How to Cook Chicken Gizzards: Turning Tough Cuts into Tasty Treats

Chicken gizzards might not be the first thing you grab at the grocery store, but lemme tell you – these underrated gems can be absolutely delicious when cooked right! I’ve been experimenting with chicken gizzards for years and I’m excited to share my tips and tricks for transforming these tough little muscles into tender flavorful bites that’ll have you coming back for seconds.

What Are Chicken Gizzards Anyway?

Before we dive into cooking, let’s get something straight – what exactly is a gizzard? Well it’s basically a muscular part of a chicken’s digestive system. Birds don’t have teeth, so they swallow small stones that collect in the gizzard to help grind up their food. This makes gizzards naturally tough but with proper cooking, they become tender and absolutely packed with flavor.

Do I Need to Clean Store-Bought Chicken Gizzards?

Good news! If you’re buying pre-packaged gizzards from your local grocery store, they’re typically already cleaned and ready to cook. During commercial processing, gizzards are thoroughly cleaned with the inner linings and membranes removed, leaving just the muscle meat behind.

However, if you get your gizzards directly from a butcher shop they might still have inner linings attached and require some cleaning. Here’s what to do

• Pat the gizzards dry with paper towels
• Trim away any excess fat or visible membranes
• Check for any remaining debris and rinse if necessary

Basic Preparation Methods

Before jumping into specific recipes, let’s cover the fundamental ways to cook chicken gizzards:

1. Boiling Method (The Foundation)

Boiling is often the first step in preparing tender gizzards:

1. Place gizzards in a saucepan
2. Add enough water to cover them by about 1 inch
3. Bring to a boil over medium heat
4. Cover and simmer for about 1½ hours until tender
5. Drain and chop into bite-sized pieces if desired

This method creates tender gizzards that can be used in various recipes or simply seasoned and enjoyed on their own.

2. Sautéing Method

After boiling or as a standalone method for smaller, cleaner cuts:

1. Heat butter or oil in a skillet over medium-high heat
2. Add seasoned gizzards and brown on all sides (about 3-4 minutes)
3. Continue cooking until desired tenderness (typically 25-30 minutes if not pre-boiled)

3. Frying Method

For a crispy texture:

1. Coat gizzards in flour mixture or batter
2. Fry in hot oil until golden brown (4-6 minutes)
3. Drain on paper towels and season while hot

Delicious Chicken Gizzard Recipes

Now let’s get to the good stuff – actual recipes you can try at home!

Simple Buttered Gizzards

This recipe from Allrecipes is super straightforward and lets the natural flavor of the gizzards shine.

Ingredients:

• 1 pound chicken gizzards
• ¼ cup butter
• Salt and pepper to taste

Instructions:

1. Place gizzards in a saucepan with enough water to cover by 1 inch
2. Bring to a boil over medium heat, cover, and cook for 1½ hours
3. Drain and chop into bite-size pieces
4. Melt butter in a large skillet over medium-high heat
5. Fry gizzards in butter for about 15 minutes
6. Season with salt and pepper to taste

Sautéed Chicken Gizzards

This recipe adds some aromatics for extra flavor.

Ingredients:

• 1 lb chicken gizzards, cleaned and trimmed
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• ½ cup chicken broth or water
• Salt, pepper, paprika to taste

Instructions:

1. Pat gizzards dry with paper towels
2. Season with salt, pepper, and paprika
3. Heat olive oil in a skillet over medium-high heat
4. Add gizzards and cook 3-4 minutes until browned on all sides
5. Transfer gizzards to a plate
6. Reduce heat to medium and add onions to the skillet
7. Cook onions 2-3 minutes until softened
8. Add garlic and cook for 1 minute more
9. Return gizzards to the skillet with chicken broth
10. Bring to a gentle simmer, cover and cook 25-30 minutes until fork-tender
11. Uncover and increase heat to reduce any excess liquid
12. Adjust seasonings and serve warm over rice or vegetables

Crispy Fried Chicken Gizzards

For those times when you’re craving something with a bit of crunch!

