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Chicken gizzards with pasta recipe. Stewed chicken gizzards (navels) with pasta. Chicken gizzards in a slow cooker

Pasta with chicken gizzards rich in vitamins and minerals such as: vitamin B12 - 20.7%, vitamin PP - 12.9%, phosphorus - 12.4%, chlorine - 40.8%, copper - 21.9%, selenium - 23.8 %, zinc - 13.7%

What are the benefits of Pasta with chicken gizzards?

Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix.

The recipe is delicious, satisfying and not quite an ordinary dish.

Ingredients:

Spaghetti – 300 g

Chicken navels (stomachs) – 0.5 kg

Walnuts – 5 pcs.

Onions – 1 pc.

Dill or parsley – 0.5 bunch

Black peppercorns – 5 pcs.

Bay leaf – 3 pcs.

Vegetable oil for frying

Butter for spaghetti – 1 tbsp. l.

Cooking spaghetti with chicken navels

1. Chicken navels will take longer to cook than other ingredients in this dish, so we start cooking with them. We wash the navels, trim off excess fat from them, put them in a pan and fill them with water. Place on the fire, bring to a boil, then salt the broth, add black peppercorns and bay leaves. After boiling, cook the navels for at least an hour.

2. While the chicken navels are cooking, peel the onion and cut it into small cubes. Place the frying pan on the fire, pour a little vegetable oil and add chopped onion. Fry the onion until golden brown over low heat.

3. Meanwhile, wash the greens and chop them finely too.

4. If the onions are already fried, put 3 tablespoons of sour cream in the pan and mix with the onions.

5. Immediately after adding sour cream, add chopped herbs to the pan. Mix it with the sour cream mixture, cover with a lid and simmer over low heat (so that the sour cream does not burn) for 10 minutes.

Let the spaghetti cook: boil salted water in a saucepan, and after it boils, throw the spaghetti into it. Stir the spaghetti from time to time to prevent it from sticking to the pan.

6. Boiled chicken navels do not need to be cooled: remove them from the boiling broth with a slotted spoon and immediately transfer them to the frying pan. Mix them with sour cream sauce, cover the pan with a lid and continue to simmer for a few more minutes.

7. During this time, clean the nuts and chop them. You can crush the nuts with a rolling pin, or you can simply break them into small pieces with your fingers.

8. Meanwhile, the spaghetti has already been cooked. Place them in a colander and season with butter.

9. Then put the spaghetti on plates, place the chicken navels in sour cream on top and sprinkle the dish with pieces of nuts. Spaghetti with chicken navels is ready!

Especially for the “Pasta Encyclopedia” - Nika Strelyaeva

pastaretti.ru

Chicken gizzards with vegetables and pasta

Onion – 1 piece;

Garlic – 2 cloves;

Salt, pepper - to taste.

Cooking Instructions

Chicken gizzards are a dietary, low-calorie, low-fat product. Prepare stewed gizzards with vegetables and pasta. Simple, fast and tasty :-)

Let's prepare the ingredients according to the list.

We clean the chicken gizzards, wash them and cut them. Fill with water, bring to a boil, reduce heat and simmer until tender. How long will it take? Hard to tell. It all depends on the quality of the product. It took me 40 minutes. But you may need more time. The ventricles should become soft and tender.

Chop the onion, carrots and garlic as convenient.

Add to the already prepared ventricles. As you can see, the volume of water has decreased by 3-4 times. Stew the vegetables until done. At the same time, let the pasta cook. Any you like.

Salt and pepper to taste. The ventricles are ready.

Place the pasta in the pan and mix well. Serve the dish warm.

www.iamcook.ru

Recipe: Chicken gizzards with pasta – Tasty and healthy!

300g chicken gizzards,

Sometimes I buy offal - chicken gizzards, hearts, liver. All of them are healthy, not expensive and, if prepared correctly, very tasty. The benefit of chicken stomachs is a large amount of protein, iron and folic acid, which is very important for human health. Also, the constant benefit lies in their extraordinary low-calorie content.

Gizzards can be combined with your favorite foods, such as rice, buckwheat, potatoes, vegetables, and much more.

This product also strengthens nails well, protects against layering, and normalizes the condition and structure of hair.

