Brine-Braised Giblets

#wasteless dinner appetizer chicken poultry eastern european/russian sour cream pickles dill soy free peanut free tree nut free

Darra Goldstein

4 servings

Source

Ingredients

1 pound chicken gizzards

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

¼ teaspoon salt

Freshly ground black pepper

1¼ cups pickle brine

2 tablespoons sour cream

¼ cup finely chopped dill pickles, for garnish

2 tablespoons minced fresh dill, for garnish

2 tablespoons minced fresh chives, for garnish

Cooked barley or rye toast for serving (optional)

Method

Wash the gizzards well and remove any excess fat. Pat dry with paper towels.

Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.

Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.

With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.

Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.