Chicken Gizzard Stew

Posted on Dec 27 2014 - 7:38am by Marianne

Cooking chicken gizzard was a popular dish in Italy and Australia when my in-laws were growing up. Both say it was a delicacy and would fight to get a piece as there is only one gizzard per chicken. Children go crazy for this food not knowing what it is. It was my first time eating this dish with gizzard and I enjoyed it. It reminds me of the taste of chicken thigh. I am happy to share this old recipe from our family.

Chicken Gizzard Stew
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  1. 1 kilo of chicken gizzards (2.2 pounds)
  2. 1/2 cup (125mls) of white vinegar
  3. 2 handfuls of salt to clean
  4. 4 Tbls of ghee or oil
  5. 3 garlic cloves chopped
  6. Bunch of fresh parsley chopped
  7. 1/4 medium onion chopped
  8. 3 pinches of dried oregano
  9. 1 large tomato chopped (optional)
  10. 1 Tbls salt
  11. 1/2 cup (125mls) white vinegar
  12. 1 litre (2.1 pints) of boiled water
Cleaning the gizzards
  1. In a large bowl in the kitchen sink rinse gizzards with water and drain. Rub the 2 handfuls of salt into the gizzards.
  2. Rinse gizzards until all the salt is removed.
  3. Add the 1/2 cup of vinegar and rub gizzards together. Rinse the gizzards so the vinegar is removed. And place the gizzards in a separate bowl.
Stewing the gizzards
  1. Heat the ghee/oil in a large saucepan, and cook the garlic and onion for a couple of minutes. Add the parsley to the pan.
  2. Stir in the gizzards, salt and oregano to the saucepan and let it brown lightly.
  3. Pour in the 1/2 cup of vinegar and simmer until the vinegar reduces to a thick sauce at the bottom of pan about 10 minutes.
  4. Add the chopped tomatoes and fry for 10 mins. Add 1 litre of boiled water and return to the boil. Once it boils lower the heat and simmer with the lid half covered for 1 hour and 10 mins.
  5. Like a stew if the water disappears too fast just add a little water and continue to simmer.
  6. Simmer until the liquid reduces and when gizzards are tender when poked with a fork. You can have as little or as much of liquid in the pan as desired.
Gusto Paleo



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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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  • Jen

    This was delicious! I didn’t know gizzards could be so tender and flavorful. I have a new appreciation for them! Thank you for the recipe, I will be making it again. Five stars all the way!

    • Hi Jen it’s great to find like minded people who like gizzards :).
      Thank you for trying and thank you for your comment.