5 Steps for How to Cook Chicken Gizzards Tender – Quick Guide

Texture counts for a lot when cooking different cuts of meat and poultry, and one of the drawbacks of using gizzards is that they’re pretty tough unless you prepare them correctly.

So, what’s the secret to how to tenderize chicken gizzards? Baking soda!

Using baking soda to tenderize meat is a simple and easy method for tenderizing meats like beef, poultry, and pork, and it’s an excellent option for tenderizing chicken gizzards.

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Why Does Baking Soda Tenderize Meat?

Baking soda works to increase the pH at the surface of the meat, which prevents the proteins at the surface level from bonding.

As a result, the meat remains moist and tender when cooked. Baking soda is a popular option for ensuring a tender result when stir-frying poultry and meat.

How to Tenderize Chicken Gizzards with Baking Soda?

Tenderizing chicken gizzards with baking soda isn’t tricky. Here are the steps.

• Mix baking soda and water in a bowl. Use one teaspoon of baking soda and a half cup of water for every 12 ounces of chicken gizzards.
• Place the gizzards in the baking soda solution to soak for about 15 to 20 minutes. No need to cover, heat, chill, or do anything but let the gizzards soak.
• Give the gizzards a quick rinse to free them of their thin layer of baking soda. Don’t worry if you don’t get every ounce of baking soda off the gizzards; it’s not harmful. 
• Cook gizzards using your preferred method, and enjoy the delight of tender gizzards that aren’t chewy or tough to eat.

What Happens When You Leave Meat in Baking Soda for Hours?

Conventional wisdom regarding baking soda and tenderizing suggests that just 15 minutes is enough when tenderizing small cuts of meat and pieces like chicken gizzards or neck bones.

However, what will happen if you leave the meat in the baking soda solution for more than the recommended 15 or 20 minutes? 

A team at Cook’s Illustrated conducted an experiment to find out. The results were encouraging for forgetful cooks.

Fortunately, you don’t need to worry too much about leaving the chicken gizzards in the baking soda for more than 20 minutes. Even if you reach a half hour or 45 minutes, you shouldn’t experience any negative effects when cooking.

The reason it doesn’t cause any problem to leave the meat in the baking soda for a long time is that the chemical reaction that occurs when you first place the gizzards into the solution happens pretty quickly. After that initial phase, further or significant chemical reactions don’t really happen.

Therefore, don’t worry if you’re in a hurry and you forget that the gizzards are soaking. They’re likely just fine, and you should prepare them as you normally would in your recipe. However, it doesn’t take more than about 15 or 20 minutes to get the desired effect from the baking soda, so don’t leave your gizzards in the solution longer, thinking that you might get an improved result.

Just set your timer for 15 minutes, and that’s all you’ll need for excellently tenderized chicken gizzards.

Using Baking Soda to Tenderize Isn’t the Same as Boiling or Water-Velveting Meat

Baking soda is an excellent maneuver for tenderizing meat like chicken gizzards, but it’s a different process from water-velveting, which is a process where you marinate meat as you might when oil-blanching it, but you use boiling water and a small amount of oil to tenderize the meat.

Water-velveting is a technique routinely used in Chinese kitchens, and it’s one of the reasons the meat in most Chinese dishes is so tender after stir-frying. You may want to experiment with water-velveting and baking soda tenderizing to figure out what style suits your recipes best. 

All things considered, using baking soda to tenderize chicken gizzards is an easier and quicker process than using boiling water to tenderize them.

Water-velveting can take as long as 45 minutes, during which you have a hot pot of boiling water on your stovetop. On the other hand, using baking soda to tenderize gizzards takes a third of the time and doesn’t require that you heat up the kitchen before it’s absolutely necessary and you commence cooking the gizzards after they’re tender. 

Like all cooking techniques, it’s best to experiment with various options and stick with what works best for you. You can even experiment while you tenderize and refine your technique.

Should You Boil and Baking Soda Your Gizzards?

Baking soda is an excellent alternative to boiling your chicken gizzards before you prepare them, but should you try both for an even more tender result? It comes down to preference as to which method you should use, but you don’t need to employ both. 

