How Do I Cook Chicken Gizzards and Hearts? Master These Delicious Organ Meats

Have you ever stared at those little packages of chicken gizzards and hearts in the grocery store and wondered what to do with them? I used to pass them by too, but once I learned how to cook these flavorful organ meats, they became a regular part of my cooking repertoire. These humble ingredients are not only affordable but packed with nutrients and flavor that can elevate your meals when prepared correctly.

In this comprehensive guide, I’ll walk you through everything you need to know about cooking chicken gizzards and hearts – from cleaning and preparation to various cooking methods and delicious serving suggestions. Whether you’re a culinary adventurer or just looking to try something new, this article has got you covered!

Understanding Chicken Gizzards and Hearts

Before we jump into cooking methods. let’s understand what we’re working with

Chicken Gizzards are essentially a muscle used in the digestive system of chickens. They’re incredibly tough because they’re used to grind up food (they basically serve as the chicken’s teeth). This toughness means they require special cooking techniques to become tender and delicious.

Chicken Hearts are also muscle tissue, but with a finer grain and less connective tissue than gizzards. They’re smaller, more tender, and cook much faster than gizzards.

Both these organ meats have a slightly gamey flavor that many people find addictive once they’ve tried them properly prepared. My hubby absolutely loves when I cook these and says they’re so addictive that I should make them every week!

Nutritional Benefits

Before we get to cooking, you should know that these organ meats are nutritional powerhouses:

• High in protein
• Rich in iron, zinc, and B vitamins
• Good source of minerals
• Relatively inexpensive compared to other cuts of meat

However, they are relatively high in cholesterol, so moderation is key if you’re watching your cholesterol intake.

Preparing Chicken Gizzards and Hearts for Cooking

Proper preparation is crucial for delicious results:

Step 1: Cleaning

1. Rinse the gizzards and hearts thoroughly under cold running water
2. For gizzards, look for and remove any grit or sand that might be present
3. Trim away excess fat, connective tissue, and silverskin
4. Pat dry with paper towels after cleaning

Step 2: For Gizzards Only – Removing the Tough Membrane

The tough membrane on gizzards can make them chewy even after cooking. Here’s how to remove it:

1. Score the membrane with a sharp knife
2. Use your fingers to peel it away from the meat
3. Alternatively, use a paring knife to carefully separate the membrane from the muscle

Cooking Methods for Chicken Gizzards

Due to their toughness, gizzards require low and slow cooking methods to become tender:

Method 1: Braising Gizzards

Braising is my favorite method for gizzards as it produces tender, flavorful results:

1. Heat oil in a heavy pot over medium-high heat
2. Sear gizzards until browned on all sides (about 5 minutes)
3. Add aromatic vegetables (onions, carrots, celery)
4. Add herbs (thyme, bay leaf, etc.) and broth or wine
5. Simmer on low heat for 1.5-2 hours until fork-tender
6. Check occasionally and add more liquid if needed

Method 2: Pressure Cooking Gizzards

For when you’re short on time but still want tender gizzards:

1. Place prepared gizzards in pressure cooker
2. Add broth, vegetables, and seasonings
3. Cook on high pressure for 30-40 minutes
4. Allow natural release

Method 3: Slow Cooking Gizzards

Set it and forget it method:

1. Add gizzards to slow cooker
2. Include your desired ingredients and seasonings
3. Cook on low for 6-8 hours
4. This results in super tender gizzards with minimal effort

Method 4: Southern Fried Gizzards

A popular comfort food option:

1. Boil gizzards for about 1 hour until tender
2. Drain and cool slightly
3. Dredge in seasoned flour (salt, pepper, paprika, garlic powder)
4. Deep fry in hot oil (350°F) until golden brown (about 5 minutes)
5. Drain on paper towels and serve hot

Cooking Methods for Chicken Hearts

Hearts cook much faster than gizzards and can be prepared using quicker methods:

Method 1: Sautéing Hearts

Quick and easy:

1. Heat oil in a pan over medium-high heat
2. Add hearts and cook, stirring occasionally
3. Cook for 5-7 minutes until browned on all sides
4. Be careful not to overcook as they can become rubbery

Method 2: Grilling Hearts

Perfect for summer cooking:

1. Marinate hearts for at least 30 minutes
2. Thread onto skewers
3. Grill over medium heat for 3-4 minutes per side
4. They should be slightly charred but still juicy inside

Method 3: Braising Hearts

For tender, flavorful hearts:

