a few questions on chicken gizzards (grill, bbq, frozen, cookie)

[nickerman]

First question is can they be frozen? I once heard someone say that if you freeze chicken and then thaw it out and eat it something happens to it that can make you sick.

My next question is is there something that can be added that makes it more tasty. Maybe a dip of some sort or something like that. What about mustard, but that doesn't sound too good.

[Happy in Wyoming]

Chicken is no different from any other meat with respect to freezing.

I have frozen gizzards in my freezer as I write. When I wish to eat them I'll just dump them into boiling water and simmer them until tender. I'll serve them over toast in a bechamel sauce. This is a real treat. Those who have only had gizzards cooked to the consistency of rubber will be amazed.

[AnonChick]

The thing about freezing chicken is because often, chicken was already frozen once when it got to the supermarket, and has thawed once already before it got to your house. Re-freezing and Re-thawing raw chicken is asking for trouble via bacteria of all sorts. The same goes for any kind of raw meat or fish. Always find out if it was previously frozen. If it was, then let it finish thawing and cook within 2 days. If it wasn't, then it's safe to freeze it and thaw when needed.

As for cooking suggestions, you'll find several right here on Wikipedia:
Gizzard - Wikipedia, the free encyclopedia

Actual recipes can be googled. I just bought some gizzards and hearts, and a small tub of chicken liver, but it's for my cat

[mainebrokerman]

most chicken in a supermarket has NOT been frozen

yes it is chilled because meat display cases run at 32-36f degrees to keep it fresh

if chicken came in frozen it has to say previously frozen

again,,,most all fresh chicken sold has not been frozen

it is perfectly ok to freeze and thaw fresh chicken,,,,

just cook all poultry to at least 165 f ,,,,then you are all set

[Honolulu21]

Chicken gizzards can always be frozen. I do that all the time. A guy I know who is originally from the south but lives here now, likes his gizzards coated in "shake and bake" then deep fried.

[AnonChick]

I was referring to pre-packaged chicken parts, such as the gizzards the OP was referring to. Boneless skinless breasts are typically thawed-from-frozen or partly thawed at the supermarkets around here too. And yes they're marked as such

[Mouser]

Bread them in flour and fry them in bacon grease, make a chicken
gravy using some of the drippings and chicken stock pour over mashed
potatoes.

Place them in a Reynolds oven bag with 2tsp of flour to keep the bag from
exploding on a foil lined cookie sheet, bake @ 350 for 1 & 1/2 hours.
after you rinse them pat dry and sprinkle with Cavenders Greek Seasoning.

[Dirt Grinder]

I've put gizzards, hearts, and livers in my smoker at 225°F when I'm BBQing chickens - they turn-out yummy and tender. However, I do love chewy fried gizzards as well. I like to dip them in a remoulade or creamy horseradish sauce. You can also make Buffalo-style gizzards.

[TabulaRasa]

Gizzards are too chewy for me. Livers, though? Love 'em.

[Attrill]

I like them smoked/roasted on the grill or fried - sometimes I do both and low smoke them and then batter and fry them the next day.

They can definitely be frozen. The big problem with freezing anything multiple times is what it does to the texture of it. Each time you freeze a meat it breaks down the walls of the cells a bit, and while one freeze/thaw is usually fine, the texture will suffer each time you do it.