How to cook chicken gizzards on the stove with gravy so they are fork tender and delicious. Dice and make it into gizzard gravy, eat for dinner over a bed of mashed potatoes, or enjoy as crispy air fryer chicken gizzards as a high protein snack.
Wondering how long to cook chicken gizzards perfectly? There’s a trick to getting them tender, moist and delicious for sure. Let us help you understand how to create the best boiled gizzards. Serve them with this thick gravy recipe too.
They definitely don’t look like the most appetizing bites at the beginning do they? Nope. Prepared correctly though and they can become a delicacy. You may even be able to fool your kids because “they taste like chicken” and that is it. Do they really need to know what part exactly? 😉 Each whole chicken only has one, but you can certainly buy these babies in bulk.
How Long to Cook Chicken Gizzards Tender
Ok so you don’t want to rush this process, low and slow is key to getting them fork tender without losing a lot of flavor. You will need a good 30 minutes to boil properly, then you will want to add flavor by breading or sauteeing with gravy on the stove like we do here.
You may have discarded these as they typically come in a bag with other giblets. Typically found in the neck opening you’d take this out before cooking the whole bird. Many just toss everything, including the neck and liver but others covet them because they make a fabulous chicken dripping gravy!
How do you cook gizzards so they are not tough?
Let’s start with the steps you need to prepare these correctly. Similar to liver it needs a few extra things to tenderize them first. What is needed you surely have at home right now. You just fill a bowl with cool water and add some salt. Stir so it is dispersed nicely and then let it sit for 2 hours.
Same kinda thing when making something like liver and onions where you might soak it in milk or buttermilk for a while first. Before cooking chicken organs you’d want to “loosen it up” a bit or else the texture will be chewy and really not very appetizing.
When done you’d need to drain and rinse them before moving on to the next steps. Whether you wanted to bread and make these deep fried, saute with butter or serve this way you’ll want to boil next. You can certainly use your own onion gravy recipe or use a bottled sauce instead but I have included an easy mixture below too.
How to Cook Chicken Gizzards for Dogs
If you are here because you want to prepare these for your pup, skip the gravy entirely. Just use the soaking and boiling steps. Then drain and allow to completely cool to room temperature before letting them enjoy any of these homemade dog treats.
How Long to Boil Chicken Gizzards
You’ll want a good 30 minutes at a low rolling boil to get the right texture your mouth will enjoy. This is for 1.5 pounds so if you were batch cooking with a lot more than that you would need more time. You can test along the way and see if it is fork tender or not.
Let’s start by pouring your gizzards into a large bowl. Sprinkle with salt and mix together. Fill bowl with water and let soak for 2 hours. Then drain and rinse thoroughly.
Put tender gizzards in a large saucepan full of water (or part water part chicken broth), heat to medium, bring to a boil, reduce heat to a simmer for 30 minutes.
Breaded (Option)
Then let those cool when done and dry on paper towels. You can fry chicken gizzards next in oil or Ninja foodi. This is a great recipe if you love fried chicken gizzards but want to make a healthier version. Just roll in whisked egg, then toss in seasoned flour mixture or Panko and “bake” or air fry until golden brown. In less than 20 minutes you’ll have this killer snack. OR make gravy below.
Usually these are used to “beef up” a sauce you would serve over turkey or chicken. You can enjoy them whole though as well. Breaded is most popular so they can be popped into your mouth, bite sized and crispy as ever.
How to Make the Gravy
To make this gizzards recipe in a thick gravy, continue….. While they are boiling, dice onions, place in sauce pan with 1 tbsp butter. Saute until translucent and golden. Add minced garlic, 2 tbsp butter and allow to melt.
Sprinkle in your flour or cornstarch. Whisk together well so it doesn’t clump up at all Do this until you get a creamy thickening roux. Whisk in milk and chicken stock until smooth. Add chicken gizzards. Bring to simmer, reduce to medium low.
Season accordingly with garlic powder, onion powder, salt and pepper etc…. Any bay leaves added prior should be removed and serve! If you want the sauce to be thinner then just add more broth or water into the mix. You can do this with the saute function for pressure cooker gravy too.
FAQ
No, just like other cuts of poultry you need to make sure it is not pink in the middle. The best way to ensure chicken gizzards are safe to eat is by using a meat thermometer to ensure they reach an internal temperature of 165° F.
Yes. You would still want to follow our directions on soaking beforehand for 2 hours, drain and then add the seasonings, gravy and/or sauces you want to cook them in, in your Crockpot. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until they are fork tender.
Boiled Chicken Gizzards Recipe
Equipment
- 1 pot
Ingredients
- 1.5 lbs chicken gizzards
- 1 cup chicken broth
- 2 tbsp salt, for soaking
- Chicken dripping gravy
- 1 cup milk, whole or 2% is best
- 4 tbsp cornstarch, or flour to thicken
- 1 tsp basil
- 3 tbsp butter
- 1 small onion, diced
- 2 tbsp minced garlic
- 1 pinch salt and pepper, to taste
Instructions
- Place gizzards in a large bowl, sprinkle with 2 tbsp salt and mix together. Fill bowl with water and let soak for 2 hours. Then rinse thoroughly.
- Put soaked gizzards in a large saucepan full of water, bring to a boil and simmer for 30 minutes.
- While that is boiling, dice onions, place in sauce pan with 1 tbsp butter. Saute until translucent and golden. Add minced garlic, 2 tbsp butter and allow to melt.
- Sprinkle in your flour or cornstarch. Whisk together well so it doesn't clump up at all, do this until you get a creamy thickening roux.
- Whisk in milk and chicken stock until smooth. Add chicken gizzards. Bring to simmer, reduce to medium low. Add more chicken stock if you want to thin the gravy out. Sprinkle in basil and salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the most tender gizzards I’ve ever had. I soaked them in the salt and water mixture for an hour then cooked them in the instant pot with fresh water and onions for 45 minutes,
so glad
If I don’t have chicken broth what can I substitute it with and can I condensed milk instead
you would want to use another type of broth or stock, alternative to that would be water
I appreciate all your instruction and tips on making perfect chicken gizzards.
I never knew that chicken gizzards could be so tender and tasty. Love the homemade gravy, too!
I’ve never been confident enough to cook the gizzards and you’ve helped me overcome that! Great tips, thank you so much!
I’m so glad I found this recipe! Definitely the best way to cook gizzards! Thank for sharing!
When cooking chicken gizzards, can I use a non dairy item as a substitute for the milk?
Yes even lactose free milk would work great, if you have to use almond I would use plain vs. vanilla.