My
Collection of Keeper Recipes
Country Style Smothered Chicken Gizzards
Categories:
CAMPBELLS, poultry
2 lbs chicken gizzards
1/2 cup oil; for frying
1 cup flour
1 teaspoon black pepper
1 tablespoon flour; (2 for a thicker gravy)
1 can (10-3/4oz) chicken broth
1 cup water
Wash gizzards in salt water. Heat oil over med-high in skillet. In bowl or ziplock, mix 1 cup flour and pepper. Batter the Gizzards in the flour mixture and fry until golden (~10 min). Remove Gizzards, discard all but 2 T of the oil. Add the 1 T of flour and stir till browned. Stir in broth and water and cook until hot. Return gizzards and simmer 30 minutes. Serve Gizzards and gravy over white rice or potatoes.
(Opt: keep some fried without gravy for snacking)
Adapted: Mildred "Mama Dip" Council
The gravy will appear to be too thin - but will thicken perfectly while it simmers. Excellent using tenderized venison or beef cube steak with onion sliced into rings and scattered on top and some mushrooms. OR pork tenderloin medallions are wonderful too.
THIS IS MY MOST PRIZED RECIPE
Contributor: W David Griggs (Manning, SC)
Yield: 6 servings
Preparation Time: 00:30