Chicken gizzards are generally a discarded and little-used part of the bird. Provided in small packages shoved into the cavity of a roasting chicken, these small morsels are full of flavor and should not be so hastily thrown away. A common recipe is to parboil the gizzards before deep-frying them. However, a Crock-Pot also works to make the chicken pieces tender; the pieces can either be eaten after slow cooking, or deep-fried.
Trim the excess fat or thin silvery film from each chicken gizzard and discard. Rinse the trimmed pieces under running cold water, removing any remaining fatty pieces or film that may have stuck on after the trimming process. Pat dry with the paper towel.
Place the chicken gizzards in the Crock-Pot. Add chopped onions and garlic to the pot, then cover the ingredients with chicken broth or water. Add desired herbs or spices to the mix, such as 1 teaspoon of oregano, 2 teaspoons of basil and a bay leaf for an Italian flavoring. Alternatively, use a mixture of 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika and 1 teaspoon chili powder for a South American version.
Turn the Crock-Pot to high heat and cook the gizzards until they begin to simmer. Cover and turn the heat to low, allowing the chicken to cook for 4 to 6 hours or until easily pierced by a fork.
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Add any desired vegetables to the pot either at the beginning of the cooking process, which will result in them becoming quite tender but adding flavor to the dish, or 30 minutes before turning off the heat, which will add flavor without giving the vegetables a mushy texture. Carrots, celery and potatoes all go well in this dish.
Add salt to taste before removing the dish from heat. Serve as-is, removing the bay leaf; or remove the gizzards, dredge them in flour and deep-fry in a preheated deep fryer.
Alternatively, use white wine or tomato juice instead of broth or water when cooking the gizzards to add flavor.