Really easy recipe for ya. You can pick up chicken hearts and gizzards at most groceries store meat departments. I usually throw out the gizzards unless there is a very small amount of hearts in the package. If you do keep them trim off the skin with a knife before cooking them. Now, first you need a pot of boilling water. Then you want to take the hearts and gizzards and trim the skin off of the gizzards. Next rinse them off (you don't want to eat dirty chicken.) I normally cut off the tops of the of hearts as well. Put all of them in to the boiling water. Let them cook until the blood comes to the top of the water. When that happens drain and dump the water and start with a fresh batch of boiling water. Bring it to a boil again until the chicken is almost cooked all the way through. Get some flour about 3/4 of a cup or so and put it in a sandwich bag (ziploc). Throw some pepper, garlic, and salt to season the flour. I normally throw some Cavender's Greek Seasoning in with it (about a tablespoon). After draining the water put the hearts and gizzards in the bag and zip it shut. Shake the chicken around until all the pieces are covered with the flour mix. Let the chicken sit for a minute in the bag and get a skillet nice and hot with some crisco in it. Once the skillet is hot throw those babies in there until they are nice and golden brown. Remove from the skillet, put it on a plate and enjoy!!!! And Remember chicken is dangerous. Make sure you clean each dish or utensil as soon as you are done using it. Same with the skillet and pot. You will have a few minutes while the meat cools to clean up 
