CHICKEN GIZZARDS 2 lbs gizzards
6 cups water
2 tbsp sea salt
2 tbsp zataar
1 tbsp Coconut Oil
In one pot add 6 cups water and 2 lbs gizzards with 2 tbsp salt, boil water, add gizzards, simmer for 40 minutes In another pot, add the gizzards and spices with coconut oil and spices and cook till tender and serve on top of organic greens with a dressing of your choice.
DOGS: Chewy and Tough when Raw -Dogs could LOVE them that way (same as chicken hearts) but smaller dogs with difficulty eating or sensitive teeth, you want to boil for at least 40 minutes for tenderizing since they are very chewy and tougher when raw.
HUMAN: Are all either boiled or fried with any oil of your choice or coconut oil and you can add onions or garlic at the end if you want to feed the dog the same thing. Serve on a bed or organic greens and olives sprinkled with chips of your choice
DOG: boiled in reverse osmosis water with salt and coconut oil for approx. 40 mins. This way it marinates and swells with good water The gizzard is the mechanical stomach of a bird. It is located just after the true or glandular stomach in the gastrointestinal system. Since poultry have no teeth and swallow feed whole, this muscular organ, sometimes called hen's teeth, mechanically grinds and mixes the bird's feed. The gizzard is actually one of the most nutritious parts of chicken, despite the prominence of other poultry meat selections. It is high in protein. So high, in fact, that one cup of gizzard meat can satisfy up to 88% of your daily recommended value of protein. ... Gizzard meat is also low in fat, and high in vitamins
*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States.
To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
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