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  • Yussi Weisz

Alte Heim Chicken Gizzards

A delicious comfort food with an old style charm.


2 lbs chicken gizzards

5 onions, diced

6 cloves garlic, chopped

4 Tbsp oil

1 Tbsp salt

¼ tsp smoked paprika

¼ tsp white pepper

Pinch cayenne pepper

16 oz chicken stock

2 threads saffron (optional)

Garnish: Chopped chives

Directions: Sauté diced onions on high flame until translucent. Add chopped garlic and spices and simmer on low until onions are soft and golden-brown in color, approx. 1 hour.

In a separate pot, boil chicken gizzards for 20-25 minutes in water.

Add the boiled gizzards to sautéed onions. Add chicken stock and spices (excluding saffron) and simmer on low for 50 minutes. Then add saffron and let simmer for another 10-15 minutes.

Serve over white rice, garnish with chopped chives and don’t forget to make a L’chaim!


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