Chicken Gizzards: A Surprising Nutritional Powerhouse You Should Try
The key is low, slow, moist heat—gizzards are a working muscle and need time to soften.
Classic Method:
- Clean & Trim: Rinse and remove any lining or silverskin.
- Simmer: Cover with water or broth; add bay leaf, garlic, and onion.
- Stovetop: 1.5–2 hours until fork-tender
- Pressure Cooker: 25–30 minutes on high
Ways to Enjoy:
- Sauté with onions and peppers for a stir-fry
- Add to gumbo, jambalaya, or fried rice
- Bread and fry Southern-style with gravy
- Skewer and grill with a soy-ginger glaze
Pro Tip: Soak gizzards in buttermilk or vinegar water for 1–2 hours before cooking for extra tenderness.
Global Gizzard Favorites
- USA (South): Fried gizzards with hot sauce
- China: Stir-fried with chili and Sichuan peppercorns
- Nigeria: Spicy, smoky “peppered gizzards” street food
- Mexico: Mollejas tacos with cilantro and lime
- Philippines: Adobong balunbalunan—gizzards simmered in vinegar-soy sauce
Things to Keep in Mind
