How to Make Gizzard Hors d'oeuvres
- I find this difficult writing out the recipe, because I just throw things together and don't bother measuring. I hope things are close to scale. The gizzards, I just buy a couple of packages, so, one pound is close I hope. Sometimes I make them without the pineapple. That is my preferance, but some of my family like them the other way, so when taking them to a gathering, I make them both ways.
- Put gizzards in a pot big enough so you will be able to boil them without boiling over onto your stove. Put in water to cover them a couple of inches. Pour in soya sauce, and add the whole onion. Cover and bring to a boil. Reduce to a slow boil for about two hours. Yes, two hours. I write that twice because I want people to know that it is not a mistake. Gizzards need to cook a long time to tenderize. After they are cooked, drain in a collander and throw out onion. Cool a little for easier handling. Cut in half if they are large. Cut all your bacon in half. I like to lay several pieces of bacon on my counter about a couple inches apart, all lined up like an assembly line.
- Now, place a slice of water chesnut in the middle of each piece of bacon. Place a gizzard on each chesnut...place a piece of pineapple on gizzard and wrap bacon around everything, insert toothpick through everything to hold together. Repeat till gizzards are all wrapped.
Put on parchment lined cookie sheet and cook in 350 oven for 15 min. Turn over and cook another 15 min. My family likes our bacon well done, so keep an eye on yours and turn when you see the doneness to your liking. When done, put on several sheets of paper towel for draining and serve on a platter. YUM!!