I hadn’t heard of what a chicken gizzard is. Even though I am a food enthusiast and I love chicken, this is a little disappointing because I didn’t know about the chicken gizzard. But while I read about it more, I came to know about it. And after the total research I carried out through Google my wise memory cells have remembered that it is an organ in the digestive tracts of some of the animals which include archosaurs, some of the gastropods, fishes, crustaceans and the earthworms.
Mechanism of chicken gizzard
It is a specialized stomach that is made of thick muscular walls, and it grinds up the food along with the help of stone or grit.
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So that we have absorbed some wisdom into us about our topic, let’s focus on our real main topic, “Chicken Gizzard.”
We are going to see some of the exclusive chicken gizzard recipes in the further part of this blog, and we are sure you won’t be disappointed.
Sauteed Chicken Gizzard
Now this recipe is something which will help you gain awkward looks but will certainly gain you praises too from the people whom you have made it for. This chicken gizzard recipe is straightforward to make and is still appetizing.
Ingredients-
- Two tablespoons oil
- Half Onion sliced
- Salt to taste
- Bouillon powder half teaspoon
- Two garlic cloves chopped
- One pack of gizzards
Procedure-
- Remove the gizzards from the packet and wash them thoroughly with cold water. Make sure to cut off the fatty or green parts and then cut the gizzards into halves.
- Boil the pot of the water with salt in it. Mix in the gizzards into it. And keep the lid half-closed to check on it.
- Keep the heat high for five minutes and then lower the temperature so that it just keeps boiling.
- After boiling, remove them from the pot and again wash with cold water. Keep them dry.
- Keep the oil for preheating and add chicken gizzard into it. Keep the heat medium, and after the chicken turns a little brown, add the garlic and the onion into it.
- Add the bouillon powder, salt and then stir till the gizzards turn golden in color.
- Serve it with rice and make sure to add the leftover oil from the pan on the top.
Tip to remember- While cooking chicken gizzards, they tend to burst out, so make sure to use a lid on the top of it while sauteing.
Southern fried chicken gizzard
You can make this recipe as a starter for get-togethers or parties. What you need to do is just boil them properly so that they are cooked adequately. These chicken gizzards turn up into something which tastes very heavenly.
Ingredients-
- Two stalks of celery cut into pieces
- Two bay leaves
- One pound of chicken gizzards
- One teaspoon salt
- One cup all-purpose flour
- Half teaspoon Louisiana-style hot sauce
- One fourth teaspoon ground cumin
- Three cups oil for deep frying
- One teaspoon garlic powder
- Half teaspoon ground black pepper
- One Onion, chopped
- One teaspoon garlic powder
- Half teaspoon dried Italian herb seasoning
Procedure-
- In a saucepan, add chicken gizzard, Onion, celery, one teaspoon of celery salt, and water to cover it. Keep it on low heat for boiling for about two and a half hours. Check from time to time to see if the water level decreases. After two and a half hours, remove the gizzards and separate it from onions and celery. Keep the broth aside.
- Sprinkle celery salt, cumin powder, pepper, Italian seasoning, garlic powder, seasoned salt, hot sauce on the chicken gizzard, and mix well. Mix one-third cup of broth into the gizzards and keep it refrigerated for at least thirty minutes.
- Keep the oil in a deep frying pan and let it heat.
- Coat the chicken gizzard pieces into the flour and dust off the excess flour. But make sure to coat them thoroughly.
- Fry the pieces into the hot oil till they turn golden brown and serve hot.
Deep-fried chicken gizzard
Want to have a little bit of the taste of the south? Then this recipe is certainly for you. Even if chicken gizzard is not preferred over other chicken pieces too much, they surely are loved by some people for their chewy texture. This spicy buttermilk bathed chicken gizzards are surely worth trying with their perfect golden brown color.
Ingredients-
- Two cups buttermilk
- Two teaspoons hot sauce
- Half teaspoon cayenne pepper
- One tablespoon plus two teaspoons seasoned salt
- Half teaspoon ground garlic powder
- Half teaspoon cayenne pepper
- Half teaspoon paprika
- One and one-fourth cup self-rising flour
- One and a half teaspoons Black Pepper
- Oil for frying
- One pound gizzards
Procedure-
- Remove the excess fat from the gizzards.
