Chicken Gizzards: The Underrated Superfood You’re Missing Out On

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✅ 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.

🌍 Around the World: How Gizzards Are Loved

  • Nigeria & West Africa: Gizzard pepper soup — spicy, aromatic, and served with fufu
  • Southern U.S.: Fried gizzards — crispy on the outside, tender inside
  • Philippines: Adobong Balunbalunan — gizzards stewed in vinegar, soy, and garlic
  • Mexico: Molletes de mollejas — grilled and served with tortillas and salsa
  • China & Korea: Stir-fried with chili, ginger, and scallions

They’re not “weird” — they’re global comfort food.