Chicken Hearts and Gizzards; How To?

I LOVE chicken liver and gizzards. Check my history. I posted a question asking anyone in my area where to buy them deep fried with no luck. KFC used to serve them. BRB

Chicken hearts & gizzards 1 onion Egg Grated cheese Salt 3 tbsp. tomato paste Cut up hearts and gizzards. Put in frying pan. Cook at medium temperature. Cook onion with these after these are cooked. Add a whipped egg. Mix. Add cheese and salt. Add tomato paste and mix. You may need a little water. Heat up and eat.

Personally, I don't eat them. But my parents both grew up on a farm, and they are from Germany, and they did. You can do a lot of things with them. Pickled, creamed, fried, etc. I don't know about the hearts, but the gizzards, yes. You fry them up just like you would do chicken in a frying pan. Coat them with a little flour, salt, and pepper. But...before you fry them, the trick is to soften them up by boiling them first. Make sure you rinse them, then place them in a pot of cold water and bring to a boil for about 15-20 minutes. Should be very tender and quite edible, after that!

PS - Gizzards are also a big food down in the South!!

They are really good but I like mine cooked well all the way through yet not dried out.........so when I cook them, I first boil them for about 10 minutes, drain the water off and dredge them in flour, then fry over a med/high heat until they are crispy.

WARNING be careful, you could become addicted to these.

you can either dredge them in flour and deep fry, or my favorite biol then for 1 hr, and thicken juice for chicken, You can also cut giblets and put into gravy. Now that wasent too bad. f

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Fried Chicken Gizzards

1 1/2 pounds chicken gizzards

1/2 cup all-purpose flour

1 1/2 tablespoons seasoned salt

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons garlic powder (optional)

2 cups vegetable oil for frying

Directions:

1. Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.

2. Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.

3. Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.

4. Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).

5. Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

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Southern Dirty Rice

1/4 pound chicken gizzards, rinsed

1/2 pound chicken livers, rinsed and trimmed

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked white rice

4 cups chicken broth

salt to taste

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 cup thinly sliced green onions

Directions:

1. Pulse gizzards in food processor, then pulse livers.

2. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).

3. Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

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Mushroom Gizzards

2 pounds chicken gizzards

1/2 cup all-purpose flour

1/4 teaspoon paprika

salt and pepper to taste

1 tablespoon olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can water

Directions:

1. Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.

2. Heat oil in a large skillet over medium high heat. Brown coated gizzards in oil; drain and place in a microwave safe dish.

3. In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.

4. Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.

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