What Part of the Chicken Are the Gizzards? The Complete Guide You Never Knew You Needed

Chicken Gizzards

Have you ever bought a whole chicken and found that mysterious little bag of “giblets” stuffed inside? Or maybe you’ve seen gizzards at your local butcher shop and wondered what the heck they actually are? Well, you’re not alone, my friend! As someone who’s spent way too much time in the kitchen experimenting with every part of the chicken, I’m here to spill the beans (or should I say, spill the gizzards?) on this underappreciated part of the chicken.

What Exactly Are Chicken Gizzards?

Let’s start with the basics. Chicken gizzards are actually part of the chicken’s digestive system. Yep, you heard that right! They’re not some fancy cut of meat or a special muscle – they’re literally a digestive organ. But don’t let that scare you away because these little powerhouses are packed with flavor and nutrition.

The gizzard is essentially a muscular stomach that helps chickens digest their food. Since chickens don’t have teeth (can you imagine a chicken with a mouthful of pearly whites? That would be terrifying!), they need another way to break down their food. That’s where the gizzard comes in

It’s located in the lower portion of the chicken’s digestive tract, just after what’s called the proventriculus (which is the “true stomach”). The gizzard is made up of super strong muscles surrounding a tough inner lining. When chickens peck at the ground, they’re not just eating food – they’re also swallowing tiny bits of grit, gravel, and small stones. These little bits collect in the gizzard and act like makeshift “teeth” to grind up the food the chicken eats.

Pretty clever system, if you ask me!

The Chicken’s Digestive Journey (Where Gizzards Fit In)

To really understand the gizzard, we need to follow a piece of food through the chicken’s digestive system. Here’s the journey:

1. Beak – Food enters here (duh!)
2. Esophagus – The tube that transports food to the crop
3. Crop – A storage pouch that moistens food
4. Proventriculus – The “true stomach” that secretes digestive enzymes
5. Gizzard – Our star! Grinds food mechanically
6. Small Intestine – Where nutrients get absorbed
7. Large Intestine – Absorbs water and electrolytes
8. Cloaca – Exit point for waste (we’ll stop our journey here, thank you very much)

So as you can see, the gizzard plays a crucial role in breaking down food after the initial chemical digestion begins in the proventriculus. Without the gizzard’s physical grinding action, chickens wouldn’t be able to properly extract nutrients from their food. No wonder chickens can eat seeds, grains, and other hard foods without any teeth!

What Do Gizzards Look Like?

If you’ve never seen a gizzard before, you might be wondering what these things actually look like. Well, a whole gizzard is shaped kinda like a lopsided football, tapered on one end. In your average chicken, they’re typically between 2-3 inches long. Turkey gizzards, as you might expect, are considerably larger.

Color-wise, gizzards have a mottled combination of dark and light meat, similar to a chicken thigh or leg. The texture is firm and meaty. Once cooked, they take on a grayish-brown appearance that maybe isn’t the most Instagram-worthy, but trust me, the flavor makes up for it!

In terms of weight, a chicken gizzard typically weighs around 1 ounce. So a pound of gizzards will give you approximately 14-16 pieces. That’s enough for a decent-sized appetizer for a few people!

Gizzards vs. Giblets: What’s the Difference?

I often hear people use the terms “gizzards” and “giblets” interchangeably, but they’re not actually the same thing. Gizzards are just one part of what’s collectively known as giblets.

Giblets typically include:

• Gizzard
• Heart
• Liver
• Sometimes the neck

These are the parts you’ll find in that little paper bag stuffed inside the cavity of a whole chicken. So all gizzards are giblets, but not all giblets are gizzards. Make sense?

The Nutritional Powerhouse You Didn’t Know About

Before we dive into cooking these bad boys, let’s talk nutrition because gizzards are actually pretty impressive in this department.

Here’s what you’re getting in about 3 ounces (85 grams) of chicken gizzards:

• Protein: Approximately 17 grams
• Iron: About 20% of your daily value
• Zinc: Great source for immunity and wound healing
• Calories: Less than 150 calories
• Fat: Low in fat
• Vitamin B12: Aids in red blood cell formation

So if you’re looking for a protein-packed, low-fat meat option that’s rich in iron and other minerals, gizzards are a surprisingly good choice! Plus, they’re usually super affordable, which is always a win in my book.

How to Clean Chicken Gizzards

Most gizzards you buy from the grocery store or butcher will already be cleaned, but if you’re getting them directly from a farmer or processing your own chickens (look at you, homesteader!), you might need to clean them yourself.

Here’s a quick step-by-step guide:

1. Rinse the gizzards under cold water.
2. Cut the gizzard in half lengthwise to expose the inner lining and any grit.
3. Remove the yellow lining membrane and any stones with your fingers or a knife.
4. Rinse again thoroughly.
5. Pat very dry with paper towels.

Fair warning: cleaning gizzards isn’t the most pleasant task in the kitchen, but it’s necessary to remove the grit and that tough yellow lining. Once cleaned, gizzards will keep for 3-4 days in the refrigerator or up to 6 months in the freezer.

The Secret to Cooking Delicious Gizzards

Here’s the thing about gizzards – they’re tough little suckers. I mean, they’re muscles after all, and hardworking ones at that. But don’t let that scare you away! With the right cooking method, gizzards can become tender and absolutely delicious.

