What do you do with a whole pound of chicken gizzards? My only recollection of eating chicken or turkey gizzards as a child was the way my mother prepared them when she was cooking a whole bird. She always removed the giblets, cooked them separate from the bird and chopped them up in the gravy that she served over the meat.
So, I had to get a little creative when I wanted to serve a whole dish of gizzards. I found a good recipe for chicken pieces that rivals Kentucky Fried Chicken and adapted it to the gizzards. When you lay the gizzard open like a butterfly and cut it down through the center, it makes a nugget sized piece of meat.
Edwin says they are every bit as good as Chicken Nuggets and totally blow Nuggets out of the water as far as nutrition! In fact, the children fight over them. They boys have to count them to make sure they all get the same amount!
Here is what you need:
- 2 pounds of The Family Cow chicken gizzards
- 1/2 cup of Organic butter, melted
- 1 1/2 cups cracker crumbs or bread crumbs
- 2 teaspoons Celtic Sea Salt
- 1 teaspoon Poultry Seasoning (combination of herbs found at any grocery store)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder
Here is how to do it:
- Mix the crumbs and seasonings well.
- Cut each chicken gizzard in half. If they still have the yellow inside layer on peel it off now.
- Dip each gizzard piece in the melted butter and then in the bread crumbs.
- Melt 1/2 cup of additional butter (chicken fat, tallow, coconut oil or olive oil will also work) in the bottom of a baking pan.
- Place the pieces in a single layer in your baking pan.
- Cover tightly with foil.
- Bake at 350 degrees for 1 1/2 hours or until tender.
~The Farmer's Wife