home → Pancakes, pancakes What to cook from chicken giblets for main course. Chicken offal: benefits, harm and recipes. Giblets in a gentle sauce

What to cook from chicken giblets for main course. Chicken offal: benefits, harm and recipes. Giblets in a gentle sauce

As mentioned earlier, the time required to cook chicken offal varies. The ventricles take the longest to prepare. Hearts require a little less time for heat treatment. And the liver cooks almost instantly. Based on this, we will prepare chicken giblets in exactly this order. We wash the chicken giblets well in running water, remove the membranes, choleretic ducts on the liver, and remove blood clots from the hearts. Cut it all into small pieces.

Finely chop the peeled onions and fry in a frying pan in vegetable oil until golden brown.

Add carrots grated on a medium grater to the onion and fry them until soft.

We put the finished vegetables aside and move on to preparing the offal. Place chopped chicken gizzards in a heated frying pan with vegetable oil. Fry them for 15 minutes on all sides, turning them over with a spatula.

Add chicken hearts to the stomachs and fry everything together for 8-10 minutes, periodically turning the contents of the pan.

Lastly, put it in the pan.

Fry the liver with the rest of the offal for 6-8 minutes. Then add the previously prepared vegetables to the frying pan along with the giblets.

Stir the contents of the pan and pour in the cream. Add salt and ground black pepper to taste. Mix everything again and continue to simmer over low heat for 5 - 7 minutes.

As a side dish for chicken giblets cream sauce Pasta is perfect.

Bon appetit!

Chicken giblets have been very popular in Rus' for a long time. Each housewife had her own recipe. This provided an opportunity to show their bright individuality and rich culinary imagination.

Grandma's soups

The simplest dish that can always be prepared with any meat is soup. Not only a qualified chef, but also a simple housewife will agree with this opinion. The only question is what kind of meat is best to take for this.

Many people really like chicken giblets. The recipe for this dish requires the following ingredients: 100 grams of chicken liver and gizzards, a quarter kilogram of potatoes, salt, 1 carrot, half a glass of rice, ground pepper, 35 grams of vegetable oil, bay leaf and fresh herbs.

This soup is easy to prepare:

Rinse the by-products well, cut into small pieces, removing excess films, and place in a saucepan.
Fill them with water (2.5 liters), and then, adding a bay leaf, put on fire. Immediately after boiling, you need to constantly remove the resulting foam.
Cut the peeled potatoes into strips and add to the pan with boiling meat.
Chop the carrots, lightly fry in oil, and then also add to the soup.
Add rice and continue cooking over low heat for 20-25 minutes.
At the very end, add pepper, salt and pre-chopped herbs.

This soup will appeal to those who love chicken giblets. The recipe is simple and it won’t be difficult for anyone to repeat it.

Balkan motifs

Each nation has its own eating habits and priorities. In Bulgaria they prefer to cook chicken giblets a little differently. The recipe is quite interesting, and the whole process goes very quickly. The ingredients for this dish will be: 600 grams of chicken by-products (equal parts heart and liver), salt, 3 large tomatoes, 300 grams of onions, sugar, black pepper, 2 cloves of garlic and herbs (dill with parsley).

Cooking, as always, begins with meat:

First, fry the giblets in vegetable oil over high heat, not forgetting to add pepper and salt.
Add garlic and onion crushed through a press, first cutting it into half rings. The flame can be lowered slightly so that the food does not burn.
Grate the tomatoes and transfer the resulting mass to the frying pan. Continue frying until the liquid is reduced by three times.
Add the remaining ingredients and wait another 5-6 minutes.

The aroma of such a dish will not leave anyone indifferent. The most tender meat with juicy gravy will always find its supporters.

Italian traditions

Dishes made from chicken by-products are found in national cuisines different countries. Georgians prepare amazing kuchmachi from them, and Viennese residents simply adore boishel, where in aromatic sauce floating pieces of meat with fluffy dumplings. Italians also know how to cook chicken giblets. Recipes with photos will help you repeat each step exactly to get the desired result.

The starting components will be needed in the following quantities: 250 grams of pasta (or other pasta) and the same amount of chicken giblets, pod hot pepper, salt, 3 tomatoes, 2 cloves of garlic, 50 grams of olive oil, ground pepper, a little flour and parsley.

Sequencing:

Rinse the offal well, then sprinkle with salt and pepper and set aside for 15 minutes.
After this, sprinkle them with flour and fry until they have a characteristic crust.
Add chopped garlic and hot pepper.
Remove the skins from the tomatoes by pouring boiling water over them. Roughly chop the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
Dilute a spoonful of flour in ½ glass of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
Boil the pasta, strain, and then arrange on plates.
Place the meat on top, pouring aromatic sauce over it.

This dish truly corresponds to the best Italian traditions.

The simplest option

If you don’t have time to fuss with food, you can cook stewed chicken giblets. The recipe for this is the simplest.

You will need a standard set of products for this: 400 grams of chicken heart, liver and gizzards, carrots, onions, salt, curry, pepper and vegetable oil.

For cooking, it is better to use a deep pan or cauldron with a non-stick coating. All work takes place in stages:

Since the time required to cook offal varies, first fry the gizzards and hearts in a saucepan.
After 15 minutes, send the liver there too. Don't forget to stir constantly.
After 5 minutes, add chopped vegetables. The products should fry for another 6-7 minutes.
After this, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
Add the remaining ingredients, and after 10 minutes, remove the hot pan from the heat.

