Confit Chicken Gizzards

What Ingredients Do You Need?

• 1.5 lbs Chicken gizzards, trimmed
• 3 cups Duck fat or rendered chicken fat
• 6 Garlic cloves, smashed
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 1 tsp Black peppercorns
• 1.5 tbsp Coarse salt
• 2 tbsp Fresh parsley, chopped (for serving)

How Do You Make Confit Chicken Gizzards?

1. 1

   Salt the gizzards

   Trim the gizzards of any excess silverskin, then toss with coarse salt and refrigerate uncovered for 4-8 hours to season deeply, similar to a dry brine.

2. 2

   Rinse and dry

   Rinse off the excess salt and pat the gizzards completely dry with paper towels.

3. 3

   Submerge in fat

   Place the gizzards in a small, deep oven-safe pot along with the garlic, thyme, bay leaves, and peppercorns. Pour the fat over the top until fully submerged.

4. 4

   Confit low and slow

   Cook uncovered in a 200°F oven for 3 hours, until the gizzards are completely tender when pierced with a fork; the fat should only barely bubble, never simmer hard.

5. 5

   Cool in the fat

   Let the gizzards cool in the fat to room temperature, then refrigerate right in the fat for at least a few hours, or up to 2 weeks, for the best texture and flavor development.

6. 6

   Sear before serving

   Remove the desired amount of gizzards from the fat, pat off excess, and sear in a hot skillet for 1-2 minutes per side until crisp and golden.

7. 7

   Check temperature

   The gizzards will already be well above 165°F from the long confit cook; the sear is purely for texture.

8. 8

   Serve

   Sprinkle with fresh parsley and serve warm, either on their own with mustard or tossed into a warm salad.