Chicken giblets. Dish of stewed chicken giblets "bachelor's dinner"

Every housewife is faced with the problem of cooking - to make it tasty and inexpensive. This topic is especially relevant in days of prolonged lack of money. This is where all the feminine comes into play culinary fantasy. You can’t think of anything to prevent your loved ones from feeling disadvantaged! After all, from tasty food a lot depends, at least on our mood. One of the most original solutions- use of giblets. It would seem, what to cook from chicken stomachs? But as it turned out, there are a lot of delicious things: with gravy, and with sour cream, and fried, and stewed - there is a recipe for any occasion. Such dishes are also festive table There's no shame in putting it. Cooking chicken stomachs has one main condition - you need to boil them correctly, otherwise they will be tough and completely inedible. First, you need to rinse them well and remove the yellow film with excess fat. Then rinse again. The ventricles are boiled for an hour in salted water. Then you can stew them or just fry them, or you can come up with something interesting.

1. QUICK CHICKEN STOMACHES.

You will need: 500g chicken gizzards, 2 onions, 3 tbsp. vegetable oil, ½ tsp. soda, spices to taste, salt. Wash and dry the navels, finely chop the onion, place it in a cauldron with heated oil, and fry until browned. Add gizzards to the onion, fry until the juice releases, add soda (soda is added when cooking stringy, dry meat, gizzards, tripe to speed up the cooking process, the meat turns out tender and juicy.) - the sauce will foam, when the foam subsides, 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.

2. CHICKEN VENTURES STEWED WITH MUSHROOMS AND POTATOES.

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. You will need: 650g chicken gizzards, 400g potatoes, 300g any fresh mushrooms, 50g sour cream, 1 egg, Bay leaf, salt pepper. How to cook chicken gizzards with potatoes and mushrooms. 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.

3. CHICKEN VENTURES STEWED IN SOUR CREAM.

Chicken gizzards cooked in sour cream are very tasty. You will need: 1kg chicken gizzards, 50g butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. How to cook chicken gizzards in sour cream. 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.

4. CHICKEN VENTURES IN ORIGINAL SOURCE SAUCE.

Next recipe It is interesting because the ventricles are cooked not just in sour cream, but in a very original sour cream sauce. You will need: 500g chicken gizzards, 150g sour cream, 2 pickled cucumbers, 1 onion, carrot and clove of garlic, 0.5cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. How to cook chicken gizzards with an unusual sour cream sauce. Boil the stomachs in salted water for 40 minutes, let cool, 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.

5. PILAV WITH CHICKEN VENTURES.

With stomachs you can cook the most different dishes, including a kind of pilaf. 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. How to cook pilaf with chicken gizzards. WITH big amount Boil the stomachs with water, add salt to the broth to taste, remove them from the broth and cut them. Chop the garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, add medium-sized chopped tomato, gizzards, pepper and salt, pour in the broth left from the gizzards, add washed rice, cover and cook the dish for 3 minutes on high heat, then 7 minutes on medium, then on low until the rice is ready. If necessary, add broth.

RECIPE SIX: - the most unusual, according to it we will prepare navels in beer.

Well, here we go: We clean a kilogram of chicken gizzards, wash them, and 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 light beer, a glass for yourself, the rest 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 full-fat 67% 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 and 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 mash... OPTION 2 First, I fried the onion (I love the taste of fried onions), and then added the gizzards. And instead of mayonnaise I added a little flour to thicken the sauce. It turned out great! Beer in ready dish You can’t feel it, but it gives the sauce a special, original taste. Girls, try it, it's very tasty! And men generally go crazy! 7. Stewed chicken gizzards with vegetables summer recipe.

Stewed chicken gizzards with vegetables according to a summer recipe will delight you with its softness and juiciness. Thoroughly clean and rinse one kilogram in running water chicken ventricles. 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 crust. Then add one glass of chicken broth or water and simmer the gizzards covered 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. Disassemble 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 boiled broccoli and one chopped garlic clove, mix gently and simmer everything together for low heat Cover for another 5-7 minutes until done. Remove from heat and let sit for 10 minutes. Before serving, sprinkle with finely chopped spicy herbs according to your taste.

8. CHICKEN STOMACHES WITH VEGETABLES.

Ingredients: broccoli; carrot; onion; garlic; spices; chicken stomachs. Preparation: Clean the ventricles and boil. Place them in a heated frying pan and fry until golden crust, then simmer a little. Add finely chopped onions and carrots to the same pan and continue simmering. Garlic and spices are added just before the end of cooking, about five minutes. Broccoli is cooked separately for five minutes, after which it is mixed with the gizzards and served.

