Chicken Gizzard consists of tender, savory, and bursting with flavor, crispy treat or braising them for a melt-in-your-mouth texture. Pair them with rice, mashed potatoes, or a zesty dipping sauce.
What is Chicken Gizzard?
The GIZZARD is an organ found in the digestive tract of some animals like birds (all birds have gizzards), earthworms, some gastropods, some fish, and some crustaceans, etc. This is also referred to as the gastric mill, ventriculus, and gigerium.
This specialized gizzard aka stomach is constructed of thick muscular walls used for grinding up food, often aided by particles of stone or grit.
Tips and Tricks for Cooking Chicken Gizzards
- Tenderizing: Gizzards can be naturally tough, so cooking them low and slow (either by simmering or pressure cooking) ensures they’re tender and juicy.
- Marinating: For an extra layer of flavor, marinate the gizzards in buttermilk or a mixture of soy sauce, garlic, and ginger for a few hours before cooking.
- Crisping: If you love crunchy textures, fry the cooked gizzards in a light batter for a crispy finish.
- Cleaning: Always inspect and clean the gizzards thoroughly to remove any grit or leftover tissue.
Variations to Explore
- Fried Chicken Gizzards: Coat the gizzards in seasoned flour or breadcrumbs and fry them for a crunchy, indulgent treat.
- Spicy Stir-Fry: Toss cooked gizzards in a wok with bell peppers, onions, soy sauce, and a dash of chili paste.
- Stew: Add gizzards to a hearty stew with potatoes, carrots, and celery for a comforting meal.
- Grilled Gizzards: Skewer the gizzards, season them with spices, and grill for a smoky flavor.
How to Make Fried Chicken Gizzard Recipe?
This is the fried version, check the recipe card below for gizzard stew.
Ingredients
- 1 pound gizzards
- 2 teaspoons hot sauce
- 2 cups buttermilk
- 1 ¼ cup self rising flour
- 1 tablespoon plus 2 teaspoons seasoned salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground garlic powder
- ½ teaspoon paprika
- 1 ½ teaspoons black pepper
- Oil for frying
Instructions
- Trim excess fat and gristle from the gizzards.
- Season with salt and pepper on both sides.
- Take a plastic storage bag, add hot sauce buttermilk and shake to combine. Add gizzards to the bag and let it marinate for 1-2 hours.
- To a large bag, add seasoned salt, flour, black pepper, cayenne, garlic powder and whisk until well combined.
- In another plastic storage bag, add flour, salt, cayenne pepper, pepper, garlic powder, and paprika and mix until combined.
- Now add the marinated gizzards to seasoned flour bag (a few at a time) and shake to evenly coat then place them on a parchment-lined baking sheet. Place in refrigerator for 20 minutes to set flour.
- Heat a skillet over medium-high heat or deep fryer to 375 degrees F (190 degrees C), add oil and fry until golden brown.
How to Store Chicken Gizzards
- Refrigeration: Store cooked gizzards in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze raw or cooked gizzards in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator overnight before use.
- Reheating: To maintain their texture, reheat gizzards in a skillet over low heat or in the oven, rather than the microwave.
How to Serve Chicken Gizzards
- Appetizers: Serve them with dipping sauces like ranch, honey mustard, or spicy aioli.
- Main Course: Pair them with rice, mashed potatoes, or a fresh salad for a wholesome meal.
- Street Food Style: Add gizzards to skewers alongside vegetables and grill for a fun, finger-food option.
- Soups and Noodles: Add sliced gizzards to soups or noodle dishes for added protein and texture.
Frequently Asked Questions
Is eating chicken gizzards good for you?
Yes absolutely, they are healthy because it is low in fat and high in vitamins. Gizzard contains Vitamin B12, which is essential for forming white blood cells, brain function, niacin, which is good for producing hormones and circulation and riboflavin, which keeps your hair and skin healthy.
What part of the Chicken is the Gizzard?
As I have mentioned above, a gizzard is similar to a stomach, an organ found in the digestive tract of a chicken. It is used to grind up the foods they eat. They provide a healthy dose of certain vitamins and minerals, are considered a delicacy in certain cultures.
What are chicken gizzards called in Spanish?
Spanish nouns have a gender, which is either masculine (like el hombre or el sol) or feminine (like la mujer or la luna). You can use them to make a nice broth.
How do you clean chicken gizzards?
Always start by sanitizing your tools and workspace. Locate the giblets package and cut them out of the chicken. Slice the gizzard in half and remove the interior sediment. Peel away the thin yellow membrane, wash it thoroughly and it is ready to be cooked.
