→ How to cook chicken navels so they are soft. How to cook chicken gizzards: incredibly tasty dishes. How to cook chicken gizzards in the oven in jars

How to cook chicken navels so they are soft. How to cook chicken gizzards: incredibly tasty dishes. How to cook chicken gizzards in the oven in jars

Expertly, dishes from chicken stomachs can be turned into real culinary masterpieces, with taste characteristics that are not inferior to other more refined dishes. The main task is to make the offal soft, tender and harmoniously complement it with appropriate products.

What to cook from chicken stomachs?

Recipes for chicken gizzards can be very diverse and involve the preparation of dishes for a variety of purposes, each of which is worthy of attention in its own way.

  1. The first hot dishes made from chicken stomachs are rich, tasty and are an excellent alternative classic soups in meat broth.
  2. Chicken gizzards can be stewed in various sauces on a tomato, sour cream or other base with the addition of vegetables, mushrooms and aromatic seasonings, spices, herbs.
  3. Many salads and appetizers prepared with the participation of stomachs amaze with their excellent taste and nutritional characteristics.

Chicken gizzard salad


A delicious dish of chicken gizzards, presented in the form of a salad, can be served as an appetizer for a feast or prepared as a dish or lunch. The main thing is to wash the product well before cooking, washing away all contaminants and boil it for a long time, adding herbs and spices to the water if desired.

Ingredients:

  • chicken gizzards– 500 g;
  • carrots and onions – 1 pc.;
  • canned beans – 1 can;
  • garlic – 1 clove;
  • salt, pepper, mayonnaise.

Preparation

  1. The prepared stomachs are boiled in water for 1.5-2 hours and cut into pieces.
  2. Sauté onions and carrots in oil, add garlic at the end, stir, let cool.
  3. Mix the ingredients with beans, salt, pepper, season with mayonnaise.

Chicken gizzard soup - recipe


It will turn out rich and will perfectly satisfy your hunger without harming your figure. You can cook hot food anywhere vegetable composition, replacing some components with others or adding new ones. Hard or processed cheese added directly to the plate when serving or at the end of cooking will especially harmoniously emphasize the taste of the food.

Ingredients:

  • chicken stomachs – 500 g;
  • carrots and onions – 1 pc.;
  • potatoes – 3 pcs.;
  • Bell pepper and tomato - 1 pc.;
  • celery stalk – 1 pc.;
  • vegetable oil– 2 tbsp. spoons;
  • salt, seasonings, herbs, cheese.

Preparation

  1. The stomachs are rinsed, cut into pieces, filled with water, allowed to boil, drained and left to boil in clean water.
  2. After 1.5 hours, add potato cubes, sautéed onions and carrots.
  3. After 10 minutes, add chopped celery, bell pepper and tomato, season hot to taste, when using processed cheese they put it in too.
  4. Boil the dish for a couple of minutes, season with herbs.

Chicken stomach cutlets - recipe


At proper preparation cutlets made from chicken stomachs are no less tasty than a dish made from classic minced meat. After frying, the products are additionally stewed with the addition of water or broth under a lid for an hour, which gives them the very desired delicate taste and soft juicy structure.

Ingredients:

  • chicken stomachs – 1 kg;
  • large onion – 1 pc.;
  • egg – 1 pc.;
  • garlic – 1 clove;
  • flour – 100 g;
  • vegetable oil – 100 ml;
  • salt pepper.

Preparation

  1. The stomachs are washed and removed from films and tendons.
  2. Grind the product together with onions and garlic in a meat grinder and mix with the egg, seasoning with pepper and salt to taste.
  3. Form the pieces, roll them in flour and fry them over high heat in oil on both sides.
  4. Place the products in a cauldron or stewpan, pour in hot water or broth and simmer under the lid for about an hour.

Korean chicken gizzard hye


Dishes made from chicken stomachs can be the most unexpected. So, for example, implementing the following recipe will give you the opportunity to enjoy meat snack with a Korean accent. Its spicy, moderate spiciness and stunning aroma deserve the highest praise and serve not only for weekday meals, but also for the holiday table.

Ingredients:

  • chicken stomachs – 1 kg;
  • onions and carrots – 2 pcs.;
  • egg – 1 pc.;
  • garlic – 4-5 cloves;
  • soy sauce– 4 tbsp. spoons;
  • vinegar 9% – 2 tbsp. spoons;
  • salt pepper.

Preparation

  1. Preparing an appetizer from chicken stomachs is very simple. The prepared product is boiled for 1.5 hours, cut into strips.
  2. Onions and carrots are sauteed in oil and mixed with slices.
  3. Add garlic and dressing ingredients and mix.
  4. After 10 hours, the heh from the chicken stomachs will infuse and be ready.

