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

Chicken giblets have been very popular in Rus' for a long time. Each housewife had her own recipe. This provided an opportunity to show their bright individuality and rich culinary imagination.

Grandma's soups

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

Many people really like chicken giblets. The recipe for this dish calls for following ingredients: 100 grams of chicken liver and gizzards, 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 prepare:

Wash the by-products well, cut into small pieces, removing excess films, and place in a pan.
Fill 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.
Cut the peeled potatoes into strips and add to the pan with boiling meat.
Chop the carrots, lightly fry in oil, and then also add to the soup.
Add rice and continue cooking over low heat for 20-25 minutes.
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 won’t be difficult for anyone to repeat it.

Balkan motifs

Each nation has its own eating habits and priorities. In Bulgaria they prefer to cook chicken giblets a little differently. The recipe is quite interesting, and the whole process goes very quickly. Ingredients needed for this dish: 600 grams chicken by-products(equal parts heart and liver), salt, 3 large tomatoes, 300 grams of onion, sugar, black pepper, 2 cloves of garlic and herbs (dill with parsley).

Cooking, as always, begins with meat:

First over high heat vegetable oil fry the giblets, not forgetting to add pepper and salt.
Add garlic and onion crushed through a press, first cutting it into half rings. The flame can be lowered slightly so that the food does not burn.
Grate the tomatoes and transfer the resulting mass to the frying pan. Continue frying until the liquid is reduced by three times.
Add the remaining ingredients and wait another 5-6 minutes.

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

Italian traditions

Dishes made from chicken by-products are found in national cuisines different countries. Georgians prepare amazing kuchmachi from them, and Viennese residents simply adore boishel, where aromatic sauce floating pieces of meat with fluffy 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 starting components will be needed in the following quantities: 250 grams of pasta (or other pasta) and the same amount chicken giblets, pod hot pepper, salt, 3 tomatoes, 2 cloves of garlic, 50 grams of olive oil, ground pepper, a little flour and parsley.

Sequence of actions:

Rinse the by-products well, then sprinkle with salt and pepper and set aside for 15 minutes.
After this, sprinkle them with flour and fry until they have a characteristic crust.
Add chopped garlic and hot pepper.
Remove the skins from the tomatoes by pouring boiling water over them. Roughly chop the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
Dilute a spoonful of flour in ½ glass of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
Boil the pasta, strain, and then arrange on plates.
Place the meat on top, pouring aromatic sauce over it.

This dish truly corresponds to the best Italian traditions.

The simplest option

If you don’t have time to fuss with food, 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 gizzards, carrots, onions, salt, curry, pepper and vegetable oil.

For cooking, it is better to use a deep saucepan or cauldron with non-stick coating. All work takes place in stages:

Since the time required to cook offal varies, the gizzards and hearts should be fried in a pan first.
After 15 minutes, send the liver there too. Don't forget to stir constantly.
After 5 minutes, add chopped vegetables. The products should fry for another 6-7 minutes.
After this, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
Add the remaining ingredients and after 10 minutes remove hot pan from the fire.

The dish turns out tasty, tender and very nutritious. And it's quite inexpensive. After all, every housewife should be able to save.

Giblets in a gentle sauce

Everyone knows how dairy products change the taste of meat. Many chefs use this effect in their work. For example, you can try cooking chicken giblets in cream sauce. The recipe can be simplified a little by using only hearts for work.

According to the recipe you will need following products: half a kilo chicken hearts a glass of 20% cream, an onion, salt, a tablespoon of vegetable oil and spices.

Everything needs to be done gradually:

First, wash the offal thoroughly and then cut it in half.
Fry the hearts for 2 minutes in boiling oil, and after they release the juice, continue to simmer for 10 minutes without reducing the heat.
Cut the onion into cubes, fry in a separate frying pan, and then add to the meat.
Add salt, spices, cream and simmer for another 20 minutes. Here it is better to reduce the heat somewhat so as not to completely spoil the taste of the sauce.

Delicate hearts will harmonize perfectly with boiled potatoes or rice.

Chicken giblets are easy, quick and budget dish, very similar to meat.

