Chicken Gizzards N Gravy Food

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS

Steps:

• Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
• Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
• Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

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.

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.

CHICKEN GIZZARDS WITH GRAVY

Steps:

• Place gizzards in a colander under cold running water.
• Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
• Place gizzards in a small bowl, cover with buttermilk.
• Place flour in a large zip lock type bag, or brown paper bag.
• Add salt.
• Add black pepper
• Shake ingredients together until fully blended.
• Remove gizzards, gently shaking off the buttermilk.
• Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
• Close the bag and gently shake the gizzards until fully coated with flour.
• Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
• Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
• Gently place the gizzards, one at a time, into the hot grease.
• Fry gizzards until lightly browned, about 3 minutes per side.
• Remove gizzards from oil, place on wire rack to drain and cool.
• Drain all but about 2 Tablespoons of oil from the skillet.
• Add the remaining Tablespoon of flour to the skillet and stir until brown.
• Gradually add the can of chicken broth, stirring quickly to remove any lumps.
• Add the cup of warm water. (Do not add cold water to a cast iron skillet)
• Bring the mixture up to a low boil.
• Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
• Serve hot over rice.
• Enjoy!

CHICKEN GIZZARDS AL A DENA

Steps:

• Clean and rinse gizzards, being sure to trim off any green material.
• Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
• Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
• Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
• Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
• When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
• Serve over rice or noodles.
• *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.

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.

CRUNCHY BRAISED CHICKEN GIZZARD

Steps:

• Clean gizzards thoroughly, cut off tough tendon bits.
• Dry marinate with a little pepper.
• In a small sauce pan, heat the cooking oil on medium heat.
• Add ginger and garlic, stir fry till fragrant.
• Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
• Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
• Mix well.
• Bring to a boil.
• Reduce heat to a simmer and cook till the sauce reduces to about a third.
• Taste, adjust if necessary.
• Check that gizzards are tender yet crunchy.
• Serve hot, warm or cold with gizzards skewered with toothpicks.
• Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
• Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.

GIZZARDS AND RICE

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.