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Chicken gizzards

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Does any one know how to cook chicken gizzards besides boiling them

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  1. This isn't for everyone, but I love them skewered and grilled over an open flame (like you would with kebabs). Some sticky teriyaki sauce would be a bonus.

    1 Reply
    1. re: nooodles

      I do the same expect I glaze them with some honey as the finishing touch. I have also roasted them on a rack in the oven with the same honey soy glaze.

    2. fry them like fried chicken

      2 Replies
      1. re: MZG

        After frying like fried chicken, if you cook them in a pressure cooker for a few minutes...they are sooo tender and delicious.

      2. If I have time, I brine them and roast them. (a recommendation from another chowhound.)

        If I'm in a hurry, I rinse them, season with a mix of dried herbs: salt/paprika/pepper/rosemary/garlic, bake ~10-15 minutes at 350F, and then run under the broiler to brown.

        I don't like gizzards, but my husband and dog love them.

        1. Hi, I'm a Filipino. We love to used up all there is in a good chicken. We use the gizzards, heart and liver as meat to our pansit (Filipino noodle which is like those you can find at Chinese Restaurants). We also make Adobo out of it, saute garlic and any onion, add the gizzards (well cleaned gizzard, heart and liver, if you buy them from Wholefoods Market they are already cleaned for you but you have to rinse it with warm water to get rid of the smell, like blanching it)add the gizzard, heart and liver. Cook them in medium fire while stirring them constantly, add soy sauce and pepper. This should not take much time, 5 to 10 minutes stirring then add fresh cut leeks on top when you serve it.
          We also cook them with either heavy cream or coconut cream, just saute with garlic and onion, add the liver, hear and gizzard. Stirring constantly, so they will not be tough and add paprika as much as you like and add the cream you prefer. Add pepper towards the end. Topped it with fresh cut leeks when serving.
          Hope this will help...

          1. I make a tomato based pasta sauce with them.
            Trim and saute them with EVOO, onions and garlic, add red wine and chicken broth, simmer 1 hr.
            add some San Marzano tomatoes, butter, hot pepper and herbs. simmer some more and eat with penne.

            1 Reply
            1. re: chefstu

              chefstu, that's what I do too, and it's to die for. I use Marsala and broth, and lately a pound of livers too.