The easiest and simplest recipe to prepare chicken giblets- it's just to fry them. It turns out very satisfying and delicious dish. Can be served as a second course. A good side dish there will be potatoes or other vegetables, also suitable various cereals and pasta. Today I propose to you to create a real fried delicacy. It will not be difficult for you to cook a roast using chicken heart, liver, and navels. The recipe describes in detail all stages of the work. Ready fried giblets can also be used as a filling and serve as a base for baking. It is worth noting that when preparing dishes from navels, they are usually soaked in wine in advance, lemon juice or milk. The taste becomes more tender and delicate.

Product composition

600 grams of chicken liver;
300 grams chicken stomachs(navels);
300 grams of chicken hearts;
one teaspoon of khmeli-suneli;
one clove of garlic;
two large heads of onions;
one large carrot;
200 grams of homemade tomato sauce;
wheat flour;
refined vegetable oil + piece butter- for frying;
juice of half a lemon or 2 tablespoons of 9% vinegar - for solution;
two tablespoons of salt - for the solution;
salt and ground black pepper - to taste.

Step-by-step cooking process

We wash the chicken hearts, cut them in half, and cut off everything unnecessary.
We also wash the chicken navels and cut them into 2-3 parts, depending on the size.
Place the prepared ingredients in a deep bowl, pour in the solution: add the juice of half a lemon (or two tablespoons of 9% vinegar) and two tablespoons of salt per liter of water. Leave for 20 minutes.
At this time, thoroughly rinse the chicken liver and remove all ducts.
After twenty minutes, place the hearts and stomachs in a colander and rinse thoroughly under running water. Then transfer them to a saucepan and fill with clean cold water, add a little salt and put the pan on the stove.
After boiling, remove all the foam and cook over low heat for about an hour until the navels are cooked. Then we remove the giblets with a slotted spoon, and the broth can be used for cooking. delicious soup With hunting sausages. According to the recipe from our website, you can cook this soup in 15 minutes.
Cut two onions into thin half rings or quarter rings.
Peel and grate carrots coarse grater.
Pour vegetable oil into a frying pan, add a piece of butter and heat it.
Place the chopped ones in the oil onions, fry until soft.
Then put the carrots in the pan with the onions, add salt and mix.
Using a slotted spoon, remove the navels and hearts from the pan.
When the carrots become soft, add a clove of garlic passed through a press and sprinkle with curry, suneli hops and hot pepper.
Then put the stomachs and hearts into the frying pan, mix, turn up the heat and fry everything together.
Move everything in the pan to one side to make room for the liver.
Bread the liver pieces in flour, place them in a frying pan, add a little vegetable oil.
Cover the liver with fried vegetables and simmer for a couple of minutes under the lid.
Pour in everything (3-4 tablespoons), simmer for a couple more minutes and turn off.
This dish can be served with any side dish. It will be very tasty to eat with it on our website.

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 sequence. 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 ground black pepper to taste. Mix everything again and continue to simmer over low heat for 5 - 7 minutes.

Pasta is perfect as a side dish for chicken giblets in creamy sauce.

Bon appetit!

To begin with, it is worth remembering the main rule. Chicken hearts and stomachs should be boiled in a separate pan, and only then added to the broth - otherwise the offal will give the soup a bitter taste. And now about the subtleties pre-treatment ingredients. It is imperative to remove the remains of the arteries protruding from the hearts with a sharp knife, and then lightly cut or cut the latter in half and rinse thoroughly in cold water. The inner films should be removed from the ventricles (fortunately, they are easily separated), and then each stomach should be rinsed with water and cut into four parts.

Having prepared the giblets for cooking, you can turn to the vegetables: lightly sauté the onions and carrots and toss them along with diced potatoes, bay leaves and fragrant herbs into a saucepan of boiling chicken broth. And when the vegetables are ready, add the boiled giblets. Having tasted the coveted soup, you should proceed to the second course, to prepare

which we need chicken liver. When choosing a steamed liver, first of all pay attention to its color (so that there is no whitish coating) and smell. At home, rinse it several times cold water and then dry on a napkin.

Do not forget that the liver contains many valuable microelements that have a beneficial effect on the circulatory system, skin cells and metabolism in the body. To save everything beneficial properties, and at the same time the taste advantages of this product, it should not be subjected to prolonged heat treatment. Simply fry it chicken liver with finely chopped onions(And you shouldn’t get carried away with onions, so as not to “clog” the liver taste). And those who prefer white sauces and gravies can pour low-fat sour cream over the fried liver and simmer for a short time over low heat.