Chicken gizzard goulash with gravy


Like all dishes made from chicken stomachs, goulash requires long-term heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented, if desired, with sour cream, other vegetables and spices. You can serve rice, potatoes, porridge or pasta as a side dish.

Ingredients:

  • chicken stomachs – 1 kg;
  • onions and carrots - 1 pc.;
  • water – 350 ml;
  • flour – 1 tbsp. spoon;
  • tomato sauce – 1 glass;
  • laurel – 2 pcs.;
  • vegetable oil – 2 tbsp. spoons;
  • salt, pepper, spices.

Preparation

  1. They begin to prepare goulash from chicken stomachs after preliminary preparation of the original product.
  2. Fry onions and carrots, add gizzards and brown them.
  3. Pour in water, add sauce with flour, season the mixture to taste, cover with a lid and simmer over low heat.
  4. After 1.5-2 hours, the chicken gizzard gravy will be ready.

Chicken gizzard pilaf in a slow cooker


From the following recipe you will learn from chicken gizzards. A multicooker will simplify the process and ensure that the meat component is soft and the rice is crumbly and aromatic. If desired, you can increase the amount of onions and carrots and add other appropriate spices, aromatic herbs and spices.

Ingredients:

  • chicken stomachs – 800 g;
  • onions and carrots - 1 pc.;
  • water – 3 glasses;
  • rice – 1 glass;
  • turmeric and cumin – 2 pinches each;
  • vegetable oil – 120 ml;
  • salt pepper.

Preparation

  1. The stomachs are cut, placed in a bowl, a glass of water is poured in and “Stew” is turned on for 1.5 hours.
  2. Next, evaporate the moisture in the “Baking”, add butter, chopped onions and carrots and fry for 20 minutes.
  3. Add rice and spices, pour in 2 cups of boiling water, and switch the device to the “Pilaf” mode.

Shish kebab from chicken stomachs on the grill


As a rule, dishes prepared from chicken stomachs are boiled or stewed for a long time and tediously to get rid of the rubbery, harsh taste of the original product. However, in the case of kebab prepared from it, everything is completely different. Helps soften the taste pre-marinating, after which a long heat treatment not required.

Ingredients:

  • chicken stomachs – 1 kg;
  • onions – 2-3 pcs.;
  • bell pepper – 2-3 pcs.;
  • lemon – 1 pc.;
  • salt pepper.

Preparation

  1. The washed stomachs are dried, salted, peppered, and placed in a container.
  2. Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
  3. Thread the stomachs onto a skewer, alternating with onions and peppers.
  4. Fry chicken gizzard shish kebab over smoldering coals for 15 minutes.

Filling for chicken gizzard pies


Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make a tasty and appetizing filling for baking, which can be used in its pure form or supplemented with boiled rice, grated cheese, stewed cabbage, mushroom fried or mashed potatoes.

Ingredients:

  • chicken stomachs – 1 kg;
  • onions and carrots – 2 pcs.;
  • garlic – 2 cloves;
  • vegetable oil – 3 tbsp. spoons;
  • salt, pepper, herbs.

Preparation

  1. Boil the stomachs for 1.5 hours and grind in a meat grinder.
  2. Sauté onions and carrots in oil until soft, add the twisted mass and fry everything together for 5 minutes.
  3. Season the filling with salt, pepper, garlic, stir, heat for a minute, cool.

Chicken gizzard chops


If you are still undecided on what to cook from chicken stomachs for the second course, use the following recipe and fry them. Their preparation will take longer than usual, but the result will delight you with a soft and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.

Skeptical attitude towards offal and, at times, their categorical rejection as a full-fledged product is typical for many housewives. But the reason for this attitude lies not in the secondary nature of this product, but in the fact that you need to tinker with them. But it's worth it, no matter what anyone says. For example chicken stomachs it can be seen very clearly.

Pre-treatment of stomachs

The process of preparing chicken stomachs for work actually takes a sufficient amount of time (usually about an hour per kilogram of product). The stomachs must be rinsed well in cold water. Clean from sand and small debris and other dirt. Rinse again. Next, remove fat deposits from the outside and remove the yellow film from the inside. If the film is difficult to remove, you need to cut it off with a knife.

How long to fry chicken gizzards

Processed, prepared, cut lengthwise in half ventricles are best first stewed in slightly salted water. To do this, you need to fill cold water. Boil and simmer over moderate heat for an hour to an hour and a half (if the product is young, but if not very young, then the time can reach up to 2 hours). At the end of cooking, add salt again. In any case, the stomachs will not “melt in your mouth.”

The specificity of this product is that they will still remain slightly harsh.