- Add salt and pepper on each side of the pieces.
- Mix buttermilk and hot sauce in a plastic bag and mix well. Add in the gizzard and shake well. Keep them for the marination for 1-2 hours, at least.
- Mix the flour, black Pepper, seasoned salt, garlic powder, cayenne, and paprika well.
- Now after the pieces are marinated thoroughly, coat them in the flour mixture properly and dust off the excess from it.
- After coating them well, keep in the fridge for half an hour.
- Fry them golden brown in a deep pan.
Braised chicken gizzard
This recipe is a must if you want to taste the natural gizzard broth, which is full of flavours. The flavours of the chicken gizzard seep into the dish and just make it so yummy that you surely can’t resist it the next time.
Ingredients-
- Twenty ounces chicken gizzards
- Six garlic cloves (minced)
- Five cups chicken stock
- salt & Pepper
- Half teaspoon thyme
- One yellow Onion (small dice)
- olive oil
- Two cups white wine
- Half cup frozen peas
Procedure-
- Sprinkle salt and Pepper over the gizzards.
- Heat a wide saucepan and sear the pieces in batches till they are seared nicely.
- After the gizzards are done, remove them and add garlic along with onion into it till it is golden brown.
- Once again, add the gizzard and pour in the white wine into it. Remove the brown bits which are stuck onto the pan and then add the stock to it.
- Keep the flame on low till it is slowly simmering. Close the vessel three fourth with a lid and keep it simmering for at least four and a half to five hours.
- If it looks too dry, then add some water to it. Check with a fork to see if it is cooked or not.
- Add thyme and peas to it and let it simmer for ten minutes more. Check the salt and Pepper, and you are ready to serve!
Chicken gizzard with onions
Now, this is an impromptu dish which you may have heard in lush restaurants. Many people avoid eating chicken gizzards at home because they think it is the food of the poor. But these are those people who have not acknowledged its taste. But if you have, then this recipe is what you would love to have for sure!
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Ingredients-
- Two lb Chicken Gizzard cleaned with lime or vinegar.
- Two thick slices Tomato Paste
- One fourth teaspoon Ground Black Pepper
- One teaspoon Fresh Lime or Lemon Juice
- Water
- One large White Onion sliced.
- One teaspoon Sea Salt or regular salt
- Two tablespoons Olive Oil
- Two tablespoons parsley chopped.
- Half teaspoon Ground Cumin
- Salt and Pepper to taste
- Three cloves garlic minced
- Half teaspoon Ground Sage
- Two tablespoons Apple Cider Vinegar
- Hot Pepper Flakes
Procedure-
- Add the chicken gizzard in the bowl along with Parsley, Black Pepper, Garlic, ground sage, salt, lemon juice, cumin powder, and apple cider vinegar.
- Thoroughly mix them well and keep it to marinate for thirty minutes.
- Pour the gizzards and the marination in the cooker along with water. Keep it for 25-30 minutes till it is cooked properly.
- Heat oil in a skillet and add the tomato paste to it. Stir well while mixing it properly. Add in the gizzards to it so that it is mixed well with the tomato paste. Cook for 3-4 minutes and then add the onions then cook again for 2 minutes. Add the one cup water from the cooked gizzard to the skillet. Add salt, hot pepper flakes, black Pepper to it.
- Cook for 5 minutes more and serve with salad and rice.
Creamy chicken gizzard
A great way of using the leftover gizzard from the whole chicken. You can create it as a main course and serve with a green salad and white rice. The chicken gizzards are marinated with lemon juice and chili sauce, but the gravy is surely very creamy and rich.
Ingredients-
- salt
- chili sauce
- olive oil
- Two slices of bacon
- Two garlic cloves
- Half lemon (juiced)
- Two onions
- Three tablespoons tomato paste
- One teaspoon cornstarch
- Hundred milliliters milk
- One teaspoon mustard
- cilantro (chopped)
- Eight hundred grams of chicken gizzard
- Two hundred milliliters white wine
Procedure-
- Wash the chicken gizzard and cut them into halves.
- Add salt, lemon juice, and chili sauce over it.
- Marinate the gizzard for over one hour.
- In a saucepan, add olive oil to it. Add onions and garlic to it and saute lightly.
- Add the bacon and gizzard to it. Keep it to simmer for at least one hour till it becomes tender.