The dish turns out tasty, tender and very nutritious. And it's quite inexpensive. After all, every housewife should be able to save.

Giblets in a gentle sauce

Everyone knows how dairy products change the taste of meat. Many chefs use this effect in their work. For example, you can try cooking chicken giblets in cream sauce. The recipe can be simplified a little by using only hearts for work.

According to the recipe you will need the following products: for half a kilogram chicken hearts a glass of 20% cream, an onion, salt, a tablespoon of vegetable oil and spices.

Everything needs to be done gradually:

First, wash the offal thoroughly and then cut it in half.
Fry the hearts for 2 minutes in boiling oil, and after they release the juice, continue to simmer for 10 minutes without reducing the heat.
Cut the onion into cubes, fry in a separate frying pan, and then add to the meat.
Add salt, spices, cream and simmer for another 20 minutes. Here it is better to reduce the heat somewhat so as not to completely spoil the taste of the sauce.

Tender hearts will go well with boiled potatoes or rice.

Chicken giblets are a culinary ingredient that has been popular for centuries. Probably every modern housewife has her own recipe for preparing them. Chicken by-products are an opportunity to prepare tasty, healthy and inexpensive dishes, which can become the most beloved for the whole family.

Peculiarities

To the offal of chickens that are used by humans for cooking various dishes, include stomachs, kidneys, liver, heart. These internal organs of the bird are considered healthy and nutritious, and therefore are especially popular among chefs. The average calorie content of giblets is 130 kcal per 100 grams of product.

By-products contain a large amount of useful minerals and vitamins. That is why eating chicken offal ensures the normal functioning of the human body. These products contain choline, retinol, riboflavin, ascorbic, nicotinic acids and tocopherol. In addition to vitamins, offal is rich in potassium, calcium, manganese, iron, sulfur and phosphorus.

Benefits and harms

The extensive and rich composition of chicken giblets makes them one of the most useful ingredients in cooking. It has been proven that their use has a beneficial effect on blood pressure and reduces the likelihood of angina pectoris. Dishes made from the internal organs of poultry can prevent the formation of blood clots in blood vessels, and they are also a preventative way to prevent the development of various serious diseases.

People who have illnesses associated with cardiovascular system, should consume chicken offal regularly. The presence of potassium in offal stimulates mental activity. Chicken offal can normalize the functioning of the digestive and excretory systems. Their appearance in daily diet can balance metabolism and saturate cells with oxygen.

If you want to strengthen your immunity, you should eat chicken giblets as often as possible.

This product has virtually no contraindications, so it can be included in a child’s diet.

Situations in which by-products can harm the human body:

improper preparation;
improper preparation, for example, if the gallbladder is not separated from the liver or blood clots from the heart are not cleared;
insufficient heat treatment, which contributes to the preservation of bacteria, which leads to dangerous diseases of the stomach and intestines;
poor quality and poor freshness of offal;
individual intolerance, which leads to allergic reactions.

How to select and store?

It is recommended to buy chicken giblets chilled rather than frozen. The refrigerated product should be stored for no more than 24 hours. If you buy frozen entrails, you should pay attention to the production date of the product, as well as the amount of ice on it.
The color of the hearts should be pink or burgundy, and there should not be any unpleasant pungent odor. The good quality of the hearts is indicated by light moisture, springiness, and the presence of a fatty cap.
The ventricles should not be too soft, they should have elasticity, density and springiness. A rotten and sour smell emanating from the navels indicates their deterioration. A quality product smells fresh meat. The film on the surface of the offal should be transparent and clean; its turbidity, hardness and density indicate a poor-quality ventricle.

The liver should not have a pale color or a yellowish tint, and there should be no spots on it. A fresh product of good quality has a burgundy-brown tint. The aroma of the liver should be sweetish.
Once defrosted, chicken entrails can be stored for no more than 12 hours. If, after purchasing a fresh product, there is no immediate cooking planned, then the product must be frozen.

How long to cook?

An important stage is not only the preliminary preparation of offal, but also the process of boiling them. The insides must be washed and removed from fat, membranes and films. The liver is boiled quickly - after falling into boiling water, it only takes 15 minutes to cook. The stomach is a tougher organ, so cooking it will take at least 1.5 hours. Chicken hearts are cooked for 60 minutes over low heat.

Cooking options

Cooks in many countries use chicken entrails for cooking. interesting dishes. These offal can be boiled, fried in a pan, or baked in the oven. Giblets are very tasty with onions, in mayonnaise, stewed in sour cream, cooked in Georgian style, in pots and creamy sauce. They are served as a main dish with or without a side dish.

"Granny's Soup"

This is the cooking recipe simple dish which every housewife should know. In order to make the first course, you should prepare 100 grams of chicken giblets, 0.25 kg of potatoes, 1 carrot, half a glass of rice, salt, ground pepper, vegetable oil, bay leaf and herbs.

Cooking steps:

The insides of the bird must be washed well, finely chopped and placed in a pan;
pour about two liters of water into it, put a bay leaf and put it on the stove; when cooking, do not forget about constantly skimming off the foam;
cut the potatoes into strips and then place them in a pan where the offal is boiled;
carrots must be grated, fried and poured into the soup;
the next step is to add rice, after which the dish should be cooked for another 25 minutes;
At the end of cooking, you need to salt and pepper the dish and add herbs.