If chicken gizzards are fried in a frying pan, the cooking time is usually 20 minutes.

Chicken gizzards - cooking method

Chicken gizzards are a universal product, as is all chicken. They can be added boiled to salads. You can, in case of great need, when nothing else is at hand, cook delicious broth. Frying and stewing are the most common ways to prepare gizzards.

Moreover, stewing is considered the best for this offal. After all, it is during the process of stewing that the stomachs achieve their greatest softness, which cannot be achieved by boiling or frying. But it’s worth considering all the options for preparing this undeservedly bypassed product.

Everything ingenious is simple. It’s the same here - it couldn’t be simpler. But this does not make this dish any less tasty.

Ingredients:

  • chicken stomachs - 500 g;
  • bacon, hot or cold - 100 g;
  • refined vegetable oil - 100 ml;
  • carrots - 100 gr;
  • salt;
  • spices;
  • greenery.

Preparation:

  • Heat the frying pan. Pour refined vegetable oil into it.
  • Place the pre-processed, sliced ​​gizzards in a frying pan. Add processed, washed, half-cut onions to them.
  • Pass the carrots through a blender with an appropriate attachment (straw) and place in a frying pan. Salt. Pepper.
  • Cover the pan with a lid. Cook for a quarter of an hour until the juice releases.
  • Add the whole set of spices.
  • Cut the bacon into thin strips.
  • Cook the stomachs in own juice until fully prepared.
  • Once all the liquid has evaporated, add the bacon cut into thin strips. Set the heat to maximum and, stirring constantly, fry for another 5 minutes.

Garnish with mashed potatoes or any other side dish. Decorate with sprigs of greenery.

Stewed chicken gizzards

This dish will be appreciated by those who like to prepare sauce dishes - so that there is gravy and the side dish does not seem dry.

Ingredients:

  • chicken stomachs - 1 kg;
  • onion - 300 gr;
  • carrots - 200 gr;
  • refined vegetable oil - 100 ml;
  • celery root - 50 g;
  • fat sour cream - 100 ml;
  • chicken seasoning;
  • water - 250 ml;
  • salt;
  • Bay leaf.

How to cook:

  • Process the onion, wash it, cut it into thin slices.
  • Heat refined vegetable oil in a saucepan. Add chopped onion and sauté for five minutes.
  • Add the processed, sliced ​​gizzards to the onions.
  • Pour the grated onion into a saucepan coarse grater processed, washed carrots. Add processed, peeled, thinly sliced ​​celery.
  • Cover the saucepan with a lid and cook the gizzards for one and a half to two hours. Add water as it evaporates.
  • About a quarter of an hour before the end of stewing, add salt, bay leaves, seasonings and sour cream. Next, simmer until fully cooked.

Can be served as a separate dish or with a side dish of your choice. You can stew the stomachs with the addition of potatoes, mushrooms, cheese, or in mayonnaise - as much as your imagination and desire allow.

Chicken gizzards fried with onions

This option is an excellent solution to the family dinner issue. Household members will always be happy with novelty and diversity in home menu. They will be pleasantly surprised, and may not immediately understand what you fed them so delicious.

Ingredients:

Preparation:

  • Thoroughly process the by-products, rinse, peel off the film, cut in half and into slices.
  • Take a large deep saucepan and place the chopped gizzards into it. Pour a quarter liter of water into the saucepan and cover with a lid. Cook over moderate heat for about 2 hours. As the water evaporates, it is permissible to add a little boiled water. Stir occasionally.
  • While the gizzards are stewing, process the onions. Wash it, dry it with a paper towel and cut it into half-straws. Pour refined vegetable oil into a separate saucepan and fry the chopped onion in it until fully cooked.
  • After the time specified in the recipe, taste the offal for doneness. If they are soft enough, then you need to remove the saucepan from the heat and drain the water through a colander.
  • Pour refined vegetable oil into the saucepan in which the gizzards were stewed and add the gizzards. Fry them for 7 - 10 minutes. Salt and pepper.
  • Add to offal fried onion. Fry for a few more minutes. Add spices, remove from heat. Let stand for a few minutes.

Delicious chicken gizzards stewed in sour cream

Another option stewed gizzards in sour cream.

Ingredients:

  • chicken stomachs - 1 kg;
  • onions - 200g;
  • carrots - 100 gr;
  • flour - 40 gr;
  • fat sour cream - 100 g;
  • mayonnaise - 50 ml;
  • refined vegetable oil;
  • ground black pepper;
  • salt.

