How long does it take to stew chicken gizzards? How long to stew chicken gizzards

Stewed chicken gizzards: recipe

Stomachs stewed with vegetables

800 g chicken gizzards; - 4 medium onions; - 1 medium carrot; - salt, pepper, favorite spices; - vegetable oil.

First you need to clean the ventricles, remove the hard yellow film that is inside.

To remove the inner film better, it should be doused with boiling water.

After the excess has been removed from the navels, you should rinse them thoroughly and cut each ventricle into several parts, then rinse everything again in water.

Now you can start extinguishing the ventricles. Well washed, they need to be placed in a dry frying pan to evaporate excess moisture.

It's time to add vegetable oil: you need to pour in a small amount, just for frying. Onions should be peeled and finely chopped, added to the ventricles. After a couple of minutes, add the grated coarse grater carrot. After the vegetables have become soft, you need to pour a glass of water into the total mass.

Next, reduce the heat and leave to simmer. Since the chicken stomach is quite dense in structure due to the fact that it has to digest rough food, stewing can take up to 2 hours. The dish can be prepared faster if the birds from which these ventricles were extracted were young. Readiness is determined by taste; the navels should be soft and tender.

Add salt, pepper and your favorite seasonings at the end of the process along with your favorite seasonings. As a side dish, you can make mashed potatoes, cook rice or river.

Chicken gizzards stewed in a slow cooker

Chicken by-products are practically in no way inferior to meat. The ventricles contain a large number of protein, a lot of iron, zinc, folic acid and polyunsaturated acids. Cooking them in a slow cooker has now become available to housewives. The recipe for stewed ventricles for such an assistant is described below. For it you will need:

1 kg of stomachs; - 1 carrot; - 1 onion; - 2–3 tbsp. spoons of sour cream; - ½ glass of water; - salt and spices to taste.

Wash the chicken navels, remove fat and excess films from them.

This fat usually contains a lot of debris that was in the stomach

Peel the listed vegetables, finely chop the onion, and grate the carrots. Fry them on the “Baking” setting for 10 minutes. After this time, add the ventricles cut into several pieces, salt and pepper to taste, half a glass of water and a few spoons of sour cream into the multicooker bowl.

There is no need to cook the offal before stewing. Mix all ingredients, turn on the “Stew” mode and set the time indicator to 2 hours. To make the navels melt in your mouth, you need to simmer longer. Serve this dish Can be served with any side dish.

Among the many products, there are relatively inexpensive and with many useful properties chicken stomachs, otherwise they are popularly called navels.

From them it turns out great amount delicious dishes.

Pre-treatment of stomachs

If the purchased stomachs are uncut, then you need to cut them on one side, clean them of sand and stones and rinse them in water. Next, the fat is removed from the outside, and the yellowish dense film is removed from the inside. In some stomachs it peels off well and is removed, while in others it has to be cut off with a knife.

Chicken navels are a healthy and inexpensive by-product. 100 grams of ready-made stomachs contain 21 grams of protein, 6.4 grams of fat, 0.6 grams of carbohydrates, and at the same time only 130 kilocalories.

Because of this, stomachs have dietary properties. They contain a lot of folic acid.

Chicken navels also contain iron, sodium, zinc, selenium, vitamins E and group B. They improve heart function, gastric tract, help cleanse the esophagus and increase appetite.

Using them in nutrition has a beneficial effect on strengthening hair and also improves skin condition. Most famous dish With chicken giblets- stewed gizzards.

What else can you make from chicken gizzards?

It turns out that many more dishes are prepared with navels:

You can even add offal to the minced meat.

How long to cook?

Chicken navels are made up of four layers of compacted muscle tissue. Therefore, before preparing some dishes, for example, salads, soups, they must be boiled.

Cooking time depends on the age of the chicken navels. Young stomachs need to be boiled for about one hour, old ones can be boiled for two hours.

Ten minutes before the end of cooking they need to be salted. Even boiled gizzards will not be soft like any meat. When chewing, a specific crunch is felt.

We offer you to watch a video that talks about how and how much to cook chicken offal:

Stewed chicken gizzards

Chop the onion and fry in oil in a frying pan until yellowish.

Add the peeled and cut navels.

Then add grated carrots and celery to the giblets, pour out the water.

Close the pan and simmer for two hours. If water evaporates, it needs to be added.

10 minutes before the end, add salt, bay leaves, chicken seasoning and sour cream.

