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Home Cooking 7

Chicken Gizzards

Val Ann C | Feb 6, 2005 09:27 AM

My husband brought home a tub of chicken gizzards (frozen). He remembers enjoying them in his youth in West Texas. I've never eaten a gizzard and I wonder why someone would like them especially. They must be very fibrous and chewy.

Any suggestions on preparation? Do they have to be cleaned more than a quick rinse?

I'm thinking I'll dredge the gizzards in seasoned flour and fry them in a thin layer of olive oil. How do I know when they're done? Are they sensitive to overcooking?


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