Chicken giblets will turn out very tender and tasty if you cook them in a slow cooker. But first you need to boil the hearts separately - pour cold water over them and bring the liquid to a boil. Now you should remove the giblets and dry them. Then the liver, gizzards and hearts should be placed in a multicooker bowl, add chopped carrots and onions, fill everything with filtered water (for 500 g of giblets - 500 ml of water) and cook (the “Stew” function) for an hour. Then you can open the slow cooker, carefully mix the contents, add salt, pepper and spices and simmer the giblets for another quarter of an hour.

Kuchmachi

For 6 persons: chicken giblets - 1 kg, pomegranate - 1 piece, dry red wine - 100 ml, vegetable oil - 4 tbsp. l., onions - 2 pcs., garlic - 4 cloves, basil - 1 tsp., barberry - 1 tsp., suneli hops - 1 tsp., coriander - 1 tsp., cilantro - 1 bunch, ground black pepper, salt

Cut the giblets into small pieces. Finely chop the onion, fry in vegetable oil (2 tablespoons) until golden brown. Heat the remaining oil in a deep saucepan. Fry the giblets on it for 7 minutes. Salt and pepper, pour in 50 ml of wine and 100 ml of water. Simmer for 30 minutes until all the liquid has evaporated. Finely chop the garlic, add basil, barberry, suneli hops, coriander, chopped cilantro, and the remaining wine. Grind everything and add to the giblets and onions. Stir, fry for 7 minutes. Ready dish sprinkle with pomegranate seeds.

Calorie content per serving 263 kcal

Cooking time 40 minutes

5 points

Warm salad of chicken hearts with lettuce and Lollo Rossa

For 3 persons: chicken hearts - 500 g, sour cream 20% - 200 g, onion - 1 piece, garlic - 2 cloves, lettuce - 150 g, lollo rossa - 150 g, vegetable oil - 2 tbsp. l., ground black pepper, salt

Wash and clean the hearts. Peel the onion and cut into thin half rings. Heat vegetable oil in a deep frying pan and fry the onion until golden brown. Add the hearts and fry for 15 minutes until all the liquid has evaporated and the hearts are lightly browned. Add salt, pepper, stir, leave to cool. Peel the garlic and grate it on a fine grater. Pour sour cream into a deep bowl, add garlic, salt, mix well. Tear the lettuce and lollo rossa leaves with your hands. On large dish lay out the hearts and pieces of lettuce. Sour cream sauce serve separately.

Calorie content per serving 200 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 5 points

Chicken soup with giblets

For 6 persons: chicken stomachs - 300 g, carrots - 1 pc., chicken broth - 1 l, celery - 1 stalk, fennel - 0.5 tsp, bay leaf - 2 pcs., soy sauce - 50 ml, tagliatelle noodles - 100 g, onion - 1 pc., salt

Clean the chicken stomachs, cover with cold water, and cook over medium heat for 15-20 minutes. Remove from the broth, cool, cut into thin strips, and drain the water. Peel the onion, chop finely, peel the carrots, grate on a coarse grater, put in chicken broth along with a whole stalk of celery. Add 1 liter of water, cook for 15 minutes. Add a pinch of fennel, bay leaf, soy sauce, chopped stomachs, add salt, cook for 10 minutes. Add noodles, stir, cook for another 7 minutes. Leave the soup to steep for 5 minutes.

Calorie content per serving 215 kcal

Cooking time 55 minutes

Difficulty level on a 10-point scale 6 points

Chicken liver with chanterelles

For 4 persons: chicken liver - 500 g, chanterelles - 250 g, onions - 2 pcs., vegetable oil - 4 tbsp. l., flour - 3 tbsp. l., sage - 0.5 bunch, ground black pepper, salt

Clean the chanterelles, rinse and dry. Chicken liver rinse, blot with a napkin. Peel the onion, wash, cut into thin half rings, fry in a deep frying pan in vegetable oil (1 tbsp) until golden brown. Salt and pepper the liver, roll in flour, fry in vegetable oil (1 tbsp) in another frying pan. Place the liver in a bowl. Fry the chanterelles in the same frying pan in the remaining vegetable oil. Add 200 g of water, simmer for 3 minutes. Add liver, sage leaves and fried onions. Stir, fry for 2 minutes, remove from heat. The dish can be served sprinkled with finely chopped herbs.

