Liquid Smoked Chicken Gizzard Bake Or Boil
- 2 lbs chicken gizzards, washed, rinsed, any fat removed
- 1/3 cup liquid smoke, plain or 1/3 cup liquid smoke, flavored
- 3 3 teaspoons chicken bouillon granules or 3 solid chicken bouillon cubes
- 3 1/2 cups water
- 1 bay leaf
- 1 teaspoon crushed garlic (optional)
- 1 dried red pepper (optional)
- Boil Method:
- In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
- Add water and bay leaf.
- Heat to a simmer. Dissolve the cubes or granules or base.
- Add garlic and red pepper if desired.
- Add the liquid smoke.
- Stir.
- Add the chicken/ turkey gizzards and stir and cover with lid.
- Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
- The liquid will reduce.
- Stick a fork in the meat and check to see if they are cooked. If the fork easily goes through the gizzard, it is tender and done.
- Bake Method:
- Preheat oven 375*.
- Use a flat casserole dish or baking pan with lid or use tinfoil.
- Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
- Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
- Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
- If you are going to batter later and deep fry, drain and cool the gizzards.
- They will be fork tender and delicious for those who love to eat gizzards.
- If you are going to use the reduced broth add at least two cups of water,.
- bring to a boil and add wide egg noodles and cook until al dente.
- If I am going to use the broth for soup or noodles I reduce the liquid smoke to 1/8 cup. It is also great to cook sliced onions in the broth.
chicken gizzards, liquid smoke, chicken bouillon granules, water, bay leaf, garlic, red pepper
Taken from www.food.com/recipe/liquid-smoked-chicken-gizzard-bake-or-boil-220026 (may not work)