Gizzards can be cooked like this or in combination with the hearts. Both are excellent-not gamey at all.
1.5lbchicken hearts Trimmed of fat to yield 1 lb
¼teaspoonfresh ground black pepper
2cupschicken fat, lard, or flavorless cooking oil in a pinch
Small handful of fresh thymebruised with the back of a knife
a sprig of rosemarybruised
1fresh bay leaf
5clovesof garliclightly crushed
Combine the chicken and all other ingredients except the lard or oil, mix well, and refrigerate over night.
The next day, preheat the oven to 250, transfer the hearts and herbs to a separate oven-proof dish like a small casserole, cover with the lard or oil, cover with foil and bake for 1.5 hours, or until very tender.
Allow the hearts to cool in the fat, then refrigerate until needed. The hearts can be cooked a few days in advance and held in their fat.