What my father used to do was slice the meaty part of the gizzard several times almost through to the silver skin. Then he would fry them and they cooked fast. I also eat the whole gizzard without cutting anything off. I love the chewy texture
Y'all who don't clean your gizzards or any food is disgusting. But it's easier to boil them for about 5- 10 mins then cut that tough shit off of it and it's easier to see meat from tough skin
My mama always said that it takes one to know one there little Atsalyahu Israel! You have a blessed year! I also never clean my chicken as I figure anything rotten is killed off after an hour in a 375-degree oven! You sure, wouldn't have survived 150 years ago!!!
Thanks a lot. It was really clear instruction - I knew you could use gizzards for soup - that's pretty much all that was left in the store. Gizzards and chicken legs. I figure it's the bones that make the stock anyway so I'd give it a try. I also know that the gizzards had a lot of flavor too. I just didn't know what to do with 'um. Have a great day. Thanks. VIv
I have respect for your hard work. But if you slow cook them for about 5 hours. There is no need to trim and clean them. I can cut them with a fork. So tender .
For those of us who just have issue with things like gristle, knowing that that part can be like it and how to remove it helps. If you like it you like it...don't bitch and moan just to bitch and moan.
Do you have ghosts by chance? At about 3:13 an orb comes up from about the middle of your chest towards the left and then goes to the right past your face towards the oven and then at about 3:19 it goes past the bottom right corner of the screen!!! Weird!!!
Charlie Rothwill but you can understand and feel smart for telling them that their grammar isn’t correct. Which is funny because most people who get corrected speak more than one language, and you probably dont
Please humor me - Try this... Wash the gizzards and hearts, remove any parts of the sack that were not removed... No More Cleaning.... Either in a bowl or right in the pressure cooker with a rack in the bottom put all the gizzards and hearts in... Season, I use salt, pepper, Lawry's Garlic Powder with Parsely, Mr & Mrs Dash (Original) and cayenne pepper. Add 1/2 cup of water, seal the cooker. Bring the pressure cooker up to steaming, reduce to medium, cook for 45 minutes... Even the connective tissue will be tender... At this point you could bread and fry just till the coating is golden brown, but we love them right out of the pressure cooker. The hearts and gizzards will surprise you as to how tender they are!
I just cook the whole damn thing, I like the difference in textures
What my father used to do was slice the meaty part of the gizzard several times almost through to the silver skin. Then he would fry them and they cooked fast. I also eat the whole gizzard without cutting anything off. I love the chewy texture
Fr auntie facts
I did all of that lol I always trim it.. You don’t wanna be chewing tissue all day 🤦🏾♀️ It is very worth it
I've been cooking gizzards and hearts for years and never clean them. They always come out tender enough to cut with a fork.
Glad to hear that, just got a air fryer and got a container of hearts/gizzards and it's a first for me.
🤢
AInt nobody got time for that!
Y'all who don't clean your gizzards or any food is disgusting. But it's easier to boil them for about 5- 10 mins then cut that tough shit off of it and it's easier to see meat from tough skin
My mama always said that it takes one to know one there little Atsalyahu Israel! You have a blessed year!
I also never clean my chicken as I figure anything rotten is killed off after an hour in a 375-degree oven! You
sure, wouldn't have survived 150 years ago!!!
Thanks a lot. It was really clear instruction - I knew you could use gizzards for soup - that's pretty much all that was left in the store. Gizzards and chicken legs. I figure it's the bones that make the stock anyway so I'd give it a try. I also know that the gizzards had a lot of flavor too. I just didn't know what to do with 'um. Have a great day. Thanks. VIv
cleaning or cutting?
awesome video!
I have respect for your hard work. But if you slow cook them for about 5 hours. There is no need to trim and clean them. I can cut them with a fork. So tender .
For those of us who just have issue with things like gristle, knowing that that part can be like it and how to remove it helps. If you like it you like it...don't bitch and moan just to bitch and moan.
Anyone see where he cleaned the hearts ???
Damn must take you 4 hours to get a pound of these things trimmed.
Too bougie for me lol
Thank you very helpful!
How to trim gizzards should be the title
thanks dude Merry Christmas
You too
damn it I thought I was the only one that trimmed the gizzards... takes awhile but worth it!
T- Mac at least use the rest for stock
I saw an orb
Do you have ghosts by chance? At about 3:13 an orb comes up from about the middle of your chest towards the left and then goes to the right past your face towards the oven and then at about 3:19 it goes past the bottom right corner of the screen!!! Weird!!!
I saw it too
Shut the fuck up with your bullshit
It's a whitelighter like from Charmed.
Holy shit!!
this is not heart
Charlie Rothwill if you cant understand that, then you’re the one that needs to learn english
Charlie Rothwill but you can understand and feel smart for telling them that their grammar isn’t correct. Which is funny because most people who get corrected speak more than one language, and you probably dont
@Charlie Rothwill dam why so rude
Please humor me - Try this... Wash the gizzards and hearts, remove any parts of the sack that were not removed... No More Cleaning.... Either in a bowl or right in the pressure cooker with a rack in the bottom put all the gizzards and hearts in... Season, I use salt, pepper, Lawry's Garlic Powder with Parsely, Mr & Mrs Dash (Original) and cayenne pepper. Add 1/2 cup of water, seal the cooker. Bring the pressure cooker up to steaming, reduce to medium, cook for 45 minutes... Even the connective tissue will be tender... At this point you could bread and fry just till the coating is golden brown, but we love them right out of the pressure cooker. The hearts and gizzards will surprise you as to how tender they are!
easier to use buttermilk to soak
That’s not cleaning. It’s called wasteful!!
cut the dam thing too the size you want and cook it
Yeesh, should I really give this obvious mouthbreather credit.
I'll try it, guy