Sometimes I cook chicken gizzards with pasta. It's easy and delicious.

We rinse the stomachs well with water and cook in the second broth. Cook for about 30 minutes.

Three carrots on a coarse grater, cut the lek into cubes. Fry the finished stomachs in a frying pan, add carrots and onions, and pour in the remaining broth. Simmer everything for 15-20 minutes. Add salt and pepper to taste.

Boil the pasta until tender in salted water with 1 tbsp. lie sunflower oil.

Place in a colander and add butter.

Mix the finished pasta with the prepared chicken gizzard gravy.

fotorecept.com

Chicken gizzards with pasta

Sour cream – 200 grams
Onion - one piece
Carrots - one piece
Spices
Pasta – 250-300 grams
Chicken gizzards – 500 grams
Mushrooms (I had honey mushrooms) – 200 grams

Bigus with prunes and chicken gizzards

Tea leaves - one teaspoon
Tomato paste or ketchup - one tablespoon
Butter – 0.1 kilogram
Leek – 0.5 kilograms
Carrots (large) - one piece
White cabbage – 0.7 kilograms
Parsley root - one piece
Pitless prunes (large) – 5-6 pieces
Chicken gizzards – 0

Korean chicken gizzard salad

Salt (pinch)
Soy sauce - two tablespoons
Red pepper (ground)
Sugar (pinch)
Cilantro - 1 bunch.
Chicken gizzards – 400 grams
Vegetable oil - three tablespoons
Garlic – 2 teeth.
Vinegar (apple 6%) – three tablespoons
Onion - one piece
Potatoes - two pieces
Basil (su

Sauce of chicken hearts, liver and gizzards with polenta

Onions – 0.5 pieces
Carrots - one piece
Vegetable oil
Tomato (or tomato paste) – 400 grams
Red wine – 100 milliliters
By-products (chicken hearts, gizzards, liver) – 400 grams
Celery (stem) - one piece

Chicken gizzards

Garlic – 5 teeth.
Wine – 50 milliliters
Vegetable oil – 100 milliliters
Chicken gizzards (cleaned) – 1 kilogram
Rosemary – 10 grams
Red hot pepper - one piece

Chicken gizzards with buckwheat

Buckwheat – 150 grams
Salt (to taste)
Water – 50 grams
Onion - one piece
Tomato paste (or ketchup) – two tablespoons
Spices (to taste)
Chicken gizzards – 400 grams

Chicken gizzard salad with champignons

Black pepper (ground, to taste)
Salt (to taste)
Chicken gizzards – 600 grams
Onions - three pieces
Mayonnaise (to taste)
Vegetable oil (a little)
Champignons – 700 grams

Chicken gizzards with potatoes in a “sleeve”

Chicken gizzards – 600 grams
Spices
Cream (20%) – 200 milliliters
Garlic – 2 teeth.
Onion - one piece
Potatoes (large) – 5-6 pieces

Casserole with stomachs

Onion - one piece
Carrots - one piece
Rice (approximately) – 2 cups.
Chicken gizzards – 0.5 kilograms
Mayonnaise – 3-4 tablespoons
Corn – 150 grams
Tomato – two pieces

Salad “Fantasy”

Granulated sugar
Champignon mushrooms – 150 grams
Chicken gizzards – 350 grams
Mayonnaise – 250 grams
Onion - one piece
Chicken eggs - five pieces
Vinegar
Hard cheese – 200 grams

Rice with vegetables and gizzards

Onion - one piece
Rice (long grain) – 1.5 cups.
Salt (to taste)
Eggplant (small) – one piece
Carrots - one piece
Tomato - one piece
Garlic – 2 teeth.
Vegetable oil (a little)
Chicken gizzards – 300 grams
Ground black pepper (to taste)
Bulgarian pepper

Bird's nests

Chicken stomachs – 500 grams
Cream (or milk) – 100 milliliters
Spaghetti – 400 grams
Sunflower oil – four tablespoons
Carrots (medium) - one piece
Onions (medium) – two pieces
Hard cheese – 200 grams
Salt (and spices to taste)
Champignon mushrooms (fresh) – 200 grams
Oil drain