Ingredients:

• 1 lb chicken gizzards, cleaned and trimmed
• 1 cup buttermilk
• 1½ cups flour
• 1 tsp each: salt, pepper, garlic powder, paprika
• Peanut or vegetable oil for frying

Instructions:

1. Soak gizzards in buttermilk for 30 minutes to tenderize
2. Mix flour and spices in a shallow dish
3. Dredge gizzards in flour mixture until completely coated
4. Heat 1 inch of oil in a heavy skillet to 350°F
5. Fry gizzards in batches for 4-6 minutes until deep golden brown
6. Drain on paper towel-lined plate
7. Season with extra salt and pepper while hot
8. Serve with dipping sauces like ranch, honey mustard, or BBQ sauce

My Personal Twist: Gizzards With a Kick

I like to add some heat to my gizzards. Here’s my go-to recipe that always impresses my dinner guests:

Ingredients:

• 1 pound chicken gizzards
• 2 cups chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1 medium onion, diced
• 2 jalapeños, seeded and minced (leave seeds in if you want it spicier!)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a pot, combine gizzards, broth, and bay leaf
2. Bring to a boil, then reduce heat and simmer covered for about 1 hour until tender
3. Drain gizzards, reserving ¼ cup of the cooking liquid
4. Chop gizzards into bite-sized pieces
5. In a large skillet, melt butter over medium heat
6. Add onions and jalapeños, sauté until softened (about 5 minutes)
7. Add garlic and cook for another minute
8. Add gizzards, reserved cooking liquid, paprika, and cayenne
9. Cook for about 10 minutes, stirring occasionally until liquid reduces
10. Season with salt and pepper
11. Garnish with fresh cilantro and serve hot

Tips for Perfectly Tender Gizzards

Getting gizzards just right can be tricky. Here are some tips I’ve learned through trial and error:

1. Don’t rush the tenderizing process – Gizzards need time to become tender, whether you’re boiling, pressure cooking, or slow cooking them
2. Try a pressure cooker – If you have one, it can reduce cooking time significantly (about 20-25 minutes instead of 1½ hours)
3. Acid helps tenderize – Marinating in buttermilk, vinegar, or lemon juice before cooking can help break down tough fibers
4. Keep it covered when simmering – This helps trap moisture and heat, leading to more tender results
5. Let them rest – After cooking, letting gizzards rest for 5-10 minutes before serving can improve their texture

Serving Suggestions

Wondering what to serve with your chicken gizzards? Here are some ideas:

• Over steamed white or brown rice
• Alongside roasted vegetables
• With creamy mashed potatoes
• In a hearty stew with root vegetables
• Chopped and added to fried rice
• Tossed into a salad for added protein
• In tacos with traditional toppings

Nutritional Benefits

Chicken gizzards aren’t just tasty – they’re actually super nutritious too! They’re high in protein, low in fat, and packed with vitamins and minerals, including:

• Iron
• Zinc
• Vitamin B12
• Selenium
• Phosphorus

One serving (about 100g) of chicken gizzards contains approximately:

Common Questions About Cooking Gizzards

How long do I need to cook chicken gizzards?

When boiling, plan on about 1½ hours for tender gizzards. In a pressure cooker, it takes approximately 20-25 minutes. For frying pre-boiled gizzards, 15 minutes gives them a nice finish.

Can I freeze cooked chicken gizzards?

Absolutely! Cooked gizzards freeze well for up to 3 months. Just store them in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Why are my gizzards still tough after cooking?

This usually happens when they haven’t been cooked long enough. Gizzards are a working muscle and need sufficient time to break down and become tender. If they’re still tough, continue cooking for longer.

What’s the difference between chicken gizzards and chicken hearts?

While both are considered giblets, gizzards are muscular parts of the digestive system, while hearts are… well, hearts! Hearts tend to cook faster and have a different texture, though they can often be prepared using similar methods.

Final Thoughts

Chicken gizzards might not be everyone’s first choice at the meat counter, but they’re a budget-friendly protein that delivers amazing flavor when cooked properly. They’re versatile enough to work in multiple cuisines and recipes, from simple sautés to crispy fried appetizers.

Don’t be afraid to experiment with different seasonings and cooking methods to find your favorite way to enjoy them. And remember – patience is key when it comes to transforming these tough little muscles into tender, tasty morsels!

Have you tried cooking chicken gizzards before? What’s your favorite recipe? I’d love to hear about your experiences in the comments!