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