Chicken Gizzard Recipe

Let me guess.

You scrolled past the gizzards at the grocery store thinking they looked weird and you had no idea what to do with them.

I did the same thing for years until my grandmother made them for me one Sunday afternoon.

Turns out, when you cook chicken gizzards the right way, they’re tender, flavorful, and seriously addictive. They have this rich, meaty taste that’s nothing like regular chicken.

The key? You can’t rush them. Low and slow is the only way to turn these tough little muscles into something incredible.

I make these now at least twice a month because they’re cheap, packed with protein, and once you nail the technique, they’re actually pretty simple.

They’re crispy on the outside, tender on the inside, and loaded with flavor from a savory gravy that’s perfect over rice.

Quick Look: What Makes This Gizzard Recipe Special

Feature	Why It Matters
Prep Time	15 minutes (plus cleaning)
Cook Time	1 hour 15 minutes
Total Time	About 1 hour 30 minutes
Servings	4-6 people
Make Ahead?	Yes! Tastes even better next day
Freezer Friendly?	Absolutely (up to 3 months)

What You’ll Need

The Main Players

For the gizzards:

2 pounds chicken gizzards (cleaned and trimmed)
2 tablespoons vegetable oil
1 large onion (diced)
3 cloves garlic (minced)
1 bell pepper (diced, any color)
2 celery stalks (diced)

For the seasoning:

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust for heat)
1/4 teaspoon dried thyme

For the gravy:

3 cups chicken broth
2 tablespoons all-purpose flour
1 bay leaf
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (optional)

For serving:

Cooked white rice
Fresh parsley (chopped)
Green onions (sliced)

Your Kitchen Arsenal

Large heavy-bottomed pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon
Measuring cups and spoons
Small bowl for mixing flour

The Secret to Tender Gizzards

Here’s what most people get wrong.

They try to cook gizzards like regular chicken.

Gizzards are muscle. Tough muscle. If you just sauté them for 15 minutes, you’ll be chewing rubber.

The Perfect Gizzard Formula:

Clean thoroughly: Remove any membrane or silver skin

Season generously: These can handle bold flavors

Sear first: Build flavor with a good brown crust

Simmer low and slow: At least 1 hour, covered

This formula transforms tough gizzards into tender, flavorful bites every single time.

5 Pro Tips That Change Everything

1. Clean Them Properly

Gizzards need a good cleaning before you cook them.

Look for any yellow membrane, silver skin, or grit inside. Rinse them well under cold water and trim off anything that doesn’t look like meat.

The test: They should look clean and dark red with no weird films or debris.

2. Don’t Skip the Searing Step

This is where all the flavor comes from.

Get your pot hot, add oil, and sear those gizzards in batches until they’re brown on all sides. Don’t crowd the pan or they’ll steam instead of brown.

Pro move: Pat them completely dry before searing for the best crust.

3. Low Heat Is Your Friend

Once you add the liquid, drop the heat to low and let them simmer gently.

High heat will make them tough. Low heat breaks down the muscle fibers slowly, making them tender.

The rule: If your liquid is boiling hard, your heat is too high.

4. Give Them Time

You can’t rush gizzards.

They need at least an hour of simmering, maybe more depending on their size. Check them after an hour by cutting one open. It should be tender, not chewy.

Trust me: The extra 15 minutes of cooking time is worth it.

Also Read: Healthy Egg Bites Muffin Tins Cottage Cheese

5. The Gravy Makes the Dish

Don’t serve these dry.

The gravy that develops while they simmer is rich, savory, and perfect over rice. Make sure you have enough liquid and thicken it properly with flour.

How to Make Them (The Easy Way)

Phase 1: Prep Work (15 minutes)

Step 1: Clean the gizzards thoroughly under cold running water.

Remove any yellow membrane, silver skin, or visible grit. Pat them completely dry with paper towels.

Step 2: Cut any large gizzards in half so everything cooks evenly.

Most gizzards are similar in size, but occasionally you’ll get a huge one.

Step 3: In a small bowl, mix all the seasonings together.

Salt, black pepper, paprika, garlic powder, onion powder, cayenne, and thyme.

Step 4: Season the gizzards generously with about half of your seasoning mixture.

Toss them well so every piece is coated. Reserve the rest of the seasoning for later.

Step 5: Dice your onion, bell pepper, and celery.

Mince the garlic. Have everything ready before you start cooking.

Phase 2: Searing (15 minutes)

Step 6: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 7: Working in batches, sear the gizzards until they’re brown on all sides.

This takes about 3-4 minutes per batch. Don’t overcrowd the pot.

Step 8: Remove the seared gizzards to a plate and set aside.

They won’t be cooked through yet, just browned on the outside.