This first dish will not leave any family member indifferent.

In Italian

In order to cook giblets the way Italian chefs prepare them, You should prepare the following ingredients:

0.25 kg pasta;
0.25 kg of offal;
1 hot pepper;
salt;
3 tomatoes;
2 garlic cloves;
olive oil;
flour;
parsley.

Chicken entrails must be washed well, salt and pepper and left for a quarter of an hour. Next, they need to be sprinkled with flour and fried until a crust appears. Then chopped pepper and garlic are added to the giblets. Tomatoes are doused with boiling water and peeled. The resulting pulp must be cut and sent to offal.

The frying procedure should last 10 minutes. Then stir a spoonful of flour in a glass of water and pour it over the meat products. After 4 minutes, the dish can be considered fully cooked. Boiled pasta Place on plates, top with prepared giblets and sauce and garnish with herbs.

Roast in pots

This recipe is an option for preparing a wonderful dinner from inexpensive ingredients.Products:

0.5 kg chicken entrails;
4 potatoes;
2 carrots;
1 onion;
2 garlic cloves;
6 spoons of sour cream;
2 tablespoons of tomato paste;
salt pepper;
vegetable oil.

First you need to clean and wash the giblets. After this, boil them in water with the addition of salt over low heat. The cooked giblets are placed in a colander and dried. After this, the insides must be fried in vegetable oil for 7 minutes.

When preparing giblets, you need to peel and cut the root vegetables into cubes. The onion is chopped and fried in a frying pan along with other vegetables. You need to put vegetables in pots, on top of them - giblets, on top - another layer of vegetables. Sour cream is mixed with tomato paste and poured into pots.

The dish must be covered with a lid and placed in the oven, which is preheated to 200 degrees. The delicacy takes 25 minutes to prepare.

After finishing cooking, the dish should sit for a quarter of an hour, and then serve.

Dishes made from chicken giblets do not require special skills, effort or time. They are not difficult to prepare, but the result is tasty and healthy.

To learn how to cook chicken giblets in the oven, watch the following video.

Chicken giblets have been very popular in Rus' for a long time. Each housewife had her own recipe. This provided an opportunity to show their bright individuality and rich culinary imagination.

Grandma's soups

This soup is easy to prepare:

Rinse the by-products well, cut into small pieces, removing excess films, and place in a saucepan.
Fill them with water (2.5 liters), and then, adding a bay leaf, put on fire. Immediately after boiling, you need to constantly remove the resulting foam.
Cut the peeled potatoes into strips and add to the pan with boiling meat.
Chop the carrots, lightly fry in oil, and then also add to the soup.
Add rice and continue cooking over low heat for 20-25 minutes.
At the very end, add pepper, salt and pre-chopped herbs.

This soup will appeal to those who love chicken giblets. The recipe is simple and it won’t be difficult for anyone to repeat it.

Balkan motifs

Cooking, as always, begins with meat:

First, fry the giblets in vegetable oil over high heat, not forgetting to add pepper and salt.
Add garlic and onion crushed through a press, first cutting it into half rings. The flame can be lowered slightly so that the food does not burn.
Grate the tomatoes and transfer the resulting mass to the frying pan. Continue frying until the liquid is reduced by three times.
Add the remaining ingredients and wait another 5-6 minutes.

The aroma of such a dish will not leave anyone indifferent. The most tender meat with juicy gravy will always find its supporters.

Italian traditions

Dishes made from chicken by-products are found in the national cuisines of different countries. Georgians use them to prepare amazing kuchmachi, and Viennese residents simply adore boishel, where pieces of meat float with fluffy dumplings in a fragrant sauce. Italians also know how to cook chicken giblets. Recipes with photos will help you repeat each step exactly to get the desired result.

The initial ingredients will be needed in the following quantities: 250 grams of pasta (or other pasta) and the same amount of chicken giblets, hot pepper, salt, 3 tomatoes, 2 cloves of garlic, 50 grams of olive oil, ground pepper, a little flour and parsley.

Sequencing:

Rinse the offal well, then sprinkle with salt and pepper and set aside for 15 minutes.
After this, sprinkle them with flour and fry until they have a characteristic crust.
Add chopped garlic and hot pepper.
Remove the skins from the tomatoes by pouring boiling water over them. Roughly chop the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
Dilute a spoonful of flour in ½ glass of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
Boil the pasta, strain, and then arrange on plates.
Place the meat on top, pouring aromatic sauce over it.

This dish truly corresponds to the best Italian traditions.

The simplest option

If you don’t have time to fuss with food, you can cook stewed chicken giblets. The recipe for this is the simplest.

You will need a standard set of products for this: 400 grams of chicken heart, liver and gizzards, carrots, onions, salt, curry, pepper and vegetable oil.

For cooking, it is better to use a deep pan or cauldron with a non-stick coating. All work takes place in stages:

Since the time required to cook offal varies, first fry the gizzards and hearts in a saucepan.
After 15 minutes, send the liver there too. Don't forget to stir constantly.
After 5 minutes, add chopped vegetables. The products should fry for another 6-7 minutes.
After this, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
Add the remaining ingredients, and after 10 minutes, remove the hot pan from the heat.

