2000s Recipes + Menus
Confit Gizzard Nuggets with Honey Mustard
Serves6 (snack)
- Active time:20 min
- Start to finish:2 1/2 hr
August 2009
Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely. You might be tempted to eat them at this stage, but wait! A dip in tempura batter and a quick fry make them irresistible. Throw in a little homemade honey mustard, some cold beer, and a few hungry friends, and you’ve got a party.
- 1 lb lard
- 1 1/2 lb chicken gizzards
- About 3 cups vegetable oil
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 3/4 cup club soda
- 1/2 cup Dijon mustard
- 5 tablespoons mild honey
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Equipment:
a gravy separator; a deep-fat thermometer
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Preheat oven to 350°F with rack in middle.
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Melt lard in a 21/2- to 3-qt ovenproof saucepan over medium heat. Pat gizzards dry and add to lard, then stir in 1 tsp salt and 1/2 tsp pepper (lard will not cover gizzards). Cover saucepan with lid and transfer to oven. Cook until gizzards are tender, about 2 hours.
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Transfer gizzards with a slotted spoon to a bowl. Pour contents of saucepan into gravy separator, then pour off meat juices, reserving lard. Return lard to saucepan and add enough oil to bring level to 11/2 inches. Heat oil to 400°F over medium-high heat.
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Meanwhile, stir together flours, 1/8 tsp salt, and club soda in a bowl. Working in 4 batches, dip gizzards in batter, letting excess drip off, then fry until golden, about 3 minutes per batch. Transfer gizzards to layers of paper towels to drain. Return oil to 400°F between batches.
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Whisk together mustard and honey until smooth. Serve gizzard nuggets with honey mustard.
- Keywords
- another offal monday,
- web-exclusive recipes,
- poultry,
- ian knauer
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