Chicken Gizzards Al a Dena

Ingredients

• 2 lbs chicken gizzards
• 1 cup flour, for coating
• 1 tablespoon salt
• pepper
• oil (for frying)
• 1/2 cup diced onion (optional)
• water

• 1 (10 1/2 ounce) can mushrooms or cream of celery soup (undiluted)
• mushroom (optional)

Directions

1. 1

   Clean and rinse gizzards, being sure to trim off any green material.

2. 2

   Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.

3. 3

   Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.

4. 4

   Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.

5. 5

   Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.

6. 6

   When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.

7. 7

   Serve over rice or noodles.

8. 8

   *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.