Second courses of chicken giblets. Meat yummy - chicken offal

What about chicken offal? This, of course, is the heart, stomach and liver. They are very rich in protein and iron. Dishes prepared from chicken giblets- the basis of low-calorie and healthy eating. Of course, if you do not like such ingredients, you can cook something more acceptable, for example, or simply. Well, if you still decide to experiment, then let's find out what can be prepared from chicken offal?

Chicken offal in a slow cooker

Ingredients:

• chicken giblets- 1 kg;
• onions - 500 g;
• butter - 10 g;
• carrots - 3 pcs.;
• sour cream 20% fat - 250 ml;
• salt, spices - to taste.

Cooking

For cooking chicken giblets in sour cream we wash them thoroughly with water, put them in a colander so that the glass is all excess water. We clean the onion from the husk and wash it under running water, cut into cubes.

Peel and grate carrots coarse grater. We turn on the multicooker to the “Baking” mode, pour into the bowl vegetable oil and fry the onion in it until golden brown, then put the carrots and fry for another 4 minutes. Stir constantly so that the vegetables do not burn. Then add a piece butter and post chicken giblets. Salt to taste, add spices and mix everything well. Add sour cream and some water. We transfer the multicooker to the “Extinguishing” mode, cook for 1 hour. Roast chicken offal is soft and juicy. You can serve as a side dish boiled rice or potatoes.

Chicken giblets in a pot - recipe

Ingredients:

• chicken offal - 500 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• sour cream - 6 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - for frying.

Cooking

Wash chicken thighs well warm water and boil until half cooked. Drain into a colander and let the water drain well. Next, put them in a pan, salt, pepper to taste and fry over low heat with the addition of vegetable oil for 5 minutes. At this time, peel the potatoes, carrots and cut the vegetables into thin strips or cubes. Finely chop the onion in half rings. Fry the vegetables in another pan, adding salt to taste.

Now we take clay pots, put a little vegetable frying on the bottom, put chicken offal on them, squeeze the garlic through the press and cover with the remaining vegetables. We mix sour cream with tomato sauce and fill our pots. Cover with a lid, put on a baking sheet and send to the oven preheated to 180 degrees for 25 minutes.

Chicken giblets used in cooking include the heart, liver and stomach, which are rich in protein and iron and poor in calories. Dishes from chicken offal - the basis of a healthy and low-calorie food; in addition, they can be the main surprise of the lunch menu. What is not made from offal! Ventricular casseroles with cheese, garlic and sour cream or liver pates with vegetables and spices will serve as a great appetizer. Roasts and stews made from hearts or from a mixture of offal, served as a main course, are popular. Chicken offal broth has a peculiar taste: soups and especially offal noodles are a classic of many culinary traditions! Chopped giblets are used as an ingredient in minced meat, consisting of onions, white bread and eggs, in the preparation of stuffed poultry.

In the section "Chicken giblets" 69 recipes

Potatoes stewed with chicken hearts in a slow cooker

The recipe for potatoes with chicken hearts is suitable for a slow cooker and for ordinary saucepan. For second courses, the hearts are first fried or stewed until tender, and only then the rest of the ingredients are added, such as potatoes, rice or pasta. In multiv...

Chicken gizzards in soy sauce

Cooking chicken stomachs many people have a lot of questions, because this part of the chicken is quite tough and many people are disappointed in ready dish due to improper preparation of ingredients. The choice of spices is also important, so that their taste is...

Chicken hearts with beans

Stewed chicken hearts can be cooked with canned beans, and then you will immediately have both the main dish and the side dish for it on your table. Before frying, the hearts are washed well, all excess is cut off. Specifically, in this chicken heart recipe ...

Stewed potatoes with chicken hearts

A simple recipe for stewed potatoes with chicken offal. I cooked this dish with chicken hearts, but you can stew potatoes with chicken stomachs, livers or with a mixture of hearts, stomachs and livers in the same way. You just have to prepare first...

Saltison from chicken in a slow cooker

Saltison - meat dish With Italian roots, which is found in Polish, Belarusian and Russian cuisine. IN classic recipe saltison boiled pork giblets and the head is seasoned with garlic, pepper and other spices, put in pig intestines and ...

