CHICKEN GIZZARDS AND RICE RECIPES

Steps:

• Parboil the gizzards before frying them. Place gizzards in a pot of cold water, bring water to a rolling boil and continue to boil for about 15 minutes.
• While the gizzards are boiling, prepare coating mixture for the gizzards. Combine flour and seasoning salt in a paper or plastic bag. Shake well and set seasoned flour mixture aside.
• Once finished boiling, pour gizzards into a strainer or clean sink and allow to cool.
• Preheat enough vegetable oil to cover gizzards in a medium-hard bottom or cast iron skillet (with lid) over medium-high heat.
• Thoroughly coat gizzards with seasoned flour mixture and place into hot vegetable oil. Don't overcrowd the skillet. Cook gizzards on both sides until brown.
• Turn down the heat to medium, then cover skillet with a lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels. Enjoy!

Steps:

• Instructions:1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)2. Chop the onion and saute on low heat until the onion is soft and transparent.3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it's juices.4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.6. Taste while cooking, season with more salt and pepper if needed.