The dish turns out tasty, tender and very nutritious. And it's quite inexpensive. After all, every housewife should be able to save.

Giblets in a gentle sauce

According to the recipe, you will need the following products: for half a kilogram of chicken hearts, a glass of 20% cream, an onion, salt, a tablespoon of vegetable oil and spices.

Everything needs to be done gradually:

First, wash the offal thoroughly and then cut it in half.
Fry the hearts for 2 minutes in boiling oil, and after they release the juice, continue to simmer for 10 minutes without reducing the heat.
Cut the onion into cubes, fry in a separate frying pan, and then add to the meat.
Add salt, spices, cream and simmer for another 20 minutes. Here it is better to reduce the heat somewhat so as not to completely spoil the taste of the sauce.

Tender hearts will go well with boiled potatoes or rice.

The most discussed products today, of course, include meat products. One disputing side is their ardent opponents, the other, on the contrary, ardent defenders, for this reason ordinary people, without ever figuring out which of them is right, begin to rush from one extreme to another. Eg, offal, what do they mean in our diet? Just about offal opinions are sharply divided - some believe that such products They cannot bring anything other than harm to our body, while others insist on their necessity and usefulness.

And here both of the disputing parties are right. If you remember what the “food pyramid” looks like, you will understand that meat products, incl. and offal should be eaten in small quantities. It will be enough for our body if we eat meat only 2 times a week; it will not cause any harm, and will even be very beneficial.

What are by-products

What's happened offal in a general sense? For most of our compatriots offal represent the internal organs of various animals, i.e. heart, kidneys, liver and lungs. But in reality this list is much wider. In our food industry, and accordingly in our diet, there are several main types of offal - pork, beef, lamb, and chicken. Less often we use goose, duck, rabbit and others.

Further offal are divided into 2 categories according to taste and nutritional value. The 1st category includes lamb and beef heart, tongue, kidneys, brains, liver, tails, udder and diaphragm. The 2nd category includes pork heads, lungs, ears, stomach, tail and legs, although the latter make a pretty good jellied meat. This list also includes pork tracheas, but we are less concerned about them, because As a rule, they are fed only to dogs.

For some reason offal we rate lower than usual meat, which consists of muscle, connective and fatty tissues, but they are also a meat product. By the way, calorie content of offal lower than that of meat, but there are much more useful minerals and vitamins.

By-products, as a rule, are raw materials for the preparation of sausages, canned food, smoked meats, jellies, aspic, pates, main courses, pie fillings, etc. At the same time, they are in no way inferior regular meat, it’s not for nothing that most of us love liver sausage and all kinds of pates. It should be noted that when using by-products It is necessary to take into account some specific rules for their preparation.

Vitamins and useful minerals included in offal are capable of rapid destruction, so if you are not going to prepare any dish from them in the very near future, store them in freezer. Cook offal it is necessary so that they are not subjected to long-term heat treatment (thus, all useful elements will be preserved in them), but they should not be consumed half-raw, because this can lead to very serious illnesses.

Offal. What are the benefits and harms

Any food product, when examined in detail, has its pros and cons and offal are no exception. Perhaps the most popular offal is liver; it is what housewives most often purchase, and there are a great many recipes for its preparation.

The liver contains a huge amount of vitamins useful to our body, incl. and fat-soluble such as E, A and D . It contains all kinds of amino acids, enzymes and B vitamins and many others. etc. The disadvantage of this offal is its taste and smell, which not everyone likes, but you can get rid of them by soaking this offal in cold water for several hours.

Since the liver performs the functions of a filter in a living organism and during its work accumulates all kinds of toxic substances, it is better to eat the liver of young animals, because harmful substances have not yet had time to accumulate in it. If the animals were fed with antibiotics and hormones, then you are unlikely to protect your food with such precautions.

Dishes prepared from liver are recommended for patients with anemia, gastritis and other diseases of the gastrointestinal tract, as well as those who are prone to thrombosis and all kinds of inflammation. Chicken liver helps relieve fatigue and is recommended for diseases of the respiratory organs.

Next offal– kidneys, which also contain a large amount of useful substances, especially zinc. As you know, zinc is good for your overall health and also helps keep your nails strong and your skin beautiful.

Kidneys, like the previous one offal , it is necessary to thoroughly soak them in order to rid them of harmful substances and the taste of urine, because the kidneys are also a natural filter. The best thing kidneys soak in milk or acidified water.

Such offal, How lungs, heart and the tongue, in comparison with the liver and kidneys, do not have many disadvantages, especially with regard to the accumulation of harmful toxins. Moreover, these by-products are rich in iron and pure protein. Besides heart contains a huge amount of copper, which is so necessary for the normal functioning of the central nervous system and maintaining normal blood composition. The heart also contains a lot of magnesium, which is necessary for our blood vessels and maintains normal blood pressure. Since the heart offal Not fatty and low in calories, it is often used in various diets.

The lungs also have virtually no fat, but they contain a lot of protein. For those who want to lose extra pounds, this offal will be a good choice, because makes it possible to get enough without overloading the stomach and at the same time practically does not add calories. There are no less useful substances in the lungs than in beef tenderloin, and you can buy them much cheaper.