Vegetable stew with eggplant and chicken stomachs

Vegetable stew with eggplants and chicken stomachs, it turns out especially tasty during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. And you can make it even easier: boil the ku...

Chicken liver shot (Romanian casserole)

In Romanian cuisine there is an interesting dish - shot. This word means "liver", because. that is the main ingredient. In Romania, they prefer to make shot from lamb liver, but we will try to make shot from chicken liver. Such a casserole...

Chicken hearts fried with rice

Chicken hearts fried with rice - recipe perfect dinner that even a schoolboy can cook. The main thing is to have a desire and mood, then everything will definitely work out. chicken hearts - a good product for quick and hearty meals. Boiled...

Azu from chicken hearts

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and did not lose - it turned out delicious. Cucumbers for azu should be taken salted, not pickled. Boiled potatoes can be added to the finished chicken heart azu ....

Chicken heart chops

Chicken heart chops - a recipe for offal lovers. Sometimes these mini-chops are called medallions. Before frying, chicken hearts are cut, beaten, breaded in flour and dipped in hot oil. You have to be careful when frying the chops...

Pilaf with chicken stomachs and mushrooms in a slow cooker

Of course, this is by no means a classic Uzbek pilaf. But for a change, you can cook rice with offal in the style of pilaf, which will contain a minimum amount of fat and is perfect for those who are on a diet. Pay attention...

Roast chicken hearts with chickpeas

I love chickpeas, especially if you cook it, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to cook than usual. Because dry chickpeas (I don't like canned ones!) must first...

Manja - stewed chicken ventricles in a slow cooker in Bulgarian

Manja - traditional Bulgarian dish. The ingredients may be different, but the basis is the same - a thick onion stew with the addition of a large number tomato. All the ingredients are available and the result is a soup that is eaten from deep plates....

Chicken gizzards with porcini mushrooms stewed in a pot

Offal, which includes chicken ventricles, is not only healthy, but also tasty, especially if cooked according to this recipe. They languished in a clay pot for a total of 2 hours, so they turned out soft, in a rich creamy mushroom sauce.

Perlotto with chicken stomachs in tomato sauce

By analogy with rice risotto, perlotto (aka orzotto) is prepared from barley. Very fragrant appetizing dish! During cooking, the cereal has time to soak in tomato sauce, barley is soft, creamy to taste. Instead of chicken ventricles Can...

Ventricles according to the Peposo method (in a slow cooker)

There is such italian dish Peposo (peposo) from the word il pepe - pepper. It was invented by Florentine stove-makers during the construction of the Cathedral of Santa Maria del Fiore, more precisely, it was invented by the architect of this cathedral, whose father was an innkeeper. People worked on the roof...

What about chicken offal? This, of course, is the heart, stomach and liver. They are very rich in protein and iron. Dishes made from chicken offal are the basis of a low-calorie and healthy diet. Of course, if you do not like such ingredients, you can cook something more acceptable, for example, chicken liver with mushrooms or just liver in batter. Well, if you still decide to experiment, then let's find out what can be prepared from chicken offal?

Chicken offal in a slow cooker

• chicken offal - 1 kg;
• onions - 500 g;
• butter - 10 g;
• carrots - 3 pcs.;
• sour cream 20% fat - 250 ml;
• salt, spices - to taste.

To prepare chicken giblets in sour cream, we wash them thoroughly with water, put them in a colander so that all excess water is glassed. We clean the onion from the husk and wash it under running water, cut into cubes.

We clean the carrots and rub on a coarse grater. We turn on the multicooker to the "Baking" mode, pour vegetable oil into the bowl and fry the onion in it until golden brown, then put the carrots and fry for another 4 minutes. Stir constantly so that the vegetables do not burn. Then add a piece of butter and lay out the chicken giblets. Salt to taste, add spices and mix everything well. Add sour cream and some water. We transfer the multicooker to the “Extinguishing” mode, cook for 1 hour. Roast chicken offal is soft and juicy. You can serve boiled rice or potatoes as a side dish.

Chicken giblets in a pot - recipe

• chicken offal - 500 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• sour cream - 6 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - for frying.

Rinse chicken giblets thoroughly with warm water and boil until half cooked. Drain into a colander and let the water drain well. Next, put them in a pan, salt, pepper to taste and fry over low heat with the addition of vegetable oil for 5 minutes. At this time, peel the potatoes, carrots and cut the vegetables into thin strips or cubes. Finely chop the onion in half rings. Fry the vegetables in another pan, adding salt to taste.

