My husband requested chicken gizzards (no hearts)for dinner. Just fried, they turn out too chewy and most of the time over cooked. I made this recipe today. He loved them, and said they were the best he has ever eaten.
It's like the most tender fillet mignon!! I increased the water to 1 cup, and the gizzards were incredibly tender. By increasing the water you create a better gravy with the gizzards. This recipe is not like a plate of deep fried gizzards, the gravy smothers the gizzards, so serving this over rice, or mashed potatoes is the way to go. I also added some Cajun seasoning to the flour, and server braised brousel sprouts on the side! I highly recommend this recipe!!!!
Wow! We like gizzards in out Thanksgiving stuffing, but I have never made them on their own, but I decided to give this a try and they are delicious! Very tender and tastey. I will definately make these again (if only for me and my husband) Thanks Betty!
First off ya have to like gizzards. I do. This is good. My son home from college ate half of it watching football. A very good halftime snack.
Oh my was this good. I got more than I expected. Not only did I get highly flavorful results, I discovered it makes its own gravy. The only problem I had was letting the pressure cooker cook too long - 35 minutes would have been better than 45. I will use this recipe for making beef liver too. I most certainly will be eating chicken gizzards more often. Thank you BJALLEN.
My family loves this recipe....really the only thing i make in my pressure cooker...wonderful over rice!!!
The use of the pressure cooker is the key. I pulled mine out of storage for this recipe and the meat came out so tender and delicious. This might sound strange but I served this with macaroni and cheese and it was a big hit. Actually mixed the mac & cheese together with the hearts and gizzards -- yum!
Awesome. Gizzards have always been a guilty pleasure. When we make a whole roast we put the giblets in the bottom of the rack and braze them. In this recipe the gizzards are totally melted. I did use chicken stock intend of water. I think I might use some poultry spice or sage next time to add a bit more zing but this was very very good! Served with brown rice and lima beans.
This wasn't what I expected, But It was great. A wonderful recipe, thanks for sharing, and I will make this over and over.
I think the proportions are wrong. Not enough oil not enough water or too much flour. I added full cup of water and it still got burned. Update: I made it again in a new pressure cooker. Increased water to 2 cups but I had about 1.30lb of giblets. Added some butter and couple spoons of sour cream. This time I liked it.
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