Calorie content per serving 370 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Shish kebab of hearts and vegetables

For 4 persons: chicken hearts - 0.5 kg, honey - 1 tbsp. l., soy sauce - 3 tbsp. l., dark balsamic vinegar - 2 tbsp. l., cherry tomatoes - 200 g, frisee salad - 150 g, ground black pepper, salt

Mix honey, vinegar, soy sauce. Wash the hearts and place in this marinade. Leave in the refrigerator for 2-3 hours. Thread the hearts onto wooden skewers and place on the middle rack. Place a baking tray with water at the bottom of the oven. Bake heart skewers for 20 minutes at 180 °C until golden crust. After the kebabs are ready, remove them from the oven, season with salt and pepper, remove from the skewers, thread onto other skewers, alternating with cherry tomatoes. Serve with frisee salad. You can decorate with a sprig of rosemary.

Calorie content per serving 165 kcal

Cooking time from 3 hours

Difficulty level on a 10-point scale 4 points

Giblet Pie

For 6 persons: chicken giblets - 900 g, onions - 2 pcs., carrots - 2 pcs., vegetable oil - 2 tbsp. l., puff pastry - 1 package, ground black pepper, salt

Rinse the giblets, peel and grind in a blender. Peel the onion and chop finely. Grate the carrots on a coarse grater. Fry the onion in vegetable oil in a deep frying pan until golden brown. Add carrots, fry for 5-7 minutes. Place minced meat in a frying pan. Fry, stirring, over medium heat for 15 minutes until all the liquid has evaporated. Salt, pepper, remove from heat. Divide the dough into two parts, roll out into layers of the same size. Line a baking tray with oiled parchment paper, place one layer of dough on it. Spread the filling evenly on it, cover with a second layer, and pinch the edges. Bake in the oven at 200°C for an hour.

Calorie content per serving 370 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 7 points

Giblet casserole

For 4 persons: chicken liver - 200 g, chicken stomachs - 100 g, chicken hearts - 100 g, vegetable oil - 3 tbsp. l., onions - 2 pcs., sour cream 20% - 200 g, potatoes - 8 pcs., dill, parsley, ground black pepper, salt

Peel the onion, chop finely, fry in a deep frying pan in vegetable oil (2 tablespoons) until golden brown. Rinse and clean the liver, hearts and stomachs. Leave a few pieces in a separate bowl, and pass the rest through a meat grinder. Add the minced meat to the onion, salt and pepper, add a little water, simmer under closed lid over medium heat for 30 minutes. Boil potatoes in their skins, cool, peel and cut into circles. Finely chop the greens. Line a baking sheet with oiled parchment, place a layer of potatoes on the bottom, salt and pepper. Place a layer of minced meat on it, sprinkle with chopped herbs (leaving a little for decoration), cover with another layer of potatoes. Combine sour cream with a small amount of water and pour this mixture over the casserole. Cut the left offal into small pieces and fry in vegetable oil (4-5 minutes). Garnish the casserole with fried pieces of giblets. Bake in the oven for 30-40 minutes until golden brown crust. When serving, sprinkle with herbs.

Calorie content per serving 450 kcal

Cooking time 1.5 hours

Difficulty level on a 10-point scale 7 points

Chicken liver in red wine with apples

For 4 persons: chicken liver - 500 g, onion - 1 pc., carrots - 1 pc., green apple - 1 pc., semi-sweet red wine - 70 ml, vegetable oil - 2 tbsp. l., cinnamon - 1 stick, salt

Peel the onion, cut into thin half rings, fry in vegetable oil in a deep frying pan until golden brown. Grate the carrots on a coarse grater, add to the onion, and fry (5 minutes). Rinse the liver, add to the vegetables, fry over medium heat until all the liquid has evaporated and the liver is browned. Add wine, salt, simmer, stirring, for 5 minutes. Apple cut into small pieces, add to the liver, simmer under a closed lid over medium heat for 10 minutes. Remove from heat, add cinnamon stick.

Calorie content per serving 315 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

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