Gizzard Stew Recipe for Tender, Rich Chicken Gizzards

Chicken gizzard stew is a hearty, slow-simmered dish of firm, flavorful gizzards cooked with onion, tomato, potatoes, and seasoned broth. Versions vary by region and household; this stovetop recipe keeps the seasoning familiar and the method straightforward, giving the gizzards time to become tender while the vegetables make a satisfying one-pot meal.

Ingredients

1½ lb (680 g) chicken gizzards, trimmed and rinsed
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola or sunflower oil
1 large yellow onion, about 1½ cups (225 g) chopped
1 medium green bell pepper, about 1 cup (150 g) chopped
2 medium carrots, about 1 cup (130 g) sliced into ¼-inch (6 mm) rounds
3 garlic cloves, about 1 tbsp (9 g) minced
2 tbsp (30 g) tomato paste
1 can diced tomatoes, 14½ oz (411 g), with their juices
4 cups (950 ml) low-sodium chicken broth, plus up to 1 cup (240 ml) more as needed
1 tsp (2 g) dried thyme
1 bay leaf
1½ lb (680 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) chunks
2 tbsp (8 g) chopped fresh parsley, for serving
1 tbsp (15 ml) red wine vinegar or lemon juice, optional, to finish

Instructions

Prepare the gizzards. Check each gizzard for tough silverskin or yellowish membrane and trim it away with a small sharp knife. Cut especially large pieces in half so they cook evenly. Rinse briefly under cool running water if needed, then pat thoroughly dry with paper towels. Season with 1 teaspoon of the salt and the black pepper. Keep raw poultry and its juices separate from ready-to-eat ingredients, and wash your hands, knife, and board after handling it.
Brown the gizzards. Heat the oil in a heavy 5- to 6-quart Dutch oven or deep pot over medium-high heat. Add the gizzards in a single layer, working in two batches if necessary, and brown them for about 5 to 6 minutes per batch, turning occasionally. They do not need to cook through at this stage. Avoid crowding the pot: too many pieces at once release moisture and steam rather than brown. Transfer browned gizzards to a clean plate.
Build the vegetable base. Reduce the heat to medium. Add the onion, bell pepper, and carrots to the pot, scraping up the browned bits. Cook for 6 to 8 minutes, stirring now and then, until the onion softens. If the pot looks dry, add a tablespoon of broth rather than extra oil. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly.
Simmer until tender. Return the gizzards and any accumulated juices to the pot. Pour in the diced tomatoes and 4 cups (950 ml) broth; add the thyme, bay leaf, and remaining ½ teaspoon (3 g) salt. Stir, bring the liquid just to a boil, then lower the heat so it maintains a gentle simmer. Cover with the lid slightly ajar and cook for 1 hour 35 minutes, stirring every 20 to 30 minutes. Check that the liquid is bubbling softly, not boiling hard. Add a splash of the extra broth if the gizzards are not mostly submerged. Before serving, check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Gizzards are safe at that point, but their connective tissue usually needs this longer simmer to become pleasantly tender.
Add the potatoes. Stir in the potato chunks, cover the pot, and simmer for about 20 minutes, until the potatoes are easily pierced with a fork and the gizzards are fork-tender. If the stew becomes thicker than you like, add broth or water a little at a time. If the potatoes need a few more minutes, keep simmering and check them again rather than raising the heat.
Finish and serve. Remove the bay leaf. Taste the broth and adjust the salt and pepper. Stir in the parsley and, if you want a brighter finish, the vinegar or lemon juice. Let the stew stand for 5 minutes before serving; this brief pause lets the broth settle and makes it easier to judge its consistency. The finished gizzards should be tender enough to cut easily with the side of a fork, not rubbery or tough.

Tips

Give tenderness priority over the clock. Gizzards vary in size and can take longer than the stated simmer. If they still feel chewy after 1 hour 35 minutes, keep them covered at a gentle simmer and check every 15 minutes. Add broth if needed. A rapid boil will not make them tender faster and can leave the meat firm while reducing the liquid too much.
Trim, but do not over-trim. Remove tough membrane and obvious gristle, while keeping the meaty portions intact. Thoroughly drying the gizzards before browning helps them color instead of releasing water into the pot. If you buy cleaned gizzards, still inspect them; a small amount of tough connective tissue may remain.
Use broth to control thickness. The stew should be spoonable, not dry or watery. Keep the lid slightly ajar during the long simmer and add extra broth only as necessary. For a thicker broth, uncover the pot for the last 5 to 10 minutes, watching closely so the potatoes do not break down.
Make ingredient swaps thoughtfully. Chicken broth gives the most familiar flavor, but water works if you season carefully. Red bell pepper can replace green for a sweeter result. If Yukon Gold potatoes are unavailable, red potatoes hold their shape well; russets become softer and can thicken the broth as they break down.