As for the tongue, its only drawback is its considerable fat content. The offal very tasty, tender and rich in nutrients, therefore it is a delicacy. Language It is perfectly absorbed and also normalizes the digestion of food, because There is practically no connective tissue in it. Eating language(within reasonable limits) recommended for mothers who are breastfeeding, pregnant women, as well as those who suffer from various diseases of the gastrointestinal tract.

As you can see, offal They have a lot of benefits and are much cheaper than meat, so by eating them in reasonable quantities, you will protect your health and will always be full.

Be healthy!

Every housewife's recipes include offal in one form or another. What this is, we will talk in more detail today. Why are we interested in this topic? Because these products are very useful in vitamins and microelements, as well as nutrients. However, in the literature on healthy eating, they are given so little attention that I want to correct the situation.

Attitude to the offal of our ancestors

Grandfathers and great-grandfathers knew and appreciated offal. Nobody told them what it was, but they intuitively understood that the internal organs, protected from external influences by bones, muscles and skin, carry important functions and therefore cannot be useless. For heart health, healers advised eating stewed hearts, chicken or beef. If a person was bothered by the liver, then liver dishes were recommended. These views are not without logic. Indeed, organs and systems in different living organisms are similar in their composition and functional significance. Which means beef liver contains a lot of things useful for the human liver.

By-products - what are they?

Let's move directly to the topic of our article and reveal to the reader what is meant by this term. First of all, these are all the internal organs of animals or birds. In addition, the list of by-products must include the udders and heads, lower parts of the limbs and tail. They are usually divided according to the type of livestock: lamb, beef, pork offal. What it is is clear, now let’s move on to a more detailed study.

Divided by nutritional value

It is on this basis that categories of offal are distinguished. The higher it is, the more nutrients your body receives. If we talk about the first category, then these products are practically no different from meat, that is, you will get the same set of microelements, proteins and fats. Meat by-products are also called trimmings. They are very often taken to feed domestic animals, since the cost is much lower than that of meat. Next in this category is the liver. A unique product that has no other equal. This also includes kidneys and brains, hearts and tongues, udders and tails. Everyone’s taste preferences are different, but still these products can diversify the diet and take their rightful place on our table.

Second category

Types of offal include only two categories, within each of which you can make your choice. We have already talked a little about the first one, but the second one has a lower nutritional value. These products contain incomplete proteins, and therefore cannot be used as the main food. This category includes beef and pork legs, ears and heads, necks and pork tripe, abomasum and lips, spleen and lung. All these meat by-products are great for making liver. They are cheap and available, but you need to choose them very carefully. A prerequisite is an even color, absence of damage and unpleasant odor. All by-products of questionable freshness should be immediately excluded. The protein content in these products is about 10-18%, the fat content is from 8 to 18%. Energy value is from 80 to 180 kcal per 100 g of product.

Preliminary processing

Many foods do not require this. Once you buy your beef tenderloin, you can rinse it under the tap and start cooking right away. Processing of by-products often takes longer. If you bought them frozen, you must first defrost them, spreading them evenly on a baking sheet. If you buy them on the market, then, most likely, they have already undergone primary processing, that is, the hair from the heads and legs is singed, the hooves are chopped off.

Internal organs must be carefully checked. Beef liver is especially demanding for this. It is necessary to remove the bile ducts and large blood vessels. After this, it is washed and the film is trimmed. The kidneys need to be cleaned of excess fat. Usually it is removed along with the film. They are cut in half and soaked for three to four hours to remove the specific smell.

The tongue must be freed from contaminants and the neck cut off. The tails are simply cut up and filled with water for several hours to remove the smell. The scar requires the most thorough treatment. To do this, you need to turn it inside out, rinse thoroughly in cold water, then immerse in boiling water, then scrape out its mucous membrane, rinse again and roll up. It is in this form that the tripe is boiled in salted water with the addition of aromatic herbs. It remains to consider the recipes so that you can prepare delicious and healthy dishes for your family.

Chicken stomachs

Dishes made from offal are inexpensive, great taste and high nutritional value. This is especially true in times of crisis, when food prices begin to rise. Delight your loved ones with chicken stomachs in hot sauce. Surely everyone will like them. First of all, you need to prepare the stomachs, rinse them and remove the film. If they are large, then cut into pieces. Now chop the onion and chili peppers separately, grate the ginger root and a few cloves of garlic. All this must be fried over a heated sunflower oil, add gizzards and tomato paste, add water and simmer for at least an hour and a half over low heat. You can serve rice as a side dish.

Delicious pies

Beef liver is a favorite product of most people. However, if today it is too expensive for you, then take chicken instead. It's very easy to make amazing pies, and your family will be happy. You will need to knead unsweetened yeast dough. For the filling, boil the chicken liver and then fry in a frying pan with onions and carrots. After this, you can turn it in a meat grinder. Fry the cabbage separately, mix everything together and the filling is ready.

The most tender images

Offal dishes have a huge number of options, each of which will make your time in the kitchen easier. Try making delicious zrazy. In order to get a whole dish of flavorful cutlets, only 250 g of liver will be enough. You will need to boil large potatoes in their skins, peel them and mince them. Add dill, salt, pepper. Separately, free the liver from the film, boil it and pass through a meat grinder. To the liver you need to add onions and carrots fried in oil. Now you need to form potato cakes, put the filling inside and pinch. All that remains is to roll each cutlet in flour and fry in sunflower oil until golden brown.

