Southern Fried Gizzards, Stewed

• 1 lb chicken gizzard
• 3 garlic cloves
• 1 small onion, halved
• 1 small carrot
• 1 bay leaf
• herbs, of your choice such as thyme and majoram
• 1 cup all-purpose flour
• 2 teaspoons salt (to taste)
• 1 teaspoon cayenne pepper (to taste)
• 1 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
• 1 egg, beaten

1. In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
2. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
3. Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
4. In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350u0b0F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
5. Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.

chicken gizzard, garlic, onion, carrot, bay leaf, herbs, flour, salt, cayenne pepper, salt, egg

Taken from www.food.com/recipe/southern-fried-gizzards-stewed-386742 (may not work)