Chef JJ and Merissa from Nelson’s “Barnyard” Buffet stopped by to cook their popular fried chicken livers & gizzards for us! They’re served all day Monday-Thursday and Friday 11-4.

Cover the chicken feet and other ingredients with the water. Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding ...

Thread gizzards and giblets onto the skewers. Grill skewers on a medium-heat braai for 15 minutes, turning frequently. Whisk together oil, lemon juice, mayonnaise, and soy sauce in a large bowl.