How to Cook a Gizzard. A gizzard is an adapted part of a stomach that grinds up food with the aid of "gizzard rocks." Poultry gizzards are a popular food all over the world. Grilled gizzards are sold in the streets through Asia and stewed gizzards are snack food in Portugal. In the southern U.S., gizzards are typically fried or boiled. Try your hand at preparing gizzards.
Remove the gizzards from the container and rinse well. Discard any chicken hearts or livers.
Trim excess fat and gristle from the gizzards. Use kitchen shears or a very sharp knife.
Rinse the gizzards again under cold running water. Set them aside in a colander to drain.
Parboil the gizzards. Place them in a pan and cover with cold water. Bring to a rolling boil. Continue to boil for 15 minutes.
Combine the flour and seasoned salt in a plastic or brown paper bag. Shake well to combine.
Remove the gizzards from the heat and pour into a colander in the sink. Allow them to cool.
Preheat the vegetable oil in a large, deep frying pan. A cast iron skillet is best over medium heat.
When the gizzards are cool enough to handle, place them in the bag with the flour mixture. Shake a few times to coat the gizzards well.
Turn up the heat on the skillet. Add the coated gizzards and fry on both sides until brown, then reduce the heat to medium. Cover the frying pan and let the gizzards cook for 10 to 12 more minutes.
Remove the gizzards from the pan and drain on paper towels. Serve hot with honey mustard or barbecue dipping sauce.
Cover the gizzards with cold water in a large pan. Bring to a boil, then simmer for 90 minutes. Put a lid on the pot, but set it on about half-way. When the gizzards are cooked and have cooled, thinly slice them.
Saute the chopped onion, garlic and parsley. Add a few tablespoons of the oil. Cover and simmer for about 10 minutes.
Add the sliced gizzards, 1/2 cup of water, the rest of the oil and the red wine vinegar. Cover and simmer for another 10 minutes.
Serve hot over noodles or rice.
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