Chicken gizzards in a slow cooker

Water (for gravy) – 100 milliliters
Sour cream (for gravy, to taste)
Sweet pepper – 1/2 pieces
Chicken liver – 100-150 grams
Wheat flour (for gravy) - one tablespoon
Seasonings (for gravy, to taste)
Chicken gizzards – 700 grams

Chicken navels

Bay leaves - five pieces
Black pepper (to taste)
Salt (to taste)
Onions - two pieces
Couscous (semi-finished product) – 2 cups.
Sauce (kebab) – three tablespoons
Chicken gizzards – 1 kilogram
Vegetable oil (for frying)
Carrots - one piece

Koloboks 2 in 1

Vegetable oil (for deep frying)
Potatoes (boiled in their jackets, large) – four pieces
Onion - one piece
Black pepper
Chicken gizzards (half a kilo)
Chicken egg (raw for minced meat - one piece, two pieces for dipping koloboks) - three pieces
Breadcrumbs (for breading)

Chicken gizzard borscht

There are many delicious dishes made from offal.

Navels stewed in sour cream, the recipe for which is presented in different interpretations below, belongs to the second course, is quite simple to prepare, turns out soft and tasty.

At the same time, the nutritional value of offal is comparable to dietary meats, but their cost is half the price of poultry.

Beneficial features

The vitamin complex of the chemical composition of chicken stomachs is represented by vitamins C, group B, niacin, riboflavin.

Of the organic acids, the most valuable are folic and pantothenic acids. Phosphorus, iron, potassium, zinc, other minerals and many natural microelements necessary for the human body are also present here in large quantities.

Navels are considered a useful product for the circulatory and hematopoietic system, heart, and digestive organs. The product helps cleanse the body of toxic substances, accelerates metabolism and increases appetite, and activates regenerative processes at the cellular level.

Due to the low fat content (6 g/100 g) and low calorie content (130–170 kcal/100 g), navels are classified as dietary products. At the same time, the protein component of the offal is 25%.

Pre-treatment of chicken gizzards

In terms of complexity of preparation, stewed chicken navels are classified as light dishes. Preparing the products takes no more than half an hour. Roasting and stewing - an average of 60 minutes.

But before you start cooking, the navels are thoroughly cleaned. If the stomachs are whole, from domestic chickens, they are cut to the connective cartilage along the seam.

The contents are thrown away. The inner hard shell is pryed with a knife and removed completely. The navels are washed thoroughly, the thin surface films are cut off, and dried.

Chicken giblets sold in stores are already cleaned. They just need to be washed to make sure there are no gastrolith residues and dried. Next, according to the chosen recipe, the navels are left whole and cut into two or several parts.

The vegetables with which they are stewed are peeled and washed. Cut into cubes or quarter into rings. Garlic is chopped in a convenient way.

How to stew chicken gizzards in sour cream

Basic recipe for stewed navels. All other variations of the dish are prepared according to it, with minor differences.

For 5 parts of the dish you need:

1000 g peeled chicken gizzards;
150 g sour cream;
125 ml water;
2 carrots and onions;
30 g flour;
hot pepper pod (optional);
25 ml plant. oils;
50 g fresh herbs (parsley, cilantro)
salt, sugar, spices for chicken, paprika - to taste;
Bay leaf;
2 cloves of garlic.

The dish is ready at 1.20 or 1.40.

Nutritional value per 100 g:

proteins – 13 g;
fats – 8 g;
carbohydrates – 3 g;
calories – 130 kcal.

The cleaned navels are cut into 4 parts.

The onion is cut into half rings, the garlic into slices. Roast in heated to rise. oil (in a heatproof bowl or frying pan), stirring.

Carrots are cut into semicircles and added to the onion. Fry, stirring.

Chicken gizzards are combined with vegetables, hot pepper and laurel are added. Fry over medium heat for 10 minutes.

Sour cream is mixed with flour and diluted with water. The resulting mixture is poured into the offal in a roasting pan. Stir.

When the liquid boils, reduce the heat. The dish is seasoned with selected spices, salt to taste, and a little sugar and paprika are added.

Cover the container with a lid and simmer the ventricles at the lowest boil for 1 hour. A couple of minutes before the process is completed, add greens.

The finished dish is left to “rest” under the lid for about 15 minutes. They are served with a side dish of rice, vegetables, beans and various cereals.

