Hearts and Gizzards Recipe: Southern-Style Slow-Cooked Richness

This Southern classic transforms humble ingredients into a dish rich with tradition and deep, comforting flavors. Slow-cooking allows the hearts and gizzards to become tender while developing a sauce that’s bold and satisfying.

The method is straightforward but requires patience—low heat and time are key to breaking down the toughness of the meat. A blend of onions, garlic, and spices builds layers of flavor that define this dish.

What emerges is a hearty, soul-warming creation that pairs perfectly with rice or crusty bread. The meat absorbs the seasonings, delivering a bite that’s flavorful and satisfying in every way.

Ideal for family gatherings or a cozy meal, this recipe honors its roots while keeping preparation simple and rewarding.

Ingredients for Hearts and Gizzards

Transform humble chicken parts into a rich, soul-warming Southern classic with these ingredients.

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The hearts and gizzards are non-negotiable for authenticity. Source from a trusted butcher or specialty meat counter—look for fresh, well-cleaned pieces with no off odors. Whole Foods and local farms often carry these. The gizzards need their tough membrane removed (most butchers do this), while hearts require trimming of connective tissue. For broth, homemade or high-quality low-sodium ensures the sauce develops properly without overpowering saltiness.

No chicken hearts? Turkey hearts work in a pinch (similar texture, slightly milder). Gizzards can be swapped for chicken livers if you prefer a creamier texture (reduce cooking time by half). Vegetable oil can be replaced with bacon fat for added depth. If you’re missing Worcestershire, soy sauce plus a dash of vinegar mimics the tang. Fresh herbs can replace dried at a 3:1 ratio—just add them at the end of cooking to preserve their aroma.

This tastes even better the next day. Refrigerate in an airtight container for up to 4 days, or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore the sauce’s consistency. Always remove bay leaves before storing to avoid bitterness.

Step-by-Step Instructions for Hearts and Gizzards

This method ensures tender meat and a rich, velvety sauce every time.

Step 1: Prepare and Brown the Chicken Hearts and Gizzards

Pat the 1.5 lb Chicken Hearts and 1.5 lb Chicken Gizzards dry with paper towels. Season evenly with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. Heat 0.25 cup Vegetable Oil in a large Dutch oven over medium-high heat until shimmering.

Working in batches, add the chicken hearts and gizzards in a single layer. Brown for 5-6 minutes per side until deeply caramelized and golden brown. This builds a flavorful fond on the pan. Avoid overcrowding to prevent steaming. Transfer the browned meat to a plate and set aside.

Step 2: Build the Aromatic Base

In the same Dutch oven, reduce heat to medium and add the 2 whole Onion, diced, and 6 cloves Garlic Cloves, minced. Sauté for 4-5 minutes until the onions soften and become translucent. Stir in the 2 tbsp Tomato Paste, 1 tsp Smoked Paprika, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary.

Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices become fragrant. Pour in the 1 tbsp Worcestershire Sauce and deglaze the pan, scraping up all the browned bits. This step develops the sauce’s deep, complex flavor.

Step 3: Simmer to Tenderness

Return the browned chicken hearts and gizzards to the Dutch oven. Sprinkle the 0.5 cup All-Purpose Flour evenly over the top and stir well to coat. This thickens the sauce naturally as it cooks. Pour in the 4 cups Chicken Broth and add the 2 whole Bay Leaves.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the gizzards are fork-tender and the sauce has thickened. The chicken hearts will finish cooking first—remove them after 1 hour if they’re done to prevent overcooking.

Step 4: Finish and Adjust Seasoning

Discard the bay leaves and skim any excess fat from the surface. Taste the sauce and adjust seasoning if needed—the low-sodium Chicken Broth keeps the salt level in check. If the sauce is too thick, thin it with a splash of broth. If it’s too thin, simmer uncovered for 5-10 minutes to reduce.

Return the chicken hearts to the pot if removed earlier and stir to combine. Let the mixture sit covered for 10 minutes off the heat to allow the flavors to meld. The sauce should coat the back of a spoon and the meat should be tender enough to cut with a fork.

Dietary Considerations for This hearts and gizzards

Gluten-Free Option

Replace the 0.5 cup All-Purpose Flour with cornstarch or a gluten-free flour blend. Use 2 tbsp cornstarch mixed with 2 tbsp water to create a slurry, then stir it in during the last 30 minutes of simmering. This maintains the sauce’s thickness without gluten.

Low-Sodium Adaptation

Use homemade unsalted chicken broth or a no-salt-added version. Omit the 1.5 tsp Kosher Salt and adjust seasoning at the end with salt-free herb blends. The Worcestershire sauce adds some sodium, so taste before adding extra salt. 💡

Dairy-Free Note

This dish is naturally dairy-free, as the recipe relies on chicken broth and spices for flavor. Just ensure your Worcestershire sauce is dairy-free—most brands are, but always check labels. No substitutions needed here.

Keto-Friendly Version

Skip the flour entirely and let the sauce reduce naturally for 20-30 minutes to thicken. The dish remains rich and flavorful without the carbs. Serve over cauliflower rice instead of traditional rice to keep it keto-compliant.

Each serving has about 5g net carbs without the flour.

Allergen Awareness

This recipe contains no common allergens, but check your Worcestershire sauce for fish or soy if allergies are a concern. For soy-free, use coconut aminos instead of Worcestershire. Always verify broth ingredients for hidden allergens. ⚡

Frequently Asked Questions