Let’s talk about one of the most underappreciated parts of the chicken: the gizzard.

It’s not pretty, I’ll grant you that, but neither is a potato. And like many “humble” ingredients, what gizzards lack in looks, they make up for in flavor, texture, and culinary uses.

What Exactly Is a Gizzard?

A gizzard is basically a chicken’s stomach — or, more accurately, part of it.

Since birds don’t have teeth, they use this muscular organ to grind food (often with the help of small stones they’ve swallowed) before it moves to the digestive tract. Think of it as nature’s food processor.

Unlike the soft, squishy liver or the small, firm heart, gizzards are immediately recognizable by their distinctive disc-like shape and tough, dense texture. They’re composed almost entirely of muscle, which explains both their chewiness when undercooked and their remarkable tenderness when prepared properly.

Why You Might Want to Eat Them

Gizzards are practically a superfood hiding in plain sight in the meat counter.

They’re high in protein, low in fat, and, like the rest of the bird, provide nutrients such as vitamin B12, iron, and zinc. For about 100 calories per 3-ounce serving, you get approximately 20 grams of protein. Not bad.

The nutritional profile rivals that of more expensive cuts of meat. They’re also a source of selenium and phosphorus, making them particularly nutrient-dense. For anyone looking to increase protein intake without a lot of fat, gizzards are worth considering.

Buying Gizzards

Look for gizzards that are pink to reddish-brown — never gray or green.

Gizzards should feel firm, not slimy, and shouldn’t have a strong odor. Most supermarkets sell them, but for the freshest options, try butcher shops, farmers markets, or Asian and Latin markets.

Count on about ¼ pound per person for appetizers or sides, and ½ pound for main dishes. Remember they’ll shrink about 25% during cooking.

Fresh is best, but frozen works fine too — just thaw them slowly in the refrigerator, never on the counter.

Preparing Gizzards

The key to good gizzards is cleaning them properly. Most store-bought gizzards are partially cleaned, but you’ll still need to:

  1. Trim away any yellow fat deposits
  2. Remove the tough silverskin and connective tissues
  3. Rinse thoroughly under cold water

Three Foolproof Cooking Methods

Braising (My Go-To Method)

  1. Trim and clean 1 pound of gizzards
  2. Season with salt and pepper
  3. Brown them in a tablespoon of oil over medium-high heat, about 2-3 minutes per side
  4. Add a chopped onion, carrot, and celery stalk, plus a couple garlic cloves
  5. Pour in enough chicken stock to come halfway up the gizzards
  6. Bring to a simmer, cover, and transfer to a 325°F oven
  7. Cook for 1.5-2 hours until fork-tender
  8. Serve with the reduced cooking liquid

Frying (For Special Occasions)

  1. Slice cleaned gizzards into ½-inch pieces
  2. Soak in buttermilk for 2-4 hours in the refrigerator
  3. Dredge in flour seasoned with salt, pepper, and paprika
  4. Fry at 350°F for 3-4 minutes until golden and crisp
  5. Make sure they reach 165°F internally
  6. Drain on paper towels and eat while hot

Slow-Cooking (For Hands-Off Preparation)

  1. Add cleaned gizzards to your slow cooker
  2. Toss in aromatics (onion, garlic) and seasonings
  3. Add enough liquid (stock, sauce, etc.) to nearly cover
  4. Cook on low for 6-8 hours or high for 3-4 hours
  5. They’re done when you can easily pierce them with a fork

Around the World on Gizzards

Gizzards are practically a global currency of cooking, appearing in distinctive ways across cultures:

In the American South, they’re fried crisp or simmered for hours in giblet gravy, especially during holidays. Southern cooks might dust them with seasoned flour and deep-fry them until golden brown, serving them as a snack with hot sauce. In rural communities, gizzards represent the resourceful “waste-nothing” approach to cooking that has defined Southern cuisine for generations.

In Japan, grilled gizzards (sunagimo) are a yakitori staple, lightly seasoned with salt or tare sauce. Japanese chefs prize them for their distinctive texture and often serve them barely seasoned to highlight their natural flavor. At izakaya pubs, they’re a popular drinking snack that showcases the chef’s skill at the grill.

Throughout West Africa, they’re added to rich, complex stews often flavored with peanuts and chile. Nigerian pepper soup combines gizzards with intensely aromatic spices and hot peppers for a deeply satisfying dish. In Ghana, gizzards might be skewered and grilled over open flames at street food stalls.

Mexican tacos de mollejas feature chopped, seasoned gizzards, while Korean cooks turn them into spicy bar snacks. In China’s Sichuan province, they might be flash-fried with explosive chiles and Sichuan peppercorns for the famous dish là zǐ jī zhèn. Brazilian churrascos often feature grilled gizzards alongside more famous cuts of meat.

In Persian cuisine, they’re slow-simmered in tomato-based stews, while Filipino cooks might adobo them in vinegar, soy sauce, and garlic.

The Bottom Line

Gizzards require time and patience, but they reward you with deep flavor and remarkable texture. They’re economical, sustainable (using the whole bird), and nutritious. Perfect for slow weekend cooking when you want something different.