Let's be honest: their raw texture can be intimidating. Gizzards are naturally firm because they play a role in grinding food in poultry.
It is precisely this muscular structure that makes them rich in protein… and particularly tasty once properly prepared.
The key: slow and appropriate cooking.
How do you cook gizzards so they become tender?
If you have ever found them rubbery, rest assured: it's all a matter of method and cooking time.
Braised gizzards: the classic method
Ingredients (for 2 to 3 people):
- 450g of chicken gizzards
- 1 tablespoon of olive oil
- 1 chopped onion
- 2 cloves of chopped garlic
- 250 ml of chicken or vegetable stock
- 1 bay leaf
- Salt, pepper, paprika, thyme (or spices of your choice)
Preparation :
- Rinse the gizzards thoroughly in cold water and drain them.
- Remove any thick membranes, then cut them into regular pieces to ensure even cooking.
- Heat the oil in a saucepan or casserole dish. Fry the gizzards for a few minutes to brown them lightly.
- Add the onion, garlic and herbs, then mix.
- Pour in the stock, bring to a simmer, cover and simmer gently for 1 to 1 1/2 hours, until tender. Check regularly that there is enough liquid remaining.
Time-saving tip: in a pressure cooker, 25 to 30 minutes of pressure cooking is enough to obtain a melt-in-your-mouth texture.
The key point: do not rush the cooking. It is the slow cooking that allows the muscle fibers to tenderize.
How can you easily incorporate them into your meals?
see the continuation on the next page
