Ingredients:

  • 250g (8 oz) Chicken Gizzards, thoroughly trimmed of silver skin and fat
  • 750 ml (3 cups) Chicken Stock (low sodium)
  • 2 Bay Leaves
  • 1 tsp (5 ml) Whole Black Peppercorns
  • 250g (8 oz) Chicken Hearts, trimmed
  • 2 Tbsp (30 ml) Neutral Oil (e.g., grapeseed or canola)
  • 3 Tbsp (45g) Unsalted Butter, divided (2 Tbsp for searing, 1 Tbsp for finishing)
  • 2 medium Shallots, finely diced
  • 4 cloves Garlic, minced
  • 1/4 tsp Dried Red Pepper Flakes (optional)
  • 125 ml (1/2 cup) Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 Tbsp Fresh Thyme Leaves
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • Fresh Parsley, chopped (Optional Garnish)

Instructions:

  1. Prep the Gizzards: Thoroughly wash and trim the gizzards. Remove any tough silver skin or excessive fat, ensuring they are clean and uniform in size.
  2. Simmer the Gizzards: Place the gizzards in a saucepan with the chicken stock, bay leaves, and peppercorns. Bring to a boil, then immediately reduce the heat to a gentle simmer.
  3. Tenderise: Cook, uncovered, for 45–55 minutes, or until the gizzards are fork-tender. Skim any foam or impurities that rise to the surface during cooking.
  4. Drain and Slice: Remove the gizzards with a slotted spoon. Once cool enough to handle, slice the gizzards roughly in half or into thick rounds. Season lightly with salt and pepper.
  5. Prep the Hearts: Pat the trimmed chicken hearts completely dry using paper towels. Season aggressively with salt and pepper. Dry meat is crucial for achieving a good sear.
  6. Sear the Meats: Heat the neutral oil and 2 Tbsp of unsalted butter in a heavy frying pan over medium-high heat until the butter foams and subsides. Add the hearts and gizzards. Sear for 2–3 minutes, until nicely caramelised and browned. Remove the meats and set aside.
  7. Sauté Aromatics: Reduce the heat to medium. Add the finely diced shallots to the pan drippings and sauté for 2–3 minutes until softened. Add the minced garlic and red pepper flakes (if using); cook for 30 seconds until fragrant. Avoid burning the garlic.
  8. Deglaze: Pour in the white wine. Scrape up any browned bits (fond) from the bottom of the pan. Reduce the wine by half (about 2 minutes).
  9. Combine and Finish: Return the seared meats to the pan. Toss to coat in the reduced sauce. Add the fresh thyme and the remaining 1 Tbsp of cold butter and swirl vigorously until the sauce thickens slightly and emulsifies (the 'burnt butter' effect).
  10. Adjust and Serve: Stir in the lemon juice. Taste and adjust seasoning (salt and pepper). Garnish immediately with fresh parsley and serve hot, ideally over toasted crusty bread.