You can stew navels with the addition of a variety of products: mushrooms, potatoes, sweet peppers, cabbage, cheese, sour cream, mayonnaise, and various sauces.

Chicken by-products with vegetables

To prepare this dish, take the necessary products:

• Chicken navels – 1 kg;
• Carrots – 1 piece;
• Onion head – 1 piece;
• Zucchini – 2 pieces;
• Broccoli – 200 grams;
• Seasoning for chicken – 25 g;
• Garlic – 2 cloves;
• Vegetable oil – 100 grams;
• Water - three glasses;
• Salt;
• Ground pepper – 15 g.

Cut the cleaned chicken gizzards, place them in a frying pan and fry them in 75 grams of butter until crusty. In another frying pan, fry the zucchini in 25 grams of oil until yellowish and turn off the heat.

If they are young, then simply cut them into thin semicircles. If the zucchini is mature, then first cut off the peel, remove the seeds, and cut into half rings.

Boil two glasses of water in a saucepan and add salt. Divide the broccoli into separate sprigs, place in boiling water and cook for 15 minutes.

Then drain the water and place them in a colander. Under the frying pan with the gizzards, reduce the heat to medium, pour in one glass of water, add salt, cover and simmer for one hour.

After the time has passed, add grated carrots, chopped onions, zucchini, chicken seasoning, squeezed garlic, black pepper, and simmer for 15 minutes. After the time is up, turn off the heat, add in the broccoli and stir.

Try the recipe for cooking giblets with potatoes, which is described in the video below. Well, it’s very tasty, you could even say that it’s best dish with chicken stomachs!

Offal with onions in a frying pan

To prepare stomachs according to this recipe, you will need the following products:

• Chicken by-products – 1 kg;
• Onion head - 3 pieces;
• Vegetable oil – 100 g;
• Seasoning for chicken - 1 teaspoon;
• Bay leaf – 2 pieces;
• Water – 1 liter;
• Dried chopped dill – 1 teaspoon;
• Salt - to taste.

Cut the cleaned stomachs, place in a saucepan, add 500 milliliters of water, close and cook for two hours over low heat. If water evaporates, it must be added.

Pour 100 g of oil into a frying pan, add chopped onion and fry it until yellowish.

Place the cooked navels in a frying pan with onions. Add chicken seasoning Bay leaf, dill, salt and fry for 15 minutes.

This dish can be eaten either on its own or with a variety of side dishes: potatoes, rice, stewed cabbage, buckwheat and pearl barley porridge, horns, with spaghetti.

It turns out very tasty!

Cooking with sour cream in a slow cooker

For this dish you need to prepare following products:

• Chicken stomachs – 0.5 kg;
• Sour cream – 250 grams;
• Onion head - one piece;
• Water – 200 milliliters;
• Lettuce and parsley - two sprigs each;
• Seasoning for chicken – 25 grams;
• Salt - to taste.

Cut the prepared stomachs into plates and place in a slow cooker. Place peeled chopped onion on top, then add salt, add chicken seasoning, pour in sour cream and water.

Mix everything, close the lid. In the multicooker, turn on the “Stew” program and set the timer to one and a half hours. Place the stewed gizzards on plates and garnish the dish with lettuce and parsley.

Nutritious soup

To prepare soup with chicken giblets, you need to prepare the following products:

Peeled chicken navels cut in half, put in a saucepan with boiling water and cook until tender. In a frying pan in olive oil, fry the chopped onion and grated carrots until yellowish.

Place the cooked stomachs in a colander. Put peeled and chopped potatoes, washed millet, salt into a saucepan, add water and cook for half an hour until the potatoes are ready.

Place gizzards from a colander into this pan, onions and carrots from a frying pan, add soup seasoning, herbs, bay leaf, salt (if required), cover and cook over low heat for 10 minutes.

Turn off the heat and let the soup simmer for fifteen minutes.

So many good salads!

For cooking light salad You need to prepare the following products and components:

• Chicken by-products - 500 g;
• Peppercorns – 1 teaspoon;
• Onion head - 2 pieces;
• Carrots - 1 piece;
• Soy sauce - 50 grams;
• Vinegar (6%) - 100 grams;
• Vegetable oil - 5 tablespoons;
• Coriander (ground) - 1 teaspoon;
• Red pepper (ground) - 1 teaspoon;
• Salt (to taste).

Boil the prepared gizzards along with bay leaf and peppercorns in a saucepan with water until tender, one to two hours.