How to cook:

  • Process the stomachs, rinse, cut into medium cubes. You can pre-boil them and then cut them.
  • Process, wash, peel the onion. Finely chop.
  • Process the carrots, wash, peel, and grate with a coarse grater.
  • Sauté the onion in a large saucepan for 5 minutes in refined vegetable oil. Add grated carrots to the onions. Sauté together for another 5 minutes.
  • Add prepared offal to the sautéed vegetables. Add a small amount of broth. Boil.
  • After this, add sour cream, mayonnaise, black pepper, salt to the saucepan, mix everything thoroughly. Cook for another 5 minutes.
  • Sift the flour and add to the stomachs. Stir thoroughly. Cook until stomachs are soft. Remove from stove.

Any side dish. Acceptable to submit a separate dish.

Chicken gizzards with potatoes in sour cream

Well, and a version of chicken stomachs, which will be the most satisfying and, probably, the most delicious of all of the above.

Ingredients:

  • chicken stomachs - 500 g;
  • potatoes - 500 gr;
  • onion - 200 gr;
  • garlic - 2 cloves;
  • sour cream - 100 ml;
  • refined vegetable oil - 50 ml;
  • water - 200 ml;
  • pepper mix;
  • salt;
  • Provencal herbs.

Cooking method:

  • Wash by-products thoroughly. Place in a saucepan. Pour water into it. It should cover the stomachs completely. Boil and cook for half an hour.
  • Remove the gizzards with a slotted spoon. Rinse and dry.
  • Process the onion, wash and peel. Cut into thin half-straws. Sauté it in a cauldron or large frying pan (saucepan) for 5 minutes.
  • Cut the stomachs into medium-sized slices. Add to onion. Fry for a couple of minutes. To fill with water. Close the lid. Cook for a quarter of an hour.
  • Wash the potatoes, peel them, wash them again. Cut into large slices. Add to stomachs.
  • Combine sour cream with salt, Provençal herbs, and spices. Finely chop the garlic. Add it to sour cream sauce. Pour the sauce over the potatoes with gizzards. Simmer until done. Periodically remove the lid and stir the contents.

You can use mayonnaise instead of sour cream. Or it is permissible to mix both products in a 1: 1 ratio. It goes well with stomachs in any of their forms

Original ginger sour cream sauce

To prepare it you need the following:

  • sour cream - 200 gr;
  • pickled cucumbers - 150 gr;
  • horseradish - 50 g;
  • fresh ginger - 1 tsp. or ground - 5 tsp.

How to cook:

  • Combine processed, chopped, fried gizzards with onions and carrots with pickled cucumbers, cut into small cubes.
  • Add grated or dry ginger and horseradish.
  • Mix everything well.
  • Simmer covered for 5 minutes.
  • Add sour cream.
  • Simmer for another 10 minutes.

This is what they are, undeservedly forgotten chicken gizzards. You need to remember a few nuances to ensure that your dishes taste perfect and delight your loved ones and guests:

  • the most important thing is proper preparation and processing of the product: stomachs that are not cleaned well enough will give an unpleasant aftertaste and be tough;
  • before frying or stewing, and before preparing for use in salad, be sure to boil the offal to achieve maximum softness;
  • if the yellow film is difficult to remove, scald them with boiling water and immediately drain the water;
  • When preparing stomachs, add salt only at the end of the process - the product cooks much better in unsalted liquid;
  • Chicken by-products are generally great for dietary cuisine.

Many people think that only one or two dishes can be prepared from chicken stomachs. But no! They are prepared quickly and easily, there is a huge variety of recipes: salads, with sour cream, potatoes, in the oven, in a frying pan, in a slow cooker. And to become juicy and soft, you just need to learn how to handle them correctly. Ready?

And in fact, many of us neglect healthy offal, but chicken gizzards, or navels, as they are also called, have a rich taste and are very healthy. Like all offal, they are low in calories, but rich in various microelements. An undoubted advantage is that dishes made from chicken gizzards are budget-friendly, which is very relevant in today’s realities, wouldn’t you agree?

How to cook delicious chicken gizzards

Chicken by-product - gizzards are good because they are suitable for preparing many different dishes. What can you cook? Salads, pate, soup, roast, stew, filling for pies, kulebyak and pancakes, various stews - this is not a complete list of what can be created from this simple product. There are a huge variety of recipes with chicken gizzards on the Internet and it’s easy to get confused.

I’ll tell you about several simple ones that are accessible to anyone, even a less experienced housewife. I hope that they will add variety to your menu and will please everyone without exception. The only advice is that before cooking, the navels must be thoroughly cleaned of yellow films, since they can make the dish bitter, and rinsed thoroughly. And you can get down to business.

