Chicken Gizzards With Gravy Recipes

CHICKEN GIZZARDS-N-GRAVY

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

THE CLASSIC CHICKEN GIZZARDS GRAVY

Steps:

• Prepare all ingredients for the recipe.
• In a pot, preheat oil. Place diced onions and grated carrots to the pot and cook until the ingredients are golden brown.
• Add gizzards, season with salt and pepper. Cook until gizzards are golden. Add flour and cook for another minute.
• Pour in water and add bay leaves. Leave it to simmer for about 30 minutes.
• Serve over barley, mashes potatoes, rice or see above for other ideas.

MOM'S FRIED CHICKEN GIZZARDS

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
• Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
• Salt and Pepper both sides of the gizzards.
• In a large zippy bag, place flour and salt and pepper.
• In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
• Place a handful of gizzards in flour baggie. Shake.
• Remove gizzards from baggie. Shake off excess flour mix.
• Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
• Turn gizzards, and cover for another 5 mins or until browned.
• (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
• Enjoy!

DAVID'S GIZZARDS AND GRAVY OVER RICE

Steps:

• 1. Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
• 2. Chop onions, celery and bell pepper set aside.
• 3. Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
• 4. After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
• 5. Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
• 6. Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
• 7. This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.

SOUTHWESTERN-STYLE SLOW COOKER CHICKEN GIZZARDS

Steps:

• Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
• Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
• Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.