Tender Chicken Gizzards & Hearts (Stove-top & Instant Pot method)

Chicken gizzards and hearts might not be a dish everyone eats or makes, they may not sound appealing to many but for those that do, this recipe is for you. I grew up eating them a lot, my mom not only made them as a separate dish, but also added them to varies other dishes. A few that i remember the most were soups, braised cabbage and baked potatoes. Because i ate them often while growing up, i still make them from time to time now for my little family as well and this recipe is my favorite way to cook them because of how tender they turn out to be.

Ingredients:

1.5-2lb Chicken Gizzards & Hearts

1-2Tbsp Grapeseed Oil (or any oil)

1 Large Onion

2 cloves Garlic (pressed)

2-3 Bay Leaves

2 Chicken Bouillon Cubes

1 cup Hot Water

Salt and Pepper to taste

Instructions:

1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)

2. Chop the onion, add about 1-2Tbsp of oil to a preheated pan and saute on low heat until the onion is soft and transparent.

3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it’s juices.

4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.

5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.

6. Taste while cooking, season with more salt and pepper if needed.

Make these in the instant pot:

Making this recipe in the instant pot is a breeze, it turns out just as delicious and tender but in about 1/3 of the time. To make these in the instant pot, simply start by sauteing the onions in oil first, then add your gizzards and the rest of the ingredients. Pressure cook on high for 20 minutes. Release pressure naturally. DONE!

NOTE: One thing to keep in mind, cooking these in the instant pot reserves most of the liquid. If you prefer less liquid, you can turn on the saute option on your instant pot after pressure cooking and cook out the liquid with the lid off. Remember to mix occasionally.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

5 from 8 votes
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Tender Chicken Gizzards & Hearts

Tender chicken gizzards and hearts sauteed with onions on very low heat making the onions turn into a sauce. They go well served with steamed rice or mashed potatoes.

Author Alena's Homecooking

Ingredients

  • 1.5-2 lb Chicken Gizzards & Hearts
  • 1 large Onion (finely chopped)
  • 2 cloves Fresh Garlic (pressed)
  • 2-3 Bay Leaves
  • 2 Chicken Bouillon Cubes
  • 1 cup Hot Water (Preferably boiling)
  • Salt & Pepper to taste

Instructions

  1. Instructions:

    1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)

    2. Chop the onion and saute on low heat until the onion is soft and transparent.

    3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it's juices.

    4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.

    5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.

    6. Taste while cooking, season with more salt and pepper if needed.

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