Stomachs in sour cream in a frying pan - recipe

The simplest and most common option for preparing ventricles is to simply simmer them in sour cream in a frying pan. Despite its simplicity, gizzards stewed in sour cream turn out juicy and soft. In addition, it is very easy and quick; even a housewife who is not very skilled in cooking can handle it. To prepare ventricles stewed in sour cream, take:

  • Chicken gizzards - 500 gr.
  • Sour cream - 250 ml.
  • Chicken broth - a glass.
  • Black pepper and salt - use to taste.
  • Sunflower oil - 2 large spoons.

Cooking ventricles in sour cream:

  1. Clean the ventricles from yellow films, rinse thoroughly in running water.
  2. Cut each ventricle into 3-4 parts.
  3. Then heat the oil in a frying pan and add the chopped gizzards. Fry them until golden brown.
  4. When the navels are fried, pour chicken broth over them and let them boil, then turn the gas down, cover with a lid and simmer for at least half an hour. Chicken broth, if you don’t have it, can be replaced with water, the end result will not lose anything.
  5. Then everything is simple: add sour cream, salt and pepper to the dish, stir thoroughly and simmer with the lid open over low heat until the sauce thickens. It is better to take the fattest sour cream.
  6. The ventricles are ready. They can be served with any side dish. For example, with pasta and rice.

Recipe for delicious chicken gizzard salad

I suggest preparing it not complicated and healthy salad from chicken stomachs. It can also be served as a main course for lunch or dinner. The salad has two dressing options: vegetable oil or mayonnaise. If you are on a diet, a salad dressed with vegetable oil will wonderfully diversify your meager menu. To prepare chicken gizzard salad we will take:

  • Chicken gizzards - 300 gr.
  • Carrots - 130 gr.
  • White cabbage - 170 gr.
  • Cucumber - 170 gr.
  • Lemon juice - use to taste, but do not overdo it.
  • Black pepper - use to taste.
  • Salt - take to taste.
  • Sunflower oil.

Step-by-step salad recipe:

  1. First of all, boil the chicken gizzards in salted water for half an hour, after cleaning them well.
  2. While the boiled gizzards are cooling, take care of the vegetables. Wash the cabbage and cucumbers. Peel and wash the carrots. All vegetables must be dry.
  3. Chop the cabbage thinly. Grate the carrots. Mix them and add a little salt.
  4. Cut the cucumbers into half rings and add them to the cabbage and carrots.
  5. Cool the boiled chicken gizzards and cut into small pieces (I like to cut into thin strips). Add them to vegetables.
  6. Let's finish preparing our chicken navel salad with dressing. To do this, pour a little vegetable oil into a plate with salad; if you prefer olive oil, then take it. Sprinkle everything with ground pepper and salt, sprinkle lemon juice. Vegetable oil can be replaced with mayonnaise. Mix everything and your salad is ready.

Juicy and soft ventricles in a rustic frying pan

I suggest you prepare country-style gizzards with vegetables - a nutritious and easy-to-prepare dish. I warn you: the only difficulty is that you need to make sure that the liquid does not evaporate too much during the stewing process and that our navels remain covered with sauce the entire time. Do you want to know how I cook? Then welcome to the article.

Take:

  • Ventricles - 0.5 kg.
  • Onion, sweet pepper, bell pepper, carrot and tomato - 1 each vegetable.
  • Soy sauce - 2 large spoons.
  • Full-fat sour cream - 2 large spoons.
  • Vegetable seasoning - to taste.
  • Dill - to taste.
  • Sunflower oil - 3 tbsp. spoons.

Cooking navels in a frying pan:

  1. First, clean the chicken gizzards from the films, wash and boil for 30 minutes. After the ventricles are cooked and become completely soft, drain the water.
  2. Then let's do the vegetables. Peel the onion and chop finely. Wash and peel the carrots, grate coarsely. Remove the seeds from the pepper, cut it into 4 - 6 pieces and cut into strips. Wash the tomato and cut into cubes.
  3. Next, heat the vegetable oil in a frying pan and fry the onion until golden. Add carrots to the onion and continue frying for another 3 - 5 minutes. Place the tomato and pepper in the pan and fry the vegetables for another 5 minutes.
  4. After frying the vegetables, add the ventricles cut into 4 pieces, pour in 0.5 cups of water, add soy sauce and sour cream, sprinkle with seasoning. Mix well and simmer until done under the lid. It is important to ensure that the sauce in which the ventricles are stewed does not evaporate completely.
  5. Before serving as a main course for lunch or dinner, sprinkle the gizzards with dill. Can be served as a separate dish or with boiled potatoes.

How to deliciously cook chicken gizzards in a slow cooker

The miracle helper, the multicooker, has become a part of our lives. It's impossible to imagine now modern kitchen without this gadget. We are getting better and better at cooking in a slow cooker. The dishes in it retain the maximum amount useful properties navels, and the cooking process, on the contrary, takes a minimum of time and effort, which we really appreciate.

