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Gizards and chicken neck
Gizards and chicken neck

Before you jump to Gizards and chicken neck recipe, you may want to read this short interesting healthy tips about Apples Can Have Massive Benefits For Your Health.

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To sum up, I guess an apple a day actually can keep the doctor away and now you recognize why. In this article we just discussed a few of the benefits of eating an apple a day. Every one of the benefits would take us too long to include in this write-up, nevertheless the information is out there. So do yourself a favor and pick up some apples the very next time you go to supermarkets. It can really help your health and wellbeing for short term and for the long haul.

We hope you got benefit from reading it, now let’s go back to gizards and chicken neck recipe. You can have gizards and chicken neck using 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Gizards and chicken neck:
  1. Get 500 g mixed packet of gizards and necks (clean them thoroughly)
  2. Prepare 1 onion chopped neatly
  3. Take 1 TSP garlic and ginger if you have those grate them
  4. Take 1 TSP rajah curry
  5. Provide 1 TSP chicken spice (Robertson)
  6. Provide 1 TSP steak chop (Robertson)
  7. Provide 1 tsp barbecue (Robertson)
  8. Use 2 TBS cooking oil
  9. You need 1 TBS flour
  10. You need 1 TBS beef oxtail soup
  11. Take 1 each of peppers (robots) neatly chopped
Steps to make Gizards and chicken neck:
  1. Pour oil in your saucepan, then pour your onion, peppers, and garlic and ginger paste.
  2. After they had fried then add those gizards and chicken the cleaned one and stir and add 1/2 cup of water.
  3. Check that the meat is cook and the gizards and neck the meat start to fall of the bone on the neck.
  4. Then add spices and let it fry again and if the gizards are soft then take a cup pour flour and soup add cold water then pour it over the gizards and neck.
  5. The stew as I always called it it's thick and tasty enjoy it with pap or rice but I eat brown rice due to health reasons.

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