Chicken gizzards

[pz]

My wife loves deep fried chicken liver and gizzards.  I've tried the gizzards, but they have always been rather chewy and rubbery.  When I was a kid living in Vermont, there was a grocery called Woody's, which served boiled gizzards, which my entire family loved.

In the years since, I've periodically cooked them, but low and slow until they are as tender as tenderloin.  I introduced them to my wife, and now about every other time we go to the grocery store, I have to bring home a package to cook for her.

[Smokin Don]

I never had then low & slow, I might like them. If they are done right deep fried I like them. Don

[HighOnSmoke]

I like the chicken livers but have always stayed away from the gizzards since they are way too
chewy for me. May have to try low and slow to see if that helps.

[Pam Gould]

More details please. In a crock pot is how I make mine, with some mushroom soup, I make my own and  = parts milk. The milk tenderizes, and makes a gravy. But will try your way too.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

I like livers & gizzards especially since my Mom cooked them while growing up. I love the livers, no problem, but as an adult I've only cooked the gizzards once or twice. It's not that I don;t like them, but like Mike said they're always a bit too chewy. Never even thought about trying to cook them low & slow until tender. I need to give it a try.

[sliding_billy]

I like them both pan fried.

[RAD]

I'm the only one that will eat them. When they are packed in the whole bird I will always pan fry them while getting the bird ready. How do you cook the gizzards low and slow? What is your method?

[muebe]

You guys can have all the livers and gizzards that I find!

I will even throw in a bag of frozen peas to sweeten the deal

[Pam Gould]

I'm the only one that will eat them. When they are packed in the whole bird I will always pan fry them while getting the bird ready. How do you cook the gizzards low and slow? What is your method?

I brown them up real good, dredge them in flour salt & pepper, then transfer them to a crock pot and make the gravy and let them cook for at least 8 hours till they get tender and melt in your mouth.    .☆´¯`•.¸¸. ི♥ྀ.

[Pappymn]

I have "heard" a pressure cooker is a good way to cook them. Takes the chew out of them

[tatonka3a2]

Been years since I have had any, not even sure if Marty like them or not.  Pam your crockpot way sounds great!

[Northshore]

Simmer them long and low in seasoned water, about 2-3hours ,take out of liquid dry batter and fry
They get very tender. Save liquid for stock.

[pz]

Simmer them long and low in seasoned water, about 2-3hours ,take out of liquid dry batter and fry
They get very tender. Save liquid for stock.

This is basically how we cook them. Simmer for 3 or 4 hours in heavily salted water until there is essentially a salty reduction that coats the meat. They are over the top good right out of the pot.