This recipe provides instructions for making flavorful and tender Braised Chicken Gizzards with Garlic and Herbs, a dish that transforms often overlooked organ meat into a savory and satisfying meal. Chicken gizzards, the muscular part of the chicken’s digestive tract, have a unique texture and a rich, slightly gamey flavor that deepens when cooked properly. Braising, a slow cooking method in liquid, is ideal for tenderizing gizzards and infusing them with the aromatic flavors of garlic, herbs, and broth. This recipe creates a hearty dish where the gizzards become succulent and are coated in a flavorful sauce, perfect for serving as an appetizer, a side dish, or even a main course alongside rice or crusty bread. The long braising process breaks down the tough fibers of the gizzards, resulting in a surprisingly tender and flavorful meat that absorbs the surrounding flavors beautifully.
Chicken gizzards require thorough cleaning before cooking. This typically involves rinsing them under cold water to remove any debris and trimming away any tough membranes or silverskin. Some gizzards may contain grit or small stones, so it’s often recommended to slice them open and clean the interior thoroughly. Once cleaned, the gizzards are ready to be braised.
The braising liquid is crucial for both tenderizing the gizzards and imparting flavor. Chicken broth or stock forms the base, providing a savory richness. Aromatics like garlic, often used generously, infuse the gizzards with their pungent and sweet notes as they cook. Fresh or dried herbs, such as thyme, rosemary, bay leaf, and parsley, add layers of earthy and fragrant flavors to the braising liquid and the gizzards themselves. A splash of wine, either white or red, can add depth and complexity to the sauce, although it’s optional. A touch of soy sauce or Worcestershire sauce can contribute umami and richness.
The braising process begins with searing the cleaned gizzards in a bit of oil or butter in a heavy-bottomed pot or Dutch oven. Searing adds color and flavor to the exterior of the gizzards. Once seared, the aromatics (garlic and sometimes onions or shallots) are often sautéed in the same pot to release their fragrance. The gizzards are then returned to the pot, and the braising liquid (broth, herbs, wine if using, and other seasonings) is added, ensuring the gizzards are mostly submerged.
The pot is then covered and the gizzards are simmered gently over low heat for an extended period, typically 1.5 to 2 hours or even longer, until they are fork-tender. The long, slow cooking allows the tough connective tissues in the gizzards to break down, resulting in a much more palatable texture.
As the gizzards braise, the liquid reduces and concentrates, creating a flavorful sauce that coats the tender meat. Once the gizzards are cooked, the sauce can be further reduced if desired to intensify its flavor and thicken its consistency. The herbs and garlic permeate the gizzards, making them incredibly flavorful.
Braised chicken gizzards with garlic and herbs can be served in various ways. They make a delicious appetizer, especially when served with toothpicks for easy eating. They can also be a hearty side dish alongside mashed potatoes, rice, or polenta, with the flavorful braising liquid spooned over. For a more substantial meal, they can be served over crusty bread to soak up the sauce. Garnishing with fresh parsley or other herbs adds a final touch of freshness. This dish is a testament to how simple ingredients and slow cooking can transform humble ingredients into a flavorful and satisfying culinary experience. The image shows a pile of raw chicken gizzards on a wooden cutting board. The gizzards are reddish-purple in color with a slightly lighter, textured interior visible in some. They are irregularly shaped and clustered together on the board.
The texture of braised chicken gizzards, when cooked properly, is surprisingly tender and slightly chewy, a significant transformation from their raw state which is quite firm. The long braising process breaks down the tough muscle fibers. They are coated in a savory and often slightly thickened sauce.
The flavor profile of braised chicken gizzards is rich and savory with a subtle gamey undertone that is complemented by the pungent aroma of garlic and the earthy and fragrant notes of the herbs used in the braising liquid. The broth and any added wine or seasonings contribute layers of depth to the overall taste.
Braised Chicken Gizzards with Garlic and Herbs are tender chicken gizzards slow-cooked in a flavorful broth with garlic and various herbs until succulent and coated in a rich sauce.
The preparation involves cleaning the gizzards, searing them, sautéing aromatics, adding broth and herbs, and then simmering gently for an extended period until the gizzards are tender and the sauce has developed.
Ingredients:
- 1 pound chicken gizzards, cleaned and trimmed
- 4-6 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 1 bay leaf
- 2 cups chicken broth or stock
- 1 tablespoon olive oil or butter, for searing
- ½ cup dry white or red wine (optional)
- 1 tablespoon soy sauce or Worcestershire sauce (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- 1 small onion or 1-2 shallots, chopped (optional, for added flavor)
Equipment:
- Heavy-bottomed pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Spoon or tongs
Instructions:
- Clean the Gizzards: Rinse the chicken gizzards thoroughly under cold running water. Trim away any tough membranes, silverskin, and excess fat. If desired, slice them open to check for and remove any grit or stones, then rinse again. Pat the gizzards dry with paper towels.
- Sear the Gizzards: Heat olive oil or butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the cleaned gizzards and sear them on all sides until they are lightly browned. This step helps to develop flavor. Remove the seared gizzards from the pot and set aside.
- Sauté Aromatics (Optional): If using, add chopped onion or shallots to the pot and sauté over medium heat until softened and translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
- Add Liquid and Herbs: Return the seared gizzards to the pot. Pour in the chicken broth or stock, and the wine if using. Add the sprigs of thyme, rosemary, and the bay leaf. If using soy sauce or Worcestershire sauce, add it now.
- Season and Braise: Season the mixture with salt and freshly ground black pepper to taste. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let the gizzards braise gently for 1.5 to 2 hours, or until they are fork-tender. The exact cooking time may vary depending on the size and toughness of the gizzards. Check for tenderness after 1.5 hours.
- Reduce Sauce (Optional): Once the gizzards are tender, you can remove the lid and increase the heat slightly to reduce the braising liquid to a more concentrated sauce, if desired. Simmer until the sauce reaches your preferred consistency. Remember to remove the bay leaf and herb sprigs before serving.
- Serve: Transfer the braised chicken gizzards and the flavorful sauce to a serving dish. Garnish with chopped fresh parsley, if desired. Serve hot as an appetizer, side dish, or main course.
Tips and Variations:
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the braising liquid for a bit of heat.
- Add Vegetables: You can braise other vegetables along with the gizzards, such as carrots, celery, or mushrooms. Add them after searing the gizzards and sautéing the garlic and onions.
- Make it Creamy: For a richer sauce, stir in a tablespoon or two of heavy cream at the end of the braising process.
- Serve with Potatoes: Braised gizzards are delicious served over mashed potatoes or alongside roasted potatoes, perfect for soaking up the flavorful sauce.
- Herb Variations: Feel free to experiment with other herbs like sage or oregano.
- Acidic Touch: A squeeze of lemon juice or a splash of balsamic vinegar at the end can add a nice brightness to the sauce.
- Slow Cooker Method: You can also braise gizzards in a slow cooker. Sear them as directed, then place them in the slow cooker with the broth, garlic, herbs, and seasonings. Cook on low for 4-6 hours or on high for 2-3 hours, or until tender.
Enjoy these flavorful and tender Braised Chicken Gizzards with Garlic and Herbs! They are a delicious way to appreciate a less common cut of meat.