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First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts, if any. Boil 1/2 pot of salted water, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble.
Boil on high for the first 5 minutes, then turn down the heat to lower temperature. It doesn't have to be simmer, just to keep boiling.
Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.
Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic.
Season with Bouillon powder (You can use herbs too) or salt to taste; Since gizzards were cooking in salted water, you do not need much, maybe few pinches. Saute until onion and garlic start to get a golden color, and gizzards are brownish.
Add polenta to the bowl, then put in gizzards and take a tablespoon of that oil that gizzards sauteed in and drizzle on top.
You can also serve them with rice or potatoes. Serve it over POLENTA, RICE OR ON IT'S OWN.