Rinse the gizzards under cold water and trim away any excess fat or tough membrane
Pat them dry
Season with salt, pepper, and any preferred spices
Place in a pot and cover with water or broth
Add aromatics if desired, such as onion, garlic, or bay leaf
Bring to a boil, then reduce to a simmer
Cook until tender, usually 1.5 to 2.5 hours
Drain and let cool slightly
Slice or leave whole, depending on the recipe
Finish by frying, sautéing, grilling, or adding to stews as desired