betty crocker meets modern day medieval meat pie
A.k.a. chicken gizzard pot pie.
Yes, you read that correctly.
Never in a million years would I have thought of making such a meal on my own, but then,
the more we grow and harvest our own food, the more frugal I'm getting, and the less likely I am to throw away any parts of a fruit, vegetable, or animal without trying to make the very most of it.
That includes the hearts, livers, gizzards, and feet of the chickens that we've grown and processed
which has left us with bags of processed and cleaned gizzards and the likes in the freezers
which need to be dealt with sooner than later.
Well, the other day, I simmered a batch of them into a rich broth. Some of it was pressure canned, the rest became the base for potato leek soup. Then there was the question of what to do with the now very tender gizzards themselves. A search sent me here which was encouraging but still didn't leave me sold on them.
A few minutes later I was on the phone with a friend and she told me that she and her sister used to fight over the gizzards when they were kids. She also said that she's made broth from them before and would scoop the gizzards straight out of the broth, sprinkled a little salt on them, and ate them up, yum.
Then, a few minutes later than that, another friend showed up on our doorstep and said that she likes gizzards, too.
And so, I chopped one of the gizzards up, tried a little bite, and lo-and-behold it was tender and delicious and tasted like...well...meat. Nothing totally weird and innard-like. It was really very good.
That was it. I decided to chop them all up and freeze them for later use in sauces or soups and....???
It was E who thought it up. He suggested putting them in a pot pie, and that was all it took.
That, and the fact that there was a ready made, store bought pie crust in the fridge (bought by the boys last month when they were going to make a pie for my birthday, only it never got made).
The roux for the 'gravy' inside was made with coconut oil, unbleached white flour, unsweetened soy milk, and some of the gizzard broth so as to make it dairy free.
Onions, carrots, and garlic were from the garden. Frozen peas were from the store.
Essentially, I followed the recipe for chicken pot pie in the Better Homes and Garden New Cookbook,
substituting what we have on hand and what works for our dietary needs.
Tada! A quick, hearty dinner for a fall evening
that everyone agreed was absolutely delicious.
Served up with cucumber slices and pickled cherry tomatoes as a salad.
We're sold. Dare I say, a new family favorite?
We ate this second half for lunch today only because we wouldn't let the boys eat it all up for dinner last night.
Next? Liver pâté for holiday parties.
Then, hearts, I suppose.