Southern Fried Gizzards, Stewed

DrGaellon's Note:

The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1 lb chicken gizzard
• 3 garlic cloves
• 1 small onion, halved
• 1 small carrot
• 1 bay leaf
• herbs, of your choice such as thyme and majoram
• 1 cup all-purpose flour
• 2 teaspoons salt (to taste)
• 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon Old Bay Seasoning or 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
• 1 egg, beaten

Directions:

1. In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
2. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
3. Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
4. In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
5. Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.

Reviews

[enigma535]

I'm not really a gizzard eater but after stewing over an hour the gizzards were soft but still chewy. The flavor after frying was quite bland. Need to kick them up quite a bit. I need to look around a bit more, I have several bags of gizzards so I guess I can experiment a bit.

[mightyro_cooking4u]

I enjoyed these very much. I am used to frying without stewig. These came out nice and tender. I will make these again. Made for New Kids on the Block.