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  • noun

Synonyms for gizzard

thick-walled muscular pouch below the crop in many birds and reptiles for grinding food

References in periodicals archive ?
Sometimes it helps to chill the gizzards a little before peeling them.
18) In poultry, research has shown that the passage of a particle from the gizzard, through the pylorus, and into the duodenum depends on particle size.
Or do you crank a round in the chamber, step out and blast its gizzards wall-wards?
Many modern-day birds, which merely gulp their food because they have no teeth and can't chew, swallow stones that help grind grain, seeds, and vegetation in the creatures' gizzards.
Then there was the bowl of tender lettuce with warm gesiers de canard (preserved duck gizzards - delicious I promise), crisp croutons and walnuts dressed with walnut oil and balsamic vinegar.
The goat meat, cows feet, brains, gizzards, and smoked hide were discovered in Bow, East London, on after seven months of surveillance.
Surrounded by jars filled with dubious-looking substances labeled ``bats livers,'' ``bloodworms'' and ``Hippogriff Gizzards,'' manager Ken McCullagh noted that the store had 875 copies that were pre-ordered and about 100 extra copies for walk-in customers.
Some farmers even claim magpies kill lambs, pulling at the remains of the umbilical cord and pecking for gizzards with their sharp-bladed bills.
Cut livers and gizzards apart where a natural separation occurs.
The contract is for the supply of poultry meat Filet, leg, liver, gizzards, Cabinet, Wings, drumstick, thigh, chest.
I'm indebted to Kate Colquhoun, whose book Taste describes medieval umble pie as containing testicles, tripe, hearts, palates (that's right, you heard me correctly), gizzards, lambs' tails, cockscombs and pig's feet in a rich, spicy gravy.
The chef requested the livers and gizzards be included.
Items on the menu inincluded giblet soup, nutty gizzards, stuffed roast heart, liver and Leopold Bloom's favourite dish of fried kidney.
Its offerings recently included intriguing salads (one featured chicken gizzards and livers), vegetables that tasted as if they'd just been plucked from the garden, and such tasty standards as roast chicken and quiche.
Using a biochemical approach, they purified caveolae from smooth muscle cells of chicken gizzards.