Peel the onion, cut into half rings and pour vinegar in a bowl for 20 minutes.

After this, drain and leave it in a bowl or put it in a colander. Peel the carrots and grate them into strips in Korean style.

Cut the boiled gizzards into thin slices and place them together with onions and carrots in a deep cup, pour the whole thing with soy sauce.

Place salt, red pepper and ground coriander on top of the pile.

Heat vegetable oil in a frying pan and pour into the prepared pile of three seasonings. Next, mix all the salad ingredients well, cover with a lid and place in the refrigerator for ten hours.

You can experiment a lot with preparing salads. For example, add 100 grams of grated hard cheese– you’ll get another type of salad.

If you add 150 grams of crushed walnuts– this will also be a kind of salad. If you add 100 grams of boiled and chopped mushrooms, you will have another delicious salad.

By adding three boiled chopped eggs, we get a completely different taste of the salad. Replace vegetable oil with mayonnaise and get a piquant taste.

The salad can be prepared by laying all the ingredients in layers:

1. At the bottom of a deep salad bowl is placed a layer of grated potatoes, pre-cooked in salted water - 2 pieces;
2. Next, put a layer of chicken stomachs boiled in salt water and chopped - 500 grams;
3. On top is a layer of two onions (cut into half rings), previously soaked in 100 grams of 6% vinegar;
4. The next layer of grated boiled carrots is 1 piece;
5. Cover with a thin layer of mayonnaise - 3 tablespoons;
6. Place 1 chopped canned pineapple ring on top;
7. Place chips in a circle along the edge of the bowl.

It is advisable to place all salads in the refrigerator for several hours after preparation. Most components are then soaked in sauce, oil or mayonnaise and become softer.

You can cook not only navels, but also liver. Get ideas!

How delicious the chicken legs turn out in a slow cooker! Lovely! Make sure and you will definitely come back again and again for recipes.

You can find out how to make soup with dumplings in And the lunch issue is resolved!

Let's sum it up

In order for chicken stomachs to become softer after boiling or stewing, they should be tapped with a hammer on a cutting board before cooking.

When boiling, unsalted water cooks any food better, including chicken gizzards. Therefore, salt should be added 10 minutes before they are ready.

Enough long cooking The cost of chicken stomachs pays off in tasty and healthy dietary food.

Now we suggest you relax a little, watch our next video and cook chicken navels in Filipino.

Intrigued?

Yes, these are kebabs, amazingly simple!

If you love offal, then be sure to check out this collection. After all chicken gizzards- This is delicious. The main thing is to be able to cook them correctly.

Choose a recipe.

A very budget-friendly product that will help you feed the whole family tasty and satisfying.

1.Quick chicken gizzards

Products:

Chicken stomachs - 500 gr.

Onion - 2 pcs.

Soda - 1/2 teaspoon

Spices to taste, salt.

How to cook chicken gizzards quickly:

Rinse and dry the navels. Finely chop the onion, place it in a cauldron with heated oil, fry until browned. Add stomachs to the onion, fry until the juice releases, add soda (soda is added when cooking stringy, dry meat, stomachs, tripe to speed up the cooking process, the meat turns out tender and juicy) - the sauce will foam, when the foam has gone, 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 ventricles are soft. 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.

2. Chicken gizzards stewed with mushrooms and potatoes

Products:

Chicken stomachs - 600 gr

Potatoes - 400 gr.

Mushrooms - 300 gr.

Sour cream - 50 gr.

Egg - 1 pc.

Bay leaf, salt, pepper

How to cook chicken gizzards stewed with mushrooms and potatoes:

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 gizzards stewed in sour cream

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Butter - 50 gr.

Carrots - 2 pcs.

Mayonnaise and sour cream - 4 tbsp each. spoons

Vegetable oil - 3 tbsp. spoons

Black pepper, herbs, salt.

How to cook chicken gizzards stewed 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 butter, simmer for another 5 minutes, add chopped herbs, stir, remove from heat.

4.Chicken gizzards in original sour cream sauce

Products:

Chicken stomachs - 500 gr.

Onion - 2 pcs.

Sour cream - 150 gr.

Pickled cucumbers - 2 pcs.

Carrots - 1 pc.

Garlic - 1 clove

Fresh ginger root - 0.5 cm.

