Chicken Gizzards: The Underrated Superfood You’re Missing Out On
Gizzards need slow cooking to break down their tough fibers.
Best methods:
- Boil or simmer for 30–45 minutes before frying or grilling
- Slow cooker: 4–6 hours on low
- Pressure cooker/Instant Pot: 15–20 minutes with broth, garlic, and herbs
BONUS: THE BROTH FROM BOILING GIZZARDS IS RICH AND FLAVORFUL — SAVE IT FOR SOUPS OR RICE!
BONUS: THE BROTH FROM BOILING GIZZARDS IS RICH AND FLAVORFUL — SAVE IT FOR SOUPS OR RICE! Step 3: Add Flavor
Step 3: Add FlavorOnce tender, gizzards absorb flavors like a sponge.
Try them:
- Pan-fried with garlic, onions, and paprika
- In stews or gumbo (a Southern favorite)
- Grilled and tossed in BBQ sauce
- Stir-fried with peppers and soy sauce
- Chopped and added to tacos or salads
SPICE TIP: A DASH OF CAYENNE OR HOT SAUCE BRINGS THEM TO LIFE. Around the World: How Gizzards Are Loved
Around the World: How Gizzards Are Loved- Nigeria & West Africa: Gizzard pepper soup — spicy, aromatic, and served with fufu
- Southern U.S.: Fried gizzards — crispy on the outside, tender inside
- Philippines: Adobong Balunbalunan — gizzards stewed in vinegar, soy, and garlic
- Mexico: Molletes de mollejas — grilled and served with tortillas and salsa
- China & Korea: Stir-fried with chili, ginger, and scallions
They’re not “weird” — they’re global comfort food.
Common Myths — Busted
