Best way to cook gizzards and hearts

People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not? Some are OK with sweetbreads but horrified at the thought of eating lung or kidney.

Each type of innard has its own texture (one of the reasons I like them) and they are usually more strongly flavoured than other types of meat (another plus). Other reasons to seek them out: they tend to be economical (well, not foie gras or sweet­breads) and score highly in the ethics of not wasting food. After all, if you are going to kill an animal for food, the whole thing should be eaten, not just the prime cuts.

You can make this with chicken hearts only or with a combination of hearts, gizzards and livers.

Place giblets and onion into the hot pressure cooker. With the lid open, cook until lightly sautéed, shaking and stirring often, about 5 minutes. Add water.

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 4Calories 232% Daily Value *Total Fat 4g5%Saturated Fat 1g5%Cholesterol 282mg94%Sodium 44mg2%Total Carbohydrate 27g10%Dietary Fiber 1g4%Total Sugars 1gProtein 21gVitamin C 9mg47%Calcium 20mg2%Iron 6mg33%Potassium 222mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 4Calories 195% Daily Value *Total Fat 13g17%Saturated Fat 8g39%Cholesterol 267mg89%Sodium 118mg5%Protein 20gCalcium 14mg1%Iron 2mg11%Potassium 118mg3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

We are having Sauteed Chicken Gizzards today on the menu. Please do not turn your head and make that face. This recipe is really delicious, on top of all, even my kids love them.

What? Your kids eat sautéed chicken gizzards!!!

Why, yes, yes they do! Hearts, gizzards, liver. When I was young, whole packs of gizzards were unavailable to me at least I do not remember.

You had one chicken for lunch and mostly all the chicken insides were slow-cooked in the large pot for soup, even chicken feet.

I mean that is a really rich, flavorful soup that you would ever taste, but you had only one liver and one gizzard and so on… That could not satisfy me.

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When I came to the US, whole packages of gizzard were like a shock to me… not that I am complaining! 😀 I am a real foodie, and I will eat almost everything except oysters… cannot do them. I really tried!

Anyhow, the way I make Sauteed Chicken Gizzards,  they are soft yet chewy, flavorful, delicious… OK! My mouth is watering already! And they are so cheap!!!

Now to tell you something funny… every time I go to buy them cashier is giving me that look, or a question “do you make food for your pets?” Really?

Yes, I was insecure putting this recipe on my blog, because of the dirty looks, but I can’t hold it anymore because even though they might not be your cup of tea, it is most certainly mine!

I have been making this recipe for over 14 years, and we absolutely love it, so suck it up buttercup. You do not need to leave me nasty comments about it.

I do hope somebody in the crowds is a lover too!

If you make my Sauteed Chicken Gizzards, please share your ideas, recipes, and images with me on Instagram.

Tag me @sandraseasycooking using hashtags #sandraseasycooking

Yield: Serves 4Sauteed Chicken Gizzards

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Sauteed Chicken Gizzards recipe

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Ingredients

• 2 tablespoons Oil
• 1 pack Gizzards, you may use with hearts or w/o
• 1/2 Onion sliced
• 2 Garlic cloves sliced or minced
• 1/2 teaspoon Bouillon powder
• Salt to taste, a few pinches

Instructions

First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts, if any. Boil 1/2 pot of salted water, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble.

Boil on high for the first 5 minutes, then turn down the heat to lower temperature. It doesn't have to be simmer, just to keep boiling.

Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.

Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic.

Season with Bouillon powder (You can use herbs too) or salt to taste; Since gizzards were cooking in salted water, you do not need much, maybe few pinches. Saute until onion and garlic start to get a golden color, and gizzards are brownish.

Add polenta to the bowl, then put in gizzards and take a tablespoon of that oil that gizzards sauteed in and drizzle on top.

You can also serve them with rice or potatoes. Serve it over POLENTA, RICE OR ON IT'S OWN. 

Notes

When you sauteing gizzards, they tend to burst from time to time, if you have fitted saute pan lid that would be the best to keep you protected! You can also make soup/stew base with gizzards just add salt to taste, onion, celery, bay leaf, and carrots. After boiling, just take out gizzards for sauteing and drain the stock into container separating it from veggies.

FOR ME IT IS VERY IMPORTANT TO boil gizzards before sauteing. They are still chewy and get that softer bite. Sometimes I boil them even longer than 30 minutes.

I usually make instant polenta. That is the kind I like, so just follow the instructions on the back.

How do you cook gizzards so they are not tough?

Simmer the chicken gizzards: Boil for about 30 minutes to tenderize or cook till desired softness. Boiling cuts down on the frying time and makes for a moister gizzard. Cool and bread: You want to make sure the meat is cooled down before breading so that the breading stays together better!

How long should gizzards be cooked?

Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.

How do you soften gizzards before cooking?

Heat a large pot of water on the stovetop to a simmer and add the gizzards. Simmer for one hour to tenderize them, using enough water to cover the chicken.

Are chicken gizzards and hearts good for you?

Chicken gizzards are one of the healthiest portions of chicken. Rich in protein, they are also great for digestion and are a high source of vitamins. If you're wondering what a “gizzard” is, it is the stomach of birds. Here lie all the nutrients that your body needs.