Braised Chicken gizzzards and hearts

I grew up in Russia. People were poor and they cooked "poor" or Pesant food. People could not afford to be picky and ate every part of the animal. Most cultures have poor peoples dishes made from cheaper cuts of meat and offal. I ate a lot of offal in Russia. There is no doubt that our Paleolithic ancestors used to eat the whole animal. nothing was wasted. Here is one of my favorite childhood dishes:

You can find chicken gizzards and hearts in almost every supermarket in US, right next to the livers. and they are cheap:$1.50 per lb.

Ingredients:

• 3 packages of chicken gizzards and hearts or just gizzards.
• 5 medium onoins, chopped
• 5 cloves garlic,chopped
• canola oil
• salt/ pepper to taste

Directions:

Wash gizzards an remove any hard lining (usually yellow-green). In a cast iron Dutch Oven sauite onions in canola oil, when onions softened add garlic. Saute until onions are browned on med-high heat. Heat skillet and canola oil and brown gizzards/hearts. they will give of some liquid at first. cover pan with lid and pour off exess liquid into pot with onions, otherwise it will take forever to brown. I browned each package at a time. Deglaze with water (1/4 cup) or stock or white wine if you like by scrubbing the brown goodness on botttom of pan with a wooden spatula. Add deglazing liquid into pot bring to a boil and simmer. you want the liquild to slowly reduce until the onoins become mushy and liquified. This makes a very tasty sauce. simmer for about 3 hours or until meat is tender and almost all the liquid is gone. after 2 hrs I opened up the lid and let the liquid reduce a lot , then semicovered the pot and let it simmer on low.