Navy vermicelli with chicken gizzards. Stewed chicken gizzards (navels) with pasta. Ingredients for making duck gizzard pasta

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

Taste Info Main courses from potatoes / Second: offal

Ingredients for chicken gizzard gravy

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

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

How to cook stewed chicken gizzards with mashed potatoes

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


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


Pour 1 tbsp. water, mix the mixture.


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

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


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


By this time the ventricles should be cooked.


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


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

Chicken gizzards stewed in sour cream turn out tasty and tender. This chicken gizzard recipe is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.

To keep the ventricles soft, they must first be boiled in lightly salted water with spices for at least an hour. Also, before cooking, it is necessary to remove film and fat from chicken stomachs, and thoroughly clean them of dirt and bile.

Ingredients

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Calorie content

Calories per 100 g
99.2 kcal

Squirrels
11.3 g

Fats
5.1 g

Carbohydrates
1.4 g

Preparation

• Step 1

  We carefully clean the chicken stomachs from film, dirt, and cut off fatty deposits. Leave in cold water for 30 minutes, then drain the water, add new water and put on fire. After the water boils, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.

• Step 2

  Peel the carrots and grate them on a medium grater.

• Step 3

  Cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).

• Step 4

  Drain the water from the chicken stomachs and cut them into small pieces.

• Step 5

  Fry the onion in vegetable oil until golden brown. After this, add carrots and chopped garlic. Lightly fry.

• Step 6

  Add the chopped gizzards to the pan with the vegetables and simmer for about five minutes.

• Step 7

  Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup of boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar, tasting the dish.

• Step 8

  Add butter to the pan, which will make the sauce more delicate in taste. Simmer for about 5 more minutes.

• Step 9

  Chop the greens (parsley, dill) and add them to the pan. Simmer for a couple of minutes under the lid and remove from the stove. Ready-made chicken gizzards in sour cream are an excellent and inexpensive dish for the everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.

How to deliciously cook chicken gizzards in a frying pan

To keep chicken gizzards soft and tasty, you should follow a few basic rules for preparing them. Before cooking, the ventricles must be thoroughly cleaned of any remaining dirt, film and fatty growths.

Cook chicken gizzards for at least an hour over low heat in lightly salted water.

To give a pleasant taste to the stomachs, you can add various spices and vegetables to the water during cooking, for example, bay leaves, allspice, meat spices, onions, carrots, parsley.

Fat sour cream sauce is good for chicken stomachs. During the stewing process, the ventricles become softer and juicier.

Chicken gizzards will become softer if you soak them in cold water for a couple of hours before cooking.

The ventricles themselves are not particularly tasty, so after boiling they are usually stewed in various sauces, for example, sour cream or tomato with the addition of spices and herbs.

Chicken stomachs is an affordable product from which you can prepare delicious dishes using simple recipes. Every housewife should have a recipe for cooking chicken gizzards. After all, dishes made from stomachs are low in calories and have an affordable price.

Even children who do not like dishes with giblets enjoy eating chicken gizzards stewed in a frying pan with spices and vegetables. Also chicken gizzard recipes Women will like it, because the caloric content of stomachs is relatively small.

So, let's figure out how to cook chicken gizzards deliciously and simply in sour cream according to the classic recipe, and also consider a few more equally tasty and simple dishes in a frying pan, in a slow cooker, oven and pots.

Chicken gizzards stewed with mushrooms in sour cream

Dishes made from chicken stomachs are nutritious, healthy and tasty. The main requirement for preparing ventricles is long-term heat treatment, i.e. pre-cooking and stewing. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to highlight their taste.

Ingredients:

• Chicken gizzards – 700 g
• Fresh champignons – 400 g
• Sour cream – 5 tbsp. spoons
• Onion (large) – 1 pc.
• Carrots (large) – 1 pc.
• Vegetable oil
• Garlic – 1 clove
• Salt, sugar, ground pepper - to taste
• Bay leaf, peppercorns
• Butter – 30 g
• Greens - to taste

Preparation:

1. We clean the chicken stomachs, wash them and boil them for about an hour in water with the addition of bay leaves and allspice.
2. Peel the mushrooms and cut into small pieces.
3. Fry the champignons in a frying pan to remove the moisture from them, then place them in a separate plate.
4. Cut the onion into cubes, grate the carrots on a coarse grater. Chop the garlic into small pieces with a knife.
5. Drain the water from the ventricles and cut them into small pieces.
6. Fry the onion in a frying pan, then add carrots, garlic and lightly fry.
7. Pour the boiled chicken stomachs into the frying pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if necessary. You can also use chicken spices.
8. Simmer the ventricles over low heat for about 5 minutes.
9. Add champignons and finely chopped herbs to the pan and simmer under the lid for about 10 minutes.

