Umay FR

Poultry cut: where it is, price, recipes

Gizzard

The muscle that grinds grain in place of teeth. Rushed in a hot pan it stays tough as a boot; simmer it for hours first, the way the American South does before frying gizzards.

  • Stewed
  • Pan-seared
Paulette in profile, with the Gizzard outlined$5/ lb
Paulette · Giblets · inside the animal
In French
Gésier
Japanese side
Sunagimo (gizzard)
Where it sits
Giblets. The gizzard grinds grain with the small stones a hen swallows; yakitori cooks call it "sand liver".
Tenderness
2/5
Flavor
4/5
Marbling
1/5
Price
$5 / lb ·
Actual size
~5 cm

Recipes that name the Gizzard

Traditional sunagimo itame with garlic and scallionsSunagimo yakitori (chicken gizzards)Chicken gizzards sauteed with garlic and parsleyLandes salad with confit chicken gizzards