Now we take clay pots, put a little vegetable frying on the bottom, put chicken offal on them, squeeze garlic through a press and cover with the remaining vegetables. We mix sour cream with tomato sauce and fill our pots. Cover with a lid, put on a baking sheet and send to the oven preheated to 180 degrees for 25 minutes.

womanadvice.ru

chicken offal recipe

Boil the giblets and stew in the prepared sauce with paprika and tomato paste. It will take about 1.5 hours to cook.

• 300 g of stomachs, hearts and liver
• 1 Bell pepper or 150 g frozen peppers
• 2 medium onions
• 1 chili pepper (or ground to taste)
• 4-5 allspice peas
• 2-3 garlic cloves
• 2-3 bay leaves
• 1 teaspoon provencal herbs
• 3-4 st. spoons of tomato paste
• 2-3 tbsp. spoons of ketchup
• 1-1.5 teaspoons ground paprika
• 2-3 tbsp. tablespoons of vegetable oil

Stewed chicken giblets with vegetables

Very rich taste this a simple dish. According to the recipe, we are preparing a good family dinner, not too high in calories.

• 350-400 g of chicken stomachs, hearts and liver
• 150-200 g green beans
• 100-150g frozen corn (canned)
• 100 g green frozen peas (canned)
• 1 large onion
• 1 carrot
• 1-2 celery stalks
• 200 g tomatoes per own juice(or 2-3 fresh ones)
• salt pepper
• 1 teaspoon Provence herbs (other set of spices)
• 3 art. tablespoons of vegetable oil

Cutlets from chicken giblets

Cutlets for glory - juicy, tasty, satisfying. In addition - from useful and inexpensive raw materials. Cooking.

• 250-300 g chicken liver
• 250-300 g chicken hearts
• 250-300 g chicken stomachs
• 1 small onion
• 40-45 g oatmeal
• 2 tbsp. spoons of breadcrumbs
• 6-7 art. tablespoons flour for breading cutlets
• 1.5 teaspoons of ready-made seasoning for minced meat (for meat)
• salt, freshly ground pepper mixture (or black, white)

Azu from chicken giblets

Have you tried cooking azu with giblets? Highly recommended - delicious.

• 250-300 g chicken hearts
• 250-300 g chicken liver
• 4-6 potatoes (for 3-4 servings)
• 2 pickles
• 2 tbsp. spoons of tomato paste
• 1 bulb
• 1 st. a spoonful of flour
• 1 teaspoon sugar
• salt pepper
• 1-2 bay leaves
• vegetable oil

Chicken giblets stewed in cream

Recipe with simple ingredients- but what a wonderful gravy with cream, in which chickens languish quietly.

• 700-800 g chicken hearts and livers
• 350-400 ml cream from 20% fat
• 1 large onion
• 1 st. a spoonful of flour
• salt pepper
• 1 teaspoon Provence herbs
• 0.5 tsp coriander
• salt pepper
• 1 st. a spoonful of vegetable oil

Stewed potatoes with chicken giblets

if you love stewed potatoes- you will like this dish. With the method of preparation described in the recipe.

• 1-1.2 kg potatoes
• 300-350 g chicken hearts
• 300-350 g chicken liver
• 1 large onion
• 1 carrot
• 1-2 celery stalks
• 2-3 tbsp. spoons of tomato paste
• 1 teaspoon seasoning for meat or minced meat
• 1 pickled or pickled cucumber (medium)
• 1 teaspoon sugar
• salt pepper
• 2-3 tbsp. spoons of soy sauce
• 1 Bay leaf
• 3-4 st. tablespoons of vegetable oil
• 1 st. a spoonful of butter

Chicken giblets in soy cream sauce

Another recipe that shows that the simplicity of preparation often makes for a wonderful taste of the dish.

• 300 g chicken hearts
• 300 g chicken liver
• 150 ml soy sauce
• 200-250 ml cream
• 2 tbsp. spoons of tomato sauce
• salt, sugar - to taste

Chicken giblets with mushrooms

A thoroughly satisfying, but light enough dish for the stomach - giblets stewed with mushrooms. Recipe from the series for.

