Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Chicken gizzard is the bird's small, dense stomach muscle — a specialty offal cut prized for its firm bite and rich flavour once slow-cooked. This Certified Halal chicken gizzard is produced in the UK, sold whole, and ready to trim. It's the cut curry cooks reach for when they want texture, not filler.
Is Chicken Gizzard the Same as Chicken Heart?
No — gizzard and heart are two different small poultry offal cuts, often sold alongside each other but never interchangeable on the plate. The gizzard is the thick, muscular grinding organ; the heart is a smaller, denser muscle with its own bite. This gizzard is sold whole, in 500g, 1kg, 2kg, 3kg, 5kg or 10kg packs, from a single small bag to a bulk batch-cooking pack.
Common Questions
What texture does chicken gizzard have once it's cooked?
Cooked low and slow — braised, simmered in a curry, or pressure-cooked — gizzard turns tender with a slightly chewy bite, closer to a well-cooked heart than to breast meat. Rushed cooking leaves it tough.
How do I know it's cooked properly?
A properly cooked gizzard yields easily to a fork but still holds its shape; if it resists cutting, give it more time over low heat.
Chicken gizzard is sold by weight rather than portion count, in 500g, 1kg, 2kg, 3kg, 5kg or 10kg packs. Choose the 500g or 1kg pack for a single curry or stir-fry, and the 5kg or 10kg packs for batch cooking or freezer stocking.
Keep chicken gizzard refrigerated at -2C to +4C and use by the date on the pack. Once defrosted, it takes around 24 hours to thaw fully in the fridge before cooking.
Freeze it on the day it arrives and use within 1 month for the best texture.
Chicken gizzard curry is the classic use for this cut, especially in South Asian and Middle Eastern kitchens where offal is simmered long and slow with warming spice. It also works well in a peppery gizzard stir-fry, a rich gizzard stew, or added to a mixed offal pilaf alongside hearts and liver.
Chicken Gizzard Curry: simmer whole gizzards low and slow in a spiced onion-tomato base until they turn tender enough to cut with a spoon.
Braised Gizzard Stew: brown the gizzards first, then braise in stock with root vegetables for a rich, one-pot dinner.
Grilled Gizzard Skewers: parboil until tender, then finish quickly over high heat for a charred, smoky edge.
What texture does chicken gizzard have once it's cooked?
Properly cooked gizzard is firm but tender, with a slightly chewy, dense bite similar to well-cooked heart — nothing like the soft texture of breast or thigh meat.
Why is my gizzard rubbery instead of tender?
Rubbery gizzard almost always means it was cooked too fast over high heat. This dense muscle needs a long, low simmer or braise to break down and turn tender.
How can I tell when gizzard is properly cooked?
Pierce it with a fork or knife tip: a properly cooked gizzard yields easily but still holds its shape, rather than falling apart or springing back firm.
Is gizzard supposed to be chewy?
A little chew is normal and expected — that dense bite is the texture this cut is known for. Tough and rubbery, rather than firm and yielding, means it needs longer over gentle heat.