CookTeaser

A CookTale

This is for those that enjoy Chicken Hearts and Gizzards. To all others may I suggest that it’s worth giving a try. If you like offal you may be surprised at the flavor, the texture and the taste. The Turmeric Rice adds another dimension to the dish. To me it brings back very old memories when I lunched at a New York restaurant on West 33 Street, where it was a house speciality. Of course everything that I remember, I seem to remember glowingly.

INGREDIENTS

1 Pound of Chicken Hearts & Gizzards (in one package)
1 Cup of long grain Rice
1 tsp of Turmeric Powder
1 TB of a neutral Oil (peanut or grape Seed)
1 Red Onion (diced)
1 Garlic Clove, (minced)
8 fresh Mushrooms (chopped)
1 (14.25 ounce) can of Chicken Broth
2 Ounces of Poultry Demi-Glace or 1 cube of Chicken Bouillon
Kosher Salt & Pepper (to taste)

METHOD

1. Place the Chicken Hearts & Gizzards in a large saucepan, & add enough water to cover. Cover & bring to a boil. Boil over medium-high heat until the Giblets are very tender. Drain, reserving the enriched water & slice the Giblets into bite size pieces.

2. Cook the Rice with the Turmeric Powder, using the reserved enriched water according to package directions.

3. Heat the Oil in a large skillet over medium heat. Saute the Onion, Garlic & Mushrooms until the Onion is translucent & tender & the mushrooms have browned. Add the Giblets & saute for 5 minutes. Stir in the canned Chicken Broth, the Demi-Giace or Bouillon & bring to a simmer. Cook until reduced by 1/2, about 10 to 15 minutes.

4. To the plate add a bed of the Rice, top with the Giblets, season with Salt & Pepper, & serve.