All this applies to ventricles cooked in a slow cooker. I want to add one more to your piggy bank unusual recipe chicken navels stewed in beer. Stomachs prepared in this way turn out to be very soft, juicy, and will acquire great taste. So, to stew chicken gizzards in beer

Take:

  • Chicken navels - 500 gr.
  • Onion - 2 pcs.
  • Beer - 1 glass.
  • Chicken broth - 1 glass.
  • Flour - 1 spoon.
  • Dijon mustard, but if you can’t find it, use regular mustard - 1 tbsp. spoon.
  • Salt and black pepper, any spices - take to taste.
  • Sunflower oil - 2 large spoons.
  • Sugar - 1 teaspoon.
  • Butter - 50 gr.

Step by step recipe:

  1. The cooking process is extremely simple: Turn on the multicooker in the “Frying” mode; if there is no such mode, then you can use “Baking”. Pour vegetable oil into the bowl, and when it is hot, add butter to it. While the oil is heating, cut the onion into rings.
  2. While the onions are fried, remove the membranes from the stomachs, rinse them and finely chop them. When the onions turn golden, place the gizzards into the multicooker bowl, add salt, sugar and pepper, Dijon mustard, pour in beer and broth. Stir, set the “Stew” mode for exactly 1 hour.
  3. Once the gizzards are cooked, they will become juicy and very soft. Add a spoonful of flour to them and mix well. All! Delicious and satisfying gizzards are ready!

Stomachs baked with potatoes

Potatoes and chicken navels go together perfectly. I advise you to prepare the most delicious casserole made from potatoes and navels, it is simple to prepare, but pleases everyone with its excellent taste. The big advantage of this recipe is its low cost. To bake chicken gizzards with potatoes,

  • Chicken navels - 600 gr.
  • Potatoes - 5 medium pieces.
  • Onion - 1 pc.
  • Hard cheese - 100 gr.
  • All-purpose ketchup - 1 tbsp. spoon.
  • Sour cream of any fat content - 3 tbsp. spoons.
  • Garlic cloves - 2-3 pcs.
  • Salt and black pepper - use to taste.
  • Any greens - to taste.
  1. Clean the navels thoroughly, rinse and cook in lightly salted water for half an hour.
  2. Boil the potatoes in their skins until half cooked. Then it needs to be peeled and cut into slices.
  3. Grease a casserole dish with oil and place the potatoes on the bottom. Salt and pepper it. Then sprinkle the potatoes with chopped herbs and finely chopped onions. The last layer will be the ventricles.
  4. In a separate bowl, mix sour cream, ketchup and garlic, crushed in a press. Pour the resulting sauce over our future casserole; sour cream will make the navels very juicy.
  5. Place our dish in a preheated oven and bake for 30 - 40 minutes. Then remove from the oven, sprinkle with grated cheese and return to the oven for another 5 minutes, no more, until the top is slightly browned.

Well, the final point is a simple recipe for chicken gizzards. I won’t tell you which one, see for yourself. That's how mysterious I am. Be healthy and eat delicious! With love... Galina Nekrasova.

RECIPE ONE: QUICK CHICKEN STOMACHES You will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp. soda (optional, many people write that soda spoils the dish), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, place it in a cauldron with heated oil, fry until browned. Add stomachs to the onion, fry until the juice releases, add soda (soda is added when cooking stringy, dry meat, stomachs, tripe to speed up the cooking process, the meat turns out tender and juicy) - the sauce will foam, when the foam has gone, add spices, add salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and adding boiling water so that it constantly covers the stomachs. Cook the dish until the stomachs are soft. For many, chicken gizzards taste like mushrooms; if you combine them with mushrooms, then this feature of perception, if it exists, will be even stronger, and it will turn out even tastier.

RECIPE TWO: CHICKEN Gizzards STEWED WITH MUSHROOMS AND POTATOES You will need: 650g chicken stomachs, 400g potatoes, 300g any fresh mushrooms, 50g sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, add water, add bay leaves and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, add salt, bring to a boil, reduce heat and simmer for 15 minutes, add potatoes and cook until done. Mix the sour cream with the egg, pour the mixture into the pan, stir, remove it from the stove.

RECIPE THREE: CHICKEN Gizzards STEWED IN SOUR CREAM You will need: 1 kg of chicken gizzards, 50g butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the gizzards until soft, let cool and cut. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add gizzards to the vegetables, simmer for 5 minutes, pour in sour cream, add mayonnaise, pepper and salt, season with butter, simmer for another 5 minutes, add chopped herbs, stir, remove from heat.