Baked tongue

If you have guests over, treat them to an amazing dish that they will surely notice and appreciate. The tongue must be boiled in advance, as this process can take several hours. Place the finished product to cool. When the tongue becomes cold, remove the skin and cut into slices. You will need beautiful portion forms in which to place your tongue. Fry the onion in half rings in oil and place it on top of your tongue. Now mix the horseradish and sour cream minced in a meat grinder, add a pinch of salt and place on top of the onion. All that remains is to cover it with cheese and put it in the oven for 20 minutes.

Lung sausages

An ideal snack for a fairly modest amount. The lung needs to be soaked and then boiled until tender. It is advisable to cool under pressure. Separately, fry the onions and carrots in a frying pan. Free the cooled lung from the vessels and chop it, add the onion and carrots. Add greens and cilantro, spices, salt and pepper to the minced meat. Now take the sticks on which you form sausages with a wet hand. Place them in the refrigerator. At the same time, preheat the oven to 250 degrees and bake our sausages.

You can choose other recipes, because offal gives you almost unlimited scope for imagination. First and second courses, appetizers and salads, inexpensive, bright and original. You will definitely become the best housewife!

Everyone strives to succeed in cooking by choosing products that both look good and are reasonably priced.

Focusing on these two categories, many ignore chicken by-products, which have no less value than pure meat.

We will draw your attention to something inconspicuous, but something that can change your idea of offal in general.

Why you should eat chicken gizzards

Natural sorbent

They occupy a place of honor in folk medicine. They are used for poisoning and other digestive problems in order to draw toxins from the body and normalize the production of gastric juice. This is not only a dietary food, but also a natural sorbent. Unlike effective antibiotics, powder from dried chicken stomachs does not kill the intestinal microflora and copes with the task without harm to the body.

Growth stimulator

Zinc is what is really valuable in chicken stomachs. Zinc deficiency in the human body leads to a disorder of the immune system, and chicken giblets contain it in just the right amount to strengthen it.

To form and strengthen bone tissue Zinc is essential, so we highly recommend giving chicken gizzards to children more often. This can be done from the first years of life, starting from 1 year.

Zinc also strengthens nails and hair.

Rejuvenator

The correct balance of selenium in the body increases life expectancy. Chicken gizzard dishes will help you stay young and healthy for many years.

A storehouse of vitamins

This is an indispensable remedy for the winter fight against vitamin deficiency! In addition, chicken stomachs are rich in vitamin B9 - folic acid. It promotes rapid regeneration and cell division, ensuring the functioning of all body tissues.

This by-product contains: copper, magnesium, phosphorus, potassium, manganese. Chicken stomachs are recommended for those who suffer from anemia, as they contain more than enough iron.

Medicine for kidneys

We have already said that chicken stomachs are a natural sorbent and are good for kidney function. However, there is a special way cooking chicken gizzards, which will turn them into a remedy.

The film that is on chicken stomachs is separated, dried and crushed to a powder, which is a means of dissolving kidney stones.

A common mistake in preparing chicken by-products was and remains ignorance of how long to cook chicken gizzards. The stomach of a young bird will be ready in 40 minutes, and an adult or old one only after 2 hours. Such a long cooking time is explained by the fact that the tissue of the stomachs is hard and needs to be softened properly.

When choosing quality offal, pay attention to the fact that they should be clean and shiny. Chicken stomachs You can boil, stew, or you can fry and serve with barbecue sauce with juicy greens. By consuming them in any form, you will significantly improve your well-being.

If you love original dishes and don’t know what you can cook for dinner that is as nutritious and inexpensive as possible, pay attention to the abundance of offal that is sold on the shelves of modern stores. Many people underestimate by-products, considering them second-class meat products, but this is a completely wrong opinion. Many of the offal products are considered real delicacies all over the world and are very expensive, and many delicious dietary dishes can be prepared from them. To do this, you just need to choose delicious offal on the supermarket counter to suit all your tastes and prepare a homemade delicacy from them.

Chicken by-products

The most common types of offal, and the most inexpensive, are chicken offal. These include chicken navels, which contain a minimum of fat and a maximum amount of protein, this is the most dietary and healthy by-product of all chicken. You can cook delicious kebabs from it, as well as stew and fry, add to soup and make minced meat for diet cutlets. Many people also love chicken hearts. They are more fatty but taste great. In addition, there is also chicken liver on sale, and its benefits should be discussed separately. It contains large amounts of iron, copper, calcium, sodium and zinc, which the body needs for blood and tissue nutrition. In addition, chicken liver by-product contains the entire range of vitamins A, B, C and vitamin B 12, as well as a complex of amino acids and folic acid, which is useful for the structure of tissues.

Pork by-products

Pork offal is less attractive in appearance, but when prepared correctly, dishes made from it are simply unsurpassed. It will be impossible to cook without a good pork shank. As a rule, it is also called knuckle. The cleaned shank is the basis of jellied meat, since in the hollow pork bones contains a lot of natural gelatin, which is necessary in the diet for osteoporosis and other bone diseases. Doctors recommend eating jellied meat to those who have recently broken bones for faster healing. And lovers of the most tender cannot do without pork head, a not very pleasant, but such a tasty offal. Pork tongue is simply a delicacy among offal products; when boiled, it becomes tender and very tasty, has a very spicy taste and served with garlic and mayonnaise. Also on sale you can find pork kidneys, hearts and brains, which when proper preparation often become the basis for liver sausage and for Ukrainian dumplings with liver. Regarding the benefits of pork liver, it should be said that it is many times healthier than chicken liver, as it contains more iron and microelements.