Phase 3: Building Flavor (10 minutes)

Step 9: In the same pot, add your diced onion, bell pepper, and celery.

Sauté for about 5 minutes until the vegetables are softened.

Step 10: Add the minced garlic and cook for another minute until fragrant.

Don’t let the garlic burn or it’ll taste bitter.

Step 11: Sprinkle in 2 tablespoons of flour and stir well.

Cook the flour for about 2 minutes to remove the raw taste. This will thicken your gravy.

Phase 4: Simmering (1 hour)

Step 12: Slowly pour in the chicken broth while stirring constantly.

This prevents lumps from forming.

Step 13: Add the remaining seasoning mixture, bay leaf, Worcestershire sauce, and hot sauce if using.

Stir everything together.

Step 14: Return the seared gizzards to the pot along with any accumulated juices.

Bring everything to a boil.

Step 15: Once boiling, reduce heat to low, cover the pot, and let simmer for 1 hour.

Stir occasionally to prevent sticking.

Step 16: After an hour, check for tenderness by cutting into a gizzard.

It should be tender but still have some bite. If it’s still tough, simmer for another 15-20 minutes.

Phase 5: Finishing (5 minutes)

Step 17: Once the gizzards are tender, taste the gravy and adjust seasoning if needed.

You might want more salt, pepper, or hot sauce.

Step 18: If the gravy is too thin, simmer uncovered for 5-10 minutes to thicken.

If it’s too thick, add a splash more broth.

Step 19: Remove the bay leaf and serve hot over white rice.

Garnish with fresh parsley and sliced green onions.

Also Read: Baked Jumbo Shrimp Stuffed with Crabmeat

Substitution Station

Protein Alternatives

Instead of Gizzards	Try This
Can’t find gizzards	Chicken hearts (similar texture)
Want something milder	Chicken thighs (much faster cooking)
Different texture	Beef liver (strong flavor)
Game option	Duck gizzards (richer taste)

Vegetable Swaps

Vegetable	Alternative
Bell pepper	Poblano pepper for smoky flavor
Celery	Carrots for sweetness
Onion	Shallots for milder taste
Fresh garlic	1 tsp garlic powder in a pinch

Flavor Variations

Make it Cajun:

Add 1 tablespoon Cajun seasoning
Use andouille sausage in the pot
Increase cayenne pepper
Add okra for thickness

Make it Asian-inspired:

Use soy sauce instead of Worcestershire
Add fresh ginger with the garlic
Use sesame oil for cooking
Garnish with cilantro

Make it Italian:

Add tomato paste and canned tomatoes
Use Italian seasoning instead of thyme
Add white wine to the broth
Serve over pasta

Liquid Options

Instead of chicken broth:

Beef broth (richer flavor)
Vegetable broth (lighter)
Beer (adds depth)
Half broth, half water (budget-friendly)

Make Ahead Magic

These actually taste better the next day.

Option 1: Cook and Refrigerate

Make the entire recipe
Let cool completely
Store in airtight container
Refrigerate up to 5 days
Reheat gently on stovetop

Perfect for: Meal prep Sunday for easy weeknight dinners.

Option 2: Freeze It

Cook the gizzards completely
Cool to room temperature
Portion into freezer bags
Freeze up to 3 months
Thaw overnight in fridge
Reheat on stovetop with splash of broth

Perfect for: Having a hearty meal ready whenever you need it.

Option 3: Partial Prep

Day before:

Clean and trim the gizzards
Chop all vegetables
Mix the seasonings
Store everything separately in fridge

Day of:

Sear and simmer as directed
Takes about 90 minutes total

What to Serve With Them

The Perfect Southern Meal

Side Dish	Why It Works
White rice	Soaks up that rich gravy
Cornbread	Classic Southern pairing
Collard greens	Traditional soul food combo
Mac and cheese	Comfort food heaven
Coleslaw	Fresh, crunchy contrast

Complete Meal Ideas

Soul Food Dinner:

Gizzards over rice
Collard greens
Cornbread
Sweet tea

Comfort Food Night:

Gizzards with gravy
Mashed potatoes
Green beans
Biscuits

Budget-Friendly Spread:

Gizzards
White rice
Simple salad
Garlic bread

Also Read: Texas Cowboy Stew (Quick and Easy Recipe)

Storage Game Plan

Refrigerator

How long: Up to 5 days in an airtight container

Reheating:

Stovetop over low heat (best method, add splash of broth)
Microwave for 2-3 minutes (stir halfway through)
Slow cooker on low for 1 hour (for large batches)

Pro tip: The flavors meld together after a day in the fridge, making leftovers extra delicious.