Horseradish - 2 tbsp. spoons

Black pepper

Vegetable oil - 3 tbsp. spoons

How to cook chicken gizzards in original sour cream sauce:

Boil the stomachs in salted water for 40 minutes, let cool, and 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. Pilaf with chicken gizzards

Products:

Chicken stomachs - 500 gr.

Onion - 1 pc.

Garlic - 2 cloves

Long grain rice - 1.5 cups

Tomato, bell pepper, eggplant - 1 pc.

Vegetable oil - 3 tbsp. spoons

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 chopped tomato, gizzards, pepper and salt, pour in the broth left over from the gizzards, add washed rice, cover and cook the dish for 3 minutes. high fire, then 7 minutes on medium, then on minimum until the rice is ready.

If necessary, add broth.

6.Chicken gizzards in beer

Option 1

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Light beer - 0.5 liters

Butter - 60 gr.

Mayonnaise - 2 tbsp. spoons

Black pepper and spices, salt

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 a 0.5 bottle light beer. 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 tbsp. spoons of full-fat 67% mayonnaise, ground black pepper, a little saffron or curry, favorite spices, and forget for another half an hour.

Option 2

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Light beer - 0.5 liters

Butter - 60 gr.

Flour - 1 tbsp. spoon

Black pepper and spices, salt

How to cook chicken gizzards in beer:

First I fried the onion (I love the taste of fried onions), and then I 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.

7. Stewed ventricles with vegetables

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Carrots - 1 pc.

Zucchini - 1 pc.

Sweet pepper - 1 pc.

Broccli - 200 gr.

Garlic - t clove

How to cook stewed ventricles with vegetables:

Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat 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 chicken broth or water and simmer the gizzards under the lid over medium heat for half an hour.

In the meantime, prepare the vegetables: cut one carrot into thin strips, cut the 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, 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 the boiled broccoli and one chopped clove of garlic, mix gently and simmer everything together over low heat under the lid for another 5 - 7 minutes until cooked. Remove from heat and let sit for 10 minutes. Before serving, sprinkle with finely chopped herbs.

Offal is not to everyone's taste. Many people prefer to disdainfully throw away the contents of an animal’s belly and avoid such products in stores. But the number of people who consider these products a delicacy is also large.

After all, when correct processing they become truly tasty, tender and healthy. In particular, we are talking about chicken stomachs or, as they are popularly called, “navels.”

What's the benefit?

About ¼ of chicken stomachs consist of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - natural sorbent, as well as a mass of useful microelements (potassium, phosphorus, zinc, iron, copper). Among the list of vitamins one can highlight folic, ascorbic, pantothenic acids, and riboflavin.

All of the above makes chicken gizzards incredibly useful for:

• increased appetite;
• stimulation of the digestion process;
• improving the function of natural bowel cleansing;
• hair strengthening;
• improving skin condition;
• maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, therefore this product It is recommended to use it more often for pregnant women and young children.

Most beneficial properties preserve stewed chicken stomachs, for the preparation of which a small amount of oil and water was used.

Calorie content and composition

For all their benefits, chicken gizzards are considered dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue, covered on top with a layer of fat, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs are mostly supplied to stores already in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for a rather difficult and scrupulous job.

Advice! The cleaning process will go faster if the stomachs are pre-soaked in ice water.

Cleaning is carried out according to the following algorithm:

• place the product on a cutting board;
• through the opening of the esophagus we divide it lengthwise;
• rinse the stomach again;
• remove the elastic membrane by prying it with your fingers;
• remove fatty tissue from the inside.

Chicken stomachs in sour cream - step-by-step recipe with photos

Chicken stomachs are very useful product, and also incredibly tasty. Chicken navels are perfect for the family table. You can prepare them using this simple and quick recipe. Ideally, stewed chicken gizzards in sour cream are good served with your favorite side dish. But, this dish will also be a wonderful separate treat. Any housewife can cope with simple process cooking economical dinner, because chicken gizzards are a cheap product.

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

• Chicken stomachs (navels): 1 kg
• Onion: 80 g
• Carrots: 80 g
• Sour cream 15%: 100 g
• Greens (parsley): 10 g
• Salt: 7 g
• Bay leaf: 2 pcs.
• Vegetable oil: for frying

Cooking instructions

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker - excellent dish for dinner or lunch. This way they turn out especially soft and tender, and the effort required to prepare them should be minimal.

Helps add spice to the dish spicy sauce Chile. If this additive is not to your taste, replace it with traditional tomato paste.