- Keep another saucepan and add wine along with the tomato paste.
- Till the wine evaporates, keep it to cook.
- Add in the tomato paste and mix well with the gizzards.
- In a separate bowl, add corn starch, mustard, and mix well with milk.
- Add the mixture into the saucepan and mix it till the sauce thickens.
- Add in the chopped parsley or cilantro on the top.
Peppered chicken gizzard
Add a distinct flavour of Pepper to the dish and make a special snack. It is a mouth-watering delicacy that will upturn your love for chicken gizzard.
Ingredients-
- One and a half lbs chicken gizzard
- One bell pepper
- Half teaspoon black pepper
- One tablespoon bouillon powder
- salt to taste
- One habanero pepper
- Half teaspoon thyme
- Chopped scallions
- Half cup olive oil
- One cup chopped onions
Procedure-
- Wash the chicken gizzards with cold water.
- Sprinkle salt and Pepper over it.
- Grind the habanero pepper and bell Pepper coarsely.
- Cut the onions and scallions.
- Remove the gizzard from the water and drain it.
- In a large pan, heat the oil.
- Fry the gizzard into it till it turns crispy.
- Take a smaller pan and add some oil from the frying pan.
- Add the chopped onions into it.
- Then add the coarsely ground peppers, thyme, black Pepper, and bouillon Pepper to it.
- Check if the salt is more or less.
- Add the gizzard into it and stir well.
- Garnish with chopped scallions and serve well.
Tip- If you want it a little spicy, then cut down the amount of Pepper.
Slow-cooked chicken gizzard
This incredibly good recipe is just mouth melting and is quite tender. The creamy sauce just blasts a lot of flavor of the tender meat. This chicken gizzard is slowly cooked and requires a little patience. But it’s worth it.
Ingredients-
- One bunch of cilantro
- Three large cloves of Garlic chopped
- One pound of chicken gizzard
- One small Onion chopped
- One-fourth cup of water
- Sea salt
- Half cup white wine
- One fourth cup Passata
Procedure-
- Add all the ingredients in the slow cooker and mix it well so that the gizzards are cooked well and submerged.
- Keep it to cook for at least six hours.
- Serve it hot with cauliflower rice.
Moela ( Chicken gizzard recipe Portuguese style)
It’s time to show some neglected love to a specific part of the chicken. A part that desperately needs attention and is yearning for some love. Of Course, here we are talking about the chicken gizzard. This is somewhat a traditional type of recipe which is made in a Portugal style and is full of flavours and spices.
Ingredients-
- One pound chicken gizzard
- Four stalks celery, minced
- One poblano pepper, minced
- Two teaspoons Worcestershire sauce
- One teaspoon dried thyme
- Two teaspoons crushed red chili pepper
- One and a half cups tomatoes chopped finely
- Half cup red wine
- Six cloves garlic, minced
- Four slices of bacon
- Two carrots, peeled and chopped
- One-fourth cup white vinegar
- Four to six dry bay leaves
- One small Onion, minced
- Two teaspoons dried oregano
- 1-quart chicken broth
- parsley sprigs
- Twelve ounces beer
Procedure-
- Cut the chicken gizzard pieces into shorter ones.
- Sear the bacon in a deep pan until it becomes crisp and then remove it on an absorbent paper.
- Keep the bacon fat as it is in the pan. Then add the onions to it till it becomes golden brown. Increase the heat and add carrots, celery, pepper along with garlic. Shut down the heat and keep aside.
- Stir well for 2-3 minutes and then sprinkle thyme, oregano, and chill flakes to it.
- Add the tomatoes and stir till they become a little brown. Let it sit for 3-4 minutes straight and scrape again from the bottom. Repeat it for 2-3 minutes.
- Add the chicken broth, wine, vinegar, and broth along with bay leaves and Worcestershire sauce.
- Let it simmer for two and a half to three hours straight and mix gently from time to time.
- After the meat becomes tender, spoon it into bowls and sprinkle bacon and Parsley on the top.
Old Cajun braised chicken gizzard
Serve this old school styled recipe with cauliflower rice and win the appraisals of your guests at your dinner table. This old cajun braised chicken gizzard recipe has been loved by many before, and if you are trying it for the first recipe, then you would be in love with it.
