Hey folks here is another yummy recipe for you and I hope you will like it. It has many choices on how to season it as usual because using the same old thing to season your food with can be down and outright boring.I know you feel this way about your food as I do. You will need 1 lb or 1 kg of chicken gizzards to start with. This is a pot in pot method wrapped in parchment paper and aluminum foil. First rinse the chicken gizzards very well and place them inside the parchment paper and then inside the aluminum foil. The parchment paper should be wrapped around the gizzards and the aluminum foil around this so the paper does not burn. Place this parchment paper and foil lined pouch in a made for instant pot baking utinsil and set it on a trivet.
Add 1 pinch of sea salt, pink salt kosher salt. vegtea seasoning, seasoned salt, goya seasonador, adobo bullion powder or 1 bullion cube. Add in mortar and pestle 1 pinch of celery seeds. Also add either 1 pinch of green. pink, white, black or mixed peppercorns. Crush this in to a coarse powder. Add herbs of choice such as 1 pinch of either savory. thyme. marjarom, chervil, cilantro, dill, basil, oregano, rosemary, sage, parsley, tarragon, lovage or chives. Add either 1 whole chili of any type deseeded, any type of chili powder or 1 drop of hot sauce. Add 1 bay leaf, 3 dashes of maggi or knorr aroma, 1 tsp of either white, apple cider, balsamic, or malt vinegar.
Add either 4 green onions, 1 onion or shallot to the seasoned gizzards, Pour 6 cups of water in to the instant pot and lower the trivit with the baking dish filled with gizzards in there and place the air fryer lid on top. Bake for 20 minutes at 350F or 190C repeat for another 20 minutes making it a total of 40 at 20 minute intervals. Check the food and water levels in between. To finish it off pressure cook on high for an additional 20 minutes. It should be done then.
Enjoy this and let me know how you enjoyed this.
