My husband has ALWAYS loved chicken gizzards, whereas I enjoy chicken livers. I've never cared much for the gizzards but THIS recipe was phenomenal. He loves them! And, besides having to hunt down the creole seasoning, the recipe was easy. THANK YOU, THANK YOU. This is DEFINITELY a keeper. If my husband could rate this, he would give it FIVE STARS!!!!
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I tried these gizzards over the weekend. Lots of spices/ingredients, but what wonderful flavor they had, and oh, so tender. I will definately make these again. Thanks for posting!
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We had a chicken BBQ recently and when we got the cases of chicken home, the gizzards were still in the boxes. The guys wanted them cooked up, so I found this recipe. I'm basing this review on the comments from everybody, and from the smell of the brine before I added the gizzards to it. It was fabulous!! Everyone loved them! I'm not a fan of gizzards so needless to say, I didn't taste them. However, I am going to make the broth and cook some chicken in it the way the recipe specifies. The gizzards were very soft and tender, not dry. It was the hit of the party, so if you are into gizzards, try them...they all said it was great!!
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The gizzards came out tender but the Italian dressing overpower the other flavors. And, I used regular Italian dressing.
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Didn't have all of the ingredients but most! Have improvised on some of them...used a whole bottle of beer, fat free Italian dressing and balsamic vinegar. I added two lamb hearts to the mix AND I minced up the gizzards in my food processor before adding them to the sauce. This will ensure they are tender and nice as well as making it easier for me to use the recipe as a filling for fresh buns with salad...YUM
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Thanks Christine, I've never simmered anything for three hours on the stovetop, but since I was feeling a little under the weather, I had the time. I have NEVER tasted gizzards so tender. Like the others have said - there are alot of ingredients. I didn't have them all but had most and it was great! Served over crusty french bread rounds - the gravy is outstanding. And the dog really was interested in this recipe too. I've made dog cookies out of liver and she may have thought it was her special treat. I had less than a half bottle of zesty Italian dressing so I was low on that, went ahead and put a whole can of beer, but other than that - made as directed. Was a really good comfort food - you won't believe the tenderness!
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Wonderfully tender, not chewy at all, but I used Zesty Italian dressing and it over-powered all the other flavors - a little too tangy for me. Next time, I will use less!
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this was the most delicious recipe when i tried it for the firsrt time and i added the chicken liver to this recipe and it came out even more delicious and the sauce i made it thicker by adding the beer at the end and added more a1 and hot sauce to make sauce thick and it was really finger licking good.
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Just got through using your version for the first part of my Gizzards. I then dredged them in my usual bath and seasoned flour mixture and fried them a few minutes on each side. 8 year old son (who hates gizzards) thinks this is the best thing he has ever had. I tried them before and they were wonderful as well. I knew he wouldn't eat them that way so I finished my usual way and told him they were small steak fingers. White lie. Thanks for making my gizzard experience much less crunchy than normal. These ended up with the texture of a liver almost. I love them. Thanks.
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