there are several great ways to enjoy them. You can cook them — adobo-style — along with chicken liver. You can also fry them breaded as done Southern style.
Lately, I’ve been enjoying fried or baked Rosemary chicken, so I thought I’d try cooking the gizzards in a similar way. And while at it, why not add some baby potatoes?
1 lb chicken gizzards, cleaned and thoroughly washed
1 cup baby potatoes, scrubbed and thoroughly washed
1/2 cup butter or margarine
1 tbsp dried Rosemary
2 tbsps fish sauce
Salt and pepper to taste
1/2 cup sliced green onions
1/4 cup cheese melt
3 pcs dried basil leaves
Water for boiling
Place chicken gizzards in a pot and pour water up to fully submerge them. Add basil leaves and salt and pepper to taste. Bring to a boil and continue cooking until the gizzards are tender (about 60 minutes.) Add fish sauce during the last 15 minutes of cooking. Remove from heat and set aside.
In the same pot, boil the baby potatoes until half-cooked. Remove from heat, and slice them in half.
In large pan, heat butter or margarine. Add boiled gizzards and dried Rosemary. Stir-fry until the gizzards turn light brown. Add salt and pepper to taste. Add in the potatoes and fry until nicely browned and tender. Remove from heat.
To serve, place the gizzards and potatoes over a bed of blanched spinach or your favorite greens. Top with green onions and cheese melt while still warm.