Ah, the gizzard. One of the more unloved giblets, gizzards are dense nuggets of deep burgundy meat. That’s right, I said meat. Even though a gizzard is an internal organ, it is made of muscle, just like the breast or thigh meat. You just have to get to it first.
Most gizzards are sold partially cleaned — you normally only need to remove the silverskin membrane on either side of the meat nugget before you put them in the pot or fry them up. But what if you get a whole gizzard? It happens a lot in Asian markets, and it is how they come out of the bird. Cleaning a gizzard is a necessary skill both for hunters and for those interested in nose-to-tail eating.
Fortunately, it is easy, especially on video. Yep, video. I’ve taken the plunge, and started a YouTube channel and will be posting how-to videos for some fo the more esoteric things I do here at Hunter Angler Gardener Cook.
Why start with a gizzard? Well, I have lots in the freezer, and I had my mind set on a very special gizzard dish I wanted to do that involved cabbage flowers (More on that later). To make that dish, I needed to clean a bunch of gizzards first, so I asked my friend Andrew Nixon to shoot the video.
Enjoy, and stay tuned for other videos…
SOME GIZZARD RECIPES