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Heart, Liver, Neck, and Gizzards: How to Cook Every Part of the Chicken

Heart, Liver, Neck, and Gizzards: How to Cook Every Part of the Chicken

First she caramelizes them in butter with sautéed onions and garlic, then pours in the brine and simmers them for 45 minutes. She finishes the braise with a dollop of sour cream and a scattering of dill, chives, and chopped pickles. Braising’s not the only way to go, though: Deep-fried gizzards are beloved in many communities across the globe (including the American South). Some choose to braise then fry the gizzards for a crispy-on-the-outside-tender-within morsel; others fry the uncooked meat, finding more satisfaction in the serious chew and crunch produced without tenderizing. Hearts and livers can get fried, too—and if you’re new to poultry offal, these might be the place to start.

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