Southern Fried Gizzards, Stewed

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

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 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.