This food is something that one either likes or dislikes. There is no gray area. Why I like this particular food is unknown to me. I do recall, however, having my 1st taste as a young child, before I knew what it was.
Maybe it's a texture thing: chewy interior with a crispy fried exterior. Sometimes, I just like to "work" at my food. And I do actually enjoy the "mouth feel" of these tasty tidbits.
Or maybe it's the subtle garlic, salt and red pepper seasoning blend added to the flour that is a perfect complement to texture of this particular food. A little spice that can be cooled down with a favorite dipping sauce (barbecue works well).
And what tasty morsel am I talking about?
Chicken gizzards, of course!
A special thanks to Cindy Lepp, over at AllRecipes.
I used her recipe as a starting point in preparation of the gizzards above.
And now for a quick lesson: What exactly is a "gizzard"?
A gizzard is a secondary stomach used by birds to "grind" their food before digestion. A bird does not have teeth. Because of that they need a way to help break down their food. What some (but not all birds) do is swallow small stones. These end up in the gizzard, which has a tough inner membrane surrounded by a muscular pouch. This muscular pouch provides the grinding action.
End notes: My 10 year old son tried these for the 1st time yesterday (when I made them) and really enjoyed them. My daughter, not so much. Regardless, I hope this post allows you to open your mind to something that may not have been on your food radar in the past. Maybe, just maybe, you will enjoy them as much as I.
