david's gizzards and gravy over rice

How To Make david's gizzards and gravy over rice

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  1

  Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
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  2

  Chop onions, celery and bell pepper set aside.
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  3

  Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
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  4

  After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
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  5

  Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
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  6

  Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
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  7

  This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.
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