Liquid Smoked Chicken Gizzard Bake or Boil

READY IN: 45mins




  • Boil Method:
  • In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
  • Add water and bay leaf.
  • Heat to a simmer. Dissolve the cubes or granules or base.
  • Add garlic and red pepper if desired.
  • Add the liquid smoke.
  • Stir.
  • Add the chicken/ turkey gizzards and stir and cover with lid.
  • Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
  • The liquid will reduce.
  • Stick a fork in the meat and check to see if they are cooked. If the fork easily goes through the gizzard, it is tender and done.
  • Bake Method:
  • Preheat oven 375*.
  • Use a flat casserole dish or baking pan with lid or use tinfoil.
  • Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
  • Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
  • Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
  • If you are going to batter later and deep fry, drain and cool the gizzards.
  • They will be fork tender and delicious for those who love to eat gizzards.
  • If you are going to use the reduced broth add at least two cups of water,.
  • bring to a boil and add wide egg noodles and cook until al dente.
  • If I am going to use the broth for soup or noodles I reduce the liquid smoke to 1/8 cup. It is also great to cook sliced onions in the broth.