What Part of the Chicken Does the Gizzard Come From? The Complete Guide

Have you ever cooked with chicken gizzards or seen them in the meat section at your local grocery store and wondered, “what the heck is that thing and where exactly does it come from?” Well, you’re not alone! When I first started exploring different parts of chicken beyond the standard breast and thighs, I was totally confused about gizzards too.

In this guide, I’m gonna break down everything you need to know about chicken gizzards – from where they’re located in the chicken’s body to how they function and even how to cook these underappreciated meat morsels

Where Exactly Are Gizzards Located in the Chicken?

Let’s get right to the big question – what part of the chicken does the gizzard come from?

The gizzard is part of the chicken’s digestive system. Specifically, it’s a muscular organ found in the digestive tract between the true stomach (proventriculus) and the small intestine. Think of it as the chicken’s second stomach!

To understand better, here’s the journey food takes through a chicken:

1. Beak – Where food enters
2. Esophagus – Transports food downward
3. Crop – A storage pouch that moistens food
4. Proventriculus (true stomach) – Secretes digestive enzymes
5. Gizzard – Grinds up food mechanically
6. Small Intestine – Absorbs nutrients
7. Large Intestine – Absorbs water
8. Cloaca – Exit for waste

The gizzard serves a crucial function in the chicken’s digestive process, which we’ll explore next.

What Does the Gizzard Actually Do?

So why do chickens even have gizzards in the first place? The answer might surprise you – it’s because chickens don’t have teeth!

Yep, that’s right. Since chickens can’t chew their food with teeth like we do, they need another way to break down food. Here’s how it works:

1. Chickens peck at their food and swallow it whole.
2. As they eat, they also intentionally swallow small stones, pebbles, and grit.
3. These hard particles collect in the gizzard.
4. The gizzard’s thick, muscular walls contract powerfully.
5. This grinding action, combined with the stones, pulverizes the food into smaller pieces.
6. The food can then pass to the small intestine for nutrient absorption.

It’s basically nature’s food processor! Pretty clever, right?

What Do Gizzards Look Like?

If you’ve never seen a gizzard before, here’s what to expect:

• Shape: Somewhat like a lopsided football, tapered on one end
• Size: Typically 2-3 inches long in a standard chicken
• Color: Mottled combination of dark and light meat, similar to a chicken thigh
• Weight: Around 1 ounce each
• Texture: Firm and meaty

When you buy gizzards from the store, they’re usually already cleaned, which means the tough inner lining and any grit have been removed. If you get them from a local farmer, you might need to clean them yourself (more on that later).

Nutritional Benefits of Chicken Gizzards

Before we get to cooking, let’s talk about why you might want to add gizzards to your diet. These little powerhouses are seriously nutritious!

• High in protein – About 17g per 3oz serving
• Rich in iron – Approximately 20% of your daily value in a 3oz serving
• Great source of zinc – Helps boost immunity
• Low in fat and calories – Less than 150 calories per 3oz serving
• Good source of Vitamin B12 – Important for red blood cell formation

Gizzards might not be the prettiest part of the chicken, but they’re definitely one of the most nutritious. They’re especially valuable for their iron content, which helps maintain healthy blood.

How to Clean Chicken Gizzards

If you buy gizzards from the supermarket, they’re usually pre-cleaned. But if you get them straight from a butcher or farmer, you might need to clean them yourself. Here’s how:

1. Rinse the gizzards under cold running water.
2. Cut each gizzard in half lengthwise to expose the inner lining.
3. Remove any residual food, debris, or grit inside.
4. Peel away the yellowish lining (this is tough and inedible).
5. Rinse thoroughly again under cold water.
6. Pat dry with paper towels before cooking.

It’s a bit messy but totally worth it for the fresh flavor!

How to Cook Chicken Gizzards

Cooking gizzards can be tricky because they’re naturally tough. But with the right technique, they can be transformed into a delicious, tender treat. Here are some tips:

Key Cooking Tips:

• Slow cooking is essential – Gizzards need time to become tender
• Marinate first – An acidic marinade like vinegar or lemon juice helps tenderize
• Use moist heat – Braising, stewing, or pressure cooking works best
• Add bold flavors – Gizzards can handle strong seasonings like garlic, paprika, and chili
• Pre-simmer before frying – If you want to fry gizzards, simmer them for 1-2 hours first

Popular Ways to Cook Gizzards:

1. Southern Fried Gizzards – A classic! Simmer, then coat in seasoned flour and fry
2. Gizzard Stew – Slow-cooked with vegetables in a flavorful broth
3. Dirty Rice – A Cajun favorite with gizzards and chicken livers
4. Skewered Gizzards – Marinated and grilled on skewers
5. Gizzard Soup – Simmered to create a rich, hearty broth

Gizzards Around the World

We might not think much about gizzards in the US, but they’re featured prominently in many global cuisines:

• In Haiti and Southeast Asia, they’re often grilled as street food
• In Mexico, they’re commonly used in soup
• Throughout Africa, they’re prepared in various ways – fried, boiled, or grilled
• In Europe, they’re often served over salads or in pates

It’s kinda crazy how one culture’s “weird” food is another’s delicacy!

FAQs About Chicken Gizzards

Still got questions? I’ve got answers!

Are gizzards considered offal?

Yes, gizzards are classified as organ meats or offal, along with livers, hearts, and kidneys.

Do all birds have gizzards?

Yes! All birds have gizzards as an essential part of their digestive system.

Are gizzards safe to eat?

Absolutely! As long as they’re properly cleaned and thoroughly cooked.

How should I store raw gizzards?

Keep them in an airtight container in the refrigerator for 3-4 days, or freeze for up to 6 months.

Can gizzards be overcooked?

Yes, they can become rubbery if overcooked. They should be fork-tender but still have a bit of chew.

Are gizzards the same as giblets?

Not exactly. “Giblets” refers to a collection of organs including the gizzard, heart, liver, and sometimes neck.

My Personal Experience with Gizzards

I’ll be honest – the first time I cooked gizzards, it was a disaster! I treated them like regular chicken meat and they turned out tough as shoe leather. But after learning the slow-cooking technique, I’ve become a big fan.

My favorite way to prepare them is in a slow cooker with onions, garlic, and a splash of red wine. After about 4 hours, they’re fork-tender and so flavorful. I usually serve them over rice or mashed potatoes to soak up all that amazing sauce.

Wrapping Up

So there you have it – everything you ever wanted to know (and probably some stuff you didn’t!) about chicken gizzards. To recap:

• Gizzards are part of the chicken’s digestive system, located between the true stomach and small intestine
• They function as the chicken’s “teeth,” grinding up food with the help of small stones
• They’re incredibly nutritious, packed with protein, iron, and other nutrients
• With proper cooking techniques (slow and moist heat), they can be transformed into delicious dishes

Next time you see gizzards at the grocery store, I hope you’ll give them a try! They’re inexpensive, nutritious, and can be absolutely delicious when prepared right.

Have you ever cooked with gizzards before? What’s your favorite way to prepare them? Drop me a comment below – I’d love to hear about your experiences!

Until next time, happy cooking!