Country Fried Chicken GizzardsPrep: 3 hours Cook: 9 min Servings: 6by Smokinhotchef313 recipes>
From the familiar to the not so much! There has always been a push to waste nothing in lieu of sustaining life and feeding one's family. In that quest, we entertain all aspects of and parts of animals as possible fuel for the body. Offal and sweet breads have been on the tables of fine dining restaurants for many a year with pretty hefty price-tags. Under historical circumstances especially 'back in the day', those spoils would have only been suitable for pets or more often than not- the slaves. With that in mind, we look at gizzards. At first glance, chicken gizzards would only seen suitable as fodder for stocks and gravies. Done accordingly , these lowly fibrous muscles are transformed into tender, taste filled crisp morsels of goodness to rival any high end steak or filet. But don't take my word for it.....
- 3 packages chicken gizzards, about 1 3/4 lbs.
- 2 tsp. olive oil
- 2 medium leeks, halved, sliced and well rinsed
- 2 stalks celery, cut into thirds
- 1 bay leaf
- 4 cups low sodium chicken broth
- 1 tbsp. worcestershire sauce
- 1 c. seasoned flour
- 1 tsp. each ground mustard, onion and garlic powder
- kosher salt and cracked black pepper to taste
- vegetable oil for frying
- In a heavy bottom sauce pan, bring olive oil up to medium high heat. Add leeks, celery and bay leaf. Season with kosher salt and pepper to taste. Saute for a minute or two until aromatic.
- Add gizzards, chicken stock and worcestershire. Bring up to a boil and reduce to rolling simmer. Cook until liquid has boiled down to a 'gravy' and gizzards are fork tender, about 2 1/2hours. Transfer to a dish to cool enough to handle.
- Meanwhile, bring 2 inches of cooking oil up to 375*F. Place seasoned flour and spices in shallow dish and stir until well blended. Toss gizzards in flour and shake off excess. Fry in batches until golden brown and crispy, about 3 minutes. drain on paper towels. Keep crisp in warm oven until ready to plate.
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