Chicken Gizzard and Heart Recipe: Offal Delight With Bold Flavors

Offal often gets overlooked, but these chicken parts pack bold flavors worth exploring. I learned their value in Nana Mae’s diner, where nothing went to waste.

This dish transforms humble ingredients into a hearty meal with a tender texture and rich, deep taste that surprises first-time tasters.

Ingredients for Chicken Gizzard and Heart

Transform humble offal into a bold, hearty meal with these carefully selected ingredients.

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The offal is non-negotiable here. Source from a trusted butcher or specialty grocer—look for fresh, odor-free gizzards and hearts with no gray discoloration. Most Whole Foods or local farmers markets carry them if you call ahead. For the spices, Penzeys offers exceptional quality, but bulk bins at natural food stores work well too. The smoked paprika should be vibrant red and aromatic; if it smells flat, replace it.

No chicken stock on hand? Vegetable stock plus a splash of soy sauce mimics the depth. Short on time? Pre-minced garlic from a jar works (though fresh is superior). If you dislike cumin’s earthiness, coriander at half the amount offers a citrusy alternative. The tomato paste can be swapped for 1/4 cup crushed tomatoes reduced down—just simmer off the excess liquid first.

Offal freezes beautifully for up to 3 months. Portion cleaned gizzards and hearts in airtight bags before freezing. The cooked dish keeps 4-5 days refrigerated, and flavors deepen overnight. Reheat gently to avoid toughness—low and slow preserves the tender texture you worked hard to achieve.

Instructions

Master the technique for transforming these offal cuts into a dish with depth and complexity.

Step 1: Prepare and Sear the Offal

Pat the 1.5 lb Chicken Gizzards and 1 lb Chicken Hearts completely dry with paper towels. Season them with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Heat a heavy skillet over medium-high heat with 2 tbsp Olive Oil.

Add the chicken hearts first and sear for 3-4 minutes until browned on all sides. Remove and set aside. Repeat with the chicken gizzards, which may take 4-5 minutes due to their denser texture. The goal is a deep, rich sear that builds flavor.

Transfer the gizzards to join the hearts. The fond left in the pan will form the base of your sauce.

Step 2: Build the Aromatic Foundation

Reduce heat to medium and add the remaining 1 tbsp Olive Oil to the skillet. Add the finely diced 1 whole Yellow Onion and cook for 4-5 minutes until soft and translucent.

Stir in the diced 1 whole Red Bell Pepper and minced 5 cloves Garlic Cloves. Cook for another 3 minutes until the bell pepper softens slightly. Add the 1.5 tsp Smoked Paprika, 1 tsp Ground Cumin, and 1 tsp Dried Oregano, toasting them for 30 seconds until fragrant.

This step develops the aromatic complexity that balances the richness of the offal.

Step 3: Create the Sauce and Simmer

Add the 2 tbsp Tomato Paste to the skillet and cook for 1-2 minutes, stirring constantly to prevent burning. Pour in the 2 cups Chicken Stock, scraping up any browned bits from the bottom of the pan.

Return the seared chicken hearts and gizzards to the skillet along with the 2 pieces Bay Leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 45-50 minutes until the gizzards are tender when pierced with a knife.

The sauce should reduce slightly and coat the meat with a rich, flavorful glaze.

Step 4: Finish and Serve

Remove the skillet from heat and discard the 2 pieces Bay Leaf. Stir in the 1 tbsp Red Wine Vinegar for a final touch of acidity that brightens all the flavors.

Let the mixture rest for 5 minutes to allow the flavors to meld. The offal should be fork-tender with a rich, deeply flavored sauce that clings to each piece.

Serve immediately while hot, ensuring each portion includes both chicken hearts and gizzards with plenty of sauce.

Serving Suggestions for Leftovers

Plating Presentation

Serve this creation in shallow bowls to showcase the rich, deeply colored sauce. I love using white stoneware from Austin’s local potters—it makes the dish pop. Garnish with fresh parsley for a touch of green and brightness. 💛

Accompaniments

Pair with creamy polenta or garlic mashed potatoes to soak up every last bit of that flavorful sauce. David swears by crusty sourdough from Central Market for mopping up the juices.

Vegetable Sides

Balance the richness with a simple shaved fennel salad dressed with lemon and olive oil. Or try roasted Brussels sprouts with a balsamic glaze—Emma and Jack can’t get enough of them.

Sauce Enhancements

Sprinkle with crumbled feta or toasted breadcrumbs for texture contrast. A drizzle of high-quality olive oil from Central Market adds a luxurious finish that ties everything together. 🌟

Family-Style Serving

For gatherings, serve in a large cast iron skillet right at the table. It keeps the dish warm and adds a rustic touch. Just like Nana Mae used to do in her diner on Peachtree Street.

Frequently Asked Questions