Beef by-products

The third and very tasty category of offal, which today can only be bought at a good meat market or on the counter of large supermarkets. Considered a real delicacy beef tongue, as the most tender and delicious offal. It needs to be cooked for a long time, but then you can enjoy the exquisite taste of this delicious offal. Heart, kidneys and lungs are also valued; they are used to make liver, as well as for delicious fillings for dumplings, pancakes and meat pate. Beef tails are also tasty; they are boiled and made into jellied meat, since the bones contain a large amount of healthy gelatin. Beef liver by-product, a real storehouse of iron and other trace elements, is also considered tasty.

To begin with, it is worth remembering the main rule. Chicken hearts and stomachs should be boiled in a separate pan, and only then added to the broth - otherwise the offal will give the soup a bitter taste. And now about the intricacies of pre-processing ingredients. It is imperative to remove the remains of the arteries protruding from the hearts with a sharp knife, and then lightly cut or cut the latter in half and rinse thoroughly in cold water. The inner films should be removed from the ventricles (fortunately, they are easily separated), and then each stomach should be rinsed with water and cut into four parts.

Having prepared the giblets for cooking, you can turn to the vegetables: lightly sauté the onions and carrots and throw them, along with diced potatoes, bay leaves and aromatic herbs, into a pan of boiling chicken broth. And when the vegetables are ready, add the boiled giblets. Having tasted the coveted soup, you should proceed to the second course, to prepare

which we need chicken liver. When choosing a steamed liver, first of all pay attention to its color (so that there is no whitish coating) and smell. At home, rinse it several times in cold water and then dry it on a napkin.

Do not forget that the liver contains many valuable microelements that have a beneficial effect on the circulatory system, skin cells and metabolism in the body. To save everything beneficial features, and at the same time the taste advantages of this product, it should not be subjected to prolonged heat treatment. Simply fry it chicken liver with finely chopped onions(And you shouldn’t get carried away with onions, so as not to “clog” the liver taste). And those who prefer white sauces and gravies can pour low-fat sour cream over the fried liver and simmer for a short time over low heat.

Chicken giblets will turn out very tender and tasty if you cook them in a slow cooker. But first you need to boil the hearts separately - pour cold water over them and bring the liquid to a boil. Now you should remove the giblets and dry them. Then the liver, gizzards and hearts should be placed in a multicooker bowl, add chopped carrots and onions, fill everything with filtered water (500 ml of giblets - 500 ml of water) and cook (Stewing function) for an hour. Then you can open the slow cooker, carefully mix the contents, add salt, pepper and spices and simmer the giblets for another quarter of an hour.

Kuchmachi

For 6 persons: chicken giblets - 1 kg, pomegranate - 1 piece, dry red wine - 100 ml, vegetable oil - 4 tbsp. l., onions - 2 pcs., garlic - 4 cloves, basil - 1 tsp., barberry - 1 tsp., suneli hops - 1 tsp., coriander - 1 tsp., cilantro - 1 bunch, ground black pepper, salt

Cut the giblets into small pieces. Finely chop the onion, fry in vegetable oil (2 tablespoons) until golden brown. Heat the remaining oil in a deep saucepan. Fry the giblets on it for 7 minutes. Salt and pepper, pour in 50 ml of wine and 100 ml of water. Simmer for 30 minutes until all the liquid has evaporated. Finely chop the garlic, add basil, barberry, suneli hops, coriander, chopped cilantro, and the remaining wine. Grind everything and add to the giblets and onions. Stir, fry for 7 minutes. Sprinkle the finished dish with pomegranate seeds.

Calorie content per serving 263 kcal

Cooking time 40 minutes

5 points

Warm salad of chicken hearts with lettuce and Lollo Rossa

For 3 persons: chicken hearts - 500 g, sour cream 20% - 200 g, onion - 1 piece, garlic - 2 cloves, lettuce - 150 g, lollo rossa - 150 g, vegetable oil - 2 tbsp. l., ground black pepper, salt

Wash and clean the hearts. Peel the onion and cut into thin half rings. Heat vegetable oil in a deep frying pan and fry the onion until golden brown. Add the hearts and fry for 15 minutes until all the liquid has evaporated and the hearts are lightly browned. Add salt, pepper, stir, leave to cool. Peel the garlic and grate it on a fine grater. Pour sour cream into a deep bowl, add garlic, salt, mix well. Tear the lettuce and lollo rossa leaves with your hands. Place the hearts and lettuce pieces on a large platter. Sour cream sauce serve separately.

Calorie content per serving 200 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 5 points

Chicken soup with giblets

For 6 persons: chicken stomachs - 300 g, carrots - 1 pc., chicken broth - 1 l, celery - 1 stalk, fennel - 0.5 tsp, bay leaf - 2 pcs., soy sauce - 50 ml, tagliatelle noodles - 100 g, onion - 1 pc., salt

Clean the chicken stomachs, cover with cold water, and cook over medium heat for 15-20 minutes. Remove from the broth, cool, cut into thin strips, and drain the water. Peel the onion, chop finely, peel the carrots, grate on a coarse grater, put in chicken bouillon along with a whole stalk of celery. Add 1 liter of water, cook for 15 minutes. Add a pinch of fennel, bay leaf, soy sauce, chopped stomachs, add salt, cook for 10 minutes. Add noodles, stir, cook for another 7 minutes. Leave the soup to steep for 5 minutes.

