Braised Chicken Gizzards Recipe

Braised Chicken Gizzards Recipe

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Chicken gizzards are a unique and flavorful part of the bird, often overlooked but cherished in many culinary traditions. Known for their firm texture and rich taste, gizzards become tender and delicious when cooked slowly with aromatics and spices. This recipe transforms raw chicken gizzards into a hearty, comforting dish by braising them until they are soft and infused with flavor. The slow cooking process allows the connective tissue to break down, creating a dish that is both rustic and satisfying. Served with rice, bread, or even as part of a stew, braised chicken gizzards highlight the beauty of resourceful cooking—turning a humble ingredient into something memorable.

Ingredients

  • 2 pounds chicken gizzards, cleaned and trimmed
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, chopped
  • 2 medium tomatoes, chopped (or 1 cup tomato puree)
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup chicken broth or water
  • 2 tablespoons soy sauce (optional, for depth)
  • Fresh parsley for garnish

Instruction

  1. Prepare the gizzards: Rinse thoroughly under cold water. Trim any excess fat or tough membranes. Cut larger gizzards into halves for even cooking.
  2. Sear for flavor: Heat vegetable oil in a large pot over medium heat. Add gizzards and sear until lightly browned. This step enhances flavor and locks in juices.
  3. Build the base: Add onions, garlic, carrots, and bell pepper. Sauté until softened and fragrant.
  4. Add tomatoes and spices: Stir in chopped tomatoes, paprika, thyme, bay leaves, salt, and pepper. Cook until tomatoes break down into a sauce.
  5. Deglaze and simmer: Pour in chicken broth and soy sauce if using. Stir well, scraping the bottom to release any browned bits.
  6. Slow braise: Reduce heat to low, cover, and let simmer for 1.5–2 hours. Stir occasionally, ensuring the gizzards remain submerged in liquid. They will gradually become tender.
  7. Finish and serve: Once the gizzards are soft and flavorful, remove bay leaves. Garnish with fresh parsley and serve hot with rice, bread, or mashed potatoes.

Servings

This recipe yields 4–6 servings, depending on portion size.

Note

Braised chicken gizzards are a dish that rewards patience. Their firm texture requires slow cooking, but the result is a tender, flavorful meal that feels both rustic and nourishing. The combination of aromatics, tomatoes, and spices creates a rich sauce that clings to each piece, making the dish hearty and satisfying. Gizzards are also highly nutritious, providing protein, iron, and essential vitamins. While they may seem unusual to some, they are a staple in many cuisines, celebrated for their depth of flavor and versatility.

This recipe is best enjoyed fresh, with the sauce still warm and fragrant. Leftovers can be stored in the refrigerator and often taste even better the next day as the flavors continue to meld. The dish embodies the spirit of resourceful cooking—making use of every part of the chicken and turning it into something delicious. Each bite carries a balance of savory richness and tender texture, reminding us that true comfort food often comes from the simplest ingredients, prepared with care and time.

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