Chicken Livers and Gizzards with Onions

Chicken Livers and Gizzards with Onions


  • 1/2 pound chicken livers
  • 1/2 pound chicken gizzards
  • cornflake crumbs


Wash the livers and gizzards. Bread with cornflake crumbs. Line a baking pan with aluminum foil. Put the breaded livers and gizzards in the pan and bake at 325 for 30 to 45 minutes. Lowfat Fried Onions 2 large onions, sliced 1 Tbsp oil 1 cup beef bouillon Heat the oil over medium heat in a nonstick skillet. Add the sliced onions and cook slowly, stirring occasionally, until the onion liquid evaporates and the onions start to brown. Start adding the bouillon, 2 Tbsp at a time, and continue to stir occasionally. When liquid evaporates and the onions brown too rapidly, add more bouillon.

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are the gizzardes tough?


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