- the gizzards, removing any tough membranes or connective tissue if necessary.
- Cover them with water or broth and add onion, celery, and a bay leaf.
- Simmer gently for 1½–2 hours, or until fork-tender.
- Serve them with gravy, chop them into dressing or stuffing, or bread and fry them.
Quick Pressure-Cooker Method
Cook on high pressure for about 30–35 minutes, followed by a natural pressure release. This can make them tender in under an hour.
Crispy Fried Gizzards
Parboil or pressure-cook the gizzards until tender, then dredge them in seasoned flour
