Ectheng Mart & Frozen Chicken Gizzard

How to cook Chicken Gizzards:

Gizzards have strong muscles; hence they are typically hard and chewy. Low, slow, moist heat, such as that used in stewing, braising, or your slow cooker, is the ideal method for cooking them. Gizzards should be very gently boiled in water before being broiled, grilled, or fried to assist the muscle become softer. The connective tissue may become much more toughened if you cook them over direct, high heat from the beginning. One gizzard from a whole chicken can be minced and added to gravy (strained before serving) for flavors, or it can be used in spaghetti or Bolognese sauce, filthy rice, gumbo, or other dishes. Additionally, it is delicious when added to stuffing, soups, chili, fried rice, and even when wrapped in bacon and fried in oil.