Halal Chicken Offal

Chicken gizzards need roughly an hour of gentle simmering before they turn tender. They are a working muscle, dense and chewy straight from the pack, so the usual method is to boil or pressure-cook them first with salt, ginger and bay, then drain and finish them in a hot pan with onion and spice. Skipping the first stage is the single most common reason gizzards come out rubbery. Cook them thoroughly.

Order them here and we deliver across London and the rest of the UK by tracked DPD: dispatched the next working day and delivered the day after, Tuesday to Saturday. If you would rather shop in person, our partner stores, Noori Halal Butchers, have four halal butcher shops in East Ham, Ilford and Clayhall.

The chicken offal we sell is non-stunned. We buy only non-stunned halal meat and that includes poultry, so the liver, heart and gizzard on this page come from non-stunned birds. They arrive through the same chain as everything else we sell: third-party halal-certified suppliers. The current supplier certificates are published on the site at /pages/halal-certificate.

Each cut is vacuum-sealed in a food-grade bag, then the whole order goes into a Woolcool insulated box, which is made of natural wool and is biodegradable and compostable. Ice gel packs hold the contents at 0-4C for up to 72 hours in transit. Every order goes by tracked DPD, which delivers Tuesday to Saturday.

Keep chicken offal in the coldest part of the fridge and use it within 6 days of arrival, or freeze it. Frozen on the day it lands, it holds for up to 12 months, and the vacuum seal is freezer-safe so nothing needs rewrapping. Liver is the most delicate of the three and is worth cooking or freezing first. Thaw overnight in the fridge, never on the counter, and cook all offal thoroughly.