I tried a new twist on gizzards last night after watching The Beverly Hillbillies and hearing Jethro talk about gizzards and gravy. Yesterday at lunch I browned off a bunch of chicken gizzards in a skillet and then threw them in a pyrex dish that has a lid. I then made milk gravy from the pan drippings and poured it over the browned gizzards in the dish. Covered the dish and placed it in a 250 degree oven where it sat until I got home after work. Steamed some asparagus. Made a pot of long grain rice, and ladled them gizzards and gravy over a healthy serving.

Heaven. The gizzards were fork tender. Kinda like country style steak but mo' better.