PIONEERS, CHURCH . . . and GREEK GIBLETS

Gedo and Baba

Mom was in her nineties when she wrote this.  

Her family were Ukrainian Greek Catholic.

Thank you, MARILYN, for visiting Mom and asking her to write about her memories.

******

BRAISED CHICKEN GIZZARDS (Entosthia Kotisia me Kimino ke Skordo)

      from:  GREEK CUISINE by Peter Conistis

 The chef has a restaurant where he serves these irresistible gizzards!

Serves 3 as a main course with potatoes and salad.

1 lb gizzards

3 to 4 cups chicken stock

1/3 cup olive oil

1 onion

6 garlic cloves

1 tsp cumin seeds

1 tsp dried oregano

100 ml (3 fl oz) dry white wine

225 ml (7 fl oz) chicken stock, reserved from poaching

¼ tsp pepper

¾ tsp salt

*Finely chop onion and set aside.

*Finely chop garlic and set aside.

*Dry roast cumin seeds and grind.

*Bring gizzards and stock to a boil.  Simmer for 60 minutes.  Drain and reserve stock.

*Over low heat, cook onion and garlic for 10 minutes in olive oil.

 *Add gizzards, cumin, and oregano.  Stir for 1 minute.

*Increase heat and add wine.

*When wine has evaporated, add the reserved stock, salt, and pepper.

*Reduce heat and simmer for about 30 minutes, until a thick sauce forms in the pan.

YUM!