Welcome to my little corner of culinary delights. In this article, I will show you how your past knowledge from my articles can help you improve upon recipes. Fried chicken gizzards would be a good one.
Basic procedures go without saying; salt, pepper and flour the gizzards. Place in preheated oil, enough to come halfway up the gizzard pieces, and fry. For deep-frying, the gizzards are breaded and submerged into 350°F oil. But we can do much better than this.
In my past articles, you already know what type of oil is best for this. You have also learned several methods for properly flavoring meat and tenderizing meat. Let us now put it to work.
Add minced aromatic vegetables; such as onion, celery and garlic into chicken stock. Include one tablespoon each of salt and brown sugar per gallon of water or stock. Allow the gizzards to marinate overnight in order to flavor and tenderize the meat internally.
• See the complete column in the Friday, Feb. 11, print edition of the Clinton Journal or now in the Journal E-Edition for subscribers.