So, recently I tried chicken gizzards at a restaurant (reported here in CH- http://chowhound.chow.com/topics/676732) and LOVED them. I got the sense, however, that it takes good method and skill, as well as experience to prepare them properly, as the gizzards were pleasing both in texture and taste. Gizzards were just never part of my childhood, so my familiarity with the ingredient is almost nil.
So, how do you prepare gizzards? The restaurant said that they soak the overnight in milk. I'm guessing that this tenderizes the gizzards.
As for recipes, I'd love to hear your favorites. In the restaurant preparation, the gizzards were served in a rich brown sauce. I'd love to duplicate it (and may even contact the restaurant to see if I can get some insight).