9. DELICIOUS SALAD WITH VENTURES.

Ingredients: onion; carrot; soy sauce; ground coriander; red and black pepper; vinegar 6%; chicken stomachs; vegetable oil. Preparation Chicken stomachs boil until fully cooked with the addition of bay leaf and black pepper. Onions cut into half rings are marinated in vinegar for twenty minutes, after which the excess liquid is drained. We grate the peeled carrots, as for Korean salads. The finished ventricles are cut and placed in a bowl with vegetables. Spices are placed on top and poured with hot vegetable oil. The salad is mixed, covered, and placed in the refrigerator to infuse. This is how chicken stomachs, the preparation of which, of course, takes a lot of time, can become a decoration for your table and daily diet. You can come up with something of your own - special recipe just for your family. Perhaps offal will become a new discovery for your kitchen and will bring a pleasant variety to the menu that your household will certainly appreciate.

10. CHICKEN VENTURES WITH MUSHROOMS IN A MULTICOOKER.

11. KOREAN CHICKEN VENTURES.

I’ve been making this salad for 5 years now and I’ll probably always make it, our family loves it so much. What you need: 700-1000 g chicken gizzards 2 onions 3-4 tbsp soy sauce 2/3 cup sunflower oil 1/2 tsp. powdered sugar 1-2 tbsp. spoon table vinegar 0/5 tsp red hot pepper (if you like it not very hot, then put less) Preparation: Rinse the chicken stomachs well (I think that now they are sold everywhere peeled, i.e. without a yellow film). Place in a small saucepan and pour hot water just to cover them. Bring water to a boil, skim off the foam, reduce heat and simmer until soft (50-60 minutes). Add salt at the end. Cut the finished stomachs into strips with a sharp knife. Cut the onion into thin rings. Place everything in a bowl and add powdered sugar and stir. Pour oil into a frying pan and add pepper. Heat the oil and pour it onto the stomachs with onions. At the same time, the onion will sizzle :) Add the sauce, and add the vinegar gradually, focusing on your taste. The salad should sit in the refrigerator for at least a couple of hours. The recipe recommended leaving it overnight.

12. Fragrant buckwheat with hearts and mushrooms in pots.

Ingredients Chicken hearts - 400 grams Buckwheat - 12 tablespoons. Root celery - 150 grams Onion - one piece Champignons (fresh, I have large ones) - four pieces Bell pepper - four pieces Garlic - 1 tooth. Greens (dill, parsley, cilantro) Vegetable oil (for frying) Salt (pepper, to taste) How to cook Boil the hearts until almost done (I cooked for half an hour after boiling), there should be enough water, since this broth is then poured into pots. I had a liter of water. Salt the broth. Cut the celery into strips and fry in vegetable oil (odorless). add champignons, cut into strips. Onion, cut into strips. bell pepper, straws. squeeze out the garlic. Let's add a little salt and pepper. Place washed buckwheat in pots (3 tablespoons each). Let's lay out the hearts. Vegetables with mushrooms. Fill with broth. Almost to the top. If there is not enough broth, add a little hot boiled water. sprinkle with herbs. Place in an oven preheated to 180 degrees. cook until the buckwheat is ready (I tried it, but it took about 30 minutes). serve, garnished with greens. BON APPETIT!!!

13 Chicken liver and heart pate.

Ingredients for "Pate from chicken liver and hearts": Chicken liver - 400 g Chicken hearts - 400 g Onions - 2 pcs. Carrots - 2 pcs. Salt (To taste) Black pepper (To taste) Cumin (Spice) Allspice Bay leaf Dry red wine 80 g Sunflower oil ( For frying) Wash and dry the livers. Stew the carrots and onions. Add cumin to the pan with onions. allspice. Pour in the wine and simmer until everything has evaporated. Next, let it cool. Pour everything into a blender and blend until the mixture becomes a paste. Bon appetit! 14. Pasta with chicken hearts.

