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Even in supermarkets, you can usually find gizzards. Ask the meat department if they have any. If they don't at that time, maybe you could work something out to try another day and they can reserve them for you.

Private butcher shops might yield better results.

How do you prepare them?? I love chix livers but have only used gizzards for giblet gravy.

first par boil the gizzards until tender....make up some seasoned flour to dredge the gizzards in and deep fry 'em !!!.....most meat departments should have them ....look in the deli hot case for the cooked ones

http://mattthebutcher.com/

We always fried them as part of a fried chicken dinner, and never treated them any differently than any other part of the chicken, Just seasoned and floured them as usual, and fried them. The liver was the first piece removed from the pan, and then the gizzard. Several places here in St. Louis also sell them, and no one, to my knowledge, cooks them first.

You have to cook them a good while, and the connecting tissue between the two lobes never gets what you'd call tender. Makes a nice soup broth, though, all the flavor from all that cooking. I've cooked up several batches over the years, having once been married to a dedicated gizzard-eater. I thickened the broth, and usually had garlic in the pot. The chewiness of the fried ones is part of the fun. But everyone to their own taste.

For someone who enjoys eating fish eyes, animal brains, and crab guts. The thought of eating gizzards makes me ill for some odd reason, but I do love dirty rice. Can't make *good* dirty rice without chicken gizzards and liver.

I split the lobes horizontally and clean them well. I've been known to use a mallet on them to tenderize or soak them in milk/buttermilk. I've also gone the parboil route but found that you lose much of their valuable flavor. I have returned to a soaking in buttermilk and a double dipping in seasoned flour before cooking like normal fried chicken; albeit a bit slower and longer. Braver souls fry them in a pressure cooker.
I don't pretend to transform them to regular fried chicken status or something they aren't. Gizzards are gizzards. I love 'um for what they are and could eat my considerable weight in them. My secret sin is serving them with a side of tartar sauce. All of this is done when I'm left at home alone for the weekend ;~)
Yes they make exceedingly great broth and I try to keep a supply of the broth in the freezer. They are an absolute must in Thanksgiving giblet gravies too.

Fab Fairbanks here! I cannot wait to try the parboiled or pressure cooked fried gizzards. One way to tenderize the tasty lil giblets is to wash and cover with tenderizer...then freeze for a few days or a week , to give the tenderizer time to work. I then thaw and fry them in a coating of flour, garlic, and, curry powder. Our sauces include Red Hot , homemade honey mustard, Blue Cheese, and Barbeque,