I like all food, and sometimes that includes food that other people won’t eat.
I enjoy it all. I eat it all.
I realize that this will not be a snack that most will indulge.
But my hope is that this recipe reaches all my friends, and one day I will visit their homes and they will have fried up some gizzards using these instructions. 😉
Then we can dip them in a spicy sauce and enjoy as if there is nothing strange happening.
As of now I’ll take those side eyes’ and rude remarks as I offer up some of the weirdly shaped nuggets to my guests.
I’m an old school girl, and I will try to carry these strange, overlooked, and discarded cuts of meat on to the next generation. I will try.
Most of us have used them to prepare gravy.
But did you know that when fried they can make a pretty satisfying snack.
I first use the gizzards to make a well seasoned broth. They make a really great broth.
I then batter it up and fry them.
These’ll be apart of our super bowl spread this year!
Maybe you’ll try them.
Put gizzards, herbs, and spices into pot, cover gizzards with water.
Bring to boil, cover pot and turn to low. Simmer covered for 2 hours.
Turn off heat and let gizzard sit in broth for at least 30 more minutes.
Drain broth from the rest of the pot. Save broth for use later.
Store in refrigerator for up to 3 days and in the freezer up to 2 months.
In a bag with flour mix, salt, and pepper drop cooked gizzards.
Heat lard in pot. When temperature reaches 375 carefully place battered gizzards into oil.
Fry for 2-3 minutes or until brown. When they start floating to the top of oil I remove them from pot.
They can easily get over cooked, remember they’re already done you just want to get the outside crispy.
Place finished gizzard on paper towel lined plate.
Sprinkle with a little salt while still hot.
- 3 lbs pound Chicken Gizzards
- For broth
- 1 small onion chopped
- 5 Bay leaves
- 1 onion chopped
- 5 garlic cloves
- 2 stalks celery
- For batter
- 2 Tbs potato starch flour
- 1/4 cup tapioca flour
- 2 Tbs quinoa flour
- 1 teaspoon smoked parika and salt ( season how you like)
- 1/2 cup lard
- In a large pot cover cleaned gizzards with water filled up two inches over gizzards.
- Add bay leaves, chopped celery, chopped onions, garlic, salt, and pepper.
- Bring pot to a boil and cover turn heat down to low and let simmer for 2 hours.
- After two hours drain broth.
- Save broth for later.
- Remove gizzard and put to the side for now.
- Mix flours and seasoning for batter.
- Add mix to a zip lock bag and put the gizzards inside the bag.
- Shake the bag with gizzard up well.
- Place in refrigerator for another ten minutes.
- Heat lard in small sauce pot.
- When oil reaches 375 add gizzards carefully.
- Fry gizzards for about 2-3 minutes.
- Remove when browned and place on paper towel lined dish.
- Season with salt when hot.
- When gizzards float to the top of the oil they are done.
- Make sure not to overcook gizzards when frying.
- They are not edible when they get dry and tough.
- Store broth up to 3 days in refrigerator and 2 months in freezer!