Poultry Talk Ontario (pto.ca)

For those of you who like gizzards and aren't really anxious to see the inside contents, this is the cheaters way.
Rather then opening the gizzard, carefully cut the outside tips in a form of 2 half moons, then just peal the outside bluish skin.
There is some loss , but you will get most of the gizzard without having to handle the undigested bits.

I'll try cleaning them that way, I have tons left.