Stewed Pupik Was A Success

Stewed Chicken GizzardsThis time around, I tried slow cooking the gizzards, and they came out beautifully.  My husband says they’re just like his mom used to make.

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.

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.