How to Clean & Cook Gizzards
- 1). Split the gizzard and open it under a stream of water to remove the contents. If the gizzard is pre-processed, this is done for you; but it doesn't hurt to rinse it off.
- 2). Remove the lining from the gizzard by placing your thumbnail between the lining and the muscle and peeling it off. The lining is chewy and not particularly tasty.
- 3). Rinse the gizzard again to remove any pieces of lining or additional contents of the gizzard.
- 4). Boil the gizzard in water for about 15 minutes if you intend to fry it. Boil the gizzard for 60 minutes if you intend to chop it up for use in stuffing or dressing.
- 5). Dip the gizzard in batter and deep fry at approximately 375 degrees. Gizzards only need 30 to 45 seconds in the grease before they're done. Look for the gizzard to float to the top in a deep fryer, or for the bubbles to start decreasing in frequency if pan frying. Gizzards can also be sauteed in butter or oil without the breading.
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