# Chicken gizzards **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [June 28, 2017, 11:51pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951 "2017-06-28T23:51:27Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [June 28, 2017, 11:51pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/1 "2017-06-28T23:51:27Z")
I had four pounds of chicken gizzards in the cooler in two bags cooked for 24 hours at 145F/63C. The seasoning was Mezzetta garlic and parmesan spread and Heinz 57 sauce. I reheated one of the bags in a hot pan then removed the gizzards, added some sriracha and corn starch to make a gravy. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/5be0302d70f1843fb9da62e6a0e513b952af9797.JPG) The gizzards still had some texture but were not at all tough. The gravy had a wonderful, slightly sweet, slightly hot flavor. Very nice. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [June 28, 2017, 11:54pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/2 "2017-06-28T23:54:29Z")
Nice! Also, I had no idea how easy it can be to make gravy! I gotta try that out. ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [June 28, 2017, 11:57pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/3 "2017-06-28T23:57:40Z")
Corn starch or flour gravy is easy as long as you mix it with cold water first, don’t add too much to the hot liquid at a time and stir like crazy. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 6, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/4 "2017-07-06T22:22:01Z")
Thank you!!! @RichardOL ---
**Author:** ![jmack03](https://avatars.discourse-cdn.com/v4/letter/j/3bc359/32.png) [@jmack03](https://community.anovaculinary.com/u/jmack03)\ **Post date:** [July 29, 2017, 12:33pm UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/5 "2017-07-29T12:33:57Z")
I prefer the texture of a gravy starting from a roue, rather than a cornstarch gravy, which is also easy, but a wire whisk is a must. I’m usually just making it for two in a small saucepan, so I start with melting 2 tablespoons butter, whisk in 2 tablespoons flour, and let it cook for a couple of minutes until nice and bubbly. Add one cup of chicken or beef stock, 1/4 cup at a time, whisking well between each 1/4 cup. Season to taste with salt and pepper. Sometimes I change up the flavor with a dash of wine or sherry. ---
**Author:** ![Tiemac](https://avatars.discourse-cdn.com/v4/letter/t/b487fb/32.png) [@Tiemac](https://community.anovaculinary.com/u/Tiemac)\ **Post date:** [August 18, 2017, 4:57am UTC](https://community.anovaculinary.com/t/chicken-gizzards/7951/6 "2017-08-18T04:57:31Z")
G ravy from a roux is the only way to go. I don’t even measure anymore. Some oil and some flour to make a bubbly paste, brown and add liquid. Wisk like a wild man!