Watch how Yussi Weisz prepares a chicken gizzards appetizer dish the same way his grandmother did back in Hungary. Find the Full Recipe Here: www.yussiweisz...
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..
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..!
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.
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. 🙂
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.
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!
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❤
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!
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
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..
Yep this is how I do it. So tender and flavorful
i thought this channel has 3 million subscribers…underrated channel
:)
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!
Wow this is a amazing! This is exactly how my mom used to make it 😋❤️
Wow!!, not complicated, but cooked to perfection. I differently want to try this recipe. Thanks for sharing.
My granny always made chicken gizzards too. We were literally fighting for them 😂 I'll be making this tonight 😍
Pipicks, absolutely I can taste it now, thank you so much my tears are dripping❤
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..!
Awesome video and I will try this recipe specially now when meat is so expensive. Good job.
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.
Mine Did Too! I remember my Aunt used to make Hog Hasslet and serve it with rice! Boy was it delicious!!
My grandma used to make pipkalach and would always add a cold roux blanc and bay leaves.
Is that what this dish is called?
Yum! A classic making gizzards with cornbread this week
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.
You've had two years. No update? 😆
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. 🙂
@@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 😃.
@@mefolse I cooked in Louisiana for 9 years. I hope your gizzards turned out amazing! 🤗
A man that cooks your wife must be astonished and a happy peacock❤
Oh my Gosh...this looks AMAZING!!! I have some gizzards defrosting now...yum!!!
Dude, do you deliver!? Looks incredible.
Looks great thank you
Your dish really looks delicious.
Thank you!
with that into you deserve more subscribers man!!!!!!!!!!! i just subbed
Great!Keep it Up❤
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.
Puerto Rican here this recipe came out great
I kook my gizzards like this. They taste sooo good. I add saffron to rice too. My sekret ingredient. 😺
like that
Thank you for sharing. This looks great!!!!
Thank you for watching!
great very impressive video presentation keep up the good work and keep safe always new friend sending full support
Oh the memories… delish
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!
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❤
Looks great 👍👍👍
Great video!!!!!
Great video
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!
Sir, that looks incredible!
Thank you kindly!
Love the channel, Yussi. How about a video on kishke?
Zey gezunt!
Thank you! Kishka is up on my cholent video, go check it out!
Love it! My Purim dish this year, f'sure!
Looks great.
Thanks!
Typed "Asian style chicken gizzards" into the search and this came up. Trying this recipe tomorrow.
Hope you enjoy
Definitely going to try this recipe
A peasant dish with saffron lol
Peasants eat good too
My Grandma made this only she served it over mashed potatoes, it was my FAVORITE dish growing🥰❣
Beautiful and entertaining
in Kazakhstan we cook it same way
Beautiful. Might be nice with green peas.
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?)
Liver cooks quickly, and if you boil that can be bitter. Sauté fast, but don't use in a stew
Unless you add at the end, like southern "dirty rice"
Is the long cooking time the secret to tender gizzards?
Yes the longer they are cooked the more tender they are
For certain. Long cooking times at lower heat.
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!
Yummy 😊
LOVE! I wish my wife would eat them. Oh well, more for me. ;-)
dont tell her what it is , then wait till shes hangry
Well Done Yussi...
Yussi! Take it from this old Sefardia...quadruple that saffron!
definitely will next time :)
Leek tops, also; to change it up.
Magyar vagyok. I've never had gizzards with rice. Just potatoes.
Miss your videos
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?
Bring your ass down to the south and see how gizzards are really made. Fried.
what does his apron say?
Whack I always thought Gizzards were not kosher
If you boil to long it gonna b very hard
You're wrong. The longer they boil the more tender they get.
You are so cute 🥰
We have to put tomato 🍅 or no
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
This guy is just nick kroll if he based his career on food instead of comedy
I like this! It might help if you added English subtitles for the the Hebrew you dished out.
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..
seems 15 is not enough tie for gizard to cook they will be chewy. i heard it takes an hur
He cooked them for 45 minutes in the onions also
You didn’t finish the video.
Hey I need measurements, a little bit of stock is not going to get it 😊
you put in gizzards with the onions almost together. onions got reduced to 0 and you said gizzards are boiling for 20 minutes -.-
You seem to have misunderstood the instructions.
Marty?
link dont work, what use is this with out the bloody stuff you use
Can I cook chicken livers the same way ?
I would broil (or grill) the chicken livers first and then cook it the same way
@@yussiweisz1465 Thank you Yussi :o)
I make those for my dog but they stink so much I cook them outside.
Add a splash of cider vinegar. Works for pork neckbones too
@@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
Gizzards aren't tough at all if you simmer them.slow
This isn't old fashion its not even country
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