Chicken gizzards

They are strong, muscular parts of a chicken’s digestive system that grind food. Their dense texture becomes tender with slow cooking.

Rinse them under cold running water and trim away any sinew or yellowish inner lining that remains. Many are sold already cleaned, but it is worth checking for tough membrane or grit.

Brown them in a little oil, then cover with stock or water and simmer gently for about 1½–2 hours, until easily pierced with a fork. A pressure cooker usually takes about 25–30 minutes; let the pressure release before checking.

They work well in a slow-cooked stew with onion, garlic and herbs, or sliced into gravy and served with mashed potatoes. You can also simmer them until tender, then fry briefly for a browned exterior.

Keep raw gizzards covered in the fridge and cook them within 1–2 days of buying; freeze them if you need to keep them longer. Refrigerate cooked gizzards within 2 hours and use within 3–4 days.

Cook them until the centre reaches 75 °C; for tenderness, they usually need longer than this. If you do not have a food thermometer, cut into the thickest piece: it should be steaming hot all the way through, with no raw-looking centre.

Chicken hearts are a practical substitute, though they cook more quickly and have a softer texture. Add them later in the cooking so they do not become tough.