Food & Recipes
Some people are very partial to the firm, bouncy texture of this muscular second stomach where food is broken down. In some Asian countries, cooks have to skin and clean the gizzards before cooking as they generally come complete with grain. In Western countries all the work is done and they are purchased cleaned and ready to cook. They do require long cooking, so allow plenty of time to tenderise. If preferred, the gizzards can be parboiled first, then added to the spicy sauce for the second half of cooking.