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"
photo by mightyro_cooking4u
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- 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 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
- 1 egg, beaten
directions
- 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.
- Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- 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.
- Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
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Reviews
-
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. -
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.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