Calorie content per serving 215 kcal

Cooking time 55 minutes

Difficulty level on a 10-point scale 6 points

Chicken liver with chanterelles

For 4 persons: chicken liver - 500 g, chanterelles - 250 g, onions - 2 pcs., vegetable oil - 4 tbsp. l., flour - 3 tbsp. l., sage - 0.5 bunch, ground black pepper, salt

Clean the chanterelles, rinse and dry. Rinse the chicken liver and pat dry with a napkin. Peel the onion, wash, cut into thin half rings, fry in a deep frying pan in vegetable oil (1 tbsp) until golden brown. Salt and pepper the liver, roll in flour, fry in vegetable oil (1 tbsp) in another frying pan. Place the liver in a bowl. Fry the chanterelles in the same frying pan in the remaining vegetable oil. Add 200 g of water, simmer for 3 minutes. Add liver, sage leaves and fried onions. Stir, fry for 2 minutes, remove from heat. The dish can be served sprinkled with finely chopped herbs.

Calorie content per serving 370 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Shish kebab of hearts and vegetables

For 4 persons: chicken hearts - 0.5 kg, honey - 1 tbsp. l., soy sauce - 3 tbsp. l., dark balsamic vinegar - 2 tbsp. l., cherry tomatoes - 200 g, frisee salad - 150 g, ground black pepper, salt

Mix honey, vinegar, soy sauce. Wash the hearts and place in this marinade. Leave in the refrigerator for 2-3 hours. Thread the hearts onto wooden skewers and place on the middle rack. Place a baking tray with water at the bottom of the oven. Bake heart skewers for 20 minutes at 180°C until golden brown. After the kebabs are ready, remove them from the oven, season with salt and pepper, remove from the skewers, thread onto other skewers, alternating with cherry tomatoes. Serve with frisee salad. You can decorate with a sprig of rosemary.

Calorie content per serving 165 kcal

Cooking time from 3 hours

Difficulty level on a 10-point scale 4 points

Giblet Pie

For 6 persons: chicken giblets - 900 g, onions - 2 pcs., carrots - 2 pcs., vegetable oil - 2 tbsp. l., puff pastry - 1 package, ground black pepper, salt

Rinse the giblets, peel and grind in a blender. Peel the onion and chop finely. Grate the carrots on a coarse grater. Fry the onion in vegetable oil in a deep frying pan until golden brown. Add carrots, fry for 5-7 minutes. Place minced meat in a frying pan. Fry, stirring, over medium heat for 15 minutes until all the liquid has evaporated. Salt, pepper, remove from heat. Divide the dough into two parts, roll out into layers of the same size. Line a baking sheet with oiled parchment paper and place one layer of dough on it. Distribute the filling evenly on it, cover with a second layer, and pinch the edges. Bake in the oven at 200°C for an hour.

Calorie content per serving 370 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 7 points

Giblet casserole

For 4 persons: chicken liver - 200 g, chicken stomachs - 100 g, chicken hearts - 100 g, vegetable oil - 3 tbsp. l., onions - 2 pcs., sour cream 20% - 200 g, potatoes - 8 pcs., dill, parsley, ground black pepper, salt

Peel the onion, chop finely, fry in a deep frying pan in vegetable oil (2 tablespoons) until golden brown. Rinse and clean the liver, hearts and stomachs. Leave a few pieces in a separate bowl, and pass the rest through a meat grinder. Add the minced meat to the onion, salt and pepper, add a little water, and simmer under a closed lid over medium heat for 30 minutes. Boil potatoes in their skins, cool, peel and cut into circles. Finely chop the greens. Line a baking sheet with oiled parchment, place a layer of potatoes on the bottom, salt and pepper. Place a layer of minced meat on it, sprinkle with chopped herbs (leaving a little for decoration), cover with another layer of potatoes. Combine sour cream with a small amount of water and pour this mixture over the casserole. Cut the left offal into small pieces and fry in vegetable oil (4-5 minutes). Garnish the casserole with fried pieces of giblets. Bake in the oven for 30-40 minutes until golden brown. When serving, sprinkle with herbs.

Calorie content per serving 450 kcal

Cooking time 1,5 hour

Difficulty level on a 10-point scale 7 points

Chicken liver in red wine with apples

For 4 persons: chicken liver - 500 g, onion - 1 pc., carrots - 1 pc., green apple - 1 pc., semi-sweet red wine - 70 ml, vegetable oil - 2 tbsp. l., cinnamon - 1 stick, salt

Peel the onion, cut into thin half rings, fry in vegetable oil in a deep frying pan until golden brown. Grate the carrots on a coarse grater, add to the onion, and fry (5 minutes). Rinse the liver, add to the vegetables, fry over medium heat until all the liquid has evaporated and the liver is browned. Add wine, salt, simmer, stirring, for 5 minutes. Cut the apple into small pieces, add to the liver, simmer under a closed lid over medium heat for 10 minutes. Remove from heat, add cinnamon stick.

Calorie content per serving 315 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Photo: Thinkstock.com/Gettyimages.ru

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