Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Gizzards?

Chicken, turkey, any gizzards. Ever cook up just gizzards, and how?

Seasoned flour and fry, serve with hot sauce.

Yes sir.....best way.

^^^^^THIS^^^^

I can easily eat my body weight in fried chicken gizzards! Damn I love em!!!

Sea salt, coarse ground pepper and flour then in the Fry Daddy, often have chicken livers along with the gizzards. Cholula hot sauce makes them taste great.

You and me both. Now I want some

Toss in seasoned flour, oil in the skillet, lots of turned to brown without burning. Used to fix them to share with the old gnome with whom I hung out before he up and left us.

Big fan of gizzards as well(livers too), but have never tried to make them at home. I get my fix at the Lucky Wishbone in Anchorage. Hands down best gizzards I've ever eaten. They must pressure cook them before frying, as they are melt in your mouth tender. An order of 1/2 gizzards and 1/2 livers, fries, and a milkshake.......awesome. Lipitor for dessert!

Jeff

I let them cook in the fat that drips down from the bird they came from, add a bit of salt and caraway, and they end up being meaty nuggets that everyone goes for while the bird is being cut apart.

We get about 2 dozen gizzards when we butcher our chickens. One year friends help with the process in exchange for the gizzards.
Went to their home when they breaded and deep fried them. Was notably unimpressed. They had the texture i'd imagine truck tires would have with the same prep. P-cooking probably would have been better.

Now, my hunting buddy gets them and he makes 'chicken' soup with them. Better.

Chicken fried along with the hearts. Cream gravy and a bed of white rice. Mmmmm.

BP...

This is correct


Now I want a bunch of gizzards

nasty scheit. I don't eat offal.

roll them in seasoned flour, then egg, then panko bread crumbs. fry in peanut oil. when all done frying, set aside and make a roux out of the leftover grease, half a stick of butter and cook roux until pasty and browned and then add buttermilk or whole milk to desired gravy consistency and season with S&P. serve with mashed tators and butter beans.

And once again you have nothing to offer a thread, but you feel compelled to dribble you prostate-less bitterness.

Congrats?

Slowly saute in garlic and butter untill they are tender.
A standard oldtime bar food around here.
Back before trendy idiots started paying $1+/piece of a chicken wing.

All we get up here are gas station gizzards.

Some are pretty good.


The Hoots are always killing chickens....wonder what they do with the gizzards?

Same here. Seasoned flour, I like cayenne added to it, and fried in oil and cast iron. Tapatio and a cold beer. Hearts and chicken livers are damned good too.

Best I ever had was at a rib cook off. Claimed they boiled them, then battered and fried in bacon grease. Son of a Bit...... were they tender and delicious.

I do enjoy them,as mentioned with seasoned flour, fried but with banana peppers.
Just cant get Mrs Rong to make em.

Don’t mind them. Most I’ve had just taste like fried seasoned flour with a chewy piece of rubber in the middle. Can’t really get excited about them either way.

Have I never had good ones, or is that just what they are?