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1
Bring a large pot of water to a boil, and place the gizzards in the boiling water. Let the gizzards cook for one minute to get rid of any impurities. Drain the gizzards and rinse under cold water.
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2
Place the gizzards in a medium-sized pot and cover with water. Add the remaining ingredients: the water or stock, the aromatics and herbs, and peppercorns.
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3
Bring to a simmer, cover, and cook for 3 hours or until the gizzards are fork-tender.
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4
Remove the gizzards from the stock and let cool to slightly above room temperature. Strain the stock and set aside. The majority of the stock can be used in a gravy; reserve some of the liquid for use in the rillettes.
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5
Place the gizzards in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, slowly adding enough of the reserved stock, until the meat shreds thoroughly and the mixture takes on a moist and spreadable texture, about 1 to 3 minutes. Taste and more add salt and pepper. Since the rillettes will be served at room temperature, the paste should be slightly saltier than what you would normally expect from a warm preparation.
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6
Spoon the mixture into individual ramekins or crocks. Refrigerate until chilled, then pour about 1/8 inch of rendered fat on top to seal the ramekins. If you are running low on fat, use a bit of olive oil to bulk up the mixture. Refrigerate for up to 3 weeks.
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7
Remove the rillettes from the refrigerator 2 hours before serving; they are best at room temperature. Serve with bread or toast.
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8
(makes enough for an appetizer that serves 6 or more)
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9
Place the gizzards in a medium-sized pot and cover with water. Add the remaining ingredients.
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10
Bring to a boil, then reduce the heat to a steady simmer and cook for 1 1/2 hours or until the gizzards are fork-tender. Towards the end of the cooking time, the liquid will have reduced into a syrupy sauce. Take care that the sauce doesn't burn.
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11
Let the gizzards cool to room temperature. Before serving, slice them thinly on a bias. Serve as a snack or appetizer, accompanied by noodles or rice. Leftover gizzards may be refrigerated, whole, for up to a week. Do not slice until you are ready to serve, as the flavor degrades of a thin-sliced gizzards degrades more quickly.