Required ingredients:

• 0.5 kg chicken navels;
• ¾ tbsp. water;
• 2 onions;
• 3 tbsp. sour cream;
• 50 ml chili sauce;
• salt, spices.

Cooking procedure the most tender chicken stomachs:

1. We rinse and, according to the above mechanism, clean the offal and cut it into strips.
2. Finely chop the onion and fry in oil in the “Baking” mode.
3. After 5-7 minutes. We attach the navels to the bow.
4. After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add salt.
5. Switch to “Extinguishing”, set the timer for 2 hours. Stir a couple of times during this time.

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

• 1 kg of offal;
• 2 onions;
• 1 carrot;
• 200 g sour cream;
• 100 g tomato paste;
• 2 liters of water;
• salt, spices.

Extinguishing procedure chicken navels in a frying pan:

1. We naturally defrost the stomachs, rinse and clean them as described above.
2. Place all the by-products in a saucepan, add 1.5 liters of water, add salt and bring to a boil, reduce the flame intensity and continue cooking for another hour.
3. Drain the liquid and let the offal cool.
4. Rinse cold water and cut each navel into several pieces.
5. Cut the peeled onions into quarter rings.
6. Grate the peeled carrots on a medium grater.
7. Fry the onions and carrots in hot oil.
8. We add the stomachs to the vegetables, fill everything with half a liter of water, and simmer for a quarter of an hour under the lid.
9. After the specified time, add sour cream, bay leaf, season with spices and add salt.
10. Continue simmering for half an hour.

Fried chicken gizzards - a spicy recipe

The combination of delicious sauce with fried onions and garlic.

Required ingredients:

• 1 kg of offal;
• 2 onions;
• 5 garlic cloves;
• 40 ml soy sauce;
• Bouillon cube.
• Salt, spices.

Cooking procedure spicy chicken gizzards:

1. Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
2. Drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onion in hot oil until golden brown, add the gizzards.
4. Dissolve in water bouillon cube, pour it into the offal, simmer for 20 minutes, then add soy sauce and garlic passed through a press. We continue to simmer for another quarter of an hour.
5. An excellent side dish for savory navels would be mashed potatoes or rice.

This dish will appeal to those who love chicken gizzards and more. Fried with onions, garlic and sauce - they just beg to be eaten! The dish is combined with a potato or rice side dish.

How to cook chicken gizzards in the oven

Required ingredients:

• 1 kg of offal;
• 1l natural yogurt or kefir;
• 0.15 g cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Cooking procedure chicken navels baked in the oven:

1. We clean and boil the offal until tender.
2. Let them cool, chop them coarsely and put them in a deep bowl.
3. Cut the peeled onion into half rings and grate the carrots on a medium grater.
4. Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
5. Place the navels along with the marinade in a baking dish, crush with cheese, pour over melted butter, place deep into the heated oven. After 20 minutes, take it out and crush it with herbs.

How to cook chicken gizzards with potatoes

Required ingredients:

• 0.6 kg of offal;
• 1 onion;
• 1 carrot;
• 0.6 kg potatoes;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. As in all previous recipes, we prepare the stomachs (wash, clean, cook, cut).
2. Heat in a cauldron or thick-walled frying pan oil, sauté finely chopped onion in it.
3. Add grated carrots to the onions. We continue to sauté them together for about 5 minutes.
4. Add the prepared navels to the vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in a little water and simmer for about a quarter of an hour.
5. Add chopped peeled potatoes to the stomachs and add water if necessary.
6. Sprinkle the finished dish with herbs and garlic.

Delicious chicken gizzards with onions

Required ingredients:

• 0.3 kg of offal;
• 2 onions;
• 1 carrot;
• salt, bay leaf, spices.
• chicken stomachs. 300 gr.

Cooking procedure:

1. Three carrots on a grater, cut the onion into half rings, fry them in hot oil.
2. Remove the fry from the pan.
3. Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
4. Fry the stomachs in the same frying pan where you prepared the frying.
5. Place the prepared offal on a plate, sprinkle our roast on top, and sprinkle with finely chopped herbs if desired.

Chicken gizzard salad

Help yourself to something light and delicious salad from chicken navels.

Required ingredients:

• 0.5 kg of offal;
• 0.1 kg Korean carrots;
• 0.1 kg cheese;
• 2 cucumbers;
• 1 carrot and onion;
• laurel leaf;
• 50 g nuts (walnuts, almonds or pine);
• mayonnaise, greens.

