Why you should be eating chicken gizzards
- Using organ meats honors “nose-to-tail” eating, reducing demand for resource-intensive cuts.
- Less waste = more respect for the animal and the planet.
How to Cook Them (Tender & Tasty!)
Gizzards are tough when raw—but become deliciously chewy-tender with proper cooking:
Classic Southern Simmer
- Rinse gizzards; remove any inner lining if present.
- Cover with water + onion, celery, bay leaf.
- Simmer 1.5–2 hours until fork-tender.
- Use in gravy, fried like chicken-fried steak, or chopped into dressing/stuffing.
Quick Pressure Cooker Method
- Cook on high pressure 30–35 minutes + natural release = tender in under an hour.
Crispy Fried Gizzards
- Parboil first, then dredge in seasoned flour and fry until golden—Southern bar snack favorite!
A Note on Cholesterol
- Gizzards are moderately high in cholesterol (~300mg per cup)—but dietary cholesterol affects people differently.
- If you have heart disease or high LDL, enjoy in moderation (2–3x/month) and pair with fiber-rich veggies.
- Final Thought
see continuation on next page
