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)

1. Boil Method:
2. In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
3. Add water and bay leaf.
4. Heat to a simmer. Dissolve the cubes or granules or base.
5. Add garlic and red pepper if desired.
6. Add the liquid smoke.
7. Stir.
8. Add the chicken/ turkey gizzards and stir and cover with lid.
9. Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
10. The liquid will reduce.
11. 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.
12. Bake Method:
13. Preheat oven 375*.
14. Use a flat casserole dish or baking pan with lid or use tinfoil.
15. Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
16. Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
17. Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
18. If you are going to batter later and deep fry, drain and cool the gizzards.
19. They will be fork tender and delicious for those who love to eat gizzards.
20. If you are going to use the reduced broth add at least two cups of water,.
21. bring to a boil and add wide egg noodles and cook until al dente.
22. 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)