• 200-250 g chicken hearts
• 200-250 g chicken liver
• 200-250 g chicken ventricles
• 300-350 g mushrooms or forest mushrooms, fresh or frozen
• 1 large onion
• 2 medium carrots
• 1-2 celery stalks (optional)
• 1 sweet pepper
• 2-3 tbsp. spoons of tomato paste
• seasoning for meat to your taste
• fresh or dried herbs
• salt pepper
• vegetable oil

Chicken giblets stewed in tomato

Only after trying ready-made giblets - we appreciated this recipe. We made giblets in sour cream, cooked.

• 200-230 g chicken hearts
• 200-230 g chicken ventricles
• 230-250 g chicken liver
• 1 bulb
• 1 carrot
• 1 stalk celery
• 2 medium pickled or pickled cucumbers
• 2 tbsp. spoons of tomato paste
• 3-5 art. spoons of ketchup
• 1 ripe, very large - or 2 medium-sized tomatoes
• salt, freshly ground pepper
• 1-2 bay leaves
• 2-4 st. tablespoons of vegetable oil

Bulgarian stewed giblets

Giblets - both chicken and turkeys - are healthy foods, and therefore it is worth cooking them more often. The dish is simple and

povarixa.ru

Braised chicken offal

If you have a desire to cook something tasty and interesting, then chicken offal is perfect for such a dish. It's relative inexpensive product, which is sold in almost all supermarkets. At proper cooking of this delicacy, they are tender, soft and juicy. This dish is sure to please family and friends. And to make the dish even more tender, you can use sour cream for stewing. She will make them more juicy and moderately soft.

• Chicken hearts - 300 g
• Chicken gizzards - 300 g
• Chicken liver- 300 g
• Onion- 1 PC.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Salt - 0.5 tsp or to taste
• Black ground pepper- 1/3 tsp or to taste

Cooking stewed chicken offal

1. Peel onions and garlic. Then wash and dry well with a paper towel, otherwise, when hot oil and water are combined, splashes will form that will stain the table and kitchen. Then cut the vegetables into strips or cubes.

Also, this vegetable bouquet can be supplemented with carrots, sweet peppers and other products to taste.

2. chicken offal Rinse under running water, place on a paper towel and pat dry. Remove all blood clots from the hearts, remove fat from the stomachs, cut off the film from the liver. Then cut the products into medium pieces. Hearts can be left in their original form.

3. Put the pan on the stove. Pour in vegetable oil and heat well. When the oil starts to sizzle, send offal and vegetables into it to fry. For the first 5 minutes, keep them on high heat, then reduce the temperature and continue to fry, stirring occasionally for 15 minutes. Then put the bay leaf and peppercorns in the pan. Then pour some water, bring it to a boil over high heat, reduce the temperature to a minimum, cover the pan with a lid and simmer the offal for about 1 hour.

4. Serve the dish hot. Very tasty, it goes well with stewed beans or mashed potatoes.

tutknow.ru

What can you cook with chicken giblets? Recipe for every taste

Since ancient times, chicken giblets have been very popular in Rus'. Each hostess had her own recipe. This made it possible to show their bright individuality and rich culinary imagination.

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

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

This soup is easy to make:

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

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

Balkan motifs

Each nation has its own habits and priorities in food. In Bulgaria, they prefer to cook chicken giblets a little differently. The recipe is quite interesting, and the whole process is very fast. Of the products for such a dish you will need: 600 grams of chicken offal (equal heart and liver), salt, 3 large tomatoes, 300 grams of onion, sugar, black pepper, 2 cloves of garlic and greens (dill with parsley).

Cooking, as always, begins with meat:

1. First, fry the giblets over high heat in vegetable oil, while not forgetting to add pepper and salt.
2. Add chopped garlic and onion through a press, cutting it into half rings beforehand. The flame can be slightly removed so that the food does not burn out.
3. Grate the tomatoes and transfer the resulting mass to the pan. Continue frying until the liquid is three times less.
4. Add the rest of the ingredients and wait another 5-6 minutes.

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

Italian traditions

Dishes from chicken offal are found in national cuisines different countries. Georgians cook amazing kuchmachi from them, and the inhabitants of Vienna simply adore boishel, where in fragrant sauce floating pieces of meat with airy dumplings. Italians also know how to cook chicken giblets. Recipes with photos will help you repeat each step exactly to get the desired result.

