Ingredients

The following ingredients have 5 Servings
  • 1 pound cleaned gizzards
  • 9 grams kosher salt, (about 1 tablespoon)
  • 3 grams curing salt (Instacure No. 1) (about 1/4 teaspoon)
  • 1 quart chicken or duck broth
  • 2 bay leaves

Instruction

  • Mix the salt and curing salt and coat the cleaned gizzards with it. Make sure there is some salt on every piece. Vacuum seal this or put into a closed container in the fridge for 24 to 72 hours. 
  • When you are ready to cook, remove the gizzards from the salt and rinse. Put the gizzards in a crockpot and cover with the broth. Add water if they are not completely submerged. Add the bay leaves and set the crockpot to high. My crockpot will never hit a simmer even at high, and this is what you want: So set your slow cooker at whatever setting will be nice and hot, but not simmering. Cook the gizzards for at least 6 hours (they’ll still be crunchy though), and as many as 24 hours if you want silky, tender meat.