Why Are People Grossed Out by Gizzards? Why Are They So Common in Southern Cooking?

Understanding why gizzards have a reputation for being a delicacy in Southern cuisine, rather than a menu item that turns most people’s stomachs, involves a deep dive into both culinary traditions and historical contexts.

Why Are People Grossed Out by Gizzards?

Gizzards, those tough, essential organs of poultry that may seem peculiar to some, can be quite the culinary mystery. Not everyone finds them disgusting; in fact, many people enjoy them as a unique and satisfying treat. Growing up in Texas, I fondly recall purchasing whole boxes of fried gizzards for a quarter late at night from a local chicken joint. These gizzards were practically given away as they were past their sell-by date, but they didn’t deter me from enjoying them.

For me, gizzards tasted like chicken nuggets, albeit a bit chewier. I would grab a box while on my way home, and devour them before heading to bed, making them a perfect midnight delicacy after a few beers.

Historical Context: Gizzards in Slavery and the Southern Economy

The answer to why gizzards are so prevalent in Southern cooking is deeply rooted in historical and economic factors. Following the Civil War, the South was plagued by significant economic devastation, impacting both African American slaves and white sharecroppers. In a time when survival was a daily struggle, slaves and sharecroppers had to make due with whatever they could find, including various offal like gizzards and brisket.

During the Union blockade of Vicksburg, Mississippi, residents were forced to resort to eating rats to survive, which led to a repugnant perspective on thrift and survival. For many slaves and sharecroppers, gizzards were among the foods that were coarse and unrefined by the standards of the upper class. However, necessity drove innovation, and from this, many American classics were born, such as barbeque, Cajun gumbo, jambalaya, and fried chicken.

Pioneering Cooking Techniques: Preparing Gizzards

For those who find gizzards intriguing but challenging to prepare, there are traditional methods that can make them tender and flavorful. One popular technique is to use a pressure cooker to soften the texture of the gizzards, making them more palatable. After softening, gizzards can be breaded and deep-fried, which enhances their taste and texture.

To prepare gizzards effectively:

Soak the gizzards in water to remove any surface impurities. Trim excess fat and membranes. Cook the gizzards in a pressure cooker for a few minutes to soften them. Bread the cooked gizzards with a mixture of flour, spices, and breadcrumbs. Fry the gizzards in hot oil until they are golden and crisp.

Conclusion: A Delicacy Reflected in Southern History

The history of gizzards in the South is a testament to the resiliency of both people and cuisine. From the necessity of eating whatever was available to survive to the culinary innovations that emerged from these humble beginnings, gizzards have become an integral part of Southern cooking. If you find the idea of gizzards repulsive, consider the fact that lobster, once a "trash food," is now a delicacy in upscale restaurants. Beauty is indeed in the eyes of the beholder.

So, next time you encounter a plate of gizzards, perhaps you'll find it more than just an oddity; you might even taste a rich part of Southern culinary history.