Liquid Smoked Chicken Gizzard Bake Or Boil

1. 1

   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.

* Per serving · 4 servings · Values may vary.