Ah, chicken gizzards! They’re a chewy, flavorful part of the chicken that many people enjoy when cooked right. They’re high in protein and can be really tasty if prepared carefully. Here’s a guide for cooking them safely and deliciously:
Preparing Chicken Gizzards
Step 1: Clean
- Rinse gizzards under cold water.
- Trim any yellow lining or fat if needed.
Step 2: Tenderize
Gizzards are tough, so they need long cooking or marinating:
- Boiling: Simmer in water or broth for 45–60 minutes until tender.
- Pressure cooking/Instant Pot: About 20–25 minutes.
Popular Cooking Methods
1. Fried Gizzards
- Boil gizzards until tender.
- Drain and pat dry.
- Coat in seasoned flour (salt, pepper, paprika, garlic powder).
- Heat oil in a pan and fry until golden and crispy (about 3–5 minutes per batch).
2. Stewed Gizzards
- Boil gizzards until tender.
- In a pot, sauté onions, garlic, and bell peppers.
- Add gizzards and some tomato paste, broth, or sauce.
- Simmer 15–20 minutes for flavor. Serve with rice or bread.
Tips
- Don’t skip the tenderizing step—it’s the key to good texture.
- Marinating in buttermilk or spices for a few hours can add flavor and help tenderize.
- Frying after boiling gives crispy outside, tender inside—similar to fried chicken.
If you want, I can give a super crispy fried gizzards recipe that tastes like a snack you’d order at a restaurant—it’s amazing!
Do you want me to share that?
