When it comes to meat, chicken is by far the most popular option out there – healthy, with a low fat content and plenty of nutrients.
Now, there are different types of chicken parts out there and everyone has their favorite.
Some people like thighs, while others prefer wings.
Indeed, the classic chicken soup is not to be overlooked either.
However, some parts are less common, yet just as tasty.
Chicken gizzards are often overlooked because most people are not even aware of them.
Such parts are common in more groups of animals and can be described as more advanced stomachs – chickens have them as well.
Now, what do chicken gizzards taste like?
What are Chicken Gizzards?
Before digging into deeper details, you need to understand what these parts are.
They are located in the digestive tract and they have a simple purpose.
Some could describe the gizzard as a stomach.
It consists of thick muscles located on the walls.
According to My Recipes, these walls are responsible for grinding food.
From many points of view, gizzards can be described as sophisticated stomachs that will do the chewing for some species – after all, you do not see chicken chewing food, do you?
Although you may have seen gizzards in commerce, the truth is most people never refer to them by their name.
Instead, you will find them mixed with other parts and the whole mix is referred to as organs.
Now that you have learned something new, what do these gizzards actually taste like?
What Do Chicken Gizzards Taste Like?
Chicken gizzards are often included with all the bits and pieces.
Overall, this category can be described as giblets or organs – kidneys may often be included, not to mention the heart.
When getting a bag of giblets, chances are you will only find one gizzard in there.
If you want more of them, you will need to purchase them outright – a bit difficult to find, but doable.
Unlike most expectations, gizzards taste nothing like other organs – if you expect something like liver or kidneys, you will be surprised.
Instead, chicken gizzards are similar to the dark meat in chicken.
In other words, they will be similar to legs, wings and thighs.
If you like chicken generally, chances are you will like gizzards too.
There are two differences.
First, the texture is a bit different, but not too problematic.
Second, you will find the flavor to be a bit more intense.
Moving back to the texture, it can get a bit chewy sometimes.
However, there are different ways to cook gizzards and you can fix this problem.
Just like any other part of the chicken, gizzards will not be eaten raw.
Instead, they are cooked and mixed into different recipes.
You will use different oils, as well as spices and condiments.
Besides, it is important to know that gizzards from different birds will taste a bit differently.
For example, chicken gizzards will be different from turkey gizzards.
How to Cook Chicken Gizzards?
Since the chicken is unable to chew food, the gizzard will break down food and help in digestion.
This is also why you can see birds swallowing grit and dirt – they build up the base of the gizzard.
As a result of this, you will find grit and pebbles inside.
This is the most important caution in the cooking process.
If you buy these things from a local grocery store, they have probably been cleaned already.
In terms of cooking, gizzards require more attention than other popular cuts, but they are not too tricky to cook.
They are tougher than other pieces and may not feel too tender.
This issue becomes history whether you broil, grill or fry them.
There is one secret though – boil them first, as you will make them more tender.
Once boiled, let them cool down and cook them anyway you want.
Now, while not so common, gizzards can also be braised.
Believe it or not, experts agree that you can also sauté them.
Feel free to cure them into salt and spices upfront, as the meat will absorb all these things and become more flavorful.
Despite all these options, most people use gizzards in soups or other similar meaty dishes.
As a short final conclusion, gizzards are definitely unique and less known.
Most people have never heard of them, but ask a butcher and they will tell you everything you need to know.
They are not given too much attention, so they are often mixed in with organs and giblets.
However, there is a market for them and some people actually appreciate them on the side.
Similar to the actual chicken in taste and aroma, the texture is what makes gizzards a bit more difficult to prepare, but not impossible.