Cooking with potatoes

Using chicken giblets, you can prepare a very tasty hearty roast. The dish is served on its own, without a side dish. Prepares in 90 minutes.

For 5 parts:

600 g navels;
700 g potatoes;
100 g 20% sour cream;
1 onion and 1 carrot each;
100 ml prepared chicken broth;
50 g plant. oils;
salt, spices.

Recipe for chicken gizzards in sour cream with potatoes:

The cleaned stomachs are cut into strips.
Peeled and washed potatoes are cut into cubes.
Stirring the navels, fry them in a frying pan in hot oil for 5 minutes. Fire - medium.
Add potatoes to the navels and mix. Fry the food for 10 minutes, stirring occasionally.
The fried ventricles with potatoes are transferred to a deep container for stewing. Cook over low heat in a container with an open lid.
In the same frying pan, grow in small quantities. sauté diced onion in oil. Pour into the roasting pan with the navels.
Carrots cut into semicircles are fried until soft. Combine with other components.
Roast chicken navels are poured with sour cream diluted with broth. Salt and season with spices to taste. Stir. Cover with a lid.

Simmer the dish over low heat for just under an hour. Before serving, sprinkle with fresh chopped herbs. An excellent addition would be a salad of fresh vegetables in an oil dressing.

Chicken gizzards with pasta

A quick and easy homemade recipe. Chicken giblets with pasta are satisfying, inexpensive, and very tasty. If the ventricles are boiled in advance, then preparing the food will take only half an hour.

For 5 servings:

500 g chicken stomachs;
400 g of pasta (horns, shells, butterflies, tubes);
150 g 20% sour cream;
2 onions;
4 tbsp. l. vegetable oil;
2 cloves of garlic;
salt, ground coriander, bay, paprika, hot pepper - to taste.

Cleaned chicken stomachs are boiled in salted water for 90–120 minutes. Cool. The broth is drained, the navels are cut into pieces of the desired size.
Boil the pasta in salted water until half cooked (10 minutes). Drain in a colander.
Diced onion is sautéed in vegetable oil in a frying pan or deep frying pan.
Add chicken navels. Fry, stirring for 4 minutes.
Pour pasta into the fried gizzards. Salt, season with spices, mix. Fry in the same mode for 2 minutes.
Fill navels with pasta with sour cream. Add chopped garlic. Stir the dish and cover with a lid.
Reduce the heat under the frying pan to very low. Simmer them for 10 minutes.

The dish is served hot with vegetable salads.

With garlic and herbs

Soft chicken gizzards in a delicate sauce with an appetite-stimulating aroma of garlic, basil and parsley. The dish is juicy, nutritious, served with any side dish. It takes 2 hours to cook.

For 5 servings of chicken gizzards in sour cream you need:

1000 g of peeled giblets;
300 ml sour cream;
60 ml water;
head of garlic;
a bunch of parsley;
a bunch of blue basil;
vegetable oil;
spices, salt, ground black pepper - to taste.

Stomachs, cut into pieces, are fried in vegetable oil for 20 minutes over medium heat. Stir the offal from time to time to ensure even cooking.
Garlic is chopped in a convenient way. Add to the giblets. Stir and fry covered over low heat for 10 minutes.
Sour cream is diluted with water. Bring to a boil in another frying pan and simmer for 2 minutes.
The gizzards are filled with garlic and sauce and seasoned with spices. Simmer covered over low heat, stirring occasionally, for 45 minutes.
The meat is salted. Simmer for another half hour.

At the end of the process, finely chopped greens are added to the dish. Leave to rest covered for 10 minutes. and served to the table.

Chicken gizzards in sour cream with mushrooms

A homemade, delicious, nutritious dish. Served separately or with a side dish of boiled rice. It takes 90 minutes to cook.

For 5 servings:

1000 chicken stomachs;
400 g oyster mushrooms or champignons;
200 ml sour cream;
2 onions;
a bunch of dill;
vegetable oil;
salt, nutmeg (ground), spices, seasonings - to taste.