Cooking procedure chicken navel salad:

1. Boil the stomachs along with the onions for several hours, raw carrots, bay leaf, salt and allspice.
2. Cool the boiled offal and cut it into portioned cubes;
3. Cut cucumbers and cheese into cubes.
4. Pass the garlic through a press. We chop the greens.
5. Combine all the ingredients, mix, grease with mayonnaise and crush with chopped nuts.

Chicken gizzard soup recipe

Looking to diversify your lunch menu? Then we advise you to pay attention to the recipe below.

Required ingredients:

• 0.5 kg of offal;
• 1 medium carrot and onion;
• 5-6 potato tubers.
• 1 processed cheese;
• 3 garlic cloves;
• a bunch of greenery;
• bay leaf, salt, spices.

Cooking procedure soup with chicken by-products:

1. We rinse and thoroughly clean the navels, fill them with water, after 5 minutes. After boiling, drain the water, fill it with water again, and reduce the intensity of the flame to minimum.
2. As the foam forms, remove it, add bay leaf, salt, and peppercorns to the broth.
3. After about an hour, add finely chopped potatoes and grated carrots.
4. Fry the onion in hot oil with spices, add to the onion. If desired, you can use a slotted spoon to remove the gizzards from the broth and fry them along with the onions.
5. Return the stomachs along with the fried onions to the broth, wait until the potatoes are ready, add the grated processed cheese, and cook for another quarter of an hour.
6. We taste the saltiness of our first dish and add a little if necessary.
7. For cooking delicious dressing For the soup, mix chopped garlic, chopped herbs and sour cream.

Original recipe - Korean chicken gizzards

Anyone who likes it spicy will definitely like chicken navels prepared according to the recipe described below. As a result, we will get an interesting, aromatic delicacy that can surprise guests and loved ones.

Required ingredients:

• 1 kg of offal;
• 2 large carrots;
• 3 large onions;
• 3 garlic cloves;
• 1 tbsp. food vinegar;
• 50 ml soy sauce;
• 100 ml grows. oils;
• 2 tbsp. rock salt;
• ½ tsp spices for Korean carrots;
• ¼ tsp. black pepper, paprika and coriander.

Cooking steps spicy chicken gizzards:

1. We wash and thoroughly clean the navels, boil them in salted water for about an hour.
2. Drain the broth and let the offal cool, cut them into strips or arbitrary pieces.
3. Chop the onion into half rings and sauté in hot oil until translucent.
4. Grate the carrots using a Korean carrot attachment or a coarse grater.
5. Combine the onion and navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, and all the prepared seasonings.
6. Heat the oil in a frying pan and pour it onto the mass created in the previous step. If necessary, add additional salt and pepper.
7. Place the prepared dish in the refrigerator for a couple of hours.
8. You can store the resulting snack for about a week, but only in the refrigerator.

The main difficulty that cooks have when preparing chicken gizzards is how to make them soft. Professionals advise doing the following:

1. Frozen navels are thawed in natural conditions, it is advisable to do this in the evening, transferring the bag to the refrigerator.
2. Give it some tenderness nutritious product long term will help heat treatment. Boil, stew or fry in sour cream or cream sauce should be at least an hour.
3. Before cooking, in order for the dish to be soft, after thorough cleaning, it must be filled with cool water for at least a couple of hours. When this time has expired, add a new portion of water and boil for about an hour with the addition of salt, spices and roots.
4. Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.

Any housewife will need information on how to cook chicken gizzards. This offal is rich useful components, used in baby food and when losing weight. You can make soups, salads, and broths from it. Second courses from stomachs are varied - roast, stewed, baked.

Cooking chicken gizzards

For many housewives, a recipe informing how to cook chicken gizzards is complicated due to a lack of knowledge. Processing offal takes a long time because it consists of four layers of muscle and mucous tissue. Cooking them lasts from 40 minutes to an hour and a half, and then is complemented by stewing with sour cream or frying with onions, carrots and aromatic roots.

It is recommended to prepare fresh gizzards because they can be stored for no more than two days. For cooking, you should choose chilled ventricles, which are elastic, slightly moist to the touch, and have a pleasant sweetish smell. No need to take slippery flabby stomachs that smell sour and unpleasant - cook them delicious snack will fail due to lack of freshness.

