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The gizzard is the lump of muscle that grinds the food of the chicken.

The food passes into the crop, and is softened, then through the stomach where digestive juices are added, then into the gizzard,where the food is ground up by all the bits of grit the bird eats from day to day.

The gizzard is red meat, and in the olden days when you bought a bird the gizzard was sometimes left inside. it has quite a unique flavour, and takes a lot of cooking time to soften.

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15y ago

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