Cleaned stomachs are boiled for 2 minutes. after boiling. The water is drained with noise, the offal is thrown into a colander and washed with cool water.
Pour boiling water over the navels, add spices, a whole onion without the husk, nutmeg, garlic, and bay. Cook after boiling over low heat for 55 minutes. At the end they add salt.
The second onion is cut into cubes. Fry in hot vegetable oil until transparent.
Mushrooms are washed and cut into strips (slices). Pour into a frying pan with onions. Fry over medium heat under the lid for 7 minutes.
The cooked chicken navels are removed from the pan with a slotted spoon and transferred to the frying pan. Pour in a little broth in which they were cooked and the sauce itself. Salt and pepper.

The dish is simmered under the lid at a gentle simmer for 20 minutes. At the end, add chopped dill.

Recipe with onions

A simple recipe for a hearty meat dish that goes well with any side dish. Cooking time – 60 minutes.

For 5 servings:

1000 g of stripped ventricles;
2 large onions;
250 ml 20% sour cream;
vegetable oil;
pepper, spices, salt, herbs - to taste.

Recipe for chicken gizzards in sour cream:

Onions, cut into half rings, are fried until golden brown over medium heat in a small amount of vegetable oil.
Chicken navels are cut into small pieces. Pour into the onion. The fire is reduced to a minimum.
Simmer the meat covered in its own juice for 55 minutes. At the end, season with spices and salt. If the liquid evaporates while the navels are simmering, you need to add a little ordinary water to the pan.
The offal is poured with sour cream. Stir, wait until it boils and keep on fire for 2 minutes.

If desired, add greens to the sauce. The dish is served to the table.

Stewed chicken gizzards in sour cream: recipe for a slow cooker

You can cook navels in a slow cooker separately or immediately with a side dish. For example, with steamed vegetables. It's simple - the ventricles are simmered in sour cream sauce in the thicket of the device, and the vegetables are placed on the grill of a steamer and cooked simultaneously with the meat gravy. Cooking time – 2 hours 40 minutes.

For 5 servings:

1000 g navels;
300 g 20% sour cream;
125 ml water (hot);
3 carrots;
4 onions;
pepper, seasonings, salt - to taste;
rast. oil.

Coarsely chopped carrots and onions are sautéed in oil until soft, poured into a multicooker bowl. “Baking” or “Express” mode. Time - quarter of an hour.
Add finely chopped gizzards to the vegetables. Stir. Fry until the signal indicates the end of the program (approximately 20–25 minutes).
Pour sour cream diluted with water over the meat and vegetables, add salt and pepper. Stir.
Simmer the dish in the “Stew” mode for 2 hours.

After the sound signal, the offal gravy is stirred. Add chopped herbs if desired. Serve hot.

Oven cooking method

The recipe is convenient because it takes no more than 8 minutes to prepare the ingredients. The remaining processes (pickling and baking) do not require the presence of the hostess in the kitchen. Total cooking time is 1 hour and 20 minutes.

For 5 servings:

1000 g chicken stomachs;
400 g 25% sour cream;
2 large onions;
2 cloves of garlic;
pepper, spices, salt - to taste.

Recipe for chicken gizzards in sour cream in the oven:

Navel slices, cut into medium pieces, 20 min. marinated in sour cream, seasoned with salt, chopped garlic and pepper.
The onion is cut into half rings. Mix with ventricles.
The pickled products are transferred to a baking dish with high sides. Cover with a lid or cover with food foil.

The dish is placed in a hot (preheat to 180 degrees) oven. Bake for 50 minutes.

Chicken gizzards stewed with sour cream in pots

In ceramic pots, the giblets are incredibly soft. The thick sauce gives the meat a sweetish taste. Prepares without much hassle. Time – 80 minutes.

For 5 servings:

1000 g of stripped navels;
2 tbsp. l. full-fat homemade sour cream;
water or broth;
2 onions;
2 carrots;
20 g butter;
a large bunch of greenery;
seasonings, spices, salt, pepper - to taste.

Recipe:

Diced vegetables are fried in al dente butter.
The navels are cut into medium pieces. Place in equal parts into ceramic pots.
The offal is covered with a layer of fried vegetables on top. Add sour cream, season the dish with spices and salt.
The contents of the pots are filled with water so as to completely cover the stomachs and vegetables.
Cover the pots with lids or foil. Bake the ventricles for 60 minutes. in the oven at 180 degrees.

