Chicken gizzards (moela) are a different muscle from chicken hearts (coração). When you go to a Latin, Asian, or Halal butcher, ask for chicken gizzards. Some supermarket meat counters will order them. There is no clean replacement. Hearts are tender if you do not overcook them. Gizzards are tough until they have had a boil, then they can take the grate.
Safety instructions
Cook chicken to 165°F (74°C), checked with an instant-read thermometer in the center of the thickest piece. Higher-risk people wait for 165°F (74°C).
Boil first
- 2 1/4 lb (1 kg) chicken gizzards, silver skin trimmed
- 1 tablespoon (15 g) fine salt in the pot
- 2 liters (8 cups) water
- 2 cloves garlic, smashed, optional in the boil
Raw gizzards will not soften on a grate. The boil is what makes them edible.
On the fire
They are already cooked after the simmer, so the fire is only for colour and smoke. Serve them with Brazilian tomato-onion sauce (vinagrete) on the table, not a salad vinaigrette.
Method
- Simmer 45 to 60 minutes until a knife goes through with some resistance.
- Drain and dry well. Wet gizzards steam and will not brown.
- Toss with 1 teaspoon coarse salt (sal grosso). Skewer or set on the cool side, 20–30 cm (8–12 in) from the embers.
- 10 to 15 minutes over medium embers, turning, until the outside browns. They are already cooked. You are only giving them fire.
How you know it is done
A knife goes through with a little resistance after the boil, and the outside is browned and dry after the fire, not charred.
Make-ahead
The boil can be done earlier in the day. Drain, dry, and keep them cold until the fire is ready.
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