LIQUID SMOKED CHICKEN GIZZARD BAKE OR BOIL

Steps:

• Boil Method:.
• In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
• Add water and bay leaf.
• Heat to a simmer. Dissolve the cubes or granules or base.
• Add garlic and red pepper if desired.
• Add the liquid smoke.
• Stir.
• Add the chicken/ turkey gizzards and stir and cover with lid.
• Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
• The liquid will reduce.
• Stick a fork in the meat and check to see if they are cooked. If the fork easily goes through the gizzard, it is tender and done.
• Bake Method:.
• Preheat oven 375*.
• Use a flat casserole dish or baking pan with lid or use tinfoil.
• Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
• Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
• Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
• If you are going to batter later and deep fry, drain and cool the gizzards.
• They will be fork tender and delicious for those who love to eat gizzards.
• If you are going to use the reduced broth add at least two cups of water,.
• bring to a boil and add wide egg noodles and cook until al dente.
• If I am going to use the broth for soup or noodles I reduce the liquid smoke to 1/8 cup. It is also great to cook sliced onions in the broth.