ISO help to make gizzards tender

[MERTON]

i'm trying gizzards because of their high protein value. is there any way to make them easier to chew?

is it true that liver has even more protein than gizzards?

 

[Katie H]

MERTON, whenever I cook gizzards, I usually simmer them in some seasoned water. It usually takes quite a while for them to get tender. Depending on their size, it can take as long as an hour.

 

[auntdot]

Floured and deep fried. Can't say they are tender but they are great that way.

Used to be a restaurant in Orlando called Chastain's that people would flock to for those suckers.

 

[Dave Hutchins]

I simmer them in seasoned water with pickling spice and sea salt and white vinegar to taste generly a hour of simmering will do the trick if not cook till tender.

 

[Barb L.]

I use to make these for a snack, season and flour,then brown nicely in evoo/butter. Add enough chicken broth to almost cover and simmer with lid on until fork tender - almost 2 hrs. When tender, take lid off and reduce liquid a little - you can now make gravy if so be. Yum

 

[TomW]

Frying is certainly the tastiest way to enjoy gizzards. But it does somewhat negate any healthy aspects. And frying doesn't do much tenderizing.

I would whip out my trusty pressure cooker. I'll bet 15 - 20 minutes at 15 psi would do the trick.

Better yet, set your timer to 10 minutes, cool/remove from pressure cooker, then flour & fry them. I'm getting hungry thinking about that option.

Tom

 

[mbasiszta]

Gizzards are wonderful and easy to make. My trick is to only eat the 'bulbs' at the ends, i.e. cut our the center (chewy part). I coat them generously with flour/red chili flakes/Gebhardts chili powder/garlic powder -thoroughly blended of course. Pop them in a hot fry pan with plenty of good oil. Cover and let them 'pop'. DO NOT OVERCOOK. Seven minutes for both sides is about right. They will be crusted with dark-looking coating. The meat of the ends should still be dark pink.
Mmmm, making my own mouth water.

 

[BubbaGourmet]

mbasistza is dead on target. If you "fillet" the gizzards by trimming away the surrounding grizzle, you can cook them to tender much more quickly. They are surprisingly tasty!

 

[Andy M.]

If you trim the flesh from the gristle as suggested in an earlier post, you've solved a lot of the problem.

Coincidentally, gizzards and chicken livers are key ingredients to a delicious dirty rice recipe.