RECIPE FOUR: CHICKEN VENTURES IN ORIGINAL SOURCE SAUCE You will need: 500g chicken stomachs, 150g sour cream, 2 pickled cucumbers, 1 onion, carrot and clove of garlic, 0.5 cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, and chop finely. Peel and cut carrots and onions into small cubes. Heat vegetable oil in a frying pan, add chopped ginger and fry along with crushed garlic, then remove them from the oil, put gizzards, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, stir, pepper and salt, simmer over medium heat for another 10 minutes.

RECIPE FIFTH: PILAV WITH CHICKEN Gizzards You will need: 300g chicken gizzards, 2 cloves of garlic, 1.5 cups long grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. Boil the gizzards with plenty of water, adding salt to the broth to taste, remove them from the broth and chop them. Grind the garlic and fry in oil until fragrant, add grated carrots, chopped onions, eggplant, bell peppers, fry for 3 minutes, add chopped tomato, gizzards, pepper and salt, pour in the broth left from the gizzards, add washed rice, cover with a lid and cook the dish for 3 minutes on high heat, then 7 minutes on medium, then on low until the rice is cooked. If necessary, add broth.

RECIPE SIX: BUBBLES IN BEER Clean a kilogram of chicken stomachs, wash them, cut them in half. Pour odorless vegetable oil into a frying pan, add the ventricles and fry. 10-15 minutes pass, take 0.5 bottle of light beer, a glass for yourself, the rest goes into the ventricles))) Simmer for 30-40 minutes on low heat. Let's add a lot onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of 67% fat mayonnaise, ground black pepper, a little saffron or curry, favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We like it with pasta and buckwheat, but the side dish can be any - boiled potatoes, mashed potatoes, pea puree... OPTION 2 First, I fried the onion (I love the taste of fried onions), and then added the stomachs. And instead of mayonnaise I added a little flour to thicken the sauce. It turned out great! The beer is not noticeable in the finished dish, but it gives the sauce a special, original taste. Girls, try it, it's very tasty! And men generally go crazy!

RECIPE SEVEN: STEWED CHICKEN Gizzards WITH VEGETABLES Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat one tablespoon of vegetable oil in a deep frying pan, add the gizzards, lightly add salt and quickly fry over high heat until golden brown. Then add one glass chicken broth or water and simmer the gizzards under the lid over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked, 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and bell peppers, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add the boiled broccoli and one chopped clove of garlic, mix gently and simmer everything together over low heat under the lid for another 5 - 7 minutes until cooked. Remove from heat and let sit for 10 minutes. Before serving, sprinkle with finely chopped herbs to suit your taste.

July 26, 2017

Chicken stomachs, or as they are also called navels, are very dietary product nutrition. It consists of solid muscle, which is solid protein. And if you prepare a dish of chicken stomachs correctly, it can turn out very tasty and appetizing.

Today they can be purchased in any quantity. They are usually sold frozen or chilled. If you want to prepare the dish right away, take the navels chilled, and if you are going to stock up on them for use, then, of course, only frozen ones.

To be honest, it’s hard to say right away how many delicious dishes can be prepared from this product. I had to spend several hours putting this collection together for you. I will say that some dishes were tasted by me and approved by my family. Cooking gizzards is not difficult, almost the same as meat. But I really liked the taste. The dishes turned out to be unusual, the meat was tender, so if you want to cook something original, then you have come to the right place.

The product is not expensive. It's easy to prepare. It can be served as a main dish, but then it is better to serve it with a side dish of rice, pasta, or any other cereal.

Ingredients:

  • 1 pack of chicken gizzards (1-1.3 kg)
  • 1 onion.
  • 1 carrot.
  • 2 tablespoons of sour cream.
  • Greens to taste (basil).
  • Salt and pepper to taste.
  • 1-2 bay leaves.

Cooking process:

Chicken stomachs should be washed and sorted well before cooking. Since I often came across uncleaned ventricles. And the taste of the entire dish may suffer due to an uncleaned stomach.

1. Cleaned stomachs need to be stewed for a little while. Place them in a frying pan, fill half with water and simmer until the water boils.

2. Peel the onion and cut into rings on the floor. When more than half of the water has boiled away, you can add the onions.

3. Peel the carrots and grate on a coarse grater. Place it in the frying pan 2-3 minutes after the onion.

4.Fry everything until the onion is transparent. Add a little salt and pepper, mix and cook until the onions and carrots are ready.

5.When the onions and carrots acquire an appetizing color, you need to pour sour cream into the frying pan, but it must first be diluted in a glass of water.

