Roses Fried Gizzards Recipes

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

Steps:

• First you want to prep gizzards for cooking. Remove gizzards from container and discard chicken hearts if they're present. Cut away excessive fat and gristle, then wash gizzards thoroughly under running cold water.
• Using a pressure cooker, I have an electric one, which makes things so easy. Add the gizzards and the next 3 ingredients. Add just enough water to cover the gizzards. Bring up to pressure for 10 minutes.
• When done, drain completely in a colander. In another bowl, combine the rest of the ingredients, except the oil and blend well.
• In a deep fryer or skillet, heat the oil. Dredge the gizzard pieces in flour mixture, coating well. Fry in batches until golden and crisp.
• Drain on paper towel and serve hot. I prefer to serve these with sliced jalapenos or tartar sauce on the side for dipping. ENJOY!
• Variation: If you don't have a pressure cooker, another option is to boil the gizzards. Boil for about 30 minutes to tenderize.

Steps:

• Wash chicken gizzards under cold water.
• MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
• add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
• FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
• After gizzards get done marinading dredge gizzards in flour mixture.
• preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
• Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
• Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
• Salt and Pepper both sides of the gizzards.
• In a large zippy bag, place flour and salt and pepper.
• In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
• Place a handful of gizzards in flour baggie. Shake.
• Remove gizzards from baggie. Shake off excess flour mix.
• Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
• Turn gizzards, and cover for another 5 mins or until browned.
• (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
• Enjoy!

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

Steps:

• In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
• Cut gizzards into 1/2" chunks, working around any gristle or tendons.
• Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
• In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
• Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.