Reviewed: Feb. 25, 2012

Didn't like this one. I followed the recipe, and ruined my pressure cooker. I've got it soaking, but don't know if I'll be able to get the burnt mess out. I only cooked them for 30 min, if I had gone 35 or more, the gizzards wouldn't have been salvagable, but they were still very mushy. I'll go back to boiling gizzards and fying them.

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Reviewer:

Cooking Dad

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

Reviewed: Dec. 12, 2011

Awesome. Gizzards have always been a guilty pleasure. When we make a whole roast, we put the giblets in the bottom of the rack and braze them. In this recipe, the gizzards are totally melted. I did use chicken stock intend of water. I think I might use some poultry spice or sage next time to add a bit more zing, but this was very, very good! Served with brown rice and lima beans.

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Reviewer:

Bill

Reviewed: Sep. 19, 2010

It's like the most tender fillet mignon!! I increased the water to 1 cup, and the gizzards were incredibly tender. By increasing the water you create a better gravy with the gizzards. This recipe is not like a plate of deep fried gizzards, the gravy smothers the gizzards, so serving this over rice, or mashed potatoes is the way to go. I also added some Cajun seasoning to the flour, and server braised brousel sprouts on the side! I highly recommend this recipe!!!!

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12 users found this review helpful

Reviewer:

Louxy77

Reviewed: Sep. 8, 2010

My family loves this recipe....really the only thing i make in my pressure cooker...wonderful over rice!!!

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Reviewer:

carrim

Reviewed: Aug. 29, 2010

The use of the pressure cooker is the key. I pulled mine out of storage for this recipe, and the meat came out so tender and delicious. This might sound strange, but I served this with macaroni and cheese, and it was a big hit. Actually mixed the mac & cheese together with the hearts and gizzards -- yum!

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Reviewer:

MikeTheCook

Reviewed: Oct. 23, 2009

I think the proportions are wrong. Not enough oil, not enough water, or too much flour. I added full cup of water, and it still got burned.

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Reviewer:

Tetya

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 20, 2009

Oh my was this good. I got more than I expected. Not only did I get highly flavorful results, I discovered it makes its own gravy. The only problem I had was letting the pressure cooker cook too long - 35 minutes would have been better than 45. I will use this recipe for making beef liver too. I most certainly will be eating chicken gizzards more often. Thank you BJALLEN.

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5 users found this review helpful

Reviewer:

dustyshoes

Reviewed: Jul. 13, 2008

First off ya have to like gizzards. I do. This is good. My son home from college ate half of it watching football. A very good halftime snack.

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7 users found this review helpful

Reviewer:

Mad Mikey

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Mountain Home, Arkansas, USA

Reviewed: Apr. 24, 2006

Everyone needs to check their reviews. Mine disappear or things are reviewed I did not even make. I said in this review that this recipe is mush. Hearts and Gizzards should be chewy. This was a waste of time. Disappointed

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