Today’s menu features sautéed chicken gizzards. Before you turn away, give them a chance—this is a flavorful, comforting dish that even children in my family enjoy. When prepared properly, gizzards are tender with a pleasant chew and deliver a lot of taste for very little money.
What? Your kids eat sautéed chicken gizzards?
Yes—they do. In my household we eat hearts, gizzards, liver. Growing up, most of the chicken offal went into a rich slow-cooked soup. You might get only one liver or one gizzard per bird, but in many stores here you can now buy whole packs of gizzards. That was a revelation to me when I first moved to the United States.
I’m a foodie and I’ll try almost everything, though oysters are an exception. For this recipe, I boil the gizzards first so they become softer while still retaining a satisfying chew. Then I sauté them quickly with onions and garlic so they develop a caramelized, slightly crisp exterior. The results are delicious and surprisingly simple.
Whenever I buy gizzards, the cashier sometimes looks at me as if I’m buying pet food. I used to be a little self-conscious about sharing this recipe online, but I’ve made it for more than 14 years and our family loves it. If you’re open to trying something different, you might be pleasantly surprised.
If you make this recipe, feel free to share your photos and variations on social media and tag the creator. Many readers enjoy serving these gizzards over polenta, rice, or simply on their own with a fresh salad for balance.
Sauteed Chicken Gizzards
Simple sautéed chicken gizzards with onion and garlic. Boiling first tenderizes the gizzards, then a quick sauté adds color and flavor. Serve with polenta, rice, or potatoes.
Ingredients
- 2 tablespoons oil
- 1 pack gizzards (you may include hearts if you like)
- 1/2 onion, sliced
- 2 garlic cloves, sliced or minced
- 1/2 teaspoon bouillon powder (or substitute with a pinch of your preferred seasoning)
- Salt to taste (a few pinches; gizzards are boiled in salted water so use sparingly)
Instructions
- Rinse the gizzards thoroughly under cold water. Cut each gizzard in half and remove any greenish or fatty parts.
- Bring half a pot of water to a boil and add a pinch of salt. Add the gizzards and boil for 20 minutes with the lid partially closed. For the first five minutes keep the heat high, then reduce it so the water continues to boil gently.
- Drain the gizzards in a colander and rinse under cold water. Let them air dry briefly while you prepare the aromatics.
- Slice the onion and garlic. Heat the oil in a skillet over medium heat, then add the gizzards. Sauté for a few minutes until they begin to brown.
- Add the onion and garlic and continue to sauté until the onion turns golden and the gizzards are nicely browned. Season with bouillon powder or salt to taste. Since they were boiled in salted water, start with just a few pinches of salt.
- To serve over polenta: prepare instant polenta according to package directions and spoon it into a serving bowl. Top with the sautéed gizzards and drizzle a tablespoon of the pan oil over everything for extra flavor.
- You can also serve the gizzards with rice, potatoes, or enjoy them on their own as a savory snack or appetizer.
Notes
Gizzards can sometimes pop or spit while sautéing, so a fitted sauté pan lid is useful for safety. You can use the boiling liquid as a flavorful base for soup or stew by adding onion, celery, bay leaf, carrots, and adjusting salt to taste. After boiling, remove the gizzards for sautéing and strain the stock into a container to use later.
Boiling before sautéing is key to tenderizing gizzards. Some cooks prefer to boil them longer than 20–30 minutes for an even softer bite.
I usually serve this with instant polenta for convenience; follow the package instructions for preparation. Polenta provides a creamy contrast to the savory, slightly chewy gizzards.
Nutrition Information (per serving)
- Yield: 4 servings
- Calories: 87
- Total Fat: 8 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Unsaturated Fat: 7 g
- Cholesterol: 51 mg
- Sodium: 113 mg
- Carbohydrates: 2 g
- Fiber: 0 g
- Sugars: 1 g
- Protein: 3 g
Nutrition estimates are approximate and provided for guidance only.