Lucas Delgado
The gizzard is an organ found in the digestive tract of birds, reptiles, and some other animals. It is a muscular stomach that breaks down food, similar to how teeth do in other animals. Gizzards are commonly eaten around the world, especially in Southeast Asia and Haiti, where they are sold as street food. They are also consumed in Europe, Africa, East Asia, and South Asia. Gizzards are a good source of protein, vitamins, and minerals.
| Characteristics | Values |
|---|---|
| Gizzard location | Part of the chicken's digestive system, similar to a stomach |
| Gizzard function | Grinds up food to aid digestion |
| Gizzard texture | Tough and chewy |
| Gizzard taste | Similar to dark chicken meat, but deeper and a little gamey |
| Gizzard vitamins and minerals | 3% Riboflavin, 4% Niacin, 5% Vitamin B12, 1% Vitamin B6, 5% Phosphorus, 8% Zinc, and 16% Selenium |
| Gizzard dishes | Tacos, enchiladas, bolognese sauce, lasagna, soups, chili, fried rice, salads, pates, stews, grilled street food, kebabs, curries, barbecues, boiled dishes, fried dishes, braised dishes |
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What You'll Learn
The gizzard's role in a chicken's digestive system
The gizzard is a muscular part of the stomach in a chicken's digestive system. It is constructed of thick muscular walls and is used to grind up food, as chickens do not have teeth. The gizzard uses grit (small, hard particles of pebbles or sand) to break down food into smaller, more digestible particles.
The gizzard is attached to the lower part of the true stomach and the beginning of the small intestine. Food is picked up and torn apart by the beak, and a small amount of saliva and digestive enzymes mix with the food as it leaves the mouth and enters the oesophagus on its way to the crop. The crop is a pouch in the oesophagus that stores food for up to 12 hours. Throughout the day, the food slowly leaves the crop and makes its way to the gizzard.
In the gizzard, grit aids in breaking down food, allowing nutrients to be absorbed into the body. Once the gizzard has broken down the food, it exits and heads to the small intestine.
Grit comes in many forms, such as flint grit, insoluble grit, oyster shell, and even small rocks found while free-ranging. Commercial feeds are water-soluble, meaning the food breaks down before reaching the gizzard, so grit is not needed. However, when chickens consume whole grains, herbs, greens, kitchen scraps, or small animals, grit must be available.
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How to clean and prepare chicken gizzards for cooking
Chicken gizzards are muscular organs in the digestive tract of chickens, used to grind up food. They are a popular food worldwide, with many methods of preparation and cooking.
To clean and prepare chicken gizzards for cooking, follow these steps:
Firstly, if you have purchased a whole chicken, it must be fully thawed before you begin. Place the chicken in a refrigerator and allow it to thaw for approximately 24 hours per five pounds of meat. If you are short on time, you can submerge the gizzards in a sealed plastic bag in a sink of cold water. Change the water every 30 minutes until the gizzards are thawed, which should take 30-60 minutes per pound.
Next, gather your supplies, including a cutting board, sharp knife, and a bowl for rinsing. It is important to ensure your utensils and hands are clean. Rinse your knives with soap and water, and lather your hands with soap, rinsing them thoroughly.
Now, take the gizzards and rinse them under cold water, removing any surface dirt. Inspect the gizzards carefully, and remove any greenish-green bile, as it can make the gizzards bitter.
Using your sharp knife, slice open the gizzards. Remove any membrane or grit inside, taking care not to damage your knife. The gizzard has a tough outer skin, so cutting it open will allow you to clean it properly.
Once the gizzards are open and cleaned of debris, give them a final rinse under cold water. At this point, they are ready to be cooked.
Chicken gizzards can be prepared in a variety of ways, including boiling, baking, frying, or simmering. It is recommended to cook gizzards slowly, with moist heat at a low temperature. This helps to avoid toughening the connective tissues, resulting in a chewy texture. Aim for a temperature between 180 and 205 degrees Fahrenheit. Braising the gizzards for one to two hours will help to soften the connective tissues and make them tender.
Some people choose to brine their gizzards for several hours before cooking to improve their texture. Additionally, if you plan to serve the gizzards chilled, such as in a salad, it is best to chill them before slicing, as they will be firmer and easier to cut.
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The global popularity of chicken gizzards as food
Chicken gizzards are a popular food worldwide, with a distinctive taste and chewy texture resembling dark chicken meat. They are considered offal, and are often cooked and eaten in a variety of ways across different countries and cultures.
In Haiti and Southeast Asia, grilled chicken gizzards are a popular street food. In Mexico, they are consumed with rice or in chicken soup, while in Europe, they are commonly used in salads and pâtés. In Portugal, stewed gizzards are eaten as a snack, and in Spain, they are cooked on the plancha and served crispy. In Hungary, gizzards are cooked with paprika to make zúza pörkölt. In France, duck gizzards are a traditional ingredient in the Périgordian salad of the Dordogne region.
Chicken gizzards are also popular in Eastern European Jewish cuisine, where they are cooked with the necks and feet of chickens, excluding the liver, which must be broiled according to kosher law. In Indonesia, gizzard and liver (ati ampela) are considered a complete fried poultry dish, while in Japan, gizzard (zuri or sunagimo) is cooked in yakitori (skewered barbecue) style or fried into karaage in Kyushu (southern Japan).