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

1. Rinse the offal well, and then sprinkle with salt, pepper and put aside for 15 minutes.
2. After that, sprinkle them with flour and fry until a characteristic crust.
3. Add chopped garlic and a pod of bitter pepper.
4. Remove the skin from the tomatoes by pouring boiling water over them. Roughly cut the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
5. Dilute a spoonful of flour in ½ cup of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
6. Boil the macaroni, strain, and then arrange on plates.
7. Put the meat on top, pouring it with a fragrant sauce.

This dish really corresponds to the best Italian traditions.

The simplest option

If there is absolutely no time to mess with food, then you can cook stewed chicken giblets. The recipe for this is the simplest.

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

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

1. Since the time for cooking offal is different, the stomachs and heart should be fried in a saucepan first.
2. After 15 minutes, send the liver there too. Don't forget to stir constantly.
3. After 5 minutes, add chopped vegetables. Products should be fried for another 6-7 minutes.
4. After that, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
5. Add remaining ingredients and remove after 10 minutes hot pot from fire.

The dish is delicious, tender and very nutritious. And yes, it is quite inexpensive. After all, every housewife should be able to save.

Offal in mild sauce

Everyone knows how dairy products change the taste of meat. This effect is used by many cooks in their work. For example, you can try to cook chicken giblets in cream sauce. The recipe can be simplified a little by taking only hearts for work.

Every hostess is faced with the problem of cooking - to make it tasty and inexpensive. This topic is especially relevant in days of protracted lack of money. This is where the whole female culinary fantasy. What can you think of so that loved ones do not feel slighted! After all, from tasty food A lot depends on our mood. One of the most original solutions- use of giblets. It would seem, well, what to cook from chicken stomachs? And as it turned out, there are a lot of goodies: with gravy, and with sour cream, and fried, and stewed - there is a recipe for any occasion. Such dishes and festive table put not ashamed. Cooking chicken stomachs has one main condition - you need to boil them correctly, otherwise they will be tough and completely inedible. They must first be washed well and the yellow film with excess fat removed. Then rinse again. The ventricles are boiled for an hour in salted water. Then they can be stewed or just fried, or you can come up with something interesting.

1. CHICKEN STOMACH QUICKLY.

You will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda, spices to taste, salt. Rinse and dry the navels, finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy.) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft.

2. STEW WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES.

For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier. You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. How to cook chicken stomachs 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, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

3. CHICKEN VENTRICLES STEWED IN SOUR CREAM.

Chicken ventricles cooked in sour cream are very tasty. You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. How to cook chicken stomachs in sour cream. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add the stomachs to the vegetables, stew for 5 minutes, pour in the sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

4. CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE.

Next recipe interesting in that the ventricles are cooked not just in sour cream, but in a very original sour cream sauce. You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion each, carrots and a clove of garlic, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. How to cook chicken stomachs with an unusual sour cream sauce. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

5. PILAF WITH CHICKEN VENTRICLES.

With stomachs you can cook the most different dishes, including a kind of pilaf. You will need: 300 g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, little eggplant and onion, black pepper, oil, salt. How to cook pilaf with chicken stomachs. WITH big amount water, boil the stomachs, salt the broth to taste, remove them from the broth and cut. Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put medium-sized chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover lid and cook the dish for 3 minutes strong fire, then 7min on medium, then on minimum until the rice is ready. If necessary, add broth.

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

Well, we clean a kilogram of chicken ventricles, wash them, cut them in half. Pour odorless vegetable oil into a frying pan, ventricles there, 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 a slow fire. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your 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 love pasta and buckwheat, but any side dish can be - boiled potatoes, mashed potatoes, pea mash... OPTION 2 First I fried the onion (I love the taste of fried onions), and then I added the stomachs. And instead of mayonnaise, I put a little flour to thicken the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy! 7. Stewed chicken ventricles with vegetables summer recipe.

Stewed chicken ventricles with vegetables according to a summer recipe will delight you with their softness and juiciness. Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, lightly salt and quickly fry over high heat until golden brown. Then add one glass chicken broth or water and simmer the ventricles under a lid over medium heat for half an hour. In the meantime, 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 for 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 sweet pepper, 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 over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Sprinkle with finely chopped spicy herbs according to your taste.