Ingredients-
- Two lbs Chicken Gizzard
- One small Bell Pepper diced
- Two Tablespoon Olive Oil
- Two cloves of Garlic minced
- Two to three cups salt-free Chicken Stock
- One little Bell Pepper diced
- Salt-free Cajun Seasoning
- One medium Onion -diced
- Two Tablespoon Parsley chopped.
Procedure-
- Heat the two tablespoons of oil into a pot.
- Add the cajun seasoning on the chicken gizzard.
- Sear the pieces lightly brown in batches and keep aside.
- Now add the remaining oil into the pot again.
- Add in the bell peppers along with Onion and cook well till it becomes transparent.
- Then add garlic along with Parsley and mix well for at least one minute.
- Then once again, pour the gizzards back into the pan and pour two cups of stock.
- Keep the heat low and keep it to simmer.
- Cover the pot and let it cook for 4-5 hours.
- Keep Checking the pot so that the water level is not too low.
- Serve hot with cauliflower rice.
One-pot chicken gizzard and rice
When you are in utter need of having something exotic on your plate, then this one-pot recipe works well for you. This chicken gizzard recipe is easy to make and takes very little time too. So what are you waiting for!! Do try it.
Ingredients-
- Half kg chicken gizzard
- Three cups of rice
- Dash of salt
- One tablespoon oil
- Six kpakoshito bell pepper
- One small Onion chopped
- Two-three cloves garlic
- Three medium-size carrots chopped
- Three cloves
- Spring onions green part
- Two three-fourth cups water
- Salt as required
- One bay leaf
Procedure-
- Cut the chicken gizzard into pieces after cleaning them well.
- Grind together GarlicGarlic, ginger, bell pepper, and salt together.
- Add the ground mixture to the gizzard and mix it well. Keep it for at least 1-15 minutes.
- Wash the rice and keep it to dry for sometimes after draining.
- Add oil in a saucepan and add the gizzard to it. Stir till it turns golden brown.
- Remove the gizzard aside and water in a bowl.
- Pour oil into the saucepan, then add cloves, bay leaf along with onions. Stir till it becomes transparent.
- Then add the rice and stir for some time.
- Now pour the gizzard along with its sauce. Add the water, carrots along with salt and mix well.
- Keep it covered with a lid and boil.
- Reduce the heat and let it cook for 25 minutes.
- Fluff the rice with a wooden spoon and serve hot.
- Garnish it with spring onions.
Tender chicken gizzards
A quick recipe which is suitable for parties and night outs. A recipe with fewer ingredients which can be super hit within your group. So do try this tender chicken gizzard recipe.
Ingredients-
- One to two lb chicken gizzard
- Three eggs
- Two litres Coca-Cola
- Half teaspoon multi spice seasoning
- One or two cups all-purpose flour
- Half cup butter
Procedure-
- Boil the two liters of coca-cola in a large pot.
- Add the washed gizzards in the pot and lower the heat. Then keep it to boil for 40-45 minutes.
- Then remove the gizzards and drain them well.
- Let them cool for thirty minutes.
- Divide the flour into two parts. Add the seasoning into the first part.
- Then keep a medium-large skillet and add butter to it after it becomes hot.
- Whisk the eggs and keep aside.
- Dredge the pieces into the flour then into the eggs and then into the seasoned flour.
- Make sure not to change the sequence.
- Fry the pieces on both sides for 2-3 minutes till it turns golden brown.
Chicken gizzard rumaki
Ingredients-
- Two lb chicken gizzard
- Two lb bacon strips
- One ounce of meat marinade
- Thirty-two ounces of soya sauce
- Eight ounces water chestnuts sliced
- Wooden toothpicks
Procedure-
- Add the clean chicken pieces in a bowl and add soya sauce along with the marinade mixture.
- Mix and coat all the pieces.
- Keep it to rest for at least 7-8 hours in the fridge.
- Keep the bacon arranged on board.
- Place the chicken piece on the bacon along with the sliced chestnut.
- Roll the bacon around it properly and close it with the toothpick.
- Bake for at least 15-20 minutes at 350 degrees.
- Then broil for at least three minutes and serve hot.
We hope you would like all our chicken gizzard recipes, which we have given above. And we do hope that you try it at home. Please do let us know how you felt after making these recipes.
