Here's the answer to what to do with those gizzards that you are always told to "reserve for another use" when roasting a whole chicken (or turkey). Put them to use in creating a main course that's delicious served with plain white rice or crusty bread and a simple green salad. In this recipe, the gizzards are marinated with chili sauce and lemon juice before sauteeing with garlic, onion, and bacon until very tender, then they are simmered with a milk mixture to form a gravy.