In Korea, chicken gizzard (dak-ttongjip) is stir-fried and eaten as anju or yasik, and it can also be consumed raw, mixed with garlic and onion. In Taiwan, gizzards are slow-cooked and served hot or cold in slices with green onions and soy sauce. Mainland China is known for its duck gizzard snacks, particularly in the Sichuan and Hubei provinces. Wuhan city, in Hubei, is famous for its brand of spicy gizzard, jiujiuya.
In India, chicken gizzards are called sangdana in the north of the country, a word derived from Persian, meaning 'stone grain'. In Nepal, gizzard is known as jaatey or pangra and is often eaten with drinks. In the Philippines, gizzard, or 'Balun Balunan', is cooked as street food in a skewered barbecue style, and in Ghana and Togo, it is eaten boiled, fried, or grilled. In Nigeria, gizzard is grilled or fried and served with stew and fried plantain, a dish known as gizdodo.
Chicken gizzards are also consumed in various forms in Kenya, Uganda, Cameroon, and Nigeria, where they are traditionally given to the oldest or most respected male at the table. In Uganda, they are sold frozen in supermarkets, and in the Midwestern United States, pickled turkey gizzards are a traditional food. In Chicago, gizzard is battered, deep-fried, and served with french fries and sauce. The Southern United States also enjoys fried gizzards, sometimes with hot sauce or honey mustard, and they are added to crawfish boil and New Orleans gumbo.
The global popularity of chicken gizzards can be attributed to several factors, including their rich nutritional content, affordable price, and versatility in cooking. Gizzards are a good source of protein, vitamins, and minerals, making them attractive to health-conscious consumers. They are also relatively inexpensive, with an average price of around $1.50 per pound. In addition, gizzards can be cooked in a variety of ways, from slow-cooking to grilling, and can be added to various dishes, including tacos, enchiladas, bolognese sauce, lasagna, soups, fried rice, and salads.
The chicken gizzard market is expected to grow significantly in the coming years, with a projected CAGR of 2.44% from 2024 to 2033, reaching a market size of USD 4.76 billion by 2033. This growth is driven by increasing urbanization, rising demand for meat as a source of protein, and the growing popularity of chicken gizzards in international cuisines.
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The etymology of the word 'gizzard'
The word "gizzard" comes from the Middle English "gisir", which is derived from the Old French "gesier" or "giser", meaning "entrails" or "giblets". The Old French word likely comes from Vulgar Latin "gicerium", which is a dissimilation of the Latin "gigeria" (neuter plural) meaning "cooked entrails of a fowl". The unetymological "-d" was added in the 1500s, perhaps due to the influence of "-ard" words.
The Latin "gigeria" may have Iranian origins, as it is comparable to the Persian "jigar", meaning "liver". The Latin word also has similarities with the Old North French "guisier", meaning "fowl's liver". The Latin "gigeria" may also be compared to the Latin "gizeria", also meaning "giblets".
The word "gizzard" is also referred to as "ventriculus", "gigerium", or "gastric mill".
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The nutritional value of chicken gizzards
Chicken gizzards are muscles found in the digestive tract of a chicken, similar to a stomach. They are used to grind up the food the bird eats, as chickens do not have teeth. Gizzards are considered offal, or organ meats, and have a deep, rich, dark-meat chicken flavour.
Chicken gizzards are a popular food around the world, with various methods of cooking and serving them. They are sold as street food in Haiti and Southeast Asia, and in soup in Mexico. In Africa, they are served fried, boiled, or grilled, and in Europe, they are featured in salads and pâtés. In Korea, chicken gizzards are stir-fried and eaten as anju or yasik, and in Taiwan, they are often slow-cooked and served hot or cold in slices with green onions and soy sauce.
Chicken gizzards are a nutritious food, offering a lot of nutritional value without too much of the musky and metallic taste associated with organ meats. They are a good source of protein, with one cup of simmered chicken gizzards providing 44.1g of protein or 88% of the daily value. They are also a good source of iron and B12, which are important for brain function, healthy muscles, and the immune system. In addition, chicken gizzards contain zinc, selenium, and niacin.
However, it is important to consider the quality of the chicken gizzard, as lower-quality chicken may come from farms where antibiotics are used, which can contribute to the development of antibiotic-resistant bacteria. Chicken gizzards also have more cholesterol than other cuts of poultry, so individuals with high cholesterol or a higher risk of cardiovascular disease may want to consume gizzards in moderation. Additionally, chicken gizzards contain moderate levels of purines, which can contribute to gout or kidney stone formation in people with a history of these issues.
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Frequently asked questions
A chicken gizzard is an organ found in the digestive tract of a chicken. It is similar to a stomach and is used to grind up food.
The gizzard acts as a grinder, pulverizing food so that nutrients can be extracted by the digestive tract.
The gizzard is found in a variety of animals, including birds, crocodiles, alligators, earthworms, fish, and crustaceans. The word 'gizzard' comes from Middle English, which in turn evolved from the Latin word 'gigeria', meaning giblets.
Chicken gizzards have a deep, rich, dark-meat chicken flavor. They are chewy and tough, with a distinctive taste.
Chicken gizzards should be cooked slowly with moist heat at a low temperature. They can be boiled, braised, fried, grilled, barbecued, or added to soups or stews.
