Gizzard Stew Recipes

Steps:

• Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
• Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
• Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.

Steps:

• Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.