The company cafeteria used to have chicken livers & chicken gizzards on the menu or I could get an order at KFC, but no more. Can any of the chefs on the forum tell me how you prepare chicken livers & chicken gizzards?

boil them.

I'd be willing to bet a month's pay that TnDixieGirl can explain a killer receipe for them!

?????

Down here they're always fried! Thats the only way to eat chicken!

Don't fry livers when you are nekkid!!!!!! They do some poppin! I just wash them, salt and pepper them, ( maybe sprinkle with a little Lowreys seasoned salt) drag em thru some flour, shake 'em off and put them in my cast iron frying pan on about medium heat with about an inch of cooking oil in it. Cover the frying pan with one of those screen things.

If you want your gizzards less chewy, you can pressure cook them first.
Either way, the final step is frying them. I use my KFC imitator breading mix.

Don't make that bet!

I don't eat animal innerds so I have no clue what to do with them. In fact, when I read the thread title, my first thought was "By putting them down the disposal at an alarmingly fast rate, flip the switch, all done."

But I do know folks who loved those that KFC served. And I'll check with my friends that do make them and see how they do it.

Boiled or fried, the liver is the best part of the chicken!

Had a liver dinner at KFC for lunch yesterday, and the leftovers for
supper.

I just wish I could make slaw the way KFC does!

Open trash can, insert, repeat until all are gone.

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yum-yum! Fried gizzards are hard to beat!
Never had 'em any other way.....
I take that back. Boiled and mixed in with chicken pastry (we call it chicken slick around home), they are mighty tasty, too.

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The best way to prepare them is to carefully place them on a hook. Cast the baited hook into an area where you think a catfish waits, and then relax.

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Charles Randolph

Chicken livers and gizzards are cooked differently. I love them both.

Livers typically come in a tub. Drain them and pitch the ones that aren't firm with a nice red color. I don't know what's up with the gray mushy ones, but I'm not eating it. Pat the good ones dry, dredge them in dry Drakes Fry Mix (or seasoned flour) and fry them in a mixture bacon grease and butter on medium high heat. You want the outside nice and crispy and the inside moist and tender. Don't overcook them, but you don't want the insides bloody either. Don't be afraid to poke them with your finger in the pan (like a steak) to check the consistency.

Gizzards usually come in a meat tray with a few hearts mixed in. Separate the hearts and set them aside. Make sure the membrane has been peeled off from the inside of the gizzards and boil them for about 20-30 minutes until tender (I like to add a cut onion and a bay leaf to the water). When they're done, drain and dust them and the raw hearts in Drakes mix and brown them in butter. The hearts cook fast. Mmmmmmmmmmmm!

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"I also cook."

+1 on that. I pride myself in eating pretty much any kind of food served but I also do not eat internal organs.
My wife likes cow liver and onions but I will not make it for her. Got to go to Cracker Barrel or someplace like that.

Exactly! Pressure cook gizzards (about 5 min) or just boil about 15-20. Then dip in your favorite batter mix & fry.

Livers, just batter & fry.

Thanks for the recipes for preparing liver & gizzards, the wife wil join me for the chicken liver but i am the only one who will eat gizzards. At thanksgiving we use the turkey neck, heart, liver & gizzard to make gravy for the turkey. I enjoy the gravy with my turkey preferring the dark meat over the white, the innards are removed from the gravy pan are always on my plate. Yumm!

phs3194 is spot on.

I leave them in the bag and throw them in the garbage, that's my only recipe for them.

However, to each their own,

Take care...

mountain oysters are great but will have to pass on the chicken livers and gizzards

What he said!!

First dig a hole in the backyard, then drop in the chicken livers and gizzard's, refill hole and forget!

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A good recipe for chicken livers is pretty simple. All u need is the livers, bacon strips and flour. Dredge livers in flour, cut bacon strips in half and wrap around liver and secure with toothpick. Deep fry till crisp and brown. These are awesome starters. Now Lambs kidneys are damn good if u cook them the way my grandfather does

Boil until tender then lightly saute. Then dice and use them as giblets in cornbread dressing.

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Regards, Ron
USASA 1965/69

The local KFC still sells livers, here in the Blue Ridge mountains.

My wife eats 'em. I don't.

However, I have et many a grizzard.

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John 3:16
WAR EAGLE!

Love deep fried gizzards.

Boil the gizzards with onion, garlic, salt, pepper and whatever you like for about 20-25 minutes. Then a batter and fry. Like to add a little Cajun seasoning to the batter for a little more kick. Good eats, goes great with beer.

My Mom used to make a gizzard stew that was great over rice. Never got the recipe from her before she died. I might have to check with my sisters to see if any of them have it.

Gizzards and liver are also important ingredients of good stuffing too.

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Non illegitimae carborundum

Comming from the Philippines, I love anything cooked adobo. Boil gizzards until tender then add; the liver, garlic, black pepper, bay leaves, a tbs of vinegar, soy sauce, and a cup of water. Bring to a boil and simmer for 15 mins. Serve with cooked rice and hardboiled eggs.

After reading this, I bet I'll have me a mess of them before the weekend is over.

Don't waste them!!

Simmer them and then reserve the stock. Pick the meat off the neck. Chop everything up finely. Mix the livers & chopped gizzards back into the stock. Put a spoonful or two daily into the dog's food.

That would be my plan. I can't stand the taste of either.

How do you prepare chicken livers & gizzards?

