Name: Brine-Braised Giblets
Ingredients: 1 pound chicken gizzards; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; ¼ teaspoon salt; Freshly ground black pepper; 1¼ cups pickle brine; 2 tablespoons sour cream; ¼ cup finely chopped dill pickles, for garnish; 2 tablespoons minced fresh dill, for garnish; 2 tablespoons minced fresh chives, for garnish; Cooked barley or rye toast for serving (optional)

Ingredients

1 pound chicken gizzards
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon salt
Freshly ground black pepper
1¼ cups pickle brine
2 tablespoons sour cream
¼ cup finely chopped dill pickles, for garnish
2 tablespoons minced fresh dill, for garnish
2 tablespoons minced fresh chives, for garnish
Cooked barley or rye toast for serving (optional)

Steps

Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.