No, another argument for people getting to know their food better. Last year I made curry'd chicken gizzards and hearts. I had trouble finding the parts as most

No, another argument for people getting to know their food better. Last year I made curry'd chicken gizzards and hearts. I had trouble finding the parts as most butchers dispose of them. I found some frozen in a small market near our town and prepared and cooked them for the family. Unfortunately, none of the family would join me in my meal so I ate them by myself. Chewy, a bit cartilaginous, but not bad. I guess if you braise them long enough they become quite tender. I saved the remainder and had them later over the span of a month. It was a fun experiment but I've not the guts to go after many of the other parts that most people pass over like the lungs and brain.