Gizzard

• Gizzards can be braised or stewed: Slow braising gizzards in a flavorful liquid, such as broth or wine, is a popular way to tenderize them and infuse them with rich flavors. They are often added to stews for a hearty, savory component.
• Gizzards make a great ingredient for stuffing: Chopped gizzards can be added to stuffing recipes to enhance the flavor and add a chewy texture, especially in poultry dishes for Thanksgiving or Christmas.
• Gizzards can be ground and used in sauces: Ground gizzards can be incorporated into sauces or gravies to add depth and richness. This is a great way to utilize the flavorful ingredient in a more subtle way.
• Gizzards are delicious when deep-fried: After being parboiled or tenderized, gizzards can be breaded and deep-fried until golden brown and crispy. These are often served as a popular snack or appetizer.
• Gizzards can be used in stir-fries: Thinly sliced, precooked gizzards can be added to stir-fries for a quick and flavorful addition, offering a unique textural element to the dish.

• Good source of protein, essential for muscle building and repair.
• Rich in iron, which helps prevent anemia and supports healthy blood cell production.
• Contains zinc, vital for immune function and wound healing.
• Provides B vitamins, including B12, crucial for energy metabolism and nerve function.
• Lower in fat compared to many other organ meats, making it a leaner protein option.

Fresh gizzards should be rinsed thoroughly under cold water and patted dry before storing. They are highly perishable, so it is best to cook them as soon as possible. If not cooking immediately, store them in the refrigerator in an airtight container or wrapped tightly in plastic wrap. Use within 1-2 days for optimal freshness. For longer storage, gizzards can be frozen. Wrap them tightly in freezer-safe wrap or place them in a freezer bag, removing as much air as possible to prevent freezer burn. Frozen gizzards can last for several months.