Slightly Chewy Chicken Gizzards

I like my chicken gizzards chewier than most. I don't fry these afterwards.

Author

Krista W

Prep Time: 00:02

Recipe Time: 01:30

Temperature : 160F / 71.1C

Ingredients

• 1 tablespoon butter
• 1-2 sprigs of rosemary
• 1-2 sprigs of thyme
• Chicken gizzards

Directions

1. Add all ingredients into bag for sous vide.
2. Set temperature and timer for ANOVA, walk away until it beeps.

Finishing Steps

1. Remove bag from hot water and plate chicken gizzards.