Chicken Gizzards with Livers and Onions

[Luckytrim]

Chicken Gizzards with Livers and Onions

1/2 lb chicken livers
1/2 lb chicken gizzards
cornflake crumbs

Wash the livers and gizzards.
Bread with cornflake crumbs.
Line a baking pan with aluminum foil. Put the breaded livers and gizzards
in the pan and bake at 325 for 30 to 45 minutes.

Fried Onions
2 large onions, sliced
1 Tbsp oil
1 cup beef bouillon

Heat the oil over medium heat in a nonstick skillet. Add the sliced
onions and cook slowly, stirring occasionally, until the onion
liquid evaporates and the onions start to brown. Start adding the
bouillon, 2 Tbsp at a time, and continue to stir occasionally.
When liquid evaporates and the onions brown too rapidly, add more​

bouillon.
Serve beside the chicken parts

 

[Maverick2272]

I love gizzards, and liver! Hard to get them around here except at butcher shops anymore!
Thanks!

 

[babe]

love the livers, the gizzards not so much. i just shake em in flour and fry em.

 

[lilylove]

Love them both but can only find livers around here...

 

[Luckytrim]

We used to utilize the hearts in this as well...........
Yep ! Hard to find gizzards and hearts..........Lucky for me the Korean Grocery carries them............... They also carry chicken FEET ! Granny would use them to make stock........ I have her recipe for Chicken foot Soup............... Don't think I'll post it tho'.