8. CHICKEN STOMACH WITH VEGETABLES.

Ingredients: broccoli; carrot; onion; garlic; spices; chicken stomachs. Preparation Clean the ventricles and boil. Put them in a hot skillet, fry until golden brown and then simmer a little. Finely chopped onions and carrots add to the same pan, continue stewing. Garlic and spices are added just before the end of cooking, about five minutes. Broccoli is boiled separately for five minutes, after which it is mixed with the ventricles and served on the table.

9. DELICIOUS SALAD WITH VENTRICLES.

Ingredients: onion; carrot; soy sauce; ground coriander; red and black pepper; vinegar 6%; chicken stomachs; vegetable oil. Cooking Chicken gizzards are boiled until full cooking with bay leaf and black pepper. Onions cut into half rings are pickled with vinegar for twenty minutes, after which the excess liquid is drained. We rub the peeled carrots on a grater, you can, as for Korean salads. Ready 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, closed, put in the refrigerator to infuse. This is how chicken stomachs, which, of course, take a lot of time to cook, can decorate your table and daily diet. You can come up with something of your own - special recipe just for your family. Perhaps offal will be a new discovery for your kitchen and will bring a pleasant variety to the menu, which households will certainly appreciate.

10. CHICKEN VENTRICLES WITH MUSHROOMS IN A MULTICOOKER.

11. KOREAN-STYLE CHICKEN VENTRICLES.

I have been making this salad for 5 years now and probably will always do it, our family loved 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 not very hot, then put less) Preparation: Rinse the chicken stomachs well (I think that now they are sold everywhere peeled, that is, without a yellow film). Place in a small saucepan and pour hot water just to cover them. Bring the water to a boil, remove the foam, reduce the heat and cook until soft (50-60 minutes). Salt at the end. Cut the finished stomachs into strips with a sharp knife. Onion cut into thin rings. Put everything in a bowl, add powdered sugar and mix. Pour oil into the pan and add pepper. Heat the oil and pour it over the stomachs with onions. At the same time, the onion will sizzle :) Add sauce, and add vinegar gradually, focusing on your taste. Lettuce should be kept 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. Celery root - 150 grams Bulb onion - one piece Mushrooms (fresh, I have large ones) - four pieces Bulgarian pepper - four pieces Garlic - 1 tooth. Greens (dill, parsley, cilantro) Vegetable oil (for frying) Salt (pepper, to taste) How to cook Boil the hearts almost until cooked (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, straw. crush the garlic. A little salt and pepper. Put washed buckwheat in pots (3 tablespoons each). lay out hearts. Vegetables with mushrooms. Pour in the broth. Almost to the top. If there is not enough broth, add a little hot boiled water. sprinkle with herbs. put in an oven preheated to 180 degrees. cook until the buckwheat is ready (I tried it, but in time I got 30 minutes). Serve garnished with greens. BON APPETIT!!!

13 Chicken liver and heart pate.

Ingredients for "Pate of chicken liver and hearts": Chicken liver - 400 g Chicken hearts - 400 g Onion - 2 pcs Carrots - 2 pcs Salt (To taste) Black pepper (To taste) Cumin (Spice) Allspice Bay leaf Wine dry red 80 g Sunflower oil (For frying) Wash and dry the liver and hearts. Fry the hearts. Stew carrots and onions. Pepper, salt. Put out the liver. Pour the stewed liver and hearts into a pan with onions. Salt and pepper to taste. Add cumin allspice. Pour in the wine and simmer until everything has evaporated. Next let cool. Pour everything into a blender and twist until the mass becomes a paste. Bon appetit! 14. Pasta with chicken hearts.

The recipe will require the following ingredients: 500 g of hearts, 150 g of cheese, 250 g of pasta, 1-2 heads of garlic, 4-5 medium tomatoes, 3 pieces of sweet pepper, 1-2 pieces of medium carrot, 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 vegetables, peel and chop. Heat a deep frying pan, add oil and put the meat on it. Add onion, red pepper and fry lightly. Add carrots and fry while stirring. Next, add bell pepper 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, put it in a colander and rinse. Stewed hearts Remove from heat, add pasta to them and stir. Serve in a deep bowl, sprinkled with cheese first.

