I cook the hearts and gizzards too.
Easy way to clean one is to have 2 people, biggest turns the bird belly up and grabs
the legs. Smaller person grabs the wings and jerks. The brest and wings will come
off clean, and have the heart still attached to the breast. Just clip off the wings,
remove the heart and wash the breast.
Look inside the other half and pull out the gizzard. The guts and everything else will
bee left inside that part of the bird. The legs are good too, but sometimes you have
to deal with a lot of white stringy stuff attached to them for what little meat you
get out of it.
What I like about them, is you can kill a pot full of them in a short time. The meat
is more tender than a duck and tastes about the same. And they have a big gizzard.
I don't split the gizzard open and clean it out. I grab it and cut off the meat from
each side of the sack. No cleaning out sand and rocks and no mess.
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