Before serving, the dish is sprinkled with fresh herbs.

Video recipe

Stewed gizzards turn out very tasty not only in this sauce, but also in tomato juice.

To reduce cooking time and ensure that the chicken gizzards are very soft, the offal should be boiled for an hour in salted, spiced water.

Boiled navels can be stewed immediately afterwards or left in the broth until a convenient time. Heat-treated by-products are stored in the refrigerator for up to 3 days.

My daughter and I had a lazy day today. We walked a lot, slept a lot, played a lot))) Of course, no one canceled dinner for our beloved dad (more precisely, the need to prepare it). Since there was yesterday’s borscht in the refrigerator (and yesterday’s, as you know, is the most delicious!), we decided to make do with little effort. We decided to cook pasta naval style. Moreover, the meat component was available and ready-made (two boiled chicken legs). We removed the skin from them, separated the meat and minced it in a meat grinder.

A third of the dish is ready! It’s clear that it’s a bit meager…. But what are they rich in))) I remember that my mother always added chicken navels (or stomachs, to be precise) to pasta, but we didn’t have such “spare parts” on hand.

So, the next stage. Peeled two large onions and chopped them. Not small and not large... They cut it like that normally, medium! Heat oil in a frying pan and add onions. That's how much there is!

We fried it until it was beautifully golden. It should also become sweet and soft (but moderately soft, not to the point of fanaticism).

Twisted meat was sent into this beautiful onion. Let it sit on low heat for a few minutes. We tasted it and added salt.

And while we were working on onions and meat, we cooked pasta))) Of course, not by ourselves, but with a little help from us!

We combined everything we had prepared in a saucepan of a suitable size. Hooray! Navy pasta is ready! Very simple, very fast and quite edible!

My daughter and I have a clear conscience: we will meet dad not only with yesterday’s borscht, but also with something additional. It was decided to make some fresh salad “in addition.”

By the way: it was not by chance that I described the recipe from two people. My daughter diligently helped me as best she could, namely: during the entire process she sat at her table and played Cinderella. Here is photo evidence)))

List of similar recipes.

Very often in stores you can find a very inexpensive delicacy, but so tasty when prepared correctly - chicken muscle ventricles. Anyone who has tried properly cooked chicken gizzards at least once will not be able to pass them up next time. The whole secret is that if you finish cooking these muscle ventricles, you will be treated to delicious, tender meat that even a picky child will enjoy. And you need to cook for about two hours, no less. In this recipe we will tell you how to prepare a delicious gravy from chicken gizzards, how to properly cook chicken gizzards.

Taste Info Main courses from potatoes / Second: offal

Ingredients for chicken gizzard gravy

chicken gizzards 500g.
flour 1 tbsp,
tomato powder or tomato paste 1-2 tbsp.,
allspice peas, ground black pepper,
salt, seasoning for meat as desired.

For mashed potatoes we need 500g potatoes, 1-1.5 tbsp milk, salt, and a little butter.

How to cook stewed chicken gizzards with mashed potatoes

Pour 4 cups of water into a frying pan, preferably with a thick bottom and walls. Place chicken gizzards in water and add salt. Turn on the gas, bring to a boil over high heat, then turn the gas to low and cook for about 2 hours.

While the ventricles are cooking, prepare the future gravy. In a deep bowl, pour flour, tomato paste or tomato powder, ground black pepper, add a couple of allspice peas, and seasoning for meat.

Pour 1 tbsp. water, mix the mixture.

It will take a long time for the ventricles to cook, so there is time to peel the potatoes, which, having peeled them, rinse them and put them in water. Pour a little more water than the potatoes in the pan. Place the pan with potatoes and water on the fire.

Add salt only after the water has boiled in the pan. Cook until done, and we recognize this readiness by the light sliding of the knife into the depths of even the largest potato from the pan, as if in butter. After we are sure that the potatoes are ready, drain the water from the pan and pour in the milk.

Using a blender, turn the potatoes into a soft and tender puree, also add butter.

By this time the ventricles should be cooked.

Pour our pre-prepared mixture for gravy into a frying pan with ventricles.

Mix.
Cover with a lid and simmer for 5-10 minutes over very low heat, during which time we will have prepared a delicious gravy from chicken stomachs.

This is interesting: