This is post is the first in a series of 6. For the next 6 days I will be posting the meals I made from yesterday’s Grocery Haul .
For posting ease I will only include one recipe at the time, but the other ones will come in the near future!
Today, Sunday was the first day I ate the following:
2 duck eggs boiled and deviled with Fire Cider and Chile de Arbol Powder.
Grilled Asparagus with leftover London Broil (recipe coming up next week)
Crock Pot Gizzards (Moellas) and a cup of beef bone broth.
Plus 3 tablespoons of coconut oil between meals.
Crock Pot chicken gizzard recipe in the style of “Cravinho”
This Chicken Gizzard recipe is one especially dear to my heart.
First it brings back all kinds of fun memories, but also it tastes incredibly good.
The original recipe comes form the most popular “Boteco” in Salvador Bahia, Brazil: the Cravinho. A boteco is a place where you go to drink and eat bar snacks. In Brazil both the drinks and the snacks are quite different from here, but they are all incredibly delicious.
Cravinho is so famous that on almost every night of the week it is hard to find a seat and the bar is just packed. They are famous for the Cachassa (brazilian rum) and for the moellas (gizzards).
I have been trying to replicate this very secret recipe for a long time, but not until I used the slow cooker it achieved perfection!
The gizzards will just melt in your mouth, as tender as it gets, without any trace of gaminess of funky flavor. The special sauce creates a rich flavor that perfectly complements the meat! (if you are not on the diet you can sprinkle some cassava flour on it!!)
- 1 bunch of organic cilantro, washed and cleaned from stems
- 3 large cloves of organic garlic, peeled and sliced
- 1 small organic onion
- 1 pound of free range chicken gizzards
- ¼ cup Passata di Pomodoro
- ½ cup white wine
- ¼ cup water
- a good pinch of celtic sea salt
- In the slow cooker add all the ingredients and mix well so the gizzards are moistened and partially submerged.
- Cook on low for 6 hours.
- Serve with cauliflower rice or cassava flour.
Now where to find chicken gizzards in San Francisco?
Hi Rachel, her is a list of possible resources. I would give them a call and see, either they would carry it or probably know where you would find it! 🙂
and this is a pretty comprehensive list
Sounds terrific. Any suggestions on substition
for wine? Or could I heat the wine in liquid and cook out the alcohol
first? Thanks so much 🙂
Do not worry, the alcohol in the wine cooks out by itself!! 🙂 No alcohol at all left in the final dish!
I can’t stand livers or gizzards. Are these a must?
Hi Sharon, no they are not a must, but they are a great part of a nutrient dense diet. The more organ meats we can incorporate into our diets the more health benefits we will get. (And won’t ever get nutrient deficient!!)
May I use red wine?
If livers and gizzards are not an option, is there another cut of meat you would recommend?
As far as organ meats? Yes heart is great too!!!
It looks and sounds so tasty. But what would be common ingredients to substitute for the Passata de pomodoro and white wine. We never cook with alcohol and I doubt we can find the Passata dr pomodoeo here in Dubai. Thanks
Hi carol, just use tomato paste!!
I just used spaghetti sauce with basil. These turned out to be perfectly cooked…not chewey. This is a good recipe to use to get away from the frying.
Thank you! I definitively prefer soft and tender gizzards to the weird tough chewey ones…:)
Do you slice or cut the gizzards at all?
We just slaughtered four of our domestic geese and I saved the gizzards in order to try this recipe. 🙂
No use them whole.
Side note – I do not eat goose or duck, as they were my beloved pets and “babies”….sorry just me…
What does the coconut oil between meals help with? Keep you full? Did you put 3 tablespoons in a drink or just spoon fulls?
Also, any recommendations for substituting tomatoes?
Renee the coconut oil is to increase the amount of fat eaten in a day. It does help with hunger a bit, but only if you had enough protein during your meals. Subbing tomatoes where, in the recipe?
I mix 8oz bone broth, 2 tbsp coconut oil, with a cube or 2 of bouillon almost 0 carbs lots of good fat.
Makes sense, thank you!
And yes, tomatoes in the Passata di Pomodoro. I am sensitive to the free glutamate in tomatoes.
This looks really good. Can you tell me how many this recipe serves? Thanks!