On Tue, 16 Jan 2007 16:02:50 GMT, Margaret Suran
> wrote:

>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.

My mother puts them in the slow-cooker all day with some onions, and
then when they're all juicy, she adds pastina (tiny Italian pasta) and
cooks some more until the pastina is done. I don't like the gizzards
themselves, but the pasta/onions/gizzard broth is *delightful*, and I
can eat bowls of pastina prepared that way.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com