The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.

Stewed chicken gizzards in a slow cooker

The multicooker has long simplified the lives of many housewives and made the process of preparing meat dishes even more comfortable and simple. This recipe for stewed chicken gizzards in a slow cooker with sour cream is designed for those who value their time and strive to prepare tasty and healthy dishes.

Ingredients:

• Chicken stomachs – 700 g
• Sour cream – 4 tbsp. spoons
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp. spoon
• Salt, sugar - to taste
• Bay leaf, allspice
• Butter – 25 g

Preparation:

1. Heat the multicooker in frying mode and add a little vegetable oil.
2. We clean the stomachs from film and dirt, rinse them and place them on the bottom of the multicooker bowl.
3. Cut the onion into cubes and add to the gizzards.
4. Three carrots on a coarse grater or cut into cubes and put in a slow cooker.
5. We switch the multicooker to stewing mode, add sour cream, tomato paste, butter and a little boiled water.
6. Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
7. Let's taste the stomachs. If necessary, add salt and sugar. If the stomachs are still too hard, you can increase the stewing time by another half hour.

Place the finished dish on plates and serve. You can sprinkle the chicken gizzards with chopped parsley or other herbs.

How to bake chicken gizzards in pots in the oven with potatoes

Baked chicken stomachs with potatoes in sour cream can be prepared in clay pots in the oven. This dish turns out to be very flavorful and satisfying. Chicken gizzards become soft and tasty.

Ingredients:

• Chicken gizzards – 600 g
• Onion – 2 pcs.
• Sour cream – 250 g
• Potatoes – 1 kg
• Carrots – 2 pcs.
• Garlic – 1 clove
• Salt - to taste
• Peppercorns, bay leaf

Preparation:

1. We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
2. Peel the potatoes and cut them into cubes. Place in pots.
3. Cut the onion into cubes, grate the carrots on a coarse grater.
4. Fry the onion in a frying pan until golden brown, add carrots and chopped garlic.
5. Chop the chicken gizzards and add them to the pan with the vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, add a little boiled water.
6. Place chicken gizzards with sauce in pots on top of potatoes. If necessary, add boiled water to cover the potatoes.
7. Cover the pots with a lid and place in the oven. Bake potatoes with chicken stomachs until the potatoes are ready.

We take the pots of gizzards out of the oven and serve. If desired, you can sprinkle chopped parsley or dill on top of the hot dish, cover the pots with lids and let stand for a couple of minutes so that the greens steam and make the potatoes even more flavorful.

Chicken gizzards - recipe for cooking in a frying pan

The easiest way to cook chicken gizzards is to fry them in a frying pan. The recipe for this dish will not be difficult even for novice housewives. The finished stomachs turn out tasty, aromatic and soft.

Ingredients:

• Chicken stomachs – 700 g
• Onions – 2 pcs.
• Carrot – 1 pc.
• Vegetable oil – 100 g
• Salt - to taste
• Spices - to taste

Cooking chicken gizzards in a frying pan:

1. Boil the chicken gizzards in salted water for about an hour.
2. Cut the boiled stomachs into small pieces and fry in vegetable oil in a frying pan.
3. Cut the onion into half rings and add to the gizzards. Fry together.
4. Add carrots grated on a coarse grater. Fry, salt and pepper the dish.
5. Add a little water or broth, if desired, you can also add sour cream or tomato paste.
6. Cover the pan with a lid and simmer the dish for about 20 minutes.
7. Add spices, for example, coriander, basil or ready-made spices for meat, cover with a lid and simmer until the stomachs are ready.

The finished dish turns out very tasty and aromatic. Chicken gizzards become soft, and spices and onions give them new flavor notes. Bon appetit!

Chicken gizzards baked in the oven with vegetables and cheese

Potato casserole with chicken gizzards, vegetables and cheese turns out to be a delicious stand-alone dish that is suitable for everyday and holiday table. The dish is quite easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time.

