Gizzards are loaded with heme iron—the type your body absorbs easily. Just one serving provides up to 25% of your daily iron needs, making them a great choice for those prone to anemia or fatigue.
✅ Loaded with B Vitamins
Especially B12 and niacin (B3), which support nerve function, energy metabolism, and brain health.
✅ Natural Source of Collagen & Gelatin
When cooked low and slow, gizzards release collagen that supports joint, skin, and gut health—no bone broth required!
✅ Budget-Friendly & Sustainable
Often priced at $2–$4 per pound, they’re a thrifty way to stretch your food dollar. Plus, using organ meats honors the “nose-to-tail” philosophy, reducing food waste.
🍳 How to Cook Gizzards So They’re Tender (Not Tough!)
The secret? Low and slow + acid or brine. Gizzards are muscle—specifically, the bird’s “second stomach” that grinds food—so they need time to break down.
Step 1: Clean & Prep
- Rinse gizzards under cold water.
- Trim any excess fat or greenish lining (that’s the inner membrane—remove it to avoid bitterness).
Step 2: Tenderize
- Option A (Brine): Soak in salted water (1 tbsp salt per cup of water) for 30–60 mins.
- Option B (Acid): Simmer in broth with a splash of vinegar, lemon juice, or wine for 10 mins before long cooking.
Step 3: Cook Low & Slow
- Stovetop: Cover with water or broth, simmer 1.5–2 hours until fork-tender.
- Instant Pot: 35–40 minutes on high pressure + natural release.
- Slow Cooker: 6–8 hours on low with aromatics (onion, garlic, bay leaf).
Step 4: Crisp Them Up (Optional!)
Once tender, pat dry and pan-fry in butter or oil until golden and crispy—perfect for tacos, salads, or grain bowls.
🌍 How the World Loves Gizzards
- Southern U.S.: Fried gizzards with hot sauce and grits
- Nigeria: Peppered gizzards stewed with scotch bonnet and tomatoes
- China: Stir-fried with leeks and black bean sauce
- France: Braised in red wine with mushrooms (gésiers confits)
- Philippines: Grilled on skewers (isaw) with vinegar dipping sauce
They’re versatile, flavorful, and deeply traditional across cultures.
❓ FAQs About Chicken Gizzards
Q: Are gizzards the same as giblets?
A: Giblets are a mix (heart, liver, gizzard, neck). Gizzards are just one part—tougher than liver, meatier than heart.
Q: Can I eat them if I’m on a keto or high-protein diet?
A: Absolutely! They’re low in fat (unless fried) and high in protein—perfect for keto, paleo, or carnivore diets.
Q: Do they taste “gamey”?
A: Not if cleaned and cooked properly! They have a mild, slightly mineral flavor—like dark meat chicken, but more intense.
Q: Where do I buy them?
A: Most grocery stores (near poultry or in the freezer section), ethnic markets, or ask your butcher.
❤️ Give Gizzards a Chance—Your Body (and Wallet) Will Thank You
In a world of over-processed proteins and sky-high meat prices, chicken gizzards are a quiet hero: nutrient-rich, economical, sustainable, and deeply satisfying when prepared with care.
So next time you see them in the case, don’t walk past. Pick up a pack, braise them low and slow, and taste the difference that real, whole-food nourishment can make.
Your ancestors ate nose-to-tail for a reason. Maybe it’s time we remembered why.
Have you cooked gizzards before? What’s your favorite way to prepare them?
Share your tips or stories below—we’re all ears (and gizzards)! 🍗✨
