Step-by-step recipe with photos. Step-by-step recipe with photos Cooking chicken gizzards in Georgian style

There are two versions of Georgian kuchmachi: cold and hot. For cooking cold snack The giblets are boiled until fully cooked in salted water, and then chopped as finely as possible (as if for a vinaigrette), seasoned with garlic, pepper, nuts, coriander, thyme and wine vinegar, ground in a mortar, and served with pomegranate seeds. Hot kuchmachi is sharper, the cutting of products is larger, and here, unlike the previous version, it adds fried onion and cilantro.

Today I bring to your attention a recipe for hot kuchmachi - made from chicken giblets, with wine and nut-garlic dressing, with traditional Caucasian spices. In such a company, the by-products will turn out not only soft and juicy, but also spicy, spicy, with a breathtaking aroma of cilantro and spices. Be sure to try it! You will be pleasantly surprised how a simple and ordinary dish turns into a new, colorful one, with a bright Georgian character.

Total time: 60 minutes / Cooking time: 45 minutes / Servings: 4

Ingredients

• chicken by-products (liver, stomachs, hearts) - 1 kg
• large onions - 3 pcs.
• dry white wine - 200 ml
• water - 200 ml
• garlic - 4 teeth.
• utskho-suneli - 1 tsp.
• khmeli-suneli - 1 tsp.
• dried basil - 1 tsp.
• coriander seeds - 0.5 tsp.
• hot pepper - 1 pc. or to taste
• walnut - 2 pcs. optional
• vegetable oil - 2 tbsp. l.
• butter - 30 g
• pomegranate - 1 pc.
• cilantro - 1 bunch.
• salt - to taste

Preparation

Chicken giblets should be taken in equal proportions, that is, approximately 300 grams of hearts, stomachs and liver. Rinse by-products thoroughly and prepare for heat treatment. I trim the gizzards of excess fat and cut them into 4-6 pieces to make them cook faster. I cut the hearts in half lengthwise, removing the veins with large vessels. I check the liver for the absence of bile and cut it coarsely into 2 parts.



Heat vegetable oil in a large, deep frying pan. I put stomachs and hearts in it first. Fry over high heat, stirring, for about 5-7 minutes, until a firm crust forms.



Pour half of the dry white wine into the frying pan, that is, 100 ml (can be replaced with pomegranate juice). I continue to fry for another 3-4 minutes until the alcohol evaporates. Then pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this time, almost all the moisture should evaporate.



In parallel, in another frying pan in a small amount butter fry the onion, cut into half rings, until golden brown.



Now that there is almost no liquid left in the pan with giblets, I add the liver, since it cooks much faster than all other offal. I continue cooking for another 10 minutes until the liquid has completely evaporated, adding salt to taste. Simmer over very low heat, stirring occasionally, otherwise the giblets will burn and dry out.



I am preparing a dressing for kuchmachi - a mixture of spices, garlic and wine. I chop the garlic and pepper with a knife and put it in a mortar. I'll add it there walnuts and spices: coriander, dried basil, hops-suneli and utskho-suneli (fenugreek). I grind everything with a pestle until it becomes a homogeneous paste, gradually adding the remaining wine. You don't have to add nuts, but I personally like the subtle nutty flavor in the dish.



When the liver is ready, add fried onions to the frying pan and pour in a mixture of wine and spices. I simmer everything together for another 5-7 minutes so that all the aromas and tastes come together.



Remove the finished dish from the heat, cover tightly with a lid and let it brew. In the meantime, I finely chop the cilantro and peel the pomegranate - preferably chilled, kept in the refrigerator for at least two hours, then the grains will play nicely in contrast.

Kuchmachi in Georgian is ready! It should be served hot, ideally in heated portioned red clay pans - ketsi. If special dishes no, regular, slightly warmed plates will do. Flavorful pieces I put the kuchmachi on a serving dish, pour the resulting sauce on top, sprinkle with ripe pomegranate seeds and finely chopped cilantro. Can be supplemented with lavash or fresh bread, garlic and pickled capsicum. Bon appetit!

On a note

The Georgian kuchmachi recipe can be used as a base one. If you decide to cook from other than chicken giblets, and if you take offal of artiodactyls (pork, beef, lamb), then the heat treatment time needs to be increased. The offal should first be boiled and then fried in a frying pan as described above.

Kuchmachi is an incredibly tasty, spicy and spicy dish. It is prepared quickly and easily, for the preparation of which you will need available and inexpensive ingredients. As a rule, these are the ventricles, hearts, liver and lungs of chickens, ducks, calves or lamb. Spices can be selected to suit your taste, and pomegranate juice can be replaced with wine.

