Have you ever wondered what that mysterious bag of “giblets” is that comes in a whole chicken? Or seen gizzards for sale at the butcher shop and been curious about what they actually are? Well, you’re not alone! Gizzards are one of the lesser known chicken parts, but they have a fascinating function and culinary uses. Keep reading to get the full lowdown on chicken gizzards!
Chicken gizzards are a part of the chicken’s digestive system. Specifically, they are an organ that functions like teeth, mechanically grinding up food to facilitate digestion.
Gizzards are located in the lower portion of a chicken’s digestive tract right after the proventriculus (true stomach). They are made up of powerful muscles surrounding a tough inner lining that contains small stones and grit that the chicken swallows. These act as makeshift “teeth” to pulverize food.
While we may not think much about gizzards in the US, they are featured in many global cuisines. They have a deep, rich chicken flavor and are valued for their high protein and iron content. Gizzards need to be cooked slowly to become tender but reward the patient cook with hearty, meaty satisfaction.
Let’s learn more about gizzards, from how they’re made and how they work to how to cook with them!
The Anatomy and Function of the Chicken Gizzard
To fully appreciate the gizzard, we first need to understand where it fits into a chicken’s gastrointestinal system:
- Beak – Where food enters
- Esophagus – Transports food to the crop
- Crop – Food storage pouch that moistens food
- Proventriculus – Secretes digestive enzymes
- Gizzard – Grinds up food mechanically
- Small Intestine – Nutrient absorption
- Large Intestine – Water/electrolyte absorption
- Cloaca – Exit for waste
As you can see, the gizzard comes after the proventriculus, where preliminary chemical digestion begins. The gizzard’s physical grinding action is crucial to break food down into even smaller particles so the chicken can efficiently extract nutrients.
Structurally, the gizzard has thick, muscular walls lined with a tough keratin membrane. The inner surface has a texture almost like sandpaper. As chickens peck and swallow food, they also ingest small stones, grit, and other hard particles. These accumulate in the gizzard, where the muscular action uses them to grind up the food.
Even though chickens don’t have teeth, their gizzards help them get the nutrients they need from seeds, grains, and other hard foods. It’s a digestive marvel!.
Appearance, Size, and Weight
Now that we understand what the gizzard does, what does it actually look like?
Whole gizzards are shaped somewhat like a lopsided football, tapered on one end. They are typically between 2-3 inches long in a standard chicken. Turkey gizzards are considerably larger.
Gizzards have a firm, meaty texture and are a mottled combination of dark and light meat, similar in color to a chicken thigh or leg. Once cooked, they take on a grayish brown appearance.
On average, a chicken gizzard weighs around 1 ounce. A pound of gizzards will yield approximately 14-16 pieces. However, once trimmed and cleaned, the gizzard may break into smaller sections.
How to Cook Chicken Gizzards
Now let’s get into how to cook these curious chicken parts! Here are some key tips:
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Slow cooking is key – Gizzards need moist heat and an extended cooking time to become tender.Braising, stewing, or pressure cooking works best.
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Marinate first – An acidic marinade like vinegar or lemon juice will help tenderize. Let gizzards soak for at least 30 minutes, or up to overnight.
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Let it simmer before you fry it. For the best texture, let the gizzards simmer for one to two hours before breading and frying them.
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Add flavorful seasonings – Spices like garlic, paprika, cumin, and chili powder pair well with gizzards’ rich flavor.
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Braise in flavorful liquid – Chicken stock, tomato sauce, wine, and bold marinades infuse great taste.
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Check doneness – Gizzards are done when fork tender but still have a bit of chew. Cut to test.
If you follow those steps, you’ll get tender, tasty gizzards that are ready to be the star of your next stew, kebab, or stir fry!
How to Clean Gizzards Before Cooking
Unless you’re purchasing directly from a farmer, gizzards from the store are likely pre-cleaned. But if you need to DIY, here are the steps:
- Rinse under cold water.
- Cut gizzard half lengthwise to expose inner lining and grit.
- Remove lining membrane and any stones with fingers or knife.
- Rinse again thoroughly.
- Pat very dry with paper towels.
Once cleaned, gizzards will keep 3-4 days refrigerated or 6 months frozen.