What to Serve with chicken gizzard?
Simply serve it over plain white rice or mashed potatoes or you can also serve with french fries and sauce.
Recipe FAQs
Are Chicken Gizzards Healthy?
Yes! Chicken gizzards are high in protein and low in fat, making them a nutrient-dense option. They’re also rich in vitamins like B12 and minerals such as iron and zinc.
How Do You Know When Gizzards Are Done?
Cooked gizzards should be tender and easy to cut through with a fork. If they’re still tough, continue cooking them until the desired texture is achieved.
Can I Cook Gizzards in a Pressure Cooker?
Absolutely! A pressure cooker can drastically reduce the cooking time. Simply cook the gizzards on high pressure for 25–30 minutes and then release the steam.
What Do Chicken Gizzards Taste Like?
Gizzards have a rich, meaty flavor with a firm, slightly chewy texture. Their taste is often compared to dark meat chicken or liver.
Do You Need to Clean Gizzards Before Cooking?
Yes, cleaning gizzards is essential to remove any grit or connective tissue. Rinse them thoroughly under cold water and trim any undesirable parts.
Chicken Gizzard Stew
Chicken Gizzard consists of tender, savory, and bursting with flavor, crispy treat or braising them for a melt-in-your-mouth texture. Pair them with rice, mashed potatoes, or a zesty dipping sauce.
Ingredients
- 1 pound chicken gizzard
- 4 slices bacon
- 1 quart chicken broth
- 2 carrots, peeled and chopped
- 1 small onion, minced
- 4 stalks celery, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 poblano pepper, seeded and minced
- 6 cloves garlic, minced
- 2 teaspoons crushed red chili pepper
- 1-1/2 cups tomatoes, canned or fresh, chopped finely
- 1/2 cup red wine
- 1/4 cup white vinegar
- 4-6 dry bay leaves
- 2 teaspoons Worcestershire sauce
- parsley sprigs for garnish
Instructions
- Take a gizzard at a time and chop into 4 pieces. Repeat the same for the rest and set aside.
- Heat up a large Dutch oven over medium heat and fry the bacon slices until the fat has rendered out. Remove them and set aside.
- In the bacon fat, saute the onion until it starts to turn golden brown for about 8 minutes. Raise heat to medium high and add carrots, celery, pepper and garlic. Saute for 2 minutes and then add thyme, oregano, and red chili flakes.
- Stir in tomatoes and let them brown slightly for about a minute, scrape the bottom and let them sit again. Repeat this for 3 to 4 times.
- Stir in wine, vinegar, chicken broth, Worcestershire sauce, and bay leaves. Add gizzards. Bring it to a boil. Don't hard boil or else your gizzards will toughen up.
- Reduce heat to low, cover and simmer for 2-1/2-3 hours, stirring occasionally or meat is very tender.
- Serve the stew over plain white rice, topped with parsley and crumbled bacon.
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 328Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 436mgSodium 1397mgCarbohydrates 15gFiber 5gSugar 7gProtein 42g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Final Thoughts
Chicken gizzards may not be the most glamorous cut of meat, but they’re undeniably delicious and versatile. Whether you’re frying them to golden perfection, simmering them in a savory broth, or tossing them in a stir-fry, these humble morsels can become a standout dish on your table.
Hello,
Great recipe! Does the 1/4 cup of vinegar make the dish acidic?
Thank you.
Brian
No not at all.
This was good, but I gave it 4 stars because it was more like a soup than a stew. I actually started it late, the night before and had it on low, then put it up to med low before work. After work, turned up to high and added flour mixed with broth from the soup(stew) to thicken it. I also had some mushrooms that I sliced and added. If I was to make it again, I would put more gizzards in, like a pound and a half for this recipe. The gizzards were very tender and the flavor was good (I did put about half the vinegar that the recipe called for). Thanks for sharing this recipe!
Poured out some of the bacon fat and added duck fat. Added a few chopped serrano peppers to the vegetable mix for some heat, along with a tablespoon of tomato paste. Lastly, browning the meat, coated in flour before adding, will help thicken up the stew. Overall, a classic delicious dish.
I boiled mine for 1 & 1/2 hours then dipped them in egg wash then dipped them in Bisquick Mix then friend them. So juicy & tender on the inside and crispy on the outside.
William Pereszlay
How would I adjust the recipe to cook in an Instant Pot? (It looks delicious, by the way.)