Tender Fried Chicken Gizzards & Hearts

Easy, one pan, fork tender chicken gizzards fried in caramelized onions and garlic, seasoned with salt, pepper and bouillon. Simmered to soft and saucy perfection spooned over a bed of mashed potatoes. That’s dinner! (Stove-top & Instant Pot method included

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 and flavorful they turn out to be.

If this is your first time cooking chicken gizzards or chicken hearts, this is a great recipe to start. The prep is just a few easy steps and you let your stove do the rest.

This recipe can be used to cook chicken gizzards OR chicken hearts separately if that’s what you have. Sometimes the meat counters sell them as a mix or separate the two, whatever you decide to pick up, this recipe and method of cooking can be used for either organ.

What are chicken gizzards?

The gizzard is the stomach of a poultry. A muscular organ that digests what they eat since they don’t have teeth. I know that sounds sort of gross but it is surprisingly tasty and meaty if cooked properly.

Are chicken gizzards healthy?

Chicken gizzards are one of the healthiest part of the chicken. It is rich in protein, has excellent source of iron, zinc and b12 vitamin.

How to clean chicken gizzards:

Whether you butcher a whole chicken or pick up some fresh gizzards from a grocery store or local butcher shop, it is important to check if every gizzard is clean before cooking. This muscular organ has a thick yellow interior membrane and it needs to be removed. It usually comes off pretty easily, just start at one edge and peel away. Remove any silver skin and tough fibrous tissue from the gizzard. Wash gizzards in some cool water and you’re done.

How to clean chicken hearts:

Trim off any veins, ventricles or fat that is attached and rinse under cold water. Place on paper towels to absorb any excess water and they are ready for cooking.

Can i cook chicken gizzards and hearts together?

Absolutely. They are both organ meats with a distinctive taste and are both tough if not cooked properly. They cook the same amount of time to get that fork tender result so feel free to mix and match.

What is the best way to cook chicken gizzards and hearts?

The best way to cook chicken gizzards or hearts is to go low and slow. They are muscular organs and they need a long time to break down the muscle. It is important to cook them on low temperature. Cooking time will depend how much you’re making. If the gizzards still have a chewy texture, they are not ready. Continue simmering on low heat with a lid on until you have tender gizzards that are fork soft.

What can i replace bouillon cubes with?

Bouillon cubes add extra flavor to this dish but if you don’t have any bouillon cubes on hand, you can replace with 1-2 tablespoons of better then bouillon or 1 cup of chicken stock (instead of bouillon and water). Be sure to adjust salt to taste as all stocks have a different sodium content.

Ingredients:

• 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
• Kosher Salt and Black Pepper to taste

How to make chicken gizzards stove top:

1. Clean and wash gizzards and hearts and cut the gizzards in half. (optional)

2. Dice the onion, add about 1-2Tbsp of oil to a preheated fry pan or dutch oven 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.

When the chicken gizzards and hearts are done cooking, they will be fork soft, golden brown in color, and have a little bit of a saucy liquid leftover. They would be perfect served over a bed of mashed potatoes, cooked buckwheat, rice or even pasta. Adding a fresh salad on the side would take this main course dish to another level. It is the best gizzards recipe I’ve yet tried.

How to make chicken gizzards and hearts in the instant pot:

Making this chicken gizzards recipe in the pressure cooker such as an instant pot is a breeze, it turns out just as delicious and tender but in about 1/3 of the time.

To make chicken gizzards in the instant pot, first start by sauteing the onions in oil first on “saute” option of the instant pot. Second, add your gizzards and the rest of the ingredients such as garlic, dissolved bouillon in water, bay leaves, salt and pepper. Switch to option “Pressure cook” on your instant pot and 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.

What is your favorite way to cook chicken gizzards? Let me know in the comments below. Did you make this recipe? I’d love to hear how it went. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Other chicken recipes you might like:

Spinach and Rice stuffed Chicken Thighs

The BEST Chicken Shishkabobs

Easy 30-minute Chicken Teriyaki

Savory Chicken Crepes

Chicken Kotleti with Rice

Chicken and Egg Tortillas

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5 from 10 votes

Print

Tender Fried Chicken Gizzards and Hearts Recipe

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.

Course Main Course

Cuisine American

Keyword chicken gizzards, chicken stomachs recipe, fried chicken gizzards, fried chicken gizzards and hearts, fried chicken hearts

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4

Calories 142 kcal

Author Alena’s Home Cooking

Ingredients

• 2 pounds Chicken Gizzards and 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)
• Kosher Salt & Black 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.

Nutrition Facts

Tender Fried Chicken Gizzards and Hearts Recipe

Amount Per Serving (1 cup)

Calories 142 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 1g6%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0.8g

Cholesterol 537mg179%

Sodium 81mg4%

Potassium 259.6mg7%

Carbohydrates 3g1%

Fiber 0.4g2%

Sugar 1g1%

Protein 44g88%

Vitamin A 3IU0%

Vitamin C 2mg2%

Calcium 25mg3%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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