Common Culinary Uses for Chicken Gizzards
Now let’s explore some of the most popular ways chicken gizzards are prepared and enjoyed globally:
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Stews – Tough cuts like gizzards shine when slowly braised into a hearty stew.
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Fried gizzards – A Southern favorite! Soak in buttermilk, coat in seasoned flour, and fry up crispy.
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Dirty rice – Gizzards are right at home in this Cajun rice dish, along with chicken livers.
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Skewers – Alternate with veggies and marinate for boldly flavored kebabs.
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Pies and patés – Finely chopped gizzards add character to these dishes.
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Soup – Slow simmering allows gizzards to impart a rich, deep chicken broth.
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Stir fries – Quick cooking with lots of flavor and textural contrast.
Those are just a few ways to savor gizzards’ uniquely meaty qualities!
Nutrition Facts and Health Benefits
Beyond their culinary versatility, chicken gizzards also deliver some excellent nutritional perks:
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High in protein – About 17g per 3oz serving.
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Rich in iron – 3oz provides approximately 20% DV. Helps transport oxygen.
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Great source of zinc – Boosts immunity and wound healing.
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Low fat and calories – Less than 150 calories per 3oz serving.
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Cholesterol – Approximately 125mg per 3oz, so limit intake if a concern.
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Vitamin B12 – Aids red blood cell formation.
Overall, chicken gizzards offer a lean, mineral-rich protein source to complement a balanced diet. Their iron content is particularly valuable to help maintain healthy blood.
Frequently Asked Questions
Let’s wrap up with answers to some common questions about these hardworking chicken organs:
Are gizzards considered offal?
Yes, they are organ meats and classified as offal, along with livers, kidneys, hearts etc.
Do all birds have gizzards?
Yes, gizzards are present in all avian species as an essential part of their digestive system.
What’s the best way to tenderize gizzards?
Low, slow moist heat tenderizes gizzards best. Braising, stewing, and pressure cooking work well. Marinating also helps.
Where can I buy chicken gizzards?
Check the poultry section of well-stocked grocers or butcher shops, especially ethnic markets.
Can you eat chicken gizzards raw?
No, always cook poultry products including gizzards thoroughly to avoid foodborne illness.
How do gizzards differ from chicken hearts?
While both are offal, gizzards grind food and hearts pump blood. Texture and flavor differ slightly too.
Satisfy Your Curiosity About Chicken Gizzards!
Hopefully this guide has answered all your questions about the ever-intriguing chicken gizzard! From their pivotal digestive role to how to cook them, gizzards are full of surprises. If you’ve never tried them before, challenge yourself to work some into your cooking repertoire. You may just find a new favorite ingredient. Just be sure to give them the slow simmering time they need to let their rich, meaty qualities shine through. Happy gizzard cooking!
Where is the Crop Located?
The chicken crop is located at the bottom of the esophagus and attached to the glandular stomach. The crop can easily be seen when it is full; look for a small bulge on the right side of the breast.
What are Chicken Gizzards and What do They Do?
Reading Time: 4 minutes
Some of the most popular questions for new poultry keepers are: what is a chicken gizzard, what is a chicken crop, and where are they located? Chicken, poultry, and wild birds do not have teeth. How is food is broken down and absorbed into the chicken’s body?.
To keep poultry, one needs to understand how the digestive system works. We all know that the beak is used to tear up food, plants, bugs, and smaller snakes and rodents. A small amount of saliva and digestive enzymes mix with the feed as it leaves the mouth and enters the esophagus on the way to the crop.
From the crop, the food moves to the glandular stomach, also known as the true stomach. It then exits the true stomach and reaches the gizzard. [optin-monster-shortcode id=”kvvnkopxfxloyffia2bc”].
Now that you know the layout of the digestive system let’s talk about how each section functions.
The esophagus is the tube that takes food from the mouth to the crop, which is the first part of the digestive system. Those new to poultry keeping often get the esophagus confused with the trachea; however, these serve different purposes.
There is one purpose for the crop, and that purpose is to store food for roughly 12 hours. Think about it like this: chicken and other poultry consume food rather quickly, almost in a panic. Being one of the lowest creatures in the food chain makes them prey to larger carnivorous animals. The concept of “eat and run” takes on true meaning for chickens as it can potentially save their lives.
Throughout the day the consumed food slowly leaves the crop making its way toward the gizzard, where food is then broken, down allowing for nutrients to absorb into the body.