Recently Ryan Adams in his Offal of the Week post for Eat Me Daily wrote about gizzards. Sausage, okra and gizzard jambalaya immediately came to mind, even though I had never actually cooked a gizzard. A container of chicken gizzards at my local big box store cost $1.00 and were very easy to locate. Finding the gizzards was the easy part, next came cooking.
After looking into some recipes, these tough little pieces of fowl obviously needed to be cooked for a long time. The gizzard is a muscle in the neck of most fowl that is used to pulverize their food, (most fowl do not have teeth) and because they are doing the work of teeth they get to be pretty tough. My solution: braising.
The plan is to add the already braised gizzards to the jambalaya with the sausage and okra during the final cooking stages. Therefore the gizzards needed to be braised by the time they were added to the jambalaya.
An hour and a half later the gizzards were tender. I placed the gizzards and the now flavorful cooking liquid in a container to wait for Ross to cook his jambalaya.
I would heartily recommend trying out braised chicken gizzards, I have a feeling they would crisp up nicely in a pan with some oil after they're braised. Experiments for another post.