The #1 rule for cooking gizzards: slow and low is the way to go. Quick high-heat cooking will just turn them into chewy little nuggets of sadness. Trust me, I learned this the hard way when I tried to quickly sauté them like chicken breast. Big mistake!

Instead, think of gizzards like you would a tough cut of beef like brisket. They need time and gentle heat to break down those tough muscle fibers and connective tissues. Braising is your best friend here.

Basic Braising Method for Tender Gizzards

1. Place cleaned gizzards in a pot and cover with water or broth.
2. Add aromatics if desired (garlic, onion, bay leaves, etc.).
3. Bring to a simmer (NOT a boil – too hot!).
4. Partially cover and maintain a gentle simmer.
5. Cook for 1-2 hours until tender.
6. Test by cutting one open – it should be fork-tender but still have a pleasant chew.

Pro tip: The cooking liquid will become a rich, flavorful broth, so don’t throw it away! Use it as a base for soup or to cook rice for extra flavor.

A slow cooker works beautifully for gizzards too. Just set it on low and let them simmer away for 6-8 hours while you go about your day. When you come back, they’ll be perfectly tender!

Delicious Ways to Enjoy Chicken Gizzards

Once you’ve braised your gizzards to tender perfection, you’ve got lots of options for how to serve them. Here are some of my fave ways to enjoy these flavor-packed morsels:

1. Southern Fried Gizzards

After braising, cool the gizzards, then coat them in seasoned flour or buttermilk and breadcrumbs, and fry until crispy. Serve with hot sauce or garlic aioli. This is my go-to comfort food!

2. Dirty Rice

A Cajun classic! Finely chop cooked gizzards and add them to rice along with peppers, onions, and Cajun seasoning. The gizzards give the rice that signature “dirty” look and a deep, rich flavor.

3. Gizzard Soup

Add tender gizzards to a rich chicken broth with vegetables and noodles. The gizzards add amazing depth of flavor to any soup.

4. Grilled Gizzard Skewers

After braising, marinate the tender gizzards in your favorite sauce, thread onto skewers with veggies, and grill until charred. This is popular street food in many countries!

5. Gizzard Stir-Fry

Slice braised gizzards and stir-fry with vegetables and a savory sauce. The chewy texture works really well in stir-fries.

6. Gizzard Tacos

Chop braised gizzards, crisp them up in a pan with Mexican spices, and serve in tortillas with your favorite toppings.

What to Do with Just ONE Gizzard

Found a single gizzard in your chicken and not sure if it’s worth the effort? Don’t toss it! Here are some ideas for making the most of a single gizzard:

1. Add it to stock – A single gizzard can add amazing depth to homemade chicken stock.
2. Mince and sauté it – Finely dice it and add to sauces, rice dishes, or stuffing for an extra flavor boost.
3. Freeze it – Start a “gizzard collection” in your freezer, adding one each time you get a whole chicken. When you have enough, make one of the recipes above!
4. Pet treat – If cooking gizzards isn’t your thing, your fur babies will probably love this protein-rich treat. Just boil it until cooked through, cool, and chop it up for your dog or cat.

Gizzards Around the World

While gizzards might not be mainstream in American cuisine (yet!), they’re beloved in many cuisines around the world:

• In Haiti and Southeast Asia, they’re popular street food.
• In Mexico, they’re featured in hearty soups.
• Across Africa, they’re served fried, boiled, or grilled.
• In Europe, they appear in salads and pâtés.
• In the Southern United States, they’re often fried or used in dirty rice.

This global appreciation makes sense – gizzards are affordable, nutritious, and when cooked properly, absolutely delicious. Plus, using the whole animal is both economical and respectful of the food we eat.

FAQs About Chicken Gizzards

Are gizzards considered offal?

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

Do all birds have gizzards?

Yep! All avian species have gizzards as an essential part of their digestive system.

What’s the best way to tenderize gizzards?

Low, slow cooking with moist heat works best. Think braising, stewing, and pressure cooking. Marinating in something acidic like vinegar or lemon juice before cooking can help too.

Where can I buy chicken gizzards?

Check the poultry section of well-stocked grocery stores or butcher shops. Ethnic markets often carry them too. They’re usually quite inexpensive!

Can you eat chicken gizzards raw?

Absolutely NOT! Always cook poultry products, including gizzards, thoroughly to avoid foodborne illness.

How do gizzards differ from chicken hearts?

While both are considered offal, they serve completely different functions. Gizzards grind food, while hearts pump blood. Their textures and flavors differ slightly too.

Time to Give Gizzards a Try!

If you’ve never tried them before, I encourage you to step outside your comfort zone and give them a shot. They’re inexpensive, nutritious, and when cooked properly, absolutely delicious. Plus, there’s something satisfying about using parts of the animal that might otherwise go to waste.

Remember, the key is low and slow cooking to break down those tough muscle fibers. Be patient, and gizzards will reward you with their rich, deep chicken flavor and satisfying texture.

Have you tried cooking with gizzards before? Or do you have a family recipe that features this underappreciated chicken part? I’d love to hear about your experiences in the comments below!

Until next time, happy cooking and don’t be afraid to try something new in the kitchen!

This post was updated on September 12, 2025