Power-Packed Chicken Gizzards

But in kitchens around the world — from Southern soul food joints to Filipino street vendors and West African stew pots — gizzards are celebrated, not discarded.

This humble organ — a bird’s natural “grinder” — is one of nature’s most underrated culinary and nutritional treasures.

And if you’ve never tried them, you’re missing out on: ✅ A high-protein, low-fat powerhouse

✅ A rich source of iron, zinc, B12, and choline

✅ A chewy, savory texture that soaks up bold flavors

✅ A sustainable way to eat nose-to-tail

Let’s dive into what gizzards are, why they’re so nutritious, and how to cook them tender and delicious — so you can turn this forgotten cut into a kitchen favorite.

???? What Is a Chicken Gizzard?

The gizzard is a muscular organ in birds that acts as a mechanical stomach.

Since birds don’t have teeth, they swallow small stones or grit that settle in the gizzard.

When food enters, the powerful muscles contract, grinding the food with the stones — turning tough seeds, grains, and insects into digestible mush.

Gizzards are found in chickens, ducks, turkeys, and nearly all birds — and when cleaned and cooked right, they’re a tender, flavorful delicacy.

???? 5 Amazing Health Benefits of Chicken Gizzards

1. ???? High in Lean Protein

1 cup (cooked) = 44 grams of protein

Perfect for muscle repair, satiety, and healthy aging

2. ???? Rich in Iron & Prevents Anemia

One of the best natural sources of heme iron — highly absorbable

Great for women, athletes, and anyone prone to fatigue

3. ???? Packed with B12 & Brain-Boosting Nutrients

Essential for nerve function, energy, and red blood cell production

Just one serving covers over 100% of your daily B12 needs

4. ???? Loaded with Zinc & Immune Support

Supports immune health, wound healing, and hormone balance

Especially important during cold and flu season

5. ???? Sustainable & Nose-to-Tail Eating

Often discarded — but eating gizzards reduces food waste

A return to traditional, respectful cooking

???? How to Cook Chicken Gizzards (So They’re Tender, Not Tough)

The key to great gizzards?

???? Low and slow cooking — they’re muscular, so they need time to soften.

✅ Step-by-Step: How to Prepare & Cook Gizzards

1. Clean Them Thoroughly

Rinse under cold water

Remove any greenish bile sacs or tough membranes

Trim excess fat or connective tissue

2. Parboil (Optional but Recommended)

Simmer in water with onion, garlic, and bay leaf for 20–30 minutes

Removes strong odor and tenderizes before final cooking

3. Cook Until Tender

Choose one method:

Stew or Braise (Best): Simmer in sauce, broth, or gravy for 45–60 minutes

Slow Cooker: 4–6 hours on LOW in liquid

Pressure Cooker/Instant Pot: 20–25 minutes on high pressure

Fry (After boiling): Pan-fry for crispiness — great for snacks