Ingredients:

• Potatoes – 1 kg
• Chicken stomachs – 600 g
• Large tomato – 1 piece
• Onion – 1 pc.
• Hard cheese – 150 g
• Mayonnaise
• Salmon, pepper, bay leaf - to taste

Preparation:

1. Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
2. Peel the potatoes and cut into slices.
3. Cut the onion into half rings.
4. Grease a baking dish with vegetable oil, lay out a layer of potatoes, add salt and coat with mayonnaise.
5. Place chicken gizzards on top of the potatoes and coat with mayonnaise.
6. Place a layer of onion on the stomachs.
7. Place the next layer of potatoes again and coat with mayonnaise. Salt and pepper to taste.
8. Cut the tomato into slices and place on top of the potatoes.
9. Grate the cheese and cover the dish. You can sprinkle herbs or spices on top if desired.
10. Place the potatoes and gizzards in the oven and bake until the potatoes are done.

We take out the dish and serve it to the table. If desired, you can replace mayonnaise with sour cream and add spices for potatoes. The finished casserole is not only tasty, but also beautiful. You can prepare it for a holiday table or please your loved ones with a new dish.

Korean chicken gizzards - delicious and simple

This recipe for chicken gizzards will appeal to lovers of spicy dishes. Korean-style gizzards are distinguished by their piquant taste and extraordinary aroma of spices and herbs. Please your loved ones with an unusual and very interesting dish.

Ingredients:

• Chicken gizzards – 1 kg
• Carrots – 2 pcs.
• Soy sauce – 3 tbsp. spoons
• Garlic – 3 cloves
• Onion – 3 pcs.
• Vinegar – 1 tbsp. spoon
• Vegetable oil – 4 tbsp. spoons
• Ground pepper – ¼ teaspoon
• Salt - to taste (about 2 teaspoons)
• Ground paprika – ¼ l. spoons
• Ground coriander – ½ teaspoon

Preparation:

1. We clean the chicken stomachs from fat and films. Cook in salted water for about an hour.
2. We take the stomachs out of the broth, let them cool, and then cut them into small pieces.
3. Peel the onion and cut into thin half rings.
4. Grate the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
5. Lightly fry the onion in a frying pan until it remains translucent and has a slight crunch.
6. In a bowl, mix onions, carrots and chicken gizzards, squeeze the garlic on top through a press. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made seasoning for Korean carrots.
7. Heat vegetable oil in a frying pan, add ground pepper and bring to a boil. Pour the oil into a bowl so that it gets on the garlic and spices, which will then make the dish more aromatic.
8. Mix all ingredients thoroughly and taste. If desired, you can add salt or pepper and adjust the acidity with a pinch of sugar.
9. Place the dish in a glass container and leave in a cool place for several hours.

The recipe for marinated chicken gizzards is surprisingly simple. At the same time, the finished dish turns out very tasty and tender, and goes well with various dishes. You can even prepare pickled ventricles for a festive table. They will be an excellent alternative and will definitely please your guests.

Ingredients:

• Chicken gizzards – 500 g
• Garlic – 5 – 6 cloves
• Onion – 1 pc.
• Vinegar – 30 g
• Sunflower oil – ½ cup
• Allspice – 1/5 teaspoon
• Sugar – 2/3 teaspoon
• Soy sauce – 1 tbsp. spoon
• Parsley - to taste
• Salt – 1 teaspoon

Preparation:

1. We clean the chicken gizzards and cook until tender (about an hour) in salted water. Place in a colander and leave to cool.
2. Cut the stomachs into strips and place in a bowl.
3. Peel the onion and cut it into half rings. Add to the stomachs.
4. Pour soy sauce into a bowl, add salt, pepper and sugar. Squeeze the garlic through a press.
5. Heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
6. Add chopped herbs, vinegar and a couple of tablespoons of boiled water. Taste it, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
7. Place the ventricles in the refrigerator for several hours to thoroughly marinate.

The finished dish turns out tender and tasty. Marinated chicken gizzards become soft and flavorful. You can serve them on the table in a salad bowl. If desired, you can sprinkle sesame seeds on top or add a couple of drops of sesame oil - it will be even tastier!

Chicken gizzards in tomato sauce

Chicken gizzards with tomato sauce go well with a side dish of buckwheat, mashed potatoes or pasta. Sweet and sour tomato sauce complements the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for an everyday table and even children will like it.

