Chicken gizzards are a small, muscular part of a chicken’s digestive tract. They’re popular in many cuisines because they’re inexpensive, flavorful, and take well to slow cooking. Here’s a quick overview—just tell me if you want recipes or cooking methods.
What they are
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Part of the chicken’s stomach system, used to grind food.
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Very lean, dark meat with a firm, chewy texture.
What they taste like
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Rich, savory, slightly gamey.
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Texture becomes tender with low-and-slow cooking; stays chewy if cooked fast.
How to cook them
Common methods:
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Fried gizzards (pressure-cooked or simmered first, then breaded and fried)
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Slow braised (in broth, wine, or gravy until soft)
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Sauteed (for dishes like stir-fries or adobo)
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In stock or gravy (often included with giblets for extra flavor)
Nutrition
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High in protein, low in fat.
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Good source of iron, zinc, and B vitamins.
If you want, I can give:
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A simple recipe (fried, braised, pressure cooker, air fryer)
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Prep tips
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Storage/safety info
Just tell me!
