Chicken Livers and Gizzard Stew: A Rich, Savory Recipe

Chicken livers and gizzard stew combines tender, slow-simmered gizzards with delicate pieces of liver in a savory tomato, onion, and pepper gravy. This homestyle one-pot dish has versions across many cuisines and is served hot with rice, bread, or another staple to catch the sauce.

Ingredients

1 lb (450 g) chicken gizzards, trimmed and large pieces halved
12 oz (340 g) chicken livers, trimmed and cut in half if large
2 tbsp (30 ml) neutral cooking oil, such as canola or sunflower oil
1 large yellow onion, finely chopped, about 1½ cups (200 g)
1 medium green bell pepper, chopped, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
2 cups (480 ml) low-sodium chicken stock or broth
1 bay leaf
2 tbsp (30 g) tomato paste
1 can diced tomatoes, 14.5 oz (411 g), including their juice
1 tsp (2 g) sweet paprika
1 tsp (1 g) dried thyme
¼ tsp (0.5 g) cayenne pepper, or less to taste
¾ tsp (4 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper, plus more to taste
2 tbsp (8 g) chopped fresh parsley
1 tsp (5 ml) red wine vinegar or cider vinegar, optional, for finishing

Instructions

Prepare the organ meats. Trim away any tough, pale connective tissue from the gizzards and livers. Halve unusually large gizzards so the pieces cook at a similar rate. Pat the meat dry with paper towels; do not rinse raw poultry, because splashing water can spread germs around the sink and counter. Keep the livers separate from the gizzards for now, and wash your hands, knife, and board after handling them.
Brown the gizzards, 6 minutes. Heat the oil in a heavy Dutch oven or large lidded pot over medium-high heat. Add the gizzards in a single layer, working in batches if the pot is crowded. Let them brown for about 3 minutes, turn, and brown the other side for about 3 minutes. They do not need to cook through at this point. Transfer them to a plate, leaving the oil in the pot.
Soften the vegetables, 7 minutes. Reduce the heat to medium. Add the onion and bell pepper and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic and cook for 2 minutes, until fragrant but not browned. If the pot looks dry, add a tablespoon of water rather than extra oil.
Simmer the gizzards, 60 minutes. Return the gizzards and any plate juices to the pot. Pour in the stock, add the bay leaf, salt, and black pepper, and bring the liquid to a gentle boil. Cover, reduce the heat to low, and simmer gently for 60 minutes, stirring once or twice. The liquid should bubble lightly, not boil hard. Check a thick piece with a fork: it should be tender enough to bite without a rubbery, resistant center. If it is still firm, cover and simmer another 10 to 15 minutes, checking again.
Build the tomato gravy, 5 minutes. Stir in the tomato paste, diced tomatoes and their juice, paprika, thyme, and cayenne. Simmer uncovered for 5 minutes, stirring so the tomato paste dissolves into the broth. Taste the gravy and adjust the salt and pepper. If it seems thicker than you like, add a splash of water or stock; if it looks thin, let it simmer uncovered for a few extra minutes before adding the livers.
Add the livers and finish, about 12 minutes. Lower the heat so the stew simmers gently, then slide in the livers and stir carefully to distribute them without breaking them up. Cook for 8 minutes, turning the pieces once. Check the center of the largest liver and the thickest gizzard with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry, including organ meats. If needed, continue simmering briefly and check again. Remove the bay leaf, stir in the parsley and optional vinegar, and let the stew stand for 4 minutes before serving.

Tips

Trim, but do not over-trim. Remove the firm connective tissue and any tough-looking edges from the gizzards, but keep the usable meat intact. Cutting larger gizzards into similar-sized pieces helps them soften evenly. Patting the meat dry also improves browning and limits splattering.
Give the gizzards their own simmer. They are much firmer than liver and need longer cooking to become pleasant to eat. Keep the pot at a quiet simmer rather than a vigorous boil, which can make the meat tighten and cause liquid to evaporate too quickly. If your gizzards need extra time, add it before you put in the livers.
Keep the liver tender. Add it near the end and avoid prolonged boiling. Liver can become dry or grainy if it cooks for a long time, so use the thermometer and begin checking at 8 minutes. The safe temperature matters even when a piece looks browned or cooked on the outside.
Adjust the gravy to your pantry. Low-sodium broth gives you more control over seasoning. If you only have regular broth, start with less salt and taste near the end. No fresh parsley? Use 1 tsp (1 g) dried parsley or leave it out; the stew will still be savory, though less fresh-tasting.

