Fried Chicken

Collard Greens




Gizzard Stew

2 pounds chicken gizzards
1 onion, chopped
3 cups potatoes
2 cups sliced carrots
Salt and pepper to taste
3 tablespoons vegetable oil
4 cups water

Rinse gizzards and roll in flour. In a large pot or dutch oven, cook gizzards in oil over medium heat until brown. Add water to cover, add cut up potatoes and carrots. Cover pot with lid and boil over medium high heat until gizzards, potatoes and carrots are tender, about 30 to 45 minutes. Reduce heat to low and simmer until sauce/gravy is thickened to taste.