How to Cook Gizzards + Simple Gizzard Broth Recipe
A simple, beginner-friendly method for how to cook chicken gizzards until tender while creating a nourishing homemade broth — perfect for soups, meal prep, and traditional cooking.
Equipment
- medium or large cooking pot
- knife and chopping board
- large wooden or metal spoon
- slotted spoon or strainer
Ingredients
- 700g (1.5 lbs) raw chicken gizzards
- 1 onion peeled and halved
- 2 garlic cloves peeled and smashed
- a handful of celery leaves or parsley (or 2 celery stems)
- 1 bay leaf
- 1 tsp whole peppercorns
- 1 tsp salt adjust to taste
- Filtered water enough to cover gizzards by 2 inches
Instructions
- NOTE: If you are using gizzards from home-butchered birds, start step 1. Otherwise go straight to step 5 (trimming off the fat).
- Trim any remaining bits: If your gizzards still have pieces of intestine or the esophagus attached, carefully remove them with a sharp knife so your gizzards are clean and ready for cooking.
- Cut open the gizzards: Using a sharp knife, make a shallow slit along each gizzard. Be careful not to cut too deep — you don’t want to pierce the internal membrane. Don’t worry if it happens; simply clean the gizzard, and it will still be usable.
- Open the gizzard: Gently pull the sides of the slit apart to remove the inner membrane and any small remnants of grain, grit, or food the chicken recently ate.
- Clean out the remaining membrane: Remove any larger pieces of yellow membrane inside the gizzard. Tiny remnants are fine — they won’t affect the flavor or texture.
- Trim the fat: Chicken gizzards naturally carry quite a bit of fat. Remove most of it with your hands — leaving it on will make the broth greasy. You can render the fat into schmaltz for sautéing vegetables.
- Rinse the gizzards: Rinse the gizzards thoroughly under running water to remove any remaining bits or debris.
- Add gizzards to the pot: Place the cleaned gizzards in a cooking pot, ready for the broth.
- Add aromatics: Add onion, garlic, celery, bay leaf, peppercorns, and salt. You can cook gizzards in plain salted water, but aromatics make a flavorful broth that can replace stock or bone broth in recipes.
- Add water and bring to a boil: Pour in enough filtered water to cover the gizzards and aromatics by about 2 inches. Cover the pot and bring to a gentle boil.
- Skim and simmer: Skim off any foam that rises to the surface — no need to remove every bit. Reduce heat to low, cover the pot, and simmer gently for 1½–2 hours, or until gizzards are fork-tender.
- Strain the broth and cool gizzards: Strain the broth into a separate container and transfer the gizzards to a bowl. Let them rest until cool enough to handle.
- Slice or chop: Depending on your recipe, leave gizzards whole, or slice/chop them into pieces. For soups, slicing into a few pieces works perfectly.
Notes
Tips:
- Skim fat off the broth if desired — save for rendering into schmaltz.
- Store cooked gizzards in the fridge for up to 3–4 days or freeze for longer storage.
- Use this versatile gizzard broth in soups, stews, sauces, or even to cook grains for extra flavor.