Boil and give to the cat.

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Memory of Randy Freas-Rimfired

To all you folks who don't eat "Innerds": Sorry bout your luck. You probably don't eat brains and wild onions either. The onlyest thing I've found better is par-broiled monkey and fresh dog.

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"DEO VINDICE"

that stuff aint fit too eat!

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WILL WORK FOR AMMO!

Growing up, I never saw a chicken liver on the platter. Mom always ate them while she made the gravy. At the table she ate the neck and back. For years I thought that was because she liked them better. When my brother left for the service she was able to move up to a better piece of chicken. Then she would sometimes share the liver with me.
Breaded and fried in a cast iron skillet still works for me.

Cheese and chicken liver omelet. The Mediterraneum in Berkeley used to make them. If the old Greek guy who ran it felt you were worthy, you might get one with feta.

That is one food I really miss, Pioneer Chicken out in California had the best gizzards for 2 bucks a basket. Add a coke and some fries and wow! Any good recipes out here for gizzards? That would be very nice....

Livers are best seasoned and fried in floor batter as stated. My long gone dad had the recipe for gizzards his recipe follows.. Place gizzards on a water or better yet beer saturated wood plank.sprinkle the gizzards and plank with Lowery's seasoning , bacon fat, hot sauce, a little garlic, and chopped unions. Place in the oven and slow cook for four hours. Remove from the oven and throw away the gizzards and then eat the board..

Check a French cookbook...they have recipes for all the stuff Americans throw out.

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Can't vouch for it, but here's a recipe.

Fried Chicken Gizzards Recipe

The wife cooks them up with some carrots until almost cooked through. Then she adds rice to the pot. Then she lets it cool. She adds it to the dogs dry food, Cause I wont touch it.

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It is what it is.

Treat them like salt...boil, make a wish and throw them over your shoulder to the dog.

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Memory of Randy Freas-Rimfired

I am very glad to hear so many people won't eat gizzards & livers. Maybe that will keep them from getting too spendy.

Oxtails used to be quite reasonable before some damned yuppie discoverd they tasted good, and wrote about it.

If your a liver n' gizzard lover, shush!!!!

I wouldn't worry about them getting too spendy.

Purdue hides the livers & gizzards in little bags inside wrapped whole chickens in order to sneak them out of the processing plants. Then we unwitting shoppers have to fish around the insides to dig out the slimey package and properly dispose of the guts.

The price on gizzards has been sneaking upward the last couple years, they used to be 25 cents a pound, just today I saw them for a dolaar and a half a pound. At least it hasn't been as bad as skirt steak. Way back when you could buy skirt steak for 25 cents a pound or so, since in many places it was considered dog food (or so I'd been told). Then someone turned the rest of the world on to Fajitas and over night the cheap cut of meat that sustained me in college jumped to 3, 4 and now 5-6 dollars a pound.

We ate a lot of brazed Ox tails at home when I was a kid, a lot of Spam too. I still make Spam now and then and my kids like it too.

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Non illegitimae carborundum

I like to take the livers and boil them until fully cooked, then wrap each one in a half-strip of bacon and secure the bacon with a toothpick. I used to broil them but found that just putting them in a hot oven works just as well with less chance of a flare-up. If I won't be eating them right away I cook them until the bacon is medium-rare......that way they can be put in a microwave and finish the cooking just before serving. When I had my dog, she would lay in the dining room with her feet just touching the kitchen floor and never take her eyes off of me....she knew she'd be getting all the livers that were too small to wrap and all the little pieces that would fall off. Someone suggested to me to put some of the finished bacon wrapped livers in a food processor and make a spread for crackers. I think I'll try that next time I make them...maybe sprinkle the spread with some finely chopped green onion and a bunch of cracked white pepper.

I actually spent a portion of my life *trying* to develop a taste for entrails such as gizzards & livers....

never did....

Thankfully, there are folks who seem to like them. I ain't falling for it.

The texture has all the charm of compressed sawdust.

If more thought they tasted so good, we'd see "Liver & gizzard Ice cream" as flavor of the month.

I used to love Basque chorizo omelets. It was hard to find them when I moved to a new city. Finally found a source....was trying to buy some the same day I started my dissection class....first ingredient listed was "lymph glands"....and other unmentionables.

No more chorizos for me.

I don't care for organs of excretion & detoxification as part of my protein intake.

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Dum vivimus Vivamas

We're not real big on gizzards, but like livers. A real fav is Chicken Liver Stroganoff

I buy a pound of livers, throw away the funny looking ones, and trim off the connective tissue. This leaves about 3/4 pound. I salt/pepper them, dredge them in flour and sauté them until brown. I follow the linked recipe from then on. I use either fresh or died mushrooms -- canned ones have little flavor. After you've added the sour cream, don't let it boil -- the sour cream will crack.

Serve over noodles, rice, boiled diced taters, or toast.

This is a very quick and easy dish.

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I certainly agree with this advice!

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"Nevermore"

pretty good! ......... for catfish bait!!!!!!!!

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WILL WORK FOR AMMO!

Back when I had no concerns about cholesterol I used to love sauteing a pound of chicken liver lightly dusted in flour in garlic butter. Cook them just right and they are as good eating as steamed clams dredged in butter. As for the gizzards and hearts, I would cook them up the same way and enjoy a rather chewy treat.

Do you know how to make Hungarian Chicken?

First...you steal a chicken.

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