This time, they were more palatable to me. They were soft kind of like the pearl of the chicken back. The taste and texture reminded me of that. If I had my preference though, I’d have let them cook for more than 2 hours because the only thing I didn’t like is that bit of cartilage that joins the two sides of the gizzard. If they cook longer, that part would melt and become a part of the sauce.
The sauce was awesome. It was wonderful as it was, but I think with longer cooking, it would have been a good basis for aspic, a Russian appetizer that is like a meat jelly. Indeed, the sauce did turn into a gel when it was refrigerated.
Next week, since my family likes pupik so much, I’m going to get more and experiment. If you like dark meat, gizzards are both a tasty and extremely economical choice. For your money, you get nothing but nice, nutritious meat that can be used for anything you’d use thighs for. Even better, if you have pets, the pre-cooking water is a great soup to supplement their food with.
Here, thighs are about $5 per kilo, while pupiks are around $2.50 or less. They’re sometimes on sale for $1.50. I think they’re so cheap because you can’t just throw them in a pot and go. They have to be pre-boiled, so people who can afford to, opt for other parts.
It’s okay. I’ll take ‘em.
Tags: chicken gizzards, depression era, eastern european, eastern european cooking, economical, gizzard stew, gizzards, healthy cooking on a budget, healthy food on a budget, healthy on a budget, jewish, jewish cooking, polish, polish cooking, polish food, pupik, pupik berotev, pupik stew, recession recipes, soul food, soulfood, stew