Get it out in the morning and it'll be ready to eat in the evening—no fuss. For example, you could add sliced bell peppers, zucchini, or thinly sliced carrots. Stir the mixture occasionally to ensure that it's not sticking to the bottom of the pan. DaisyChain (author) from France on August 06, 2013: Many thanks for your comment. Once the gizzard is clean, peel away the yellow-tinted lining. We would fry them up in a pan, and eat them dipped in HP sauce as a treat in front of the tv. What's that saying about something being as rare as hens teeth? If your gizzards haven't already been cleaned, that's your first step. They don't need them! Most people either love or hate gizzards. Pour 1⁄2 cup (120 ml) of oil into a large bowl along with 1 teaspoon (4.9 ml) of vinegar … Then I tried slicing them thin, battered them with egg and flour and salt and pepper (as you would fry chicken hearts) and frying them until crisp. One of the many gorgeous, traditional dishes that you might be served here is warm chicken gizzard salad, or 'salade de gesiers'. Place the chicken gizzards in a pot with onion, celery, bay leaves, thyme and smashed garlic – salt . {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/92\/Cook-Gizzards-Step-1.jpg\/v4-460px-Cook-Gizzards-Step-1.jpg","bigUrl":"\/images\/thumb\/9\/92\/Cook-Gizzards-Step-1.jpg\/aid9172532-v4-728px-Cook-Gizzards-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"
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