Man I wish I had a bowl of that right now.I grew up eating a chicken gizzard dish very similar, boiled down gizzards with an onion gravy. Seasoned to perfection over white rice..

@scholasticbookfair.

7 ай бұрын

Yep this is how I do it. So tender and flavorful

i thought this channel has 3 million subscribers…underrated channel

@yussiweisz1465

6 күн бұрын

:)

I would definitely add a little white wine or dry white vermouth, fresh flat leaf parsley and thyme to the pot and cook til done. Incredible flavor!

A man that cooks your wife must be astonished and a happy peacock❤

Bought chicken gizzards today at a market from a reputable farmer. I wasn't sure how to cook it until now!

My granny always made chicken gizzards too. We were literally fighting for them 😂 I'll be making this tonight 😍

My grandma used to make pipkalach and would always add a cold roux blanc and bay leaves.

@wearetubes

5 ай бұрын

Is that what this dish is called?

Made this for dinner, in the warming oven sitting. OMG. I don't remember my Baba or Babicka making this but my mom did. I'm a Canadian first-born Slovak so I've been doing many of our dishes keeping the tradition going including pastries. When I posted on Facebook, not the picture just commented 2 relatives already wanted the recipe. they remembered.

Thank your for your honesty. I did grew up far far away and I did have them. My grandma used to cook them on the soup before the meal. I used to love them.

Wow!!, not complicated, but cooked to perfection. I differently want to try this recipe. Thanks for sharing.

Wow this is a amazing! This is exactly how my mom used to make it 😋❤️

Dude, do you deliver!? Looks incredible.

Mine Did Too! I remember my Aunt used to make Hog Hasslet and serve it with rice! Boy was it delicious!!

Pipicks, absolutely I can taste it now, thank you so much my tears are dripping❤

Awesome video and I will try this recipe specially now when meat is so expensive. Good job.

Thank you for this..made it today for the second time. Thru some rice into the pot with the onion gizzard stew..yummy treat on a snowy Sunday. Plus the apartment smells like carmelized onions..!

Yum! A classic making gizzards with cornbread this week

Thank you for sharing. This looks great!!!!

@yussiweisz1465

4 жыл бұрын

Thank you for watching!

Looks great thank you

Oh my Gosh...this looks AMAZING!!! I have some gizzards defrosting now...yum!!!

Looks great 👍👍👍

with that into you deserve more subscribers man!!!!!!!!!!! i just subbed

Great video!!!!!

Love it! My Purim dish this year, f'sure!

I found this recipe somewhat by accident when looking for fried chicken gizzards. But this looks great! I'm going to have to try this.

@brandonbp122

Жыл бұрын

You've had two years. No update? 😆

@brandonbp122

Жыл бұрын

I can help you with the fried gizzards. Soak them a while in buttermilk and a Louisiana-type hot sauce. Season some flour with a Cajun seasoning. Drain the buttermilk off your gizzards and toss them in the seasoned flour. Fry until they're the texture and crispiness that you like. Do one as a test first to see if your oil is the right temperature and time it to see how long the test gizzard needed. Probably about 3 to 4 minutes if your oil is 350F. If you don't like hotsauce then buttermilk and pickle juice makes a nice brine. I'll wait a few years and then you can come back and tell us how they turned out. 🙂

@mefolse

10 ай бұрын

@@brandonbp122hi are you from louisiana? I live in south Louisiana and was looking for a fried gizzard recipe and low n behold here you are 😃.

@brandonbp122

10 ай бұрын

@@mefolse I cooked in Louisiana for 9 years. I hope your gizzards turned out amazing! 🤗

Puerto Rican here this recipe came out great

Oh the memories… delish

Your dish really looks delicious.

@yussiweisz1465

4 жыл бұрын

Thank you!

Beautiful and entertaining

Yummy 😊

Great video

Well Done Yussi...

It wasn't clear...did you have ribs? LOL. I love the authenticity in his dialogue. And I can hardly believe ALL those onions and garlic reduced to that little!

Looks great.

@yussiweisz1465

Жыл бұрын

Thanks!

great very impressive video presentation keep up the good work and keep safe always new friend sending full support

Sir, that looks incredible!

@yussiweisz1465

Жыл бұрын

Thank you kindly!

I kook my gizzards like this. They taste sooo good. I add saffron to rice too. My sekret ingredient. 😺

@rbagboyz

7 ай бұрын

like that

in Kazakhstan we cook it same way

Love the channel, Yussi. How about a video on kishke? Zey gezunt!

