Chicken Gizzard Stew

Start by cutting the chicken gizzard into smaller pieces and transfer them to a bowl. 

Add enough water to fully cover them and let them soak for 1 hour.

After this indicated time, drain all the water, transfer all the gizzard pieces to a saucepan, add enough water to fully cover them, turn on the heat and bring to a boil until it foams. 

When that happens, remove all this foam with a spoon.

Add the bay leaves, the peppercorns, cover the saucepan and let it all cook over medium heat for 1 hour.

After this indicated time, drain all the water from the gizzard and set aside 500ml of the cooking broth. 

In a skillet, add one drizzle of olive oil, the medium onion chopped into small cubes, the peeled carrot also chopped into small cubes, and stir-fry until slightly golden brown.

Add the tomato chopped into small cubes and stir again. 

Season with one pinch of salt, one pinch of black pepper, stir again. 

Add all the gizzard, the cooking broth we set aside, the table cream, the pinch of sugar, stir until combined, cover the skillet and let it all cook for another hour over low heat.

Serve.