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In response to
"LYC: I ate chicken gizzard at a Korean restaurant last weekend."
by
con_carne
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To me they've always been a 'cook's treat' kind of thing. Something you cook up and eat while you're preparing the rest of the meal :)
Posted by
MojaveMeg (aka Mojave)
Jan 11 '10, 08:51
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This, of course, relates to the little baggie that comes inside the (in this case) turkey.
They need a long, slow, cooking - generally in the pot you're using to make the stock for gravy. While waiting you saute the liver and spread on a slice of bread :)
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