Ingredients:

• Chicken stomachs – 600 g
• Onion – 1 pc.
• Carrot – 1 pc.
• Garlic – 2 cloves
• Tomato juice – 500 g
• Salt, sugar - to taste
• Bay leaf – 2 pcs
• Allspice – 6 pcs.
• Basil, other spices - to taste
• Vegetable oil
• Butter – 30 g

Preparation:

1. We wash the chicken stomachs, clean them of films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
2. When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
3. Peel the onion and cut into cubes.
4. Peel the carrots and grate them on a coarse grater.
5. Cut the garlic into small cubes with a knife.
6. Fry the onion in vegetable oil until golden brown, add carrots and garlic.
7. Add the gizzards cut into pieces. Fry for a couple of minutes.
8. Pour tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. If desired, you can add basil or other meat spices. Simmer for about five minutes.
9. Add butter to the sauce, which will make its taste softer and more delicate. Salt and add a little sugar to taste. Sugar removes excess acid from tomato juice and makes the sauce even tastier.
10. We simmer the stomachs for about five more minutes.

The finished dish turns out tasty and tender. Chicken gizzards in tomato sweet and sour sauce is an excellent alternative to stew and goes well with mashed potatoes, buckwheat or pasta.

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, with proper 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 consists of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - a natural sorbent, as well as a lot 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, so this product is recommended to be used more often by pregnant women and young children.

Stewed chicken stomachs retain the most beneficial properties, for the preparation of which a small amount of oil and water was used.

Calorie content and composition

For all its benefits, chicken gizzards are considered a 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 quite complex and scrupulous work.

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 gizzards are a very healthy product, and also extremely tasty. Chicken navels are perfect for the family table. You can make them with this quick and easy 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 the simple process of preparing an economical dinner, because chicken gizzards are a cheap product.

Required components:

• chicken stomachs (navels) – 1 kg
• onions – 80 g
• carrots – 80 g
• sour cream 15% - 100 g
• greens (parsley) – 10 g
• table salt – 7 g
• bay leaves – 2 pcs.

Step-by-step cooking process:

1. First you need to prepare the chicken stomachs. Wash them well, then boil them in salted water until fully cooked. This step may take about an hour.

2. Drain the liquid from the pan with the prepared gizzards. Cut soft chicken gizzards into medium pieces.

3. Peel the onion and chop it with a knife.

4. Wash the carrots and grate them coarsely.

5. Sauté onions and carrots in a frying pan. Before frying, preheat the frying pan and pour a little oil into the bottom.

6. Place pieces of chicken gizzards in a frying pan. Mix the products well. Fry over low heat for 5 minutes.

7. Place sour cream in a frying pan with all ingredients. Mix everything thoroughly.

8. Immediately add bay leaves and herbs. Simmer over very low heat for 5 minutes.

9. You can eat stewed chicken gizzards in sour cream.

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker are an 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. Hot chili sauce will help add some spice to the dish. 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.

The procedure for preparing 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.

The procedure for stewing 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 with 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 will add piquancy to this dish.

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

Procedure for preparing 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 the bouillon cube in water, pour it into the offal, simmer for 20 minutes, then add soy sauce and pressed garlic. 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;
• 1 liter of natural yogurt or kefir;
• 0.15 g cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Procedure for preparing 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 them with cheese, pour melted butter over them, and place them deep in the preheated 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 oil in a cauldron or thick-walled frying pan and 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. Grate the carrots, 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

Treat yourself to a light and delicious chicken navel salad. 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.

How to prepare chicken navel salad:

1. Boil the stomachs for several hours along with onions, raw carrots, bay leaves, 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.

Procedure for preparing 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. To prepare a delicious soup dressing, 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.

Stages of cooking spicy chicken gizzards:

1. 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 defrost naturally; it is advisable to do this in the evening by placing the bag in the refrigerator.
2. Long-term heat treatment will help make this nutritious product tender. Boil, stew or fry in sour cream or cream sauce for 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.
5. The farm version of stomachs is usually sold together with an elastic film; it must be cleaned without fail, otherwise the offal will be tough.

You can prepare many different delicious dishes from chicken gizzards. A variety of salads are prepared from them, stewed and even boiled. They are not very easy to prepare, but sometimes you can get a little fussed to make a delicious dish.