Recipe will require following ingredients: 500 g hearts, 150 g cheese, 250 g pasta, 1-2 heads of garlic, 4-5 medium tomatoes, 3 pieces of sweet pepper, 1-2 pieces of medium carrots, 1 head of onion, 3 tablespoons of tomato paste, 1 piece hot red pepper, black pepper, salt, red hot peppers and bay leaf to taste. Clean the hearts from fat and films. Wash, peel and chop the vegetables. Heat a deep frying pan, add oil and place the meat on it. Add onion, red pepper and lightly fry. Add carrots and stir-fry. Next, add bell peppers and continue frying. Pour in tomato sauce, tomatoes, stir. Add about 1.5-2 cups of water, salt, spices to taste and simmer over low heat for 50-60 minutes. Boil the pasta, drain it in a colander and rinse. Braised hearts Remove from heat, add pasta and stir. Serve in a deep plate, first sprinkled with cheese.

15. Hearts with Korean carrots.

Ingredients: 400 g chicken hearts, 1 medium onion, 1 large carrot, 1-1.5 teaspoons vinegar, 1-2 tablespoons olive oil, 1-1.5 tablespoons soy sauce, pepper, sugar, salt to taste. Wash the hearts, remove fat and film. Cut into two parts and cook for 40-45 minutes. Salt and pepper to taste. Heat in a saucepan olive oil and fry with onions (0.5 onions). Fried onion remove, dry the hearts and place in a saucepan. Add the remaining onion, chopped carrots, sugar, soy sauce, vinegar and spices to taste. Mix all this well and pour in the oil in which the onions were fried. We wait until the hearts are soaked and serve with any side dish. Bon appetit!

16. Vegetable stew with chicken hearts.

Eggplants - 2 pcs tomatoes - 2 pcs bell peppers - 2 pcs zucchini - 1 pcs onion - 1 pcs garlic - 3 cloves chicken hearts - 500 g salt, pepper, seasonings to taste Preparation Wash the hearts, peel off the film, cover with water and simmer 40-45 minutes. Peel eggplants, zucchini, peppers. Cut all vegetables in small pieces and add to the hearts. Fry the onion and add to the vegetables. Salt, pepper, add seasonings, stir, cover with a lid and simmer for 30 - 35 minutes. At the end of cooking, add chopped garlic. Ready stew serve with sour cream and fresh herbs.

17. Kebabs from chicken hearts.

Chicken heart skewers cook quickly, look beautiful and taste incredible. Products Soy sauce - 6 tbsp. spoons Juice of half a lemon Garlic - 4 cloves Salt - on the tip of a knife Ginger (grated) - 1 teaspoon 1. Soak the skewers in water before threading for 10-20 minutes. 2. Clean and rinse the hearts. Place in a bag and pour in the mixture: soy sauce + grated garlic + grated ginger + a little salt + juice of half a lemon. 3. Close the bag and marinate the hearts for 3-4 hours in the refrigerator. Fry the heart kebabs first on one side, then turn and cover with a lid, 15 minutes is enough.

18. Chicken heart chops in batter.

Chicken hearts - 1 kg Chicken egg - 3 pcs Wheat flour - 100 g Breadcrumbs - 100 g Garlic - 4 teeth. Salt pepper. PREPARATION METHOD: Wash the hearts. Cut off the excess. Do not cut each heart all the way through. Open and beat off. Pass the garlic through a press. Add garlic to the beaten hearts. Add salt and pepper. Mix well. Leave to marinate for 30 minutes. Beat the egg (1 piece). Pour into the hearts. Stir. Roll each heart in flour. Beat eggs (2 pcs.) with water (2 tbsp.) and add salt. Dip each heart, breaded in flour, into an egg. Then in breadcrumbs. Fry the hearts in a frying pan with vegetable oil, with two sides.

19. Chicken hearts and liver in Georgian.

COMPOSITION: Chicken (liver) - 300g Chicken (heart) - 300g Onion - 1 piece Garlic - 2 teeth. Khmeli-suneli - 1 tsp. Paprika - 1 tsp. Tomato paste- 2 tbsp. Flour - 1 tbsp. Broth - 200 ml PREPARATION METHOD: Rinse the hearts and liver, cut off the excess. Boil the hearts for 10 minutes, cut lengthwise. Pour boiling water over the liver and drain. Fry the giblets in vegetable oil with added butter until the liquid evaporates. Add chopped onion, fry for 5 minutes, put tomato paste and simmer, stirring, for 5 minutes. Add flour. Stir. Place the contents of the frying pan into the pan, pour in the broth. Stir. Add salt. Add garlic, pressed through a press and spices. Simmer over low heat for 5 minutes. And lastly - Chicken hearts in cream with nuts and cheese. COMPOSITION: Chicken hearts - 500 g Onion - 1 piece Garlic - 1 tooth. Walnut – 100 gr Nutmeg Cream (20%) - 250 ml Hard cheese - 100 g Salt, pepper. PREPARATION METHOD: Wash the hearts, cut off the excess. Finely chop the onion and garlic. Chop the nuts. Grate the cheese. Salt the hearts and fry with vegetable oil until tender. Add onions, nuts and garlic. Pour in the cream. Salt and add spices. Mix well. Simmer for 5-10 minutes. Add cheese. Mix. Warm up. Here are some examples of preparing chicken hearts. Agree, everything is very simple and fast, because the main thing is the desire to cook and just a little imagination. Bon appetit!!!