If the cook bought frozen offal, defrost it in the refrigerator for 12 hours. This slow process will preserve the flavor and nutritional properties. Before cooking, you should remove the gastric film, bile stains on the surface, and rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a saucepan, oven, frying pan or cook dishes in a cauldron.

Chicken gizzard dishes

Find suitable recipe chicken stomachs will not be difficult to an experienced cook, because there are a huge number of them offered. The offal can be boiled, stewed, baked and fried, used solo or in combination with hearts and livers from the same chicken. Beginner cooks should choose the right step by step recipe or a recipe with photos that will help you understand the secrets of processing.

It is very tasty and quick to cook from offal, stew, stew them with sour cream or fry them in breadcrumbs. You can bake gizzards with cheese, make them from fried foods salads. They go well with cereals and pasta, vegetable soups and salads bring satiety. The addition of mushrooms to the offal makes the dish more refined, and sour cream makes it soft and tender. Versatile product combines with many spices - herbs, allspice, dried dill and coriander.

In a slow cooker

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 95 kcal.
• Purpose: for lunch.
• Kitchen: author's.

The following recipe will help you figure out how to quickly cook chicken navels in a slow cooker. Using a multicooker helps reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, imbued with the aromas of onions and fresh carrots. If desired, you can add your favorite seasonings to the dish.

Ingredients:

• chicken stomachs – 0.75 kg;
• onion – 100 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water - glass.

Cooking method:

1. Rinse the stomachs and place them on the bottom of the bowl. Add onion cubes, grated carrots, add water, salt and pepper.
2. Cook in stew mode for 40 minutes.

On a frying pan

• Number of servings: 7 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dinner
• Kitchen: author's.
• Difficulty of preparation: medium.

It’s very tasty to cook chicken gizzards in a frying pan in combination with onions, carrots and spices. Stewed appetizer exudes a pleasant aroma, has a rich, appetizing color and goes well with any side dish. It would be correct to submit it to mashed potatoes, boiled cereals or pasta in combination with sour cream or. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

• chicken stomachs – 0.75 kg;
• onion – 50 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water – 1.5 cups.

Cooking method:

1. Finely chop the onion and fry in oil for 10 minutes until soft and transparent.
2. Cut the gizzards, add to the onion along with grated carrots, and pour boiling water over them.
3. Simmer over low heat for an hour, add salt and pepper 10 minutes before the end of cooking.

In sour cream

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 107 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to properly cook chicken navels stewed with sour cream, the recipe below will help you find out. It's soft delicate dish will not leave anyone indifferent due to the combination creamy taste sour cream with carrots and onions. Great option submissions meat dish to baked or boiled potatoes, legumes or cereal porridges on water.

Ingredients:

• chicken stomachs – 1 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sour cream 30% fat - a glass;
• tomato paste – 20 ml;
• bay leaf – 1 pc.;
• allspice– 2 peas;
• broth – 400 ml;
• vegetable oil – 10 ml.

Cooking method:

1. Pour water over the navels, add salt, and cook for an hour over low heat.
2. Fry the onion, chopped into half rings, with grated carrots until transparent, add the chopped gizzards, and pour in the broth.
3. Simmer for 15 minutes over low heat, add sour cream with tomato paste and spices.
4. After half an hour, remove from heat.

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: simple.

Information on how to cook chicken gizzards with onions is given below in an accessible form. Strict adherence to the instructions will help you make this by-product correctly. The result will be satisfying flavorful snack, which will not cause difficulties even for novice cooks. Spicy spiciness is achieved through the use of garlic cloves, and adds softness fried onion.

Ingredients:

• chicken navels – 1 kg;
• onions – 2 pcs.;
• garlic – 3 cloves;
• water - glass;
• vegetable oil – 20 ml.

Cooking method:

1. Fry the navels in oil for 15 minutes, add chopped onion.
2. After 5 minutes, add salt, pepper, added garlic, and pour in water.
3. Simmer with the lid open until the water has completely evaporated.

With mushrooms

• Cooking time: 1.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

It will be very tasty if you cook stewed chicken gizzards with mushrooms. Any mushrooms are suitable as an additive - porcini, chanterelles, but the recipe involves taking the usual champignons and cutting them into slices. The result is a spectacular appetizer with a pleasant mushroom aroma and increased satiety.

Ingredients:

• chicken navels – 0.7 kg;
• onions – 2 pcs.;
• champignons – 250 g;
• sour cream - half a kilo;
• vegetable oil – 30 ml.

