Place the chicken gizzards, celery, onion, bay leaves, and
xcess fat and gristle from chicken gizzards. Rinse under cold running water
Wash chicken gizzards under cold water.
MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
After gizzards get done marinading dredge gizzards in flour mixture.
preheat 1-1/2\" of oil (i use peanut or canola) in a frying pan over medium heat.
Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).
wl or dutch oven, place gizzards, water and 2 Tbls
Clean and rinse gizzards, being sure to trim off
Slice up the gizzard into a skillet.
Add water to cover the gizzards.
Cover and let the water come to a boil.
Remove from the heat and drain in a colander.
Add enough olive oil to the skillet so that the gizzards do not stick to the bottom.
Heat the oil; add the gizzards, garlic and onion.
When the gizzards start to fry, add more olive oil.
Season to taste with salt, pepper, parsley and garlic powder.
Add the mushrooms and gravy mix.
Cook until the gizzards are chewable, approximately 30 minutes.
Serves five.
Place chicken gizzards in a large saucepan, and
Season gizzards with seasoned salt (or salt and pepper if preferred) and dredge in sufficient flour to cover gizzards. Brown in pan with oil until almost tender.
Add can mushrooms, including liquid, and cook with lid on until tender.
Add hominy and stir until heated and mixture becomes thickened.
Will serve 2 or 3.
Wash gizzards and
remove
any fat.
Chop gizzards in 2 to 3 pieces.
Heat oil in large skillet and brown garlic.
Add gizzards and saute over medium-high heat for 15 to 20 minutes. Add red crushed
pepper,
bay
leaf and saute an additional 5 minutes. Add tomatoes, parsley, salt and pepper.
Cook on low heat for
2 to
3
hours.
To serve sprinkle with parsley, if desired.
Makes 8 servings.
This is good served with rice.
our liking.
Put the gizzards into the batter, and stir
Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Boil chicken gizzards about 30 to 40 minutes.
Cook rice as directed on back of package.
Cook carrots with 1 can of chicken broth, reserved chicken broth, celery, onion flakes, salt and pepper.
Then add to chicken and rice.
Add water if needed.
Cook everything all together for 20 minutes.
ry. Then, prepare the chicken.Bring enough water to boil
Debone and take skin off boiled chicken.
Break up into small pieces.
Set aside.
Boil spaghetti in 1 cup broth and other water. Saute onions, pepper and celery in butter until soft and clear. Combine 1 cup broth, Ro-Tel, cream of chicken soup, 1/2 pound Velveeta and simmer on stove.
Add onions, peppers, celery, chicken and cooked spaghetti to mixture.
Once mixed, pour into casserole dish and top with other half of Velveeta.
Bake at 350\u00b0 until cheese is melted.
Boil eggplant and chicken and take chicken off bones after cooked.
Brown ground meat.
In pot put 2 tablespoons of oil; brown onion, bell peppers, celery and boiled eggplant.
Add boiled chicken and cooked ground meat.
Add 1 cup of liquid; cook until all liquid is gone.
Salt and pepper to taste.
Turn off heat and cook rice.
Stir all ingredients together until well mixed.
Debone boiled chicken.
Save broth.
Place in lasagna dish. Mix vegetables with chicken.
Place pats of butter on chicken mixture.
Mix cream of chicken soup, evaporated milk and 2 cups chicken broth.
Pour over mixture.
Mix remaining broth with flour.
Pour over mixture.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Layer boiled chicken in bottom of baking dish.
Next, layer eggs (sliced) over chicken.
Mix vegetables, soup and broth together.
Pour over chicken and eggs.
Mix oleo, flour and milk together.
Pour over vegetables.
Bake in oven at 350\u00b0 until brown crust forms on top, 30 to 45 minutes.
Layer boiled chicken, cream of chicken, cream of celery and Veg-All.
Mix together margarine, milk and flour for crust.
Crust will have the same consistency of pancake batter; pour over top. Bake at 350\u00b0 for about one hour.
Prepare the stuffing as directed on box, but use broth from boiled chicken in place of water.
Pat or lay dressing in the bottom of a 13 x 9-inch pan or use large Corning Ware dish.
Layer the deboned chicken over the dressing.
Shred boiled chicken into medium sized pieces.
Mix with sour cream and cream of mushroom soup.
Mix well.
Pour into a 9 x 13-inch casserole dish.
Crush Ritz crackers and melt enough butter to saturate crackers, then pour over chicken.
Bake at 350\u00b0 for 25 minutes.