Chicken Gizzard - 1kg
Cooking methods: Braise, slow-cook, bake, barbecue or deep fry.
Remember to tenderize your gizzards by: parboiling or soaking them in buttermilk for 1-2 days. If you don't have buttermilk, use approximately 1 cup of our carabao's milk with a tbsp of vinegar or lemon juice and leave for 10-15 minutes to thicken and curdle. You could also use Holy Carabao's yogurt for tenderizing.