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.