An Easy Way to Make Chicken Gizzards Soft and Full of Flavor

If you’ve never cooked chicken gizzards before, don’t let them intimidate you. When cooked the right way, they become wonderfully tender, juicy, and full of rich flavor.

This easy recipe uses simple pantry seasonings to create soft chicken gizzards in a delicious homemade sauce. Whether you use a pressure cooker or a regular pot, you’ll end up with a comforting meal that’s perfect with mashed potatoes, rice, noodles, or fresh bread.

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Ingredients

• 1 kg chicken gizzards, cleaned and trimmed
• 2 tsp olive oil or vegetable oil

For Cooking

• 600 ml chicken broth or water
• 2 bay leaves
• 4 allspice berries
• 1 tsp salt

Seasonings

• 2 tsp sweet paprika
• 1 tsp dried marjoram
• ½ tsp black pepper
• 2 garlic cloves, minced

Optional Thickener

• 2 tbsp all-purpose flour
• 5 tbsp cold water

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Instructions

Step 1 – Brown the Gizzards

Heat the oil in a pressure cooker or a large pot over medium-high heat.

Add the chicken gizzards and cook for 3–4 minutes, stirring occasionally until lightly browned.

Pour in the broth or water, then add the bay leaves, allspice berries, and salt.

Now choose your preferred cooking method.

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Pressure Cooker Method

Close the pressure cooker and cook for 25–30 minutes once full pressure has been reached.

Carefully release the pressure according to your pressure cooker’s instructions.

Add the sweet paprika, marjoram, black pepper, and garlic.

Simmer uncovered for 5 minutes.

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Stovetop Method

Cover the pot with a lid.

Simmer gently over low heat for 1½–2 hours, stirring occasionally.

If needed, add a little more broth or water during cooking.

Once the gizzards are tender, stir in the sweet paprika, marjoram, black pepper, and garlic.

Cook uncovered for another 5 minutes.

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Optional: Thicken the Sauce

If you’d like a thicker sauce, whisk together:

• 2 tbsp all-purpose flour
• 5 tbsp cold water

Slowly stir the mixture into the sauce and cook for another 2–3 minutes, stirring constantly.

If you prefer, simply simmer the sauce uncovered for a few extra minutes until it thickens naturally.

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My Favorite Flavor Tip

Just before serving, add one final pinch of dried marjoram and give everything a gentle stir.

It’s a small trick that gives the sauce a deeper, more homemade flavor.

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Serving Suggestions

These tender chicken gizzards are delicious served with:

• Mashed potatoes
• Boiled potatoes
• Rice
• Buttered noodles
• Fresh bread

They also pair wonderfully with Homemade Polish Half-Sour Pickles or a simple cucumber salad.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Freezing

Freeze for up to 3 months.

Thaw overnight in the refrigerator and gently reheat before serving.

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Recipe Tips

• Trim away any tough connective tissue before cooking.
• Browning the gizzards before simmering creates a richer flavor.
• Don’t skip the final pinch of marjoram—it really enhances the sauce.
• For a lighter version, skip the flour and let the sauce reduce naturally.

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Frequently Asked Questions

What are chicken gizzards?

Chicken gizzards are a muscular part of a chicken’s digestive system. When cooked slowly, they become tender and have a rich, meaty flavor.

Do I need a pressure cooker?

No. A pressure cooker saves time, but you can easily make this recipe in a regular pot by simmering the gizzards until they become tender.

How long do chicken gizzards take to cook?

• Pressure cooker: 25–30 minutes after reaching pressure.
• Regular pot: About 1½–2 hours over low heat.

Can I make this recipe without flour?

Yes. Simply simmer the sauce uncovered for a few extra minutes until it thickens naturally.

Can I freeze cooked chicken gizzards?

Absolutely. They freeze very well for up to three months.