- 2 lbs of Chicken Gizzards cleaned & cut up in half
- Put in pot with water to cover
- Add teasp salt, cook till boiling
- Cook 10-15 minutes pour off water
- Let cool cut up very finely
- Add new water, boil again for 2 1/2 hours
- add chopped Onion & celery, salt & pepper.
- When tender make basic cream sauce with milk & flour & butter till thick
- Serve poured over mashed potatoes or toast.
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