1½ pounds Sanderson Farms® Chicken Gizzards, cut into four pieces
3 cups water
1½ teaspoons salt, divided
1/3 cup vegetable oil
1/2 cup flour
1½ cups sliced onions
1/4 teaspoon ground black pepper
4 cups low sodium chicken broth
4 cups cooked rice
1. Place gizzards, water and 1/2 teaspoon salt in a 3-quart saucepan. Bring to a boil and cook for 30 minutes. Drain gizzards and set aside.
2. In a 12-inch skillet, add oil and heat on medium-high for 3 minutes. Slowly add flour and blend in to make a roux. Cook for 8 minutes or until it is light to medium brown in color.
3. Add onions, 1 teaspoon salt, black pepper and chicken broth. Stir and add gizzards.
4. Bring to a rapid simmer. Reduce heat to low, cover and simmer for 10 minutes.
5. Serve with cooked rice.