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I've had them as part of a Szechuan hotpot and didn't find them that enticing- not untasty, but as you guessed kind of tough.
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ive had them in yakitori places bit chewy and have that slight crunch when eating the leftover bits like hearts, i liked them
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Not sure, my mum makes a really good curry with heart, liver, and kidneys, but she doesn't use the gizzards, so I've never tried them.
She reckons they don't taste good, this coming from someone who is very proud of her brain curry means I'm inclined to believe her, but I'm also keen to try some myself at some point just so I can definitely write them off.
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I've had duck gizzards (gesier) a number of times in salads and generally confit in SW France where most meals are ducky. They're absolutely delicious and assuming chicken gizzards aren't that different I'd be at the front of any queue to try them...
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Anyone ever tried chicken gizzards? I always gorge on gyūtan skewers when I eat at this one Japanese place but I see the gizzards on the menu and never know whether to take a chance on them. If they're just a little tough muscle are they a bit like heart meat?