Maine dish · Photography

Chicken hearts and gizzards stew


Friends! Friends! Friends! We all have friends, good or bad, we have them. This post is dedicated to all my friends. Some friends you get them with your family, some with your other half, some you just have. In time, you lose some and gain others, but some, stay with you in good times and bad times. They help you, give you advice and they are there for you when you need them.

THANK YOU! Thank you all!

I promised I make this recipe a few months ago. I tried it before so it goes well when I will make it for our friends. It is an easy recipe.

This is one of the recipes that all our moms know how to do it. I remember my mom making it when I was a little girl and we couldn’t get meat very often. So our parents used almost everything from chicken.


  • 500 g chicken hearts and gizzards
  • 1 big red onion cut in small pieces
  • 3 garlic cloves cut in small slices
  • 1 teaspoon mustard
  • Salt
  • Pepper
  • 3 tablespoons oil
  • 1 cup chicken broth
  • Fresh parsley


Clean the hearts and the gizzards with cold water. Heat the oil in a saucepan over medium heat and then add the onion, the garlic and the mustard. SautΓ© for 5 minutes until the onion is translucent. Season with salt and pepper, to taste. Stir in the hearts, the gizzards and the chicken broth. Bring the cooking to a simmer and then reduce the heat to medium-low and simmer gently till the hearts and gizzards are almost cooked.

Add parsley on top and you are ready.

This is the original recipe. I served it mine with melted cedar cheese on top of it and with my special red chili jam. It was a delight!!!!






56 thoughts on “Chicken hearts and gizzards stew

  1. I just tried gizzards for the first time last month, and they were pretty good. Makes me wanna try out your recipe even more.

  2. Hi Gabi, I love you photography here. Such nice and soft colors. It fits nicely with your friends theme, because friends are also warm and friendly. You are an inspiration for me!

  3. Gizzards and hearts are yummy though I’m not used to them in such an an ‘in your face’ dish … my mom diced them and sauteed them with onions and then added them to a rice and bread stuffing to serve with turkey, even though I just ate the stuffing (and turkey gravy) and skipped the turkey. Until later. Turkey sandwiches were great.

  4. I love hearts and gizzards, but I’ve never had them as a stew! I’ve had gizzards cooked in a pressure cooker, and then breaded and deep fried. Those are awesome!

  5. A great Migraine-friendly recipe. My mum would throw in the livers as well. Then we could all pick and choose the bits we wanted. Funny how universal the memory of this dish is. Bravo πŸ’œπŸ’œπŸ’œ

  6. My most favorite cuts of chicken. My mom used to stir fry it on a generous seasoning of garlic -ginger paste, cumin powder and a bit of red chili powder. I still make it sometimes.

  7. Speaking of friends, I actually was introduced to gizzards and hearts as a dish by my friend in high school! Until then I just thought they were the gross and inconvenient thing you had to take out of a whole bird from the middle. They’re so good though!

  8. I’ll remember to get the most humane chicken hearts I can, so I can truly thank that being for giving it’s life for my nutrition. Thank you for the memory of not only NOT forgetting to use the whole butchered animal, but also the memory of being born into this world on chicken liver. πŸ™‚

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