Another Tasty Success: Chicken Gizzards in Goji Berry Sauce

Chicken Gizzards in Goji Berry SauceI’ve been experimenting with more chicken gizzard recipes.  This time around, after hearing about what goji berries are really used for in Asia, I decided to give it a go myself.  As it turns out, goji berries are one of the most perfect seasonings for chicken or really any other poultry.  It may be because of the loads of vitamin C in them, but they totally remove any of the funny “this is an organ meat” aftertaste from gizzards.

Many people on the superfood trend eat goji berries like raisins, but be aware that they are in the nightshade family of plants.  If you have CFS, fibromyalgia, or arthritis, or any issues with potatoes or other plants in the same family, stay away from them.  Everyone else who has a tolerance for nightshade family plants should try them though, but sparingly.  They are like tiny, very sweet mild peppers.

Found Fat and Pupik Update

Joy of joys, today we found a shop that has and is willing to sell us their pork fat.  I was so happy.  It was very cheap, about $1.50 per kilo.  So now I will never have to worry about where to find fat for rendering, unless they go out of business.

They say they’re not the only ones.  You have to find a place that buys by the side and ask for the internal fat.  If you ask for the fat, they think you want what most other people want, which is the fat back, not the other subcutaneous and inner fat.  So you have to be specific.

The same place has “pupik” (gizzards) that looked very nice, so I thought today was as good a time as any to try them, since now I’ve got the grease to fry them in.  My daughter loved them, and is now devouring them with ketchup like chicken nuggets.  I would eat them on a salad, but much like other chicken nuggets, wouldn’t bother much about them otherwise.  Shai (my husband) said they were too chewy, and not like his mom used to do.

So now I have a quest, but one I don’t think I’m going to like.  I was instructed by every home cooking southern woman I know to always ALWAYS pre-boil gizzards.  Every eastern Asian cook I know says the same.  Apparently, non southern and non Asian folks don’t do that.   I don’t want to think about what it must taste like.  There has got to be some way to be sure to clean off all the gooey membrane and still come out with tender results.

I’m thinking that they must need to be slow cooked.  I hate to call other cooks wrong, but I just don’t see how they’ll get thoroughly clean without the pre boiling.  So with kilo #2 of the pupiks, I’m going to try preboiling, cleaning, and then slow cooking them.  We’ll see how it goes.