Mushroom Gizzards Recipes

Steps:

• Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
• Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

Steps:

• Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.
• Heat oil in a large skillet over medium high heat. Brown coated gizzards in oil; drain and place in a microwave safe dish.
• In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
• Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

Steps:

• Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
• Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
• Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.