Using both methods one after the other won’t result in chicken gizzards that are any more tender than they might be after using a single method. It’s not worth the extra time you might spend using both meat tenderizing methods.

If you plan on stir-frying your gizzards or preparing them in any way other than boiling them for something like chicken gizzard and onion soup, consider the baking soda option since it’s quicker and doesn’t require you to cook your gizzards twice by boiling first and then using an additional step to prepare them for use in soup, chili, or other dishes.

Frequently Asked Questions

How do you soften up chicken gizzards?

Baking soda tenderizes chicken gizzards in just 15 minutes, or you can boil the gizzards in a process known as water-velveting for about 45 minutes.

How do you tenderize gizzards without boiling them?

To tenderize gizzards without boiling them, you can opt to fry them directly without any additional steps. However, if you want to enhance their tenderness, you can simmer them in liquid for approximately one hour. This gentle simmering process, conducted at a low temperature in a pot or large saucepan, will noticeably improve the tenderness of the gizzards when consumed. It is important to note that a rolling boil is unnecessary; simply simmering them will suffice.

How do you make meat tender without boiling it?

To make meat tender without boiling it, you can use various methods. One way is by pounding the meat with a meat mallet or kitchen mallet, which helps to soften and tenderize it. Another method is salting the meat up to an hour before cooking, particularly for tougher cuts of steak. Marinating the meat can also help in tenderizing it. Another technique called velveting can be used, as well as slow cooking the meat. Additionally, applying enzymes or scoring the meat can contribute to its tenderness.

How long does it take to tenderize gizzards?

It takes approximately 2 1/2 hours of simmering to tenderize gizzards. To achieve this, gather all the ingredients including chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt. Place them in a saucepan and add enough water to cover the gizzards by 1 inch. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer until the gizzards become tender.

What is the best method to tenderize chicken?

The best method to tenderize chicken is by slow cooking it. This technique involves a long cooking process that allows the chicken to become tender and flavorful as the juices and flavors blend and fuse together. Depending on your recipe, you can opt to cook or smoke the chicken.

Do you wash gizzards before cooking?

The gizzards should be washed before cooking. Begin by cutting the gizzard in half lengthwise, then use your fingers and running water to remove any sediment. After the gizzard is clean, peel off the yellow-tinted lining. Now you are prepared to start cooking!

Can you overcook chicken gizzards?

Can chicken gizzards be overcooked? The cooking process of the liver and gizzards can be made more optimal and prevent them from becoming too tough when consumed by utilizing a simmer flame.

How do you know when gizzards are tender?

To determine if gizzards are tender, you can cook them in a pasta (tomato) sauce and allow them to simmer for an extended period until they become soft and almost falling apart. You can then use a fork to check their tenderness.

Are fried chicken gizzards tough?

Fried chicken gizzards can be tough if they are not cooked for a sufficient amount of time, as the gizzard is a heavily utilized muscle in the chicken’s digestive tract. However, when cooked properly, it becomes tender and incredibly flavorful.

Why are my chicken gizzards so tough?

Your chicken gizzards may be tough because they are powerful muscles. To make them more tender, it is recommended to cook them using low, slow, moist heat methods such as stewing, braising, or using a slow cooker. If you prefer broiling, grilling, or frying, it is advisable to gently boil the gizzards in water beforehand to help tenderize the muscle.

Should you rinse gizzards?

You should rinse gizzards if they haven’t been cleaned yet. To begin, cut the gizzard in half lengthwise and then proceed to wash away any sediment using your fingers and running water.

Are chicken gizzards supposed to be tough?

Chicken gizzards are known to have a tough texture, similar to dark chicken meat, but with a chewier consistency. To make them tender, it is recommended to cook them slowly and at a low temperature, just like you would with barbecue brisket, pork ribs, or oven-braised pot roast.

How do you know when gizzards are cooked?

The cooked gizzards can be identified by their soft and tender texture, making them easy to chop. On the other hand, the liver will become crumbly and is commonly used to make pate. To ensure safety, giblets should be cooked until they reach a minimum internal temperature of 165 F (73.9 C), as measured with a food thermometer.