Chicken Gizzards

nope. I don't think it's possible. Those buggers are grinding cartilidge from the bird and tough as an old buzzard. If there is, maybe I will learn something from this thread.

Try this method. Trim any noticeable areas of gristle, rinse them and then soak in cold salted water for about 10 minutes.

Meanwhile mix up your seasoned flour in a zipper bag. Go heavy on the seasonings.

Rinse the gizzards again in cold water, then add them to a pan of cold water and parboil them for about 10 or 15 minutes. Drain and allow to cool.

Preheat your oil in a heavy bottom pan or deep fryer, shake the gizzards in the flour bag a few at a time and fry them until golden on all sides, then turn down the oil, cover the pan and cook 5 to 10 minutes more. Drain them on a rack with newspaper underneath and you are there.

is the economy really that bad??? a guy buys a 700 dollar cooker and is eating chicken gizzards!..... chicken feet are local popular treat here since the massive influx of latinos here in the hazleton pa area( check lou barletta... he's been on and has some spots coming up on the national news networks this week in regards to illegal immigration)...people have always teased me about eating road killed deer(at least five per year).......???? yikes! lol.... ranger "road kill" ray

In a crock pot I cook a package (1-1.5 pounds)in a can of chicken broth on low, season with some s&p when I go to work. When home from work and 1/2 hour before dinner throw in a cup of rice set crock pot on high wait for rice to finish and you are set. You could do the same thing on the egg on low in a dutch oven but probably will need to adjust the amount of liquid for the rice.