GIZZARD STEW RECIPE RECIPES

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

Steps:

• Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
• Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you're ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
• Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
• Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
• Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
• In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don't want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don't need to be breaking through into a full simmer yet.
• Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
• Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.