skilletlicker

Well, they kinda taste like chicken. The water in which I slowly simmered one and half pound of them, with a few garlic cloves and onion, became a terrific chicken broth worth the time and trouble of the process on it's own. Liverish? NO Strong-tasting? NO Bland? Well mine were slowly simmered one and a half hours with salt, onion, and garlic then fried in a batter seasoned with three kinds of chiles and various other spices. In a few words, I'd say these were spicy, crunchy, chicken bits.

Wow! These are pretty darn good. I chilled them and then hit with flour, egg, and flour seasoned with salt, pepper, and home made chile powder. I cooked a few in a deep fryer and they were pretty good. Then I shallow fried a few in a very small cast iron skillet and they were even better. I put some in the freezer and will move into a bag after they are individually frozen. In case anybody cares I'll report back on how they compare to the previous batches. Thanks again for all the replies. Suggestions and corrections are welcomed.

I don't claim expertise and I hope you get more replies. Baking bread with whole grain wheat, it is useful to soak the whole wheat flour in some of the water called for in the recipe because the bran slows the hydration. I can't quote a scientific reference but I imagine thats why brown rice takes twice as long to cook as white rice. As for how long is too long, assuming you don't want to ferment the grain, more than two hours probably ought go into the icebox. I will follow the thread for more more knowledgeable posts.

Well, I'm a little surprised! After trimming the "silverskin" and stuff I expected to end with pieces of meat an inch or inch and a half long. Instead I have bits of meats varying from pea size to the size of large marbles. Maybe I was too aggressive cutting the silverskin and maybe I shouldn't have cut off the lighter colored meat covering some of surfaces. I've decided to parboil only the largest pieces to later coat with bater and deep fry. The smaller pieces I'll have to think about. As always, advice, suggestions, and criticisms are welcome.

Thanks for the excellent replies.

I have never cooked or eaten chicken gizzards. I bought some a couple days ago and plan to slow simmer for 1 1/2 hrs then batter and deep fry. I have read as much as I could find online but still have a few questions. 1. I understand the gizzard contains small rocks or sand to help break up the food. It would seem essential that the thing be cut be cut in half and thoroughly rinsed out but only a few articles even hint at this and none state it outright. Looking at the gizzards carefully they seem like they might have been split and opened up, butterfly fashion. If that is the case, and it is a common preparation before sale, then that might explain why "washing out the rocks" isn't mentioned. Any clarification would be greatly appreciated. 2. A few of these "butterflied" organs have a softer textured, browner, tip of the pinky sized piece loosely attached to the bottom (top?). Is this the heart? 3. Some sites emphasize trimming excess fat or gristle. A couple sites talk about removing the membrane. Can anyone shed anymore light on this? 4. After a long slow simmer followed by cooling, drying, and battering, can they be frozen and then deep fried still frozen or only partially thawed? As a new poster I hope I've done this correctly and welcome any and all advice.