Prep 15 mins
Cook 4 hrs
Curt's mom, Ann, used to beg me to make these for her. She put my recipe in her church's cook-book and named it Chicken Gizzards a la Dena. She said they were so good they needed a fancy name. We had many laughs over this. This is for you, Ann. We miss you! The ingredients don't have to be exact; just use them as a guideline. Hope you enjoy! Dena
- 2 lbs chicken gizzards
- 1 cup flour, for coating
- 1 tablespoon salt
- oil (for frying)
- 1⁄2 cup diced onion (optional)
- 1 (10 1/2 ounce) can mushrooms (undiluted) or 1 (10 1/2 ounce) can cream of celery soup (undiluted)
- mushroom (optional)
- Clean and rinse gizzards, being sure to trim off any green material.
- Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
- Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
- Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
- Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
- When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
- Serve over rice or noodles.
- *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.
We always fixed gizzards by frying them. Never thought to put them with noodles and mushrooms! Instead of cooking gizzards for several hours, we put them in a small pressure cooker for about 20 min and then fried with coating, adding them to the mushroom soup, mushrooms, onion, and fresh garlic. Yumm!