Serving Suggestions

Spoon the stew over steamed white rice, brown rice, or soft polenta so the grains can absorb the tomato gravy. Crusty bread, dinner rolls, or boiled potatoes also make a satisfying base. For a meal with more contrast, serve a crisp cabbage slaw, a simple green salad, or steamed green beans alongside it. A small squeeze of lemon at the table can brighten the rich, savory flavors, especially if you skip the vinegar in the pot.

Serve the meat and gravy together rather than draining the liquid away; the broth carries much of the dish’s seasoning. If you are serving people with different spice preferences, keep the cayenne modest and offer hot sauce separately. The stew is filling, so a vegetable side and a modest portion of rice or bread are usually enough to make a complete plate.

Variations

Make it without tomatoes: Leave out the tomato paste and diced tomatoes, and add 1½ cups (360 ml) more stock. Stir in 1 tsp (5 ml) Worcestershire sauce or 1 tbsp (15 ml) soy sauce for extra savory depth; soy sauce will make the gravy saltier, so season carefully. The result is a lighter, brothier stew rather than a tomato-based one.

Use a different pepper: Swap the green bell pepper for a red bell pepper for a sweeter flavor. For more heat, add a small chopped chili with the garlic or increase the cayenne a pinch at a time. A mild smoked paprika can replace sweet paprika and lends a smoky note without changing the cooking method.

Adjust the meat ratio: You can use 1½ lb (680 g) gizzards and omit the livers if you prefer a firmer, meatier stew; continue cooking the gizzards until tender. For a liver-forward version, use 1 lb (450 g) livers and 8 oz (225 g) gizzards, but still simmer the gizzards first and add the livers only at the end. Chicken hearts can replace some of the gizzards, though they may remain a little firmer.

Add vegetables: Stir in 1 cup (130 g) sliced carrots with the stock so they soften during the gizzard simmer, or add 1 cup (150 g) chopped mushrooms with the onion. If you add vegetables that release a lot of water, simmer the finished stew uncovered briefly to bring the gravy back to the thickness you want.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. Refrigerated leftovers keep for 3 to 4 days. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because the gravy expands as it freezes, and thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally so the center warms evenly. Add a splash of water or stock if the gravy has thickened in the refrigerator. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a gentle simmer without boiling it hard. Avoid repeatedly cooling and reheating the full pot, which can dry out the liver and makes it harder to handle leftovers safely.

Frequently Asked Questions

Why are my chicken gizzards still tough?
Gizzards contain dense muscle, and their tenderness depends on both size and simmering time. Keep them covered at a gentle simmer and test one with a fork; if it still feels rubbery, continue cooking in 10- to 15-minute increments before adding the livers. A hard boil is not a shortcut and can make the texture less pleasant.

Can I cook the livers and gizzards for the same amount of time?
It is better not to. Gizzards need a long, slow simmer to soften, while liver cooks quickly and can turn dry or grainy if left in the pot for an hour. Cook the gizzards first, then add the livers near the end and check that the poultry reaches 165°F (74°C).

Can I use frozen chicken livers or gizzards?
Yes. Thaw them in the refrigerator, ideally overnight, and pat them dry before trimming and cooking. If you need to thaw them more quickly, keep them in a leakproof bag under cold running water and cook promptly; do not thaw raw poultry on the counter. Frozen pieces can release extra liquid, so drying them well helps the gizzards brown.

What can I use instead of chicken stock?
Water works, though the gravy will have a milder flavor. You can add a little extra onion, garlic, or herbs to compensate, then taste before adding more salt. Vegetable stock is another option, but choose a not-too-salty one because the tomatoes and any finishing sauce also contribute flavor.

Can I make the stew ahead?
Yes. Cook it through, cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The gravy’s flavor may become more blended as it rests, though the livers can firm up slightly after chilling and reheating. For the best texture, avoid simmering the reheated stew longer than needed to warm it evenly.

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

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