6. Although all recipes say that you need to put one tablespoon of sour cream per glass of water, I put two tablespoons. And I assure you the dish only benefits from this.

7.And so we take the sour cream, dilute it in a glass of water and pour it into the frying pan with the stomachs. Also at this stage all seasonings are added. I recommend you such a seasoning as dried basil; it goes very well with meat dishes.

8.Cover the frying pan with a lid and simmer the dish over low heat for 15 minutes.

9.After 15 minutes the dish is ready. You can serve it to the table and enjoy your meal.

Korean chicken gizzards

Chicken gizzards make an excellent appetizer. By preparing them in Korean, you can surprise your guests with this dish, since it is very rare to find this appetizer on tables. But this does not mean that it is not tasty, just few people know how to prepare this dish correctly, but you are very lucky and you can now cook chicken gizzards in Korean.

Ingredients:

  • Carrots 2 pcs. (large carrots)
  • Onion head 1 pc.
  • Garlic 2-3 cloves.
  • Seasoning for Korean carrots.
  • 1 tablespoon soy sauce.
  • 1 tablespoon table vinegar
  • A teaspoon of red pepper.
  • A teaspoon of sugar.
  • Vegetable oil.

Cooking process:

1. Clean, rinse and cut the stomachs into strips. Place in a saucepan and add about 2 cups of water. And simmer over low heat until done. I determine readiness this way: when all the water has boiled away, I cut it open and try the ventricle; if it has become soft, then it is completely ready.

2.After cooking, you can fry the gizzards a little to give them an appetizing color.

3. Peel the onion and cut into rings on the floor. Fry it in vegetable oil. When the onion acquires an appetizing color, pour in the seasonings and mix the red pepper and turn off the heat under the frying pan. Let's give it 5-10 minutes for the oil to cool a little.

4. Peel the carrots and grate them using a Korean carrot grater. Place salt in a bowl, add fried gizzards, soy sauce, vinegar, seasonings, and fried onions. Mix everything well and leave for 20 minutes to marinate the food. In 20 minutes you will have a great snack on your table. Chicken gizzards in Korean. Bon appetit.

Chicken gizzards with potatoes

I offer you another recipe on how to cook chicken gizzards tasty and without problems. In this recipe we will cook them together with potatoes.

Ingredients:

  • Chicken gizzards 500-700 grams.
  • 7-9 potatoes.
  • 1 carrot.
  • 1 onion.
  • 1 bunch of greens.
  • Vegetable oil.
  • Salt, pepper, seasonings to taste.

Cooking process:

1. Clean the ventricles and cut them in random order.

2. Peel the potatoes and cut them into 2-3 cm cubes.

3. Peel the onion and cut into rings on the floor.

4.Grate the carrots.

5. Finely chop the greens.

6.Pour vegetable oil into a cauldron, heat it, fry the onion until transparent and add carrots.

7. Fry the carrots for literally 2-3 minutes and you can add the chicken gizzards. Mix everything and add a little salt.

8.Fry the chicken gizzards for 5-10 minutes and you can add the potatoes.

9.After adding the potatoes to the cauldron, pour a little water (about 1-2 cups), check for salt again and add salt if necessary.

Now you can add all the necessary seasonings. Stir, reduce the heat under the cauldron and simmer the dish until the potatoes are ready.

10. When the potatoes are completely ready, add greens to the dish. Mix everything well and turn off the heat.

11. Let the dish rest for 5 minutes and you can serve it.

It goes very well with chicken gizzards and potatoes.

Bon appetit.

Chicken gizzard soup

Yes, but didn’t you forget about the soup with chicken gizzards? The soup is prepared very often and can be prepared with giblets. And that’s what chicken gizzards are. The soup turns out to be very rich and healthy. So here is a recipe for making chicken giblet soup.

  • Vegetable oil.
  • 100 grams of rice.
  • Salt and pepper to taste.
  • 2 bay leaves.

    • Cooking process:

    Often, along with the ventricles, you can buy liver and chicken hearts These are all the giblets from which you can make an excellent soup.

    1.And so the giblets must first be sorted out, washed and placed in a pan with water.

    2. Place the pan on the stove and cook the giblets until tender.

    3. Peel the potatoes and cut them into random pieces. Potatoes cut into strips look very beautiful in soup.

    4. Peel the onions and carrots, chop and fry in vegetable oil.

    5. The giblets are ready, it’s time to throw the potatoes into the pan and add a little salt to our future soup.

    6.Cook the potatoes until half done and add the rice.

    7. Now all you have to do is wait until everything is cooked and add the fried onions and carrots.

    8.Taste for salt and add salt if necessary.

    9. Turn off the heat, let the soup steep a little and serve.

    Bon appetit.

     

     
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