@yussiweisz1465

4 жыл бұрын

Thank you! Kishka is up on my cholent video, go check it out!

You're not old fashioned my parents are from Poland and Germany both through the Holocaust and I understand every old fashioned dish you were talking about❤

Nice gizzard recipe!!! big thank!! Gizzard is so popular in China as well, I have made a chinese version of it, if anyone interested in welcome!

A peasant dish with saffron lol

@scholasticbookfair.

7 ай бұрын

Peasants eat good too

Beautiful. Might be nice with green peas.

My Grandma made this only she served it over mashed potatoes, it was my FAVORITE dish growing🥰❣

Typed "Asian style chicken gizzards" into the search and this came up. Trying this recipe tomorrow.

@yussiweisz1465

Жыл бұрын

Hope you enjoy

Would this work for chicken livers if I can’t get a load of gizzards? (Cooking liver much less time of course, maybe only a few minutes?)

@stynway59

3 ай бұрын

Liver cooks quickly, and if you boil that can be bitter. Sauté fast, but don't use in a stew

@stynway59

3 ай бұрын

Unless you add at the end, like southern "dirty rice"

The link seems to be broken for the recipe. By the way, you used a lot of Yiddish works or Hungarian or a mix? Could you write them out in the comments and the definition. I can't begin to imagine how to spell them, including the NAME OF THE DISH!

Is the long cooking time the secret to tender gizzards?

@saradasilva8162

2 жыл бұрын

Yes the longer they are cooked the more tender they are

@Chilly_Billy

Жыл бұрын

For certain. Long cooking times at lower heat.

Miss your videos

Definitely going to try this recipe

LOVE! I wish my wife would eat them. Oh well, more for me. ;-)

@rbagboyz

7 ай бұрын

dont tell her what it is , then wait till shes hangry

what does his apron say?

Some of my onions burned a bit. Is it going to ruin the dish? I know slightly burnt onions are good with red meat, but this may be too much?

Yussi! Take it from this old Sefardia...quadruple that saffron!

@yussiweisz1465

4 жыл бұрын

definitely will next time :)

We have to put tomato 🍅 or no

Leek tops, also; to change it up.

Bring your ass down to the south and see how gizzards are really made. Fried.

I like this! It might help if you added English subtitles for the the Hebrew you dished out.

@DarkDarcek

2 жыл бұрын

Actually I'm from Israel and I didn't get any Hebrew words in there at all.. He did use some Yiddish which I almost don't speak..

Magyar vagyok. I've never had gizzards with rice. Just potatoes.

Whack I always thought Gizzards were not kosher

You are so cute 🥰

Marty?

If you boil to long it gonna b very hard

@ilovevivi7201

4 жыл бұрын

You're wrong. The longer they boil the more tender they get.

Hey I need measurements, a little bit of stock is not going to get it 😊

This guy is just nick kroll if he based his career on food instead of comedy

seems 15 is not enough tie for gizard to cook they will be chewy. i heard it takes an hur

@scholasticbookfair.

7 ай бұрын

He cooked them for 45 minutes in the onions also

@wearetubes

5 ай бұрын

You didn’t finish the video.

Can I cook chicken livers the same way ?

@yussiweisz1465

2 жыл бұрын

I would broil (or grill) the chicken livers first and then cook it the same way

@sonogabri1

2 жыл бұрын

@@yussiweisz1465 Thank you Yussi :o)

link dont work, what use is this with out the bloody stuff you use

wouldnt have put the garlic in so soon, its High sugar content makes it burn super easy and lose all flavour. garlic goes in for the last 3-4-5 mins of cooking MAX

you put in gizzards with the onions almost together. onions got reduced to 0 and you said gizzards are boiling for 20 minutes -.-

@wearetubes

5 ай бұрын

You seem to have misunderstood the instructions.

I make those for my dog but they stink so much I cook them outside.

@stynway59

3 ай бұрын

Add a splash of cider vinegar. Works for pork neckbones too

@108doublestitches

2 ай бұрын

@@stynway59I follow Yussi Weisz video recipe for cooking pork neck bones.

Way too many onions. Gizzards will be tough and all you will taste is onions

@stynway59

3 ай бұрын

Gizzards aren't tough at all if you simmer them.slow

This isn't old fashion its not even country

@stynway59

3 ай бұрын

There are many countries, who have used gizzaeds longer than we have

The music is annoying.

Too much drama, Chef..... Keep it simpler and quick

Guy... No Muslims and no Jews... Speak English

So, that tiny pinch of saffron... Really.. You mean to tell me that it really makes a difference... Lol