I want to make chicken gizzards tender. Your guess is better tan mine?!


Question:

I want to make chicken gizzards tender. Your guess is better tan mine?

;

I love gizzards. but anytime somebody makes
or cooks gizzards, they are like hard rubber bands.

I want to tenderize them , and fry 'em. In
boiling oil, so to speak..

.


Answers:
Try soaking them in salted water for an hour before cooking and don't over cook them.

I put them in water, with a sliced medium onion, 2 ribs celery, 1 or 2 cloves chopped garlic about a teaspoon of salt and 1/2 tsp pepper. After they come to a boil, lower the heat and simmer for at least an hour. They need a long time for them to become tender. Just keep checking them, sometimes they need a little longer. Then I drain them, if I am making giblet gravy or stuffing, I set aside the broth. In a large skillet, I combine 1/2 butter and 1/2 olive oil, add a sliced onion, sliced mushrooms and the cooked gizzards. Saute until onion is tender. Season with salt and pepper.

well i cook them all the time and i am guessing that you are from the caribbean beause only we people buy and eat that. well for me i cook minds under very low fire for about 45 mins and they are very soft, now if you want to fry they as you say i first season they and coat with breadcrumbs and deep fry and they are perfect for me i hope that i was some help to you and good luck

Ginger B, you are wrong because I live in the US and have been eating them all my life as have many people that I know.

Marinate them in buttermilk for 24 hours.
The enzimes tear them down and make them tender. You can then roll them in bread crumbs and fry them but be careful they might fall apart.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources