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Peter A

In article .net>,
lid says...
> Thank you, this is even easier than my way. I clean the gizzards, but
> do not boil them, I just simmer them slowly in the caramelized diced
> onions, to which I add some chicken stock. I also put in some sliced
> carrots. I will try to do it as you posted, as that should be much
> faster. When I simmer the gizzards, it takes between one and two
> hours until they are tender enough and i have to stir them frequently.
> I will see whether I can find some in the market today.
>
> The pictures are great!
>

How do you get enough gizzards? Saving them up one chicken at a time
seems impractical.

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Peter Aitken