In order for the ventricles to be tasty, they need to be prepared correctly. To do this, they are cleaned of excess fat and washed well to remove various debris. Boil them in a small amount of salted water for 1.5 hours.

Chicken gizzards stewed in sour cream

This is a simple recipe for making chicken gizzards. Even those who don’t like them usually change their opinion about this offal after trying this dish. They turn out very tender, soft and tasty. To keep the stomachs soft, they need to be simmered longer.

Ingredients

• chicken gizzards - 500 g
• onions - 1-2 pcs
• sour cream 20% - 100-150 g
• vegetable oil - 2 tbsp.
• spices for vegetables - 0.5 tsp.
• salt, ground black pepper - to taste

Cooking method

Prepare ingredients for this dish. You will need fresh chicken gizzards, sour cream, onions, vegetable oil, spices and salt.

Wash the chicken stomachs well and cut into several pieces. If necessary, remove any hard films. Place them in a frying pan and cover with water. Add vegetable spices.

Put them to simmer on low heat for about 1-1.5 hours.

Peel the onion and cut into small cubes. Fry it in a hot frying pan with the addition of vegetable oil. Add the fried onions to the already prepared chicken gizzards.

Add sour cream, salt and a little water. Simmer the ventricles with sour cream for another 5 minutes. Serve them with pasta.

Chicken gizzards in tomato sauce

When cooked with tomato, chicken gizzards are delicious. You can serve them with potatoes, porridge or pasta.

Ingredients

• chicken gizzards - 800 g
• onions - 2 pcs
• carrot - 1
• tomato paste - 2 tbsp.
• salt, black pepper - to taste
• vegetable oil - 2 tbsp.

Cooking method

Clean and boil the chicken gizzards for 1 hour in salted water. You can cook them longer, so they will be softer. You don’t have to drain the water, but add it to the sauce later.

Peel and wash the carrots and onions. Cut the onion into half rings, grate the carrots on a coarse grater.

Fry the vegetables in vegetable oil until half cooked, add tomato paste. Add boiled chicken gizzards and add water if necessary. Salt and pepper to taste.

Simmer for 10 minutes over low heat.

Chicken gizzards with potatoes

A simple and tasty dish. Many people love potatoes, and with gizzards they will be twice as tasty. You can also cook it with vegetables.

Ingredients

• potatoes - 1 kg
• chicken gizzards - 0.5 kg
• onions - 1 pc.
• spices for vegetables - 0.5 tsp.
• bay leaf - 1 pc.
• salt - to taste
• greens optional

Cooking method

Prepare chicken gizzards for this dish. Clean them from fat and rinse well. Boil in salted water until tender (this takes about 1-1.5 hours).

Peel the potatoes, wash and cut into medium pieces. Fry the onions in a saucepan or frying pan in vegetable oil, add boiled gizzards and chopped potatoes. Add water until the potatoes are completely covered.

Simmer over low heat until the potatoes are ready. Salt to taste, add spices and bay leaf.

Serve potatoes with chicken gizzards sprinkled with fresh herbs.

There are many delicious dishes made from offal.

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

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

Beneficial features

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

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

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

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

Pre-treatment of chicken gizzards

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

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

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

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

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

How to stew chicken gizzards in sour cream

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

For 5 parts of the dish you need:

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

The dish is ready at 1.20 or 1.40.

Nutritional value per 100 g:

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

The cleaned navels are cut into 4 parts.

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

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

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

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

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

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

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

Cooking with potatoes

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

For 5 parts:

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

Recipe for chicken gizzards in sour cream with potatoes:

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

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

Chicken gizzards with pasta

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

For 5 servings:

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

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

The dish is served hot with vegetable salads.

With garlic and herbs

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

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

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

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

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

Chicken gizzards in sour cream with mushrooms

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

For 5 servings:

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

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

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

Recipe with onions

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

For 5 servings:

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

Recipe for chicken gizzards in sour cream:

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

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

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

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

For 5 servings:

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

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

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

Oven cooking method

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

For 5 servings:

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

Recipe for chicken gizzards in sour cream in the oven:

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

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

Chicken gizzards stewed with sour cream in pots

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

For 5 servings:

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

Recipe:

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

Before serving, the dish is sprinkled with fresh herbs.

Video recipe

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

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

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