Ingredients
1/2 cup all-purpose flour1 tablespoon seasoned salt1-1/2 pounds chicken gizzards, trimmed and halved1/4 cup vegetable oil2 cans (49-1/2 ounces each) chicken broth5 cups uncooked wide egg noodles
Preparation
Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.