Instructions:
Prep: Rinse the gizzards under cold water. Trim off any obvious silvery membranes or tough connective tissue.
Sear (Optional but Recommended): Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear the gizzards for 3-4 minutes until browned on the outside. This builds a deep, savory flavor.
Braise: Add the onion, garlic, broth, bay leaf, and seasonings. Bring to a simmer, then cover and reduce the heat to low. Let it cook gently for 60 to 90 minutes, until the gizzards are fork-tender.
Serve: Use the tender gizzards and their rich cooking liquid in stews, over rice, or as a filling.
🔥 Pro Tip: For a faster result, use a pressure cooker or Instant Pot. Cook on high pressure for 25-30 minutes with a natural release.
🍽️ Delicious Ways to Enjoy Gizzards
Once you have tender braised gizzards, the possibilities are endless:
Southern Comfort: Simmer them in a stew with potatoes, carrots, and a peppery gravy.
Global Grill: Marinate in soy sauce, garlic, and ginger, then thread onto skewers and grill.
Rich Pâté: Blend cooked gizzards with chicken livers, butter, and herbs for a luxurious spread.
Taco Night: Shred the braised gizzards, season with cumin and chili powder, and serve in warm tortillas.
Soup Booster: Chop and add to chicken soup or gumbo for an extra layer of meaty depth.
🌱 Chef’s Note: Don’t discard the braising liquid! It’s a deeply flavorful, nutrient-rich stock that’s perfect for cooking rice or as a base for soups and sauces.
