Poultry
Gizzard
Chicken gizzard is the muscular grinding organ—firm, flavourful dark meat that needs simmering or long braising before it turns pleasantly chewy-tender. Popular grilled in Latin America and stewed in gravies in the American South. Clean of grit and yellow lining if present, simmer until tender, then fry, grill, or stew. Slice thin against the grain for salads. Undercooked gizzard is tire-like; patience first. Excellent in rice dishes and gravy over mashed potatoes.
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Unit
Characteristics
Preparations
BraisedConfitCookedFreshFriedGrilledPreparedRoasted
Traits
Butcher CutChewy Until TenderFlavourfulGizzardPortionPrep ReadyVersatile
History
Southern US giblet gravy traditions kept gizzards in the holiday bird package.
Latin street grills skewered marinated gizzards over charcoal.
Asian braises and rice bowls featured tenderised gizzards as thrift protein.