OLD SCHOOL SMOTHERED CHICKEN GIZZARDS/GIBLETS WITH WHITE RICE 

This is my easy simple way to make tender flavorful smothered chicken gizzards and white rice
Old School Smothered Chicken Gizzards
1 lb chicken gizzards/giblets
1/2 cup flour
1 onion, sliced(optional)
3 cups water
Kosher salt and white pepper
Hot buttered rice, for serving
Heat oven to 325 degrees F.
in large pot add gizzards and water and salt and pepper
simmer for 2 hours or until gizzards are tender
remove gizzards from liquid(save liquid for later use)
Heat a large pot (dutch oven is what i use) oven over medium high heat. Season the gizzards on all sides with a big pinch of salt and pepper. Add flour to a bowl and dredge the gizzards through the flour, dusting off excess.
Add oil to the skillet and when hot, brown gizzards on both sides, about 2-5 minutes total. Remove to a plate Add the onions and sauté until tender, about 5 minutes.
Add flour to remaining oil and brown Reduce heat, add the reserved liquid to pot and simmer 5 minutes add the browned browned gizzards and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 30 minutes to an hour. on 325 degrees and
serve over hot buttered rice.
Serves 4-6
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