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Tender Stewed Chicken Gizzards
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Boiled gizzards with onion, ketchup, and hot sauce over rice is simple and rich; the key is salting the gizzards ahead of time and giving them a little time to tenderize.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
3 comments
ingredients
1 1/2 pound gizzards
1 teaspoon salt
1 teaspoon black pepper
2 cups water
3/4 chopped onion
1 tablespoon ketchup
1 teaspoon hot sauce
directions
Sprinkle the gizzards with the salt and pepper. Let stand for 10 minutes at room temperature or up to overnight, covered and refrigerated, for best results.
Bring the water to a boil in a large saucepan over medium-high heat. Add the gizzards and reduce the heat to a simmer. Cover the pan and simmer for 30 minutes.
Add the onion, ketchup, and hot sauce to the pan. Mix well and let the gizzards simmer for another hour, uncovered, stirring them occasionally.
Serve over rice, if desired.
recipe tips
Salting the gizzards ahead of time helps to tenderize them.
Make sure the gizzards are thoroughly cleaned before cooking.
Simmering the gizzards on low heat helps them become tender without becoming tough.
Taste the sauce as you cook and adjust the seasonings as necessary.
Adding a splash of vinegar or lemon juice at the end of cooking can brighten the flavors.
Stirring occasionally prevents the gizzards from sticking to the bottom of the pan and keeps the sauce from burning.
common recipe questions
Can I use something other than ketchup for flavor?
Yes, you can use tomato paste or tomato sauce as a substitute for ketchup, adjusting the quantity to taste and possibly adding a bit of sugar to mimic the sweetness of ketchup.
Is there a way to make the gizzards even more tender?
Extending the simmering time beyond the initial hour or using a pressure cooker (or instant pot) can make the gizzards more tender. In a pressure cooker, they can become tender in about 20-30 minutes under high pressure.
Is there a substitute for hot sauce?
You can use cayenne pepper, chili flakes, or a different type of chili sauce according to your preference for heat.
How can I adjust this recipe for a slow cooker?
After the initial salting and boiling, transfer the gizzards and all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours or until tender.
How should I store and reheat leftovers?
Store leftovers in the refrigerator in an airtight container for up to 3 days and reheat on the stove or in the microwave, adding a little water or chicken broth if the sauce has thickened too much.
Can I use chicken broth instead of water?
Yes, chicken broth (or other broth) can be used instead of water.
Can I make this dish spicier?
Yes, increase the amount of hot sauce, or add diced chili peppers during cooking to make the dish spicier.
Can I add herbs to this recipe?
Yes, try adding herbs such as thyme, bay leaves, or parsley.
nutrition data
107 calories, 4 grams fat, 2 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 27, 2023
I boiled mine for 1 & 1/2 hours then dipped them in egg wash then dipped them in Bisquick Mix then fried them. So tender & juicy on the inside & crispy on the outside, the best mix instead of flour is to use Bisquick Mix. William Pereszlay
Simple yet delicious. I do this with Vienna Sausage or hotdogs. And simply white rice or spaghetti.yes spaghetti. My Grandma called this "Poor man's meal" which i think it wasn't. Add some vegetables *voila*
Do you think this would do well with chicken livers. I loathe gizzards
You definitely wouldn't want to substitute liver for the gizzards in this recipe. Gizzards need a longer cooking time to tenderize them. Liver would turn into a messy mush in this recipe.
Letting the chicken gizzards sit overnight with salt on them makes the less chewy.