Freezer

Cooked gizzards:

Cool completely
Portion into freezer bags (remove air)
Freeze flat for easy storage
Label with date
Freeze up to 3 months

Reheating from frozen:

Thaw overnight in fridge
Reheat on stovetop over low heat
Add extra broth if needed

Troubleshooting Guide

Problem: Gizzards Are Still Tough After Cooking

Likely causes:

Didn’t simmer long enough
Heat was too high
Gizzards were extra large

The fix: Return to pot, add more liquid if needed, and simmer another 20-30 minutes on low heat.

Problem: Gravy Is Too Thin

What happened: Not enough flour or too much liquid.

The fix: Mix 1 tablespoon flour with 2 tablespoons cold water, stir into gravy, and simmer 5 minutes to thicken.

Problem: Gravy Is Too Thick

What happened: Too much flour or not enough liquid.

The fix: Add chicken broth 1/4 cup at a time, stirring well, until desired consistency.

Problem: Taste Is Bland

What happened: Not enough seasoning or salt.

The fix: Taste and adjust. Add more salt, Worcestershire sauce, or hot sauce. Gizzards can handle bold flavors.

Problem: Gizzards Are Burnt on Bottom

What happened: Heat too high during simmering or not enough liquid.

The fix: Lower heat. Always keep at a gentle simmer. Add more broth if bottom looks dry.

Problem: Cleaning Gizzards Is Confusing

What happened: First time working with organ meat.

The fix: Look for a small pouch inside some gizzards. Remove it along with any yellow membrane or silver skin. Rinse well.

Common Questions Answered

Q: What exactly are chicken gizzards?

They’re part of a chicken’s digestive system. It’s a muscle that grinds up food. That’s why they’re so tough and need long cooking.

Q: Are gizzards healthy?

Yes! They’re high in protein, low in fat, and rich in iron and zinc. They’re actually one of the more nutritious parts of the chicken.

Q: Do I have to clean them myself?

Most store-bought gizzards are already cleaned, but you should still rinse them and check for any membrane or grit.

Q: Can I cook them faster in a pressure cooker?

Absolutely! Pressure cook on high for 25-30 minutes with natural release. They’ll be perfectly tender.

Q: Why are my gizzards chewy?

They weren’t cooked long enough. Gizzards need at least an hour of simmering to become tender.

Q: Can I grill gizzards?

You can, but you need to parboil them first for at least 45 minutes. Then marinate and grill for extra flavor.

Q: What do gizzards taste like?

They have a rich, dark meat flavor similar to dark chicken meat but more intense. The texture is firm but tender when cooked properly.

Q: Are chicken hearts the same as gizzards?

No, but they’re similar. Hearts are a bit more tender and cook faster. You can use the same recipe for both.

Q: Where can I buy chicken gizzards?

Most grocery stores sell them in the meat section, often near the organ meats or in the freezer section. They’re very affordable.

Nutritional Snapshot

Per Serving (based on 6 servings)

Nutrient	Amount
Calories	~220
Protein	28g
Carbs	10g
Fat	8g
Iron	30% DV
Zinc	25% DV

Also Read: Homemade Banana Blueberry Muffins With Protein Boost

Why Gizzards Are Nutritious

Benefit	Details
High Protein	28g per serving builds muscle
Low Fat	Only 8g, mostly from cooking oil
Rich in Iron	Prevents anemia, boosts energy
High in Zinc	Supports immune system
Budget-Friendly	Nutritious protein at low cost

Real talk: Gizzards are one of the most affordable protein sources you can find. Perfect for feeding a family on a budget.

The Real Talk

I grew up thinking organ meats were weird and something I’d never eat.

Then I tried my grandmother’s gizzards and realized I’d been missing out on something incredible.

They’re seriously underrated.

The texture is firm but tender when cooked right. The flavor is rich and savory. And that gravy? It’s the kind of thing you want to soak up with everything on your plate.

I love that gizzards are affordable.

You can feed a family of six for under ten dollars. And they’re packed with protein and nutrients that your body actually needs.

They’re not the prettiest ingredient, I’ll give you that.

But when you serve them over rice with that rich gravy, garnished with fresh herbs, nobody’s thinking about what they looked like raw. They’re too busy going back for seconds.

These have become a regular in my meal rotation because they’re budget-friendly, nutritious, and once you get the technique down, they’re really not that hard to make.

Your Turn

Go ahead and make these gizzards.

Try them exactly as written first. Get comfortable with the technique. Then experiment with different seasonings and vegetables.

And when you do make them, come back and drop a comment below. I want to know what you thought. Were you nervous about trying them? Did your family like them? Do you have questions?

Seriously, your feedback helps other people who are thinking about trying gizzards for the first time. And I genuinely love hearing about your kitchen adventures.

Now go grab some gizzards and get ready to discover your new favorite budget-friendly protein.