Any good recipes for chicken gizzards?

currently i just use lots of spices %26amp; simmer them for about 2hrs. delicious but looking for something different.Any good recipes for chicken gizzards?
Braised Chicken Gizzards


2 onions


3 lb chicken gizzards, cleaned


2 tbsp oil


1/2 tsp black pepper


1 bay leaf


1-1/2 qt boiling water





Halve and slice the onions, and brown lightly in the oil.


Cut each gizzard into a few pieces, if they're not cut that way already.


Add the gizzards to the onions, and continue to brown lightly. If the gizzards have water added to increase their weight, as much meat does these days, this will take a while.


Add the boiling water and the pepper.


Break the bay leaf in half and throw it into the pot.


Reduce to a simmer and cook for two hours, or until the gizzards are tender. While the gizzards are simmering, check them every once in a while to make sure that they don't need additional water.


Serve with rice.








Bob's Chicken Gizzards


1 lb. fresh chicken gizzards


3 stalks coarsely chopped celery


4 oz. shredded carrots


1/2 medium onion, coarsely chopped


1 c. tomato-based barbeque sauce


2 T. yellow mustard


1/3 c. white balsamic vinegar


2 T. fresh basil, chopped


2 T. fresh parsely, chopped


2 cloves garlic, chopped


1/4 c. red wine


salt and pepper to taste


Directions


Wash and pat dry one pound of fresh chicken gizzards. Spread them out on a double thickness of aluminum foil and sprinkle with salt and pepper. Top with celery, carrots, onion, basil, parsely, and garlic.


In a medium bowl, blend barbeque sauce, vinegar, and wine. Pour onto gizzards. Wrap tightly in the foil. Refrigerate for 1 hour.


Place foil package on grill over high heat for approximately 40 minutes, turning after 20 minutes. Remove from grill. If desired, remove gizzards from foil and grill just until browned. Return to marinade mixture and serve.


Tips


This dish can be eaten straight from the foil package. If you prefer, the gizzards can be browned on the grill or in a grill basket over high coals for a few minutes after they are cooked.





BBQ Chicken Gizzards





INGREDIENTS:


1 lb. chicken gizzards


1 lb bacon


1 jar BBQ sauce





DIRECTIONS:


1. Wrap each gizzard with bacon. Secure with a toothpick. Place in shallow baking dish. Cover with BBQ sauce.


2. Bake for 30 minutes at 350 degrees. Cover again with BBQ sauce. Turn off oven and let set in oven for another 15 minutes.











Last but not least here is a picture recipe babe.... I got hiungry just looking these up for ya

















http://www.grouprecipes.com/31315/fried-鈥?/a>Any good recipes for chicken gizzards?
You can try to curry them, that's what I do, and serve it with any type of rice, but I prefer Basmati. Here's what you can do for about 2lbs gizzards: Have your gizzards washed and cleaned. In a pot or saucepan, pour about 2-3 tbsp vegetable oil, and let it heat thoroughly. Add the following together-a pinch of cumin seeds, 2 cinnamon sticks, 1 bay leaf, 3 cardamom pods, 5 whole black pepper. Then immediately add some sliced onion(about 1 medium), saute then add 3 cloves crushed garlic. Add salt and black pepper. Then add 1 tspnfull ginger/garlic paste. Saute well until everything is mixed and soft. Then add your gizzards. After stirring, add 1 tsp of the following-garam masala, ground cumin, ground coriander, ground cayenne. Add 1/2 tsp of the following-turmeric, paprika and curry powder. Stir well, and cover and cook. After a while, add 1 cup coconut milk and cook thoroughly. Check for salt. If it seems too dry, then add about 1/3 cup water, and stir well. At the end, slice some fresh green chillies, add to the curry and garnish with cilantro. Enjoy.
New Orleans Dirty Rice Recipe








Serves/Makes: 6





1 can (14 oz. size) beef broth


3/4 cup rice


3 tablespoons butter


3 tablespoons flour


1 cup finely chopped onion


1/2 cup finely chopped celery


1/2 cup finely chopped green pepper


1/2 teaspoon garlic powder


1/2 teaspoon salt


1/8 teaspoon cayenne


1 pound chicken gizzards (chopped)


1 can (3 oz. size) mushrooms








In pan combine broth and rice. Bring to boiling, cover and cook according to directions.





Meanwhile in another pan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green peppers, garlic powder, salt and cayenne. Cook until onion is tender.





Coarsely chop chicken gizzards. Stir chopped gizzards and undrained mushrooms into onion mixture. Cover. Cook until livers are tender, 8 minutes, stirring often. Fold liver mixture into hot cooked rice.








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I happen to like fried chicken gizzards.





I make an egg bath for them adding hot sauce and a touch of mustard. I have a bowl for that and a bowl of seasoned flour. I dip the gizzards in the flour, then the egg bath and then the flour again and fry them to a golden brown. The double dippings makes sure the coating stays on and you will not taste the hot sauce or mustard.





Make sure your oil is hot enough to fry by testing it, dip the end of a wooden spoon in the oil, if it bubbles around the tip then the oil is ready for that first gizzard.





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Chicken Gizzard and Rice Casserole





1 lb. chicken gizzards


1 pkg. Lipton long grain and wild rice


1 can cream of mushroom soup


Salt and pepper


Grated Cheddar cheese





In medium saucepan cover gizzards with water. Bring to a boil and lower to simmer, 1-2 hours or until tender.





Prepare rice according to package directions. Put rice in oven proof casserole. Add gizzards and soup. Mix well. Season with salt and pepper. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.





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Chicken Gizzard Jambalaya





2 tbsp. butter


1 tbsp. oil


1 1/2 lbs. chicken gizzards


1 tsp. salt


1 tsp. pepper


2 c. chicken stock


2 stalks celery


2 carrots, chopped


1 onion, chopped


1 c. uncooked rice


1 tbsp. Worcestershire sauce





Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.





Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.





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Chicken Gizzards





';This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.';








* 1 pound chicken gizzards


* 1/4 cup butter


* salt and pepper to taste





Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.





Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Place a few at a time in a baggie containing flour, salt, and pepper. Shake the bag well to coat the gizzards. Remove them from the flour mixture, then fry them in about 1/4'; of oil. They get real nice and crispy and are delicious. I also cook chicken livers this same way. Don't crowd the pan -- leave a little space between them or you'll end up steaming them. Keep the cooked ones in a 200 degree oven to keep them warm while you cook other batches. Enjoy !!!
My husband likes them fried. Little salt/pepper and flour. Sometimes you can make a batter using milk and egg then salt, pepper and flour. Fry in a small amount of oil.
Bread them in flour %26amp; egg, then fry in bacon grease.......Yummy!
butterfly them then stuff them with cheese and spices, broil in oven
The dirty nurse say the spicier the better.
i just put this in here so i can keep recipes