To prepare kuchmachi in Georgian style, we prepare all the necessary ingredients.

We wash the heart, liver and ventricles. Cut into approximately equal medium pieces.

Heat the frying pan, pour in 2-3 tablespoons of oil and after a minute add the giblets: hearts and ventricles. Fry over high heat for 5 minutes, stirring occasionally. Then add the liver and fry for another 1-2 minutes.

Pour in 1/2 portion pomegranate juice and, turning down the heat a little, simmer for 15-20 minutes.

While the giblets are simmering, in another frying pan vegetable oil sauté the onion cut into half rings.

Place the onion in the pan with the giblets. Add salt and spices. Stirring, continue to fry for another 1-2 minutes.

Peel the garlic, remove the seeds from the pepper and chop finely.

Add vegetables to the pan. Pour in the second half of the pomegranate juice and simmer over medium heat until the liquid has completely evaporated. This will take 10-15 minutes.

We extract pomegranate seeds.

Before fully cooked Kuchmachi in Georgian style, just put the meat and liver on a dish, sprinkle with pomegranate seeds and chopped herbs.

Bon appetit. Cook with love.

Required: 500 g chicken stomachs, 80 g butter, 2 onions, 2 cloves of garlic, herbs, salt to taste.
Cut the stomachs lengthwise, remove the contents with film, rinse, pour cold water and cook.

Place the prepared stomachs in a colander, rinse with cold water, sort through, and cut into thin layers. Fry the prepared gizzards together with finely chopped onions.

Season before serving garlic sauce, sprinkle with finely chopped herbs.

Chicken gizzard salad

Process the stomachs and boil them in salted water, finely cut into strips.

Prepare the marinade: Cut the onion into rings (the more, the better), cut 2 carrots into strips, sprinkle with ground red pepper, stir. Pour in 9% vinegar so that it covers the salad by 1 cm. Leave in the marinade for a day.

Then drain the liquid and serve the salad.

Chakhokhbili from offal poultry (Georgian cuisine)

Required: 500 g poultry offal, 200 g onions, 60 g ghee, 10 g garlic, 20 ml apple or wine vinegar(or lemon juice), 25 g of cilantro, mint, parsley, black pepper, salt to taste.

Place the prepared poultry giblets in a saucepan, add a little oil and simmer.

Chop the onion and simmer in a separate bowl with oil. Then combine the onion with the giblets and simmer together until tender.

Add crushed garlic, vinegar or lemon juice, chopped cilantro, mint, dill, ground pepper, salt, a little water, mix and simmer for another 4-5 minutes.

Poultry by-product stew

Option #1

You will need: 400 g of poultry by-products, 40 g of internal fat, 2 tbsp. spoons tomato puree, 60 g table margarine, 2 carrots, 1 onion, 1 parsley root, 1 turnip, 8 potatoes, 200 ml broth, 1 tbsp. a spoonful of flour, bay leaf, herbs, salt and ground black pepper to taste.

Cut the heads, legs, necks and wings into 2-3 parts, cut the stomachs into pieces, but do not cut small offal (heart). Fry the prepared offal in internal fat until a crispy crust forms.

Place in a saucepan, add broth or water so that the offal is covered with liquid, add sautéed tomato puree and simmer with the lid closed for 30-40 minutes.

Cut carrots, parsley root, turnips, onions and potatoes into slices or cubes and fry (blanch the turnips first). Dilute the dry flour sauté with broth and add to the bowl with the stewed offal, stir and bring to a boil. Then add fried vegetables, peppercorns, bay leaf, salt and simmer until done.

When serving, sprinkle the stew with herbs.

Option No. 2

You will need: 500 g of poultry by-products, 15 g of table margarine, 7 potatoes, 2 carrots and onions, 1 parsley root, 1 turnip, 30 g of table margarine.
For the sauce: 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of flour, ½ cup of broth, salt, ground black pepper, bay leaf to taste.

Chop the processed necks and wings into equal pieces (2-3 per serving), sprinkle with salt and pepper and fry until golden brown.

Boil small ventricles and heart, pre-cut large ones into 2-4 parts.

Cut the carrots, parsley root, onion into slices and sauté, blanch the turnips.

Pour the prepared offal with hot broth or water and simmer for 20-25 minutes.

Then drain the broth and prepare red sauce on it. Pour the sauce over the offal. Add sautéed vegetables, diced potatoes, peppercorns, turnips, bay leaves, salt and simmer until tender.

Serve the stew with sauce and side dish.

Poultry giblets in Georgian style

Required: 500 g poultry offal, 50 g animal fat, 150 ml broth, 150 g onions, 20 g flour, 20 g herbs, garlic, salt, ground black pepper to taste.

