Chickens and other birds use gastroliths, or small rocks, to aid in the grinding of their food. The gizzard is the portion of the bird that performs this tough task. After a lifetime of hard work, the gizzard ends up tough and sinewy. Despite its chewiness, the gizzard has lots of flavor and is a prized delicacy in some areas. Make gizzards more palatable by tenderizing them before cooking them.
Rinse the gizzards under cool water and place them in a medium saucepan.
Fill the saucepan with water, covering the gizzards with 1 inch of liquid. Turn the heat on medium and put the pan on the heat.
Cook the gizzards for 1 hour, checking their doneness when time has expired. Extend the cooking time for another 30 minutes, if necessary.
Pour the hot pot over a colander to drain the liquid. Allow the gizzards to cool, then chop them to 1 1/2 inch pieces.