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

Finely chop the peeled onion 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 black to taste ground pepper. 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!

Before I got married, I never cooked or ate chicken by-products. Dish of stewed chicken giblets“The bachelor’s dinner turned out to be one of my husband’s favorites. He often prepared it before he got married. I tried it, brought in something new, and now we have dinner like this with the whole family.

Stewed chicken giblets with vegetables are prepared quickly. The main thing is that you have the necessary products.

You will need:

- chicken heart and liver – 500 gr.,
- onion – 1 large head,
- carrots – 1 large or 2 medium root vegetables,
- vegetable oil,
- soy sauce,
- salt
- ground black pepper.

Recipe with photos step by step:

1. Cut the onion into half rings according to our recipe for the Bachelor's Dinner dish.

2. Place the frying pan on the fire and heat the vegetable oil in it. Fry the onion until transparent.

3. Three carrots coarse grater and send it to the frying pan to make friends with the onions.

4. After the vegetables are well fried, lay out the giblets. They can be completely defrosted, or they can be slightly frozen, melt in the pan and give extra juice. If you add frozen giblets, you should stir often so that they do not fry in one piece.

When the offal is half cooked, add a few tablespoons of soy sauce, salt and pepper to taste, cover the pan with a lid and simmer over medium heat until cooked.

5. Stewed chicken giblets with vegetables can be served with any side dish. For example, with pasta.
Bon appetit!
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Because they simply don’t know what to do with them. Therefore, today I will tell you how to deliciously cook chicken giblets: I really want you to appreciate this completely. affordable product, which, alas, has been somewhat neglected.

I used to be a little wary of offal, too, until my neighbor treated me to stewed chicken giblets. It turned out to be very tasty and appetizing, so much so that I got excited and literally the next day I prepared this dish for my family.

And I was very pleased that my husband, daughter, and even my mother-in-law liked my stewed chicken giblets. Now I cook them quite often, especially since the recipe for this dish is simple, and the giblets are not at all burdensome for family budget. I am now happy to share with you how to cook chicken giblets so that they are sure to come out delicious.

Ingredients:

• 400-500 grams of chicken giblets (stomachs, hearts, liver);
• 1 onion (medium size);
• 1 carrot (small size);
• salt, ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

How to cook delicious chicken giblets:

We wash the giblets, place them on a paper towel and dry them. We remove blood clots from the hearts, fat from the stomachs, and cut off the film from the liver. Since all offal is small, approximately the same size, we do not cut them.

Place the ventricles and hearts in a well-heated frying pan with vegetable oil. Fry over high heat for 5-7 minutes, stirring a couple of times.

Grate the carrots and cut the onion into half rings. Add onions and carrots to the pan and stir.

Fry over low heat, covered, for 10 minutes, stirring occasionally.

Add liver to the pan and stir.

And fry over low heat for 5-7 minutes. Then add salt and pepper to taste and mix again.

Add half a glass of water to the pan until the giblets are almost completely covered.

Over high heat, bring the contents of the pan to a boil, reduce the heat to low and simmer the offal under the lid for 40-50 minutes.

Serve the finished dish immediately.

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Stewed chicken giblets with beans and tomatoes

143 kcal

45 min

Chicken giblets – 600 g

Flour – 150 g

Olive oil – 70 ml

Butter – 100 g

Canned red beans – 300 g

Tomatoes – 200 g

Cilantro – 10 g

Parsley – 10 g

Garlic – 2 cloves

Chicken broth – 400 ml

Salt pepper

Rinse the offal, peel and dry. Bread in flour and fry in a frying pan in a mixture of olive and butter. Place the finished giblets in a deep saucepan.

Place the beans in a sieve to drain excess liquid. Add to the pan with the giblets.

Place chopped tomatoes, chopped herbs (reserve some for serving) and garlic in a saucepan with the giblets, pour over chicken broth, add salt and pepper, simmer over low heat for 15-20 minutes.

Place the dish on plates and garnish with chopped herbs.