Chicken gizzards are a muscle located in the stomach of a chicken that grinds up food using small stones and grit. They are chicken giblets alongside liver and heart. They are flavorful with a light chewiness. Chicken gizzards should be sliced thin and cooked very quickly for braised until tender. They can be tough if cooked as-is. Some common uses of chicken gizzards include:
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Simmered in soups and stews: chicken gizzards can be simmered with vegetables and seasonings to make a hearty stew or soup.
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Fried: chicken gizzards can be breaded and fried, often served with dipping sauce or as a side dish.
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Chicken gizzards are essential in traditional offal dishes such as "menudo" and "caldereta".
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Confit: Gizzards can be cooked in a mixture of fat, herbs and spices.
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Skewers: Gizzards can be skewered, marinated, and grilled as a skewer or a kabob.
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Gizzards can ground and added to gravies and sauces to give them a more complex flavor and texture.