15. Hearts with Korean carrots.

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

16. Vegetable stew with chicken hearts.

Eggplant - 2 pcs tomatoes - 2 pcs bell pepper - 2 pcs zucchini - 1 pc onion - 1 pc garlic - 3 cloves chicken hearts - 500 gr salt, pepper, seasonings to taste 40-45 minutes. Peel eggplant, zucchini, peppers. Cut all vegetables in small pieces and add to the hearts. Fry onion and add to vegetables. Salt, pepper, add seasonings, mix, cover and simmer for 30 - 35 minutes. At the end of cooking, add chopped garlic. Ready stew Serve with sour cream and fresh herbs.

17. Skewers of chicken hearts.

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

18. Chops from chicken hearts in batter.

Chicken hearts - 1 kg Chicken egg - 3 pcs Wheat flour - 100 gr Breadcrumbs - 100 gr Garlic - 4 teeth. Salt pepper. COOKING METHOD: Rinse the hearts. Cut off the excess. Cut each heart not to the end. Open and beat off. Pass the garlic through a press. Add garlic to broken hearts. Salt and pepper. Mix well. Leave to marinate for 30 minutes. Beat the egg (1 pc). Pour into the hearts. Stir. Roll each heart in flour. Beat an egg (2 pcs) with water (2 tablespoons). Salt. Dip each heart, breaded in flour, in an egg. Then in breadcrumbs. Fry 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 - 1pc Garlic - 2 teeth. Suneli hops - 1 tsp Paprika - 1 tsp tomato paste- 2 tablespoons Flour - 1 tbsp. Broth - 200 ml COOKING 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 the water. In vegetable oil with the addition of butter, fry the offal until the liquid evaporates. Add chopped onion, fry for 5 minutes tomato paste and simmer while stirring for 5 minutes. Add flour. Mix. Put the contents of the pan into a saucepan, pour in the broth. Stir. And lastly - Chicken hearts in cream with nuts and cheese. COMPOSITION: Chicken hearts - 500 gr Bulb onion - 1 piece Garlic - 1 tooth. Walnut - 100 gr Nutmeg Cream (20%) - 250 ml Hard cheese - 100 gr Salt, pepper. METHOD OF PREPARATION: Rinse the hearts, cut off the excess. Finely chop the onion and garlic. Chop nuts. Grate the cheese. Salt the hearts and fry until tender with the addition of vegetable oil. Add onions, nuts and garlic. Pour in the cream. Salt, add spices. Mix well. Simmer for 5-10 minutes. Pour in the cheese. Mix. Warm up. Here are some examples of cooking chicken hearts. Agree, everything is very simple and fast, because the main thing is the desire to cook and only a little imagination. Bon appetit!!!

Many are often hesitant to cook offal such as chicken hearts and gizzards. Because they think that nothing good will come of them. However, if you cook them correctly, you can get a tasty and fragrant dish.
Recipe content:

If you have a desire to cook something tasty and interesting, then chicken offal is perfect for such a dish. This is a relatively inexpensive product that is sold in almost all supermarkets. With proper preparation of this delicacy, they turn out tender, soft and juicy. This dish is sure to please family and friends. And to make the dish even more tender, you can use sour cream for stewing. She will make them more juicy and moderately soft.

For stewing, you can also use all kinds of other sauces, such as mayonnaise, soy or tomato sauce. Also add onions, carrots, sweet peppers, cheese, mushrooms and other products to taste. To make the offal soft, they should be simmered for a long time over low heat. As a side dish, rice, cereals, boiled potatoes, spaghetti or just vegetable salad.

In addition, offal prepared in this way can be added to all kinds of salads, make them into casseroles, twist them into a pate, and many others. interesting dishes. Offal can be purchased both frozen and chilled. However, the product must be thawed in the refrigerator. So, all the secrets are practically revealed, now you can proceed to the cooking process itself.

• Calorie content per 100 g - 156 kcal.
• Servings - 3
• Cooking time - 1 hour 40 minutes

Ingredients:

• Chicken hearts - 300 g
• Chicken gizzards - 300 g
• Chicken liver - 300 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Salt - 0.5 tsp or to taste
• Black ground pepper - 1/3 tsp or to taste

Cooking stewed chicken offal