In the spirit of Chicken Wing Day (which is officially celebrated this Saturday on July 29th), I have developed a recipe that mirrors the sentiment in the story of the first Buffalo wings.
As legend has it, Teresa Bellisimo needed to put together a large dinner unexpectedly and all she had on hand was undesirable meat: chicken wings. They were usually only used for making stock. She created the American classic as an inexpensive solution to a large crowd problem.*
…which brings me to gizzards.
Please, hear me out. Undesirable meat deserves a second chance. Just look at wings!
The particular gizzards we used were from chickens raised in the Pacific northwest. When cooked low and slow, tough muscle meat like gizzards can become juicy medals of tasty deliciousness. The best way to achieve this is in a crockpot. I personally have a love-hate relationship with slow cooker meals. I love when I am organized enough to set the thing cooking at the beginning of the day. I hate when I forget or get too distracted to turn the thing on.
We are heading out to Twin Sisters Creamery this evening to pick up the blue cheese for our accompanying dip, so we put on our gizzards in the morning so that we could come home to a wonderful smell and a warm tasty dinner. That way I can walk in the door, whip up the dip and serve it all with celery and carrot sticks.
This recipe serves a small family of four. We work on the basis of about 3 or 4 oz of meat per person, but I know a lot of families are a bit more carnivorous than us.
Updated photos coming soon.
Pacific Northwest Wing Things
What you will need :
- 2 tsp butter (or coconut oil if you’re looking for a dairy free alternative), melted
- 1 lb of chicken gizzards, prepared
- 2 tbsp buffalo seasoning (you can also add hot sauce if your family likes to heat things up)
- 1/2 cup/120ml broth (I prefer using vegetable broth but to each their own)
- Enough water to cover the top of the gizzards
How you can do it:
- Turn on your slow cooker to low.
- Add ingredients to pot, stir and cover.
- Cook for at least 8 hours. Do not uncover at any point, or else it releases all the pressure and heat built up under the lid.
Buffalo bleu dip
What you will need:
- 1/4 small onion, finely chopped
- 1 tbsp buffalo seasoning
- 1/3 cup blue cheese
- 1 cup sour cream
How you can do it:
- Whip together all the ingredients and serve alongside celery and carrot sticks.
Don’t forget if you make either of these recipes, share with #pacificnorthwestwingthings and #CookingWithMummaAlsum. And happy wing day to you all on Saturday.
*There are so many versions of this origin story that I just ran with one… Maybe two.