Rinse the gizzards and trim away any tough yellow membrane or excess fat
Soak them in salted water or milk for 30 minutes to 2 hours
Simmer them gently in water, broth, or seasoned stock instead of boiling hard
Add aromatics like onion, garlic, bay leaf, and peppercorns while simmering
Cook until fork-tender, usually 1.5 to 3 hours depending on size
Use a pressure cooker or Instant Pot for faster tenderness
Marinate with acidic ingredients like vinegar, lemon juice, or buttermilk before cooking
Slice larger gizzards in half to help them cook evenly
Avoid overcooking at high heat after they become tender
Let them rest in the cooking liquid before serving to keep them moist