Cooking method:

1. Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under the lid for an hour.
2. Salt and pepper, add mushroom slices, simmer for another 10 minutes. Pour in sour cream, leave for 10 minutes, let it brew.

Cutlets

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cutlets made from chicken stomachs are tasty and well-fried, they have a rich aroma and a pleasant texture, and come out dense and elastic. At the same time, they have a meaty smell. It's good to serve them with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream and sour cream with garlic.

Ingredients:

• chicken stomachs – 1 kg;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• garlic – 4 cloves;
• white bread – 30 g;
• milk – 30 ml;
• vegetable oil – 30 ml.

Cooking method:

1. Pour milk over the bread, squeeze out after 5 minutes, mix with eggs, salt and pepper.
2. Combine with ventricles, onions, and garlic ground in a blender.
3. Form the minced meat into cutlets and fry on both sides until golden brown.

Soup

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 29 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken gizzard soup is low-calorie and dietary, and a recipe with photos will teach you how to prepare it. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy croutons white bread, grated with garlic. Nice hot broth Even children will like it.

Ingredients:

• water – 2500 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 0.2 kg;
• vegetable oil – 10 ml;
• vermicelli – 50 g;
• dried greens – 2 g;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• chicken navels – 100 g;
• hearts – 100 g;
• chicken liver – 100 g.

Cooking method:

1. Pour water over the giblets and cook until half cooked – about 20 minutes.
2. Add potato cubes, fried onion-carrot mixture, crushed garlic.
3. Add salt and pepper, cook for 10 minutes over low heat.
4. Add vermicelli, bay leaf, herbs, cook for another 5 minutes.

How to cook chicken gizzards

• Cooking time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 114 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

For next recipe You will need to boil chicken gizzards in order to ultimately turn them into a bright and aromatic one, perfect for serving even on a holiday table. It will turn out hearty and colorful due to the addition of carrots, canned red beans and spices. It is better to season it with olive oil, but you can always use the usual mayonnaise or sour cream.

Ingredients:

• onion – 1 pc.;
• carrots – 1 pc.;
• red canned beans– 80 g;
• olive oil– 80 ml;
• ventricles - half a kilo.

Cooking method:

1. Boil the ventricles for 1.5 hours in salted water, cool directly in the broth, cut into strips.
2. Grate the carrots for preparing Korean salads, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat ingredients.
3. Add beans, salt, pepper, season with oil.

Chicken gizzards with potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The following recipe with photos will inform the cook how to cook chicken gizzards with potatoes for a hearty, hot dinner. The side dish and main course are prepared at the same time, so housewives will save time. Baked snack will stand out rich taste and aroma, increased nutritional value and will keep you feeling full for a long time.

Ingredients:

• chicken navels – 0.6 kg;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• cream 20% fat - a glass;
• garlic – 2 cloves.

Cooking method:

1. Cut the navels into pieces, potatoes into cubes, onions into half rings, crush the garlic.
2. Place the food in a baking bag, add salt and pepper, and pour in cream.
3. Cook for 45 minutes at 180 degrees.

Roast

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 164 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

An excellent option for a hot dinner would be roast chicken gizzards, for which you combine potatoes, carrots and champignons. The result will be great rich appetizer, delighting all family members with a pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it at their true value. festive table.

Ingredients:

• chicken stomachs – 1 kg;
• potatoes – 1 kg;
• champignons – 0.9 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• bay leaf – 2 pcs.;
• allspice – 3 peas;
• cream - a glass;
• water - half a liter;
• greens - a bunch.

Cooking method:

1. Cut the stomachs into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
2. Add mushroom slices, onion half rings, grated carrots, simmer for 5 minutes.
3. Arrange in pots, sprinkle with spices and pour in cream.
4. Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken gizzards so they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

1. Tender and nutritious meat can be easily obtained by long-term heat treatment - boil for at least an hour, stew or fry in sour cream, cream or mayonnaise.
2. To ensure that the navels remain soft after cooking, they are cleaned, washed thoroughly and filled with cool water for 2-3 hours. After this, it will need to be drained, filled with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
3. The internal film gives the offal its rigidity. If you buy store-bought stomachs, then it is not there, but the farm version will have to be cleaned yourself. To do this, fill each ventricle with cold water, make an incision with a sharp knife, shake out the contents, rinse with boiling water and remove the film. All that remains is to boil, stew in beer or fry the prepared offal in a frying pan.

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