Chicken Gizzards in the slow cooker - Yum

[Scrounge]

My favorite method is to put the gizzards in a cast iron skillet, and dump a can or two (depending on how big a package of gizzards you have) of Campbell's Cream of Mushroom soup on them. Then a few hours in a 300-350 degree F oven...
YUMMMM!!!

[CastingFool]

My mom loved her pressure cookers, at one time she had 7, all different sizes. I grew up hearing the , dancing and pressure for hours.

[GregLaROCHE]

If you’re worried about gizzards being to tough and chewy, then put them in a pressure cooker and then cook them the way you like. I now do all my frying in lard or other natural animal fats. It makes a big difference in taste over cooking with seed oils. It may even be healthier.

[gwpercle]

Slow Cooker ... cook them gizzards in a box of chicken stock with a little Cajun Seasoning for most of the day ... you want them nice and soft ... tender - tender - tender .
When you get home , make a Chicken Gizzard and Andouille Sausage Gumbo with plenty garlic , File' powder and okra .
You don't even have to know how to make a Roux as the File' (say Fee - Lay ) and okra will thicken it nicely . But me being me I make a quick dark roux just for the flavor not to thicken the Gumbo .
Gary

[gwpercle]

I started thinking about making a good Gizzard Gumbo today ... when I started telling my wife ... she shut that conversation down , said it was too Hot to talk about making or eating Gumbo or Chile ! Seems like she considers those things Cold Weather foods ! My thoughts are good eats are good eats and the house is air conditioned so it don't much matter what the outside temperature is .
I think that foods prepared only in cold weather is silly and I don't hold to it ...
I can eat Gizzard Gumbo or Chile in July or August !
Gary

[DCB]

I can't give up my fried gizzards, liver and hearts. I do the gizzards in a pressure cooker about 10 min. cool and roll in seasoned flower and corn meal 50/50. add the hearts and livers in the last 5 min. take them out soon as they are crispy.
I like to dip them in ketchup.

[gwpercle]

I can't give up my fried gizzards, liver and hearts. I do the gizzards in a pressure cooker about 10 min. cool and roll in seasoned flower and corn meal 50/50. add the hearts and livers in the last 5 min. take them out soon as they are crispy.
I like to dip them in ketchup.

LIKE !
Gary

[farmerjim]

Chicken gizzards are the best catfish bait you can find. They are so tough that they can't get them off the hook. You can catch several catfish on the same piece of gizzard.
All the organ meats have a taste that makes me empty my stomach contents in a matter of seconds.