Preparation info

  • Serves


    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

At QCH we buy whole chickens, including the giblets. We sell various cuts in the shop but breast and legs are always the most popular. This is a way to make use of all the leftover chicken livers, hearts and gizzards (as well as some breast and thigh). If your chicken breasts have the skin on remove it and bake it in the oven with some salt, then chop and sprinkle it over the skewers for an added dose of intense chicken-y seasoning.


Confit Gizzards

  • 150 g chicken gizzards
  • 200 g chicken or duck fat
  • sprig of thyme
  • 1 garlic clove
  • ½ tsp Maldon salt


    Start with the confit gizzards. Preheat the oven to 120°C. Remove any sinew from the gizzards and transfer to a small roasting tray. Spread over the chicken fat and add the thyme, garlic and salt. Cover tightly with baking parchment and foil and cook in the oven for 3 hours, or until tender. Remove from the oven and allow to cool while still covered. Once the tray reaches room temperature, remove the gizzards and drain on kitchen paper. You can keep the fat in the fridge for another dish, such as the roast potatoes.

    Prepare the remaining chicken: dice the breast into 2cm cubes, remove any fat or blood from the hearts and cut away any sinew from the livers. You want everything to be the same size, so cut them down to match the breast if they are large. Finally, ensure your oysters are free from any excess skin.

    Time to build your skewers. Start with a cube of breast followed by a heart, confit gizzard, liver and oyster. Repeat the process for the rest of the skewers. Leave to rest for at least 2 hours (you can prepare them the night before you need them).

    Set up a barbecue or place a griddle pan over a medium-high heat. Brush your skewers with a little oil and season with salt, then place on the grill. Cook for just a few minutes, turning them a couple of times to ensure they are evenly browned. Remove just before they are cooked and leave to rest.

    Pour the smoked chilli ketchup into a bowl, pour over the resting juices from the skewers and mix together to make a dressing.

    Arrange your skewers on a platter, drizzle over the ketchup dressing and scatter over a generous amount of breadcrumbs.