Serving Suggestions

Serve the stew hot in shallow bowls so each portion gets gizzards, potatoes, vegetables, and plenty of broth. Crusty bread, cornbread, or warm dinner rolls are useful for soaking up the tomato-rich liquid. For a simple plate, pair it with steamed rice, buttered noodles, or a small serving of mashed potatoes; choose one starch alongside the potatoes in the stew if you prefer a lighter bowl.

A crisp green salad or lightly dressed cabbage slaw gives the meal a fresh contrast. You can also offer extra chopped parsley, black pepper, and a small dish of vinegar or lemon wedges at the table. A little acidity brightens the savory broth, but it is optional—the stew is satisfying without it. If serving a group, keep the pot covered over very low heat only briefly and stir occasionally so the potatoes do not stick or fall apart.

Variations

Make it gently spicy: Add ¼ to ½ teaspoon (0.5 to 1 g) cayenne with the thyme, or stir in a chopped jalapeño with the onion. Begin with the smaller amount; the heat will become more noticeable as the stew simmers. A pinch of smoked paprika can add a smoky note without making the stew hot.

Add other vegetables: Chopped celery can replace some of the carrot or bell pepper, and sliced mushrooms can be browned with the onion. Green beans or peas are best added near the end so they keep their texture. Avoid adding delicate greens at the beginning of the long simmer; stir them in during the final few minutes instead.

Use a different herb profile: Replace the thyme with 1 teaspoon (1 g) dried oregano for a more pronounced herbal flavor, or add ½ teaspoon (1 g) dried rosemary for a woodsy note. Rosemary is strong, so use a light hand. Fresh herbs can be added at the end, while dried herbs should go in with the broth to give them time to soften and release flavor.

Thicken the broth slightly: Mash a few cooked potato pieces against the side of the pot and stir them back in. This uses the starch already in the stew and avoids making a separate slurry. For a thinner, more soup-like version, simply add warm broth until it reaches the consistency you like.

Storage and Reheating

Cool the stew in shallow containers and refrigerate it within 2 hours of cooking. Keep it covered and use it within 3 to 4 days. The potatoes may soften as they sit, and the broth often thickens overnight; loosen it with a splash of water or broth when reheating. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion, and thaw frozen stew in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally so the stew heats evenly, adding liquid if it has become too thick. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the same pot; divide it into meal-sized portions so you can warm only what you need.

Frequently Asked Questions

Why are my chicken gizzards still tough?
They likely need more time at a gentle simmer. Gizzards contain connective tissue that softens gradually, and cooking time varies with their size and how they were trimmed. Keep the pot covered, make sure there is enough liquid, and check every 15 minutes until a piece cuts easily with a fork. A vigorous boil can make the texture less pleasant, so keep the bubbles soft.

Can I make this stew with turkey gizzards?
Yes. Turkey gizzards are generally larger, so trim them and cut them into manageable pieces before browning. They may need additional simmering beyond the recipe’s timing. Use the same poultry safety minimum of 165°F (74°C), then continue cooking until they are tender. Check both temperature and texture rather than assuming larger pieces will finish on the same schedule.

Do I have to brown the gizzards first?
Browning is not essential for food safety, but it adds savory browned flavor to the stew and leaves flavorful bits in the pot for the vegetables to pick up. If you are short on time, you can skip that step and soften the vegetables in the oil before adding the gizzards and broth. The finished broth will be paler and less deeply flavored.

Can I make gizzard stew ahead?
Yes. Cook it completely, cool it promptly in shallow containers, and refrigerate within 2 hours. It keeps for 3 to 4 days refrigerated. The flavors mingle as it rests, though the potatoes can become softer. Reheat the amount you need to 165°F (74°C), stirring and adding a little broth if the stew has thickened.

Can I cook this in a slow cooker?
You can, but the texture and timing differ. Brown the gizzards and soften the vegetables in a skillet first for better flavor, then transfer them with the tomatoes, broth, and seasonings to the slow cooker. Cook until the gizzards are fork-tender, checking the appliance’s instructions and allowing several hours; add the potatoes later so they do not become overly soft. Confirm poultry reaches 165°F (74°C), and do not use a slow cooker to reheat leftovers.

What if I cannot find chicken gizzards?
Ask a butcher or check the frozen poultry section, where they may be sold in packages with other giblets. There is no exact substitute for their distinctive dense, meaty texture. Chicken thighs make a convenient stew, but they cook much faster and produce a softer result, so do not simmer them for the full gizzard cooking time. Adjust their cooking time and check that poultry reaches 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).