1. Follow the same braising method as for gizzards
2. Reduce cooking time to 45 minutes to 1 hour
3. Check tenderness with a fork – they should pierce easily when done

Flavor Profiles and Seasoning

Chicken gizzards and hearts pair well with various flavor profiles:

Savory Herbs & Spices:

• Garlic
• Onions
• Thyme
• Rosemary
• Bay leaf
• Paprika

Spicy Options:

• Chili powder
• Cayenne pepper
• Smoked paprika

Acidic Elements:

• Lemon juice
• Vinegar
• Wine

Umami Boosters:

• Soy sauce
• Worcestershire sauce
• Fish sauce

Delicious Serving Suggestions

Now that you’ve mastered cooking these organ meats, here are some ways to enjoy them:

1. Stews and Soups: Add them to chicken soup, gumbo, or hearty stews for extra flavor
2. Gravy Enhancement: Grind cooked giblets and add to gravy for amazing depth
3. Protein-Rich Snack: Sautéed hearts make a great high-protein snack
4. Holiday Stuffing: Add chopped gizzards and hearts to Thanksgiving stuffing
5. Southern Classic: Serve breaded and fried gizzards with hot sauce as an appetizer
6. Rice Dishes: Mix into dirty rice or pilaf for extra flavor and protein
7. Gizzard and Heart Gumbo: Create a Cajun-inspired dish with these organ meats as the star

Cooking Together or Separately?

Many people wonder if gizzards and hearts can be cooked together. The answer is yes, but with a caveat:

Since gizzards take longer to cook than hearts, you have two options:

1. Add hearts later in the cooking process when cooking them together
2. Cook them separately using methods optimized for each

Frequently Asked Questions

How do I know when chicken gizzards are done?

Gizzards are done when they’re fork-tender – meaning you can easily pierce them with a fork without resistance. If they’re still tough, continue cooking.

How do I know when chicken hearts are done?

Hearts are done when they’re no longer pink inside and reach an internal temperature of 165°F (74°C). Be careful not to overcook them as they can become tough.

Can I use frozen gizzards and hearts?

Yes! Just thaw them completely in the refrigerator before cooking. Never cook them from frozen as they won’t cook evenly.

What causes gizzards to be tough even after cooking for a long time?

This could be due to:

• Insufficient moisture during cooking
• Inadequate trimming of connective tissue
• Not removing the tough membrane
• Cooking at too high a temperature

Can I marinate gizzards and hearts before cooking?

Absolutely! Marinating can add flavor and help tenderize these meats. Use acidic marinades containing ingredients like lemon juice, vinegar, or wine. Marinate for at least 30 minutes or overnight in the refrigerator.

What are some good side dishes to serve with chicken gizzards and hearts?

These organ meats pair well with:

• Mashed potatoes
• Rice
• Gravy
• Green beans
• Collard greens
• Cornbread

A Simple Beginner Recipe: Braised Chicken Gizzards and Hearts

Here’s my go-to recipe that even beginners can master:

Ingredients:

• 1 lb chicken gizzards, cleaned and trimmed
• 1/2 lb chicken hearts, cleaned
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup chicken broth
• 1/2 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat
2. Add gizzards and brown on all sides (about 5 minutes)
3. Add onions, garlic, carrots, and celery, cooking until softened
4. Pour in chicken broth and wine if using
5. Add bay leaves, thyme, salt, and pepper
6. Bring to a boil, then reduce heat to low
7. Cover and simmer for 1 hour
8. Add hearts and continue cooking for 45 minutes or until both hearts and gizzards are tender
9. Adjust seasoning to taste
10. Serve hot with your favorite side dish

Cultural Significance

Chicken gizzards and hearts are popular in many cuisines worldwide:

• Southern American cuisine (especially fried gizzards)
• Asian cuisines (often in stir-fries and soups)
• Mexican cuisine (used in tacos and stews)
• French cuisine (in pâtés and terrines)
• African cuisines (in various stews and grilled preparations)

Conclusion

Cooking chicken gizzards and hearts might seem intimidating at first, but with the right techniques, they transform into delicious, economical, and nutritious dishes. The key is understanding the unique nature of each – gizzards need long, slow cooking to tenderize them, while hearts require gentler, quicker cooking methods.

Don’t be afraid to experiment with different seasonings and recipes as you become more comfortable cooking these organ meats. You might just find that, like my husband, you become addicted to these flavorful treats and want them on your weekly menu!