Let’s Talk About Gizzards

First off, just what the hell is a gizzard? We have livers, we know what they do–and don’t–but gizzards aren’t something an intern has to deal with unless his daddy was a duck.

Gizzards are a bird’s second stomach, the avian organ that breaks down items difficult to digest. It’s all lean muscle and sinew. According to Gill’s Ornithology, a turkey gizzard can “pulverize walnuts, steel needles, and surgical lancets.”

Chicken gizzards are good, cheap, and no trouble to cook. Poach in seasoned water until tender, drain–reserving that beautiful gelatin-laden broth for any number of sauces and gravies, even those pâtés you’ve always wanted to try–and set aside until ready to use . Once tenderized, you can bread and deep-fry gizzards, use them in dirty rice, or put them in a stir-fry. Marinate in lite soy with sesame oil and garlic, skewer, and broil or grill for an appetizer.

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