CHICKEN GIZZARD RECIPES SLOW COOKER RECIPES

Steps:

• Preheat the oven to 400°F
• For the Stuffing: heat the oil in a large saucepan or skillet
• Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
• Transfer to a bowl and let cool to room temperature
• Reserve the cheese and bread and continue with the recipe
• Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
• Spread the cool rice or spinach mixture evenly over the chicken
• If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
• Roll the chicken up, tie with kitchen twine, and place in roasting pan
• Roast the ballottine for 1 hour
• Lift it from the pan and place it on a platter
• For the Sauce: Skim off and discard most of the fat from the drippings in the pan
• Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
• Strain the juices into a saucepan
• Add the celery, onion, and carrot and bring to a boil over high heat
• Cover, reduce the heat to low, and boil gently for 5 minutes
• Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
• Remove from the heat
• Transfer the ballottine to a cutting board and remove the twine
• Cut half of it into 4 or 5 slices, each about 1 inch thick
• Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
• Pour the sauce over and around the ballottine, garnish with the parsley, and serve
• Cut additional slices of ballottine as needed at the table

Steps:

• Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
• If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
• Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
• Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
• Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow Timetable for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
• Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.