Southern Fried Gizzards, Stewed

Ingredients

• 1 lb chicken gizzard
• 3 garlic cloves
• 1 small onion, halved
• 1 small carrot
• 1 bay leaf
• herbs, of your choice such as thyme and majoram
• 1 cup all-purpose flour
• 2 teaspoons salt (to taste)
• 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt or onion powder
• 1 egg, beaten

Directions

1. 1

   In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.

2. 2

   Cut gizzards into 1/2" chunks, working around any gristle or tendons.

3. 3

   Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.

4. 4

   In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.

5. 5

   Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.