We received the following question in the “Ask our Chef” section.
How long would you leave chicken gizzards to cook for and at what temperature? Would you pack them with any kind of liquid or would you leave them by themselves?
This is the answer from our chef, Enrique Fleischmann:
“Chicken gizzards have quite a firm texture, it’s a texture which is very similar to duck. For this reason, I would recommend cooking them at 85ºC for at least 6 hours. I would pack them with salt, herbs and spices and duck fat (which will add flavour, too).”
