$2.00 off per pound.
No Chemicals, Antibiotics, Hormones, or GMOs on Miller's Organic FarmOur chickens forage for countless seeds and bugs in the pasture. In addition to the food they find solo, we feed the chickens a GMO-free feed.
Chickens NOT fed any soy. See Chicken Category
page for details on their natural diet, how they are treated, and their healthy life.
- Macronutrients. A 1-cup serving of chopped, cooked chicken gizzard contains 223 calories, 44 grams of protein
, and 4 grams of fat, including 1 gram of saturated fat. This serving provides you with 88 percent of the daily value for protein, which your body uses for forming new cells and as a source of energy.
- Vitamins. Gizzards are a good source of vitamins, with each serving providing 1.5 micrograms of vitamin B-12
- Minerals. Eating gizzards will also increase your mineral consumption.
What are chicken gizzards? Most people usually just eat the white and dark meat portions of a chicken. Learning more about chicken gizzards may provide you with a couple of new recipes and an appreciation for this organ’s high nutritional value. Chicken gizzards come with a taste that is similar to dark chicken meat. However, they usually are a little tougher and chewier in texture than chicken meat. Cooking them at a low heat slowly in a crockpot is another excellent method.
Cooking chicken gizzards on low heat for an extended period will help break down the connective tissue that makes them stretchy and rubbery. You don’t want to make the mistake of throwing this edible into a hot frying pan as it will immediately turn your gizzards into hard, rocklike balls.
Giving the connective tissues time to relax is the best method to use. This can be done in a crockpot or oven. If you don’t have a crockpot, you will want to cook them slowly in the oven at around 180°F. Braising them will help make the connective tissues relax.
After letting your chicken gizzards braise this way for a couple of hours, their connective tissue should soften into a gelatin-like texture. At this point, they’re ready to serve. Crockpots really do work best for this if you have one.