Originally Posted by Kayelle
Gizzards are shaped something like an hour glass and I always cut the tough gristle part in the middle out and toss it. Then you have the two more tender end pieces ready to cook however you like.
i do that too, kayelle, but not to all of them. i leave some of the gizzards as they are cause i like to chew on the grisly parts. same thing with the chewy parts of ham hocks, and such....
btw, kayelle, how is your ankle coming along? are you able to get around, drive a car and such? is hubby helping with the cooking? at least where you live, you don't have to worry about the hazards of ice and snow in your travels....