Chicken Gizzards Confit in a Jar
Gizzards provide a lot of protein and satisfy well, while the long gentle cooking makes them much softer and more pleasant in texture. Lemon, onion, and spices lighten the flavor without sugar or starch. This is a practical keto dish you can prepare ahead and reheat quickly.
Inspect chicken gizzards (1 kg), trimming away any tough inner membrane and coarse yellowish patches. Slice onion (250 g) into half-rings.
Mix the gizzards with onion, lemon juice from lemon (40 g), bay leaf (2 g), khmeli-suneli (3 g), dried garlic (4 g), salt (8 g), and black pepper (2 g). Add ghee (20 g), mix well, and refrigerate for at least 5 hours, or preferably overnight.
Transfer the gizzards with the onion and marinade into a heatproof jar or small baking dish, seal tightly with foil, and place into a cold oven. Cook for 1.5-2 hours at 160 C until the gizzards become tender. Let them stand for 10 minutes under the foil before serving hot, or cool them completely for a cold appetizer.
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