Hi All,

In response to a GD thread, I am interested in making gizzards this weekend.

I always prep my wife's stuffing every year, and that includes trimming her gizzards (chicken).

I was not a fan of the gristly crunchy shit she came to the homestead with, so I corrected her

However, I hear stewed and fried gizzards are a southern delicacy.  So, how much to trim?  I normally cut of the silver skin and wrinkly light colored part, leaving the dark, liver colored pieces.

I also read simmering for an hour is good... but some say it's not needed...  I was looking to ultimately fry them in oil.

What do you recommend?

Thanks !

The men at my house just rinse em, batter em and fry em....but momma always boiled the shit out of them before she fried them in water with an onion and celery...she boiled em like that for about 2 hours before she fried them.

Use your favorite fry mix or batter if you want them parboiled and fry em til they float in the oil....deep fry is the best fry of course.

We put hot sauce on them...some Red Rooster or some other Louisiana hot sauce.

Don't care how you fix 'em.  Love me some gizzards.

Pressure cook them and they become tender.  Then you can bread and deep fry them or do just about anything with them.

Would a slow cooker be an option?  I don't have a pressure cooker.

My grandmother fed us gizzards all the time, and am still eating turkey gizzards  at thanksgiving.  Simmered in pot with neck, back, heart celery leaves, pepper and onion.  Until tender, and trim off the grizzle.   Granny would boil us up potful of chicken gizzards for lunch, but boil past the tough stage into the tender stage.

Love chicken and turkey gizzards and hearts.

My gout hates them.

The key word is slow.  Pressure cooker is fast.  Life is short, buy that Instant Pot.

If anyone is interested..

I halved the gizzards and soaked them in buttermilk and a little old bay for 24 hours.  Then drained them and dredged in seasoned flour.  Fried for a couple minutes.  They were good.  Crunchy, but not gristly...  Pretty easy.