Saute gizzards first in enough cooking oil to cover bottom of pan until brown and tender.
Add water occasionally to prevent sticking.
Add onions.
Saute until done.
Add half of the bell pepper, finely chopped.
Saute.
Add water level with gizzards. Let simmer awhile, then add livers.
(Add flour to thicken, if necessary.)
Let simmer until livers and gizzards are done.
Turn off heat.
Add remaining bell pepper and green onions.
Stir in approximately 2 1/2 to 3 cups cooked rice.
wl or dutch oven, place gizzards, water and 2 Tbls
nough water to cover the gizzards by 1 inch. Bring the
ant to prep gizzards for cooking. Remove gizzards from container and discard
Clean and rinse gizzards, being sure to trim off
at and gristle from chicken gizzards. Rinse under cold running water
Bake gizzards at 275\u00b0 for 3-4 hours or until tender -- let cool.
Remove all fat from the gizzards & cut into bite-size pieces.
For the BRINE:
Combine the vinegar, sugar, pickling spice, dry mustard & the gizzards in a stainless steel pan.
Bring to a boil & let simmer for 10 minutes.
Place the gizzards in a 1 gallon jar in layers with the sliced onion & lemon.
Pour the brine over & let set for about 5-7 days.
ENJOY!
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.
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).
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.
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.
our liking.
Put the gizzards into the batter, and stir
edium casserole dish.
Place gizzards in a pot with enough
Place chicken gizzards in a large saucepan, and
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.
Heat oil in iron skillet on medium-high heat.
Dip gizzards in whipped eggs and roll in flour or pancake mix.
Put as many as you can get in the skillet.
Turn every 5 minutes for about 20 minutes or dark brown.
Brown gizzards in skillet with oil, flour, salt and pepper. Place in small 8 x 8 dish. Add chopped carrots, celery, onions, steak sauce and mushrooms.
Cover with water.
Bake at 350\u00b0 for 30 minutes. Lower heat to 250\u00b0.
Cook 4 hours until very tender.
All all ingredients, except rice, in a large stewing pot. Over medium flame, stew until gizzards are tender.
Once tender, serve over rice.
Put one box of raisins in pan and cover with water.
Bring to a boil and then simmer 30 minutes.
Cream oleo and sugar.
Add coffee and then boiled raisin water.
Add flour and spices.
Add raisins last.
Bake at 350\u00b0 for 1 hour in a 9 x 13-inch pan or 3 bread tins.
A very old recipe.