Cut the scalded poultry giblets into slices, fry, add chopped onions and sauté for 5-6 minutes. Then add tomato puree or tomatoes (without skin), sauté for another 5 minutes, add flour, stir and sauté for another 10 minutes. Pour in the broth and season with crushed garlic, chopped herbs, black pepper and salt.

Poultry giblets stewed in a pot

This dish can be prepared either in one pot for several people or in portioned pots.

Required: 500 g of poultry giblets (stomachs, hearts, necks, wings), 2 medium onions, 2 large carrots, parsley, cilantro, celery (to make 1 small bunch), 2 tomatoes (canned or 1 tablespoon of tomato pasta), salt and ground black pepper to taste.

It is best to boil the stomachs in advance in salted water until half cooked, lightly fry the remaining offal in a small amount of vegetable oil.

Cut the onions into small cubes, grate the carrots coarse grater or chop finely. Chop the greens. Peel the tomatoes and chop them.

Place prepared giblets in a pot, top with carrots and onions, cover with tomatoes (if using tomato paste, it needs to be diluted with water to make it thick tomato juice). Add salt and pepper to taste, cover with a lid (you can make a lid from dough) and place in a warm oven.

Cook for 40-50 minutes at 180 degrees. 5-10 minutes before readiness add chopped herbs.

The dish can also be prepared with the addition of sweet peppers and potatoes. In this case, it is best to lightly fry the potatoes in the same way as the giblets in vegetable oil and place them on the bottom of the pot.

Goose cracklings with onions

Required: 500 g goose fat (including skin), 3 onions, salt to taste.

Cut off the skin along with subcutaneous fat from the goose carcass, cut into pieces of 30-35 g, sprinkle with salt and mix.

Place in a deep thick-walled baking sheet, or frying pan, or casserole dish in a layer of 5-6 cm, cover with a lid and fry over low heat until half cooked, stirring occasionally.

Finely chop the onion (or chop finely), mix with cracklings and fry until tender, making sure that the onion does not burn.

When serving, pour over melted goose fat.

Goose cracklings with onions are an excellent addition to crumbly porridge or boiled potatoes.

Stuffed necks

Required: onions, poultry necks (goose, duck or chicken), poultry by-products (liver, gizzards, heart), salt and ground black pepper to taste.

Carefully, so as not to tear, remove the skin from the necks. Leave the contents of the necks for the broth.

Pass the giblets together with the onions through a meat grinder along with the onions (if desired, you can add a couple of cloves of garlic). Add salt and pepper to taste and heat the minced meat in a frying pan. Add a little flour to make a thick mass.

Sew up the necks on one side, stuff tightly with minced meat and sew up on the other side.

Place 2-3 bay leaves, 1-2 small onions and necks into boiling salted water, which must first be pierced with a thick needle.
To prevent the necks from bursting, you also need to pierce them several times during the cooking process.

Cook over low heat for 20-30 minutes. After this, place the necks on a greased baking sheet and bake in the oven for 25-30 minutes.

Cockscombs

Required: 1 kg cockscombs, 40 g parsley and celery, 40 g onions, 50 g white wine, 10 g lemon juice, salt to taste.

Immerse the cockscombs in hot water and remove the film with salt (salt prevents your fingers from slipping when cleaning), trim the feather at the base, and rinse the scallops in cold water.

Place scallops, parsley and celery, cut into slices, onions in a saucepan, pour chicken broth or water so as to completely cover the food with liquid, add white wine, lemon juice, salt and simmer for 30 minutes.

Transfer the finished scallops along with the broth into a porcelain or ceramic dish and store in a cold room.

Poultry wings in sauce

Required: 800 g poultry wings, 1 white root (parsley or celery) and onion, 200 g white sauce with egg.

Cook the processed chicken or turkey wings in a small amount of broth with the addition of roots and onions. Use the broth left over after cooking the wings to cook white sauce with egg.

Serve the wings with steamed rice and sauce.

Chicken wings in mayonnaise

For 8 servings you will need: 1.5 kg chicken wings, 200 g mayonnaise, 2 medium onions, 3 cloves of garlic, 1 teaspoon curry powder, salt and ground black pepper to taste.

Wash chicken wings and dry. Peel the garlic and onion and chop finely.

Add onion, garlic, curry to mayonnaise and mix.

Rub each wing with salt, pepper and coat with mayonnaise.

Place tightly in a saucepan, cover with a lid and place in the refrigerator overnight.

Remove the wings from the marinade, place on skewers, alternating with raw onion rings as desired, and fry over the coals like a regular shish kebab, turning every 2 minutes.