Chicken Gizzard Recipe
Let’s be honest, chicken gizzards get a bad rap. Most people walk right past them at the grocery store. They look a little strange, and nobody ever taught us what to do with them.
But what if I told you they are one of the most flavorful and budget-friendly cuts you can buy? With a little know-how, you can turn these forgotten bits into something seriously delicious.
This recipe is simple. It will show you exactly how to make gizzards so tender and tasty that you’ll wonder why you waited so long to try them.
Tender & Savory Chicken Gizzards
This recipe focuses on a low and slow simmer to break down the tough muscle, followed by a quick pan-fry to give them a perfect finish.
| Prep Time | Cook Time | Servings |
|---|---|---|
| 15 minutes | 1 hour 30 mins | 4 servings |
What You’ll Need
- 2 lbs chicken gizzards
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth or water
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Tools for the Job
- A heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Slotted spoon
Pro Tips for Perfect Gizzards
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Clean Them Right: Gizzards sometimes have a tough, yellowish membrane called silverskin. Take a minute to trim this off with a sharp knife. This step makes a huge difference in the final texture.
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Don’t Rush the Simmer: The secret to tender gizzards is time. They need a long, gentle simmer to become soft. If you try to cook them too fast on high heat, they will be tough and rubbery.
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Get a Good Sear: After simmering them to tenderness, you can take them a step further. Briefly fry them in a hot pan with a little butter or oil. This gives them a nice brown color and a slightly crispy outside.
How to Make It: Step by Step
Step 1: First, rinse the gizzards under cold water. Pat them dry and trim off any tough silverskin or gristle you see.
Step 2: Heat the olive oil in your pot over medium heat. Add the chopped onion, carrots, and celery. Cook them until they start to soften, which usually takes about 5 minutes.
Step 3: Add the minced garlic and cook for just one more minute until you can smell it. Be careful not to let the garlic burn.
Step 4: Add the cleaned gizzards to the pot. Season them with a little salt and pepper. Stir everything together and cook until the gizzards are lightly browned on all sides.
Step 5: Pour in the chicken broth or water. Add the dried thyme and bay leaves. Bring the liquid to a boil, then immediately reduce the heat to low.
Step 6: Cover the pot and let it simmer gently for at least 1 to 1.5 hours. Check on them occasionally. They are done when they are very tender and a fork can easily pierce them.
Step 7: Use a slotted spoon to remove the gizzards from the pot. You can serve them as is, sprinkled with fresh parsley. Or, you can turn up the heat on the remaining liquid and let it boil down to create a thicker gravy to pour over top.
Swaps and New Ideas
Don’t have something on the list? No problem. Cooking should be flexible.
| Ingredient | Substitution Idea |
|---|---|
| Yellow Onion | Shallots or the white parts of leeks |
| Dried Thyme | Dried rosemary or a poultry seasoning blend |
| Chicken Broth | Vegetable broth, beef broth, or even beer |
You can also add a pinch of red pepper flakes with the garlic for a little heat. A splash of soy sauce or Worcestershire sauce near the end of cooking can add a deeper, savory flavor too.
What to Serve With Gizzards
These savory gizzards are great with anything that can soak up the tasty broth.
| Pairing | Why It Works |
|---|---|
| Mashed Potatoes | A classic comfort food pairing. |
| Steamed Rice | Simple, fluffy rice is a perfect base. |
| Creamy Polenta | The smooth texture goes well with the chewy gizzards. |
| Crusty Bread | Perfect for dipping into the broth. |
Storing and Reheating Leftovers
Got leftovers? Lucky you. They taste even better the next day.
Store them in an airtight container in the fridge for up to 3 days. To reheat, just place them in a small pot with a splash of water or broth over low heat until they’re warmed through. Microwaving can make them a bit rubbery.
Frequently Asked Questions
Q1. Why are my gizzards tough?
Ans: Almost every time, this is because they weren’t cooked long enough. Gizzards are a tough muscle and need that long, slow simmer to break down and become tender. Don’t rush it!
Q2. Can I make this in a slow cooker?
Ans: Yes, absolutely. Just follow all the steps to brown the veggies and gizzards on the stove, then transfer everything to a slow cooker. Cook on low for 4-6 hours until tender.
Q3. Where do I even find chicken gizzards?
Ans: Most large supermarkets sell them in the poultry section, often in small tubs. If you can’t find them, ask the person at the meat counter or check a local butcher shop.
Wrapping Up
See? Chicken gizzards aren’t so scary after all. They just need a little patience to unlock their amazing flavor. This recipe gives you a simple, delicious way to use a part of the chicken that too often gets ignored.
Give it a try and see what you think. Let me know how it turns out in the comments below! I’d love to hear about your experience.
