Rinse the gizzards under cold water for a few minutes until they are cool enough to handle.
Cut off any fat or meat that’s attached to them (you can save it for later if you like).
Heat some oil in a large skillet over medium heat and add in the gizzards (use more oil if needed). Cook them until they turn brown around the edges, drain any excess grease, and set them aside on paper towels so they can steam while you prepare everything else.
Boiling them for at least 30 minutes, but only if you’ve cut them into small pieces first. If you have large chunks of gizzard that won’t fit in your pot, boil them for an hour or longer.