Chicken gizzards—underrated, old-school, and honestly kind of great.
What they are:
The gizzard is a muscular part of the chicken’s stomach. It’s tough at first, but when cooked right it turns tender and deeply savory.
Why people love them:
- High in protein
- Rich in iron, zinc, and vitamin B12
- Very affordable
- Big “nose-to-tail” comfort-food energy
How they’re usually cooked (classic ways):
- Slow-simmered (the key to tenderness)
- Fried after boiling (Southern favorite)
- Stewed with onions and gravy
- Pickled (old-school deli style)
Texture & flavor:
Think somewhere between dark meat chicken and beef—meaty, chewy if rushed, silky if patient.
Quick cooking tip (most important):
Gizzards need time, not high heat.
Simmer 45–90 minutes before frying or serving.
If you want, I can give you:
- a Southern fried gizzard recipe
- slow-cooker gizzards
- nutritional breakdown
- or explain the “you don’t need supplements if you eat gizzards” claim properly
Just tell me which direction you’re curious about. 🍗
