Gizzards are tough and chewy when raw — but incredibly tender and juicy when cooked low and slow.
Here’s how to get them chef’s kiss perfect:
✅ Step 1: Clean Them Properly
Rinse gizzards under cold water
Remove any greenish bile or fatty bits
Slice them in half and peel out the yellow inner membrane (this is the key to tender gizzards!)
💡 Pro Tip: Buy pre-cleaned gizzards if you’re short on time.
✅ Step 2: Tenderize with Moist Heat
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!
✅ Step 3: Add Flavor
Once 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.
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