A delicious recipe for chicken gizzards. How to cook chicken gizzards - recipes with photos. Dishes made from chicken gizzards, stewed, boiled or baked. Chicken gizzards

Chicken gizzards are beloved by many housewives. And there is a reason for it. Dishes from the ventricles are tasty and healthy, they are easy to prepare, and they do not cause damage to the budget. But the trouble is, not everyone knows how to properly cook chicken gizzards; cook them so that they turn out tender, soft and aromatic, without losing their taste and nutritional properties. Alas, quite often housewives who are not yet fully accustomed to the kitchen give up and completely exclude ventricles from the home menu, considering them too tough and tasteless. And completely in vain. Today we invite you to figure out and remember with us how to cook chicken gizzards, so that they always turn out soft and tasty, delight you and your family with their aroma, and become a must-have item on your daily menu.

Like many other offal products, chicken gizzards are not only tasty, but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and dishes prepared from the ventricles can serve as a good source of B vitamins, vitamin E and folic acid. At the same time, the low fat content of the ventricles makes them an important product in diets aimed at weight loss. Popular rumor ascribes medicinal properties to the internal epithelium of chicken ventricles, the so-called “gastric membranes,” believing them to be an unusual and effective medicine for stomach and intestinal disorders. But, of course, you and I are more interested in the taste and culinary qualities of chicken gizzards.

So what dishes, you ask, can be prepared from chicken stomachs? Oh, there are hundreds of them! Stomachs are boiled and stewed, baked and fried, using them alone or in combination with other offal. Noodle soup with giblets and gizzards baked with cheese, stewed chicken gizzards with sour cream and gizzards fried in breadcrumbs, the most delicate stew with chicken gizzards and delicious salads with offal, you can’t list everything. The culinary use of ventricles and their excellent compatibility with other products greatly expands. The ventricles will add a special taste and aroma to cereals and pasta; the ventricles will add satiety to vegetable dishes; mushrooms will make your dish of chicken gizzards more refined, and fermented milk products will give the gizzards additional softness and tenderness. Add here the excellent compatibility with many spices, spices and herbs, and you yourself will be surprised at how many new shades of taste and aroma can sparkle the most, at first glance, unpretentious dish made from chicken gizzards.

We will tell you how to cook chicken gizzards. And we offer you the most important tips and secrets and interesting recipes that will definitely tell you how to cook chicken gizzards.

1. When choosing chicken gizzards for your dish, pay special attention to their freshness. The cooled ventricles are the softest and most delicious. Their shelf life is short and is only 48 hours. Be sure to touch and smell the ventricles before purchasing. Fresh ventricles will be elastic, slightly moist to the touch, while possessing a pleasant, sweetish odor. If you are offered too soft, flabby ventricles, slippery to the touch and embarrassing with a sour, unpleasant smell, refuse to buy, because you won’t get a tasty dish from stale ventricles.

2. Before you start preparing the dish you have chosen, chicken gizzards must be properly prepared. If you purchased frozen stomachs, defrost them in advance by placing them in the lower compartment of the refrigerator for 10 - 12 hours. This slow, gentle method of defrosting will allow you to fully preserve the taste and nutritional qualities of the product. It often happens that a gastric film remains on the inner surface of the stomachs; it must be completely removed. Carefully examine the ventricles to see if there are any bile leaks left on them. Be sure to cut off pieces of stomachs that have yellowish bile stains on them, because even a small amount of bile can completely ruin your dish with its bitterness. Rinse the cleaned ventricles thoroughly on all sides under running warm water.

3. To prepare many salads and appetizers, you may need boiled chicken gizzards. To make the boiled ventricles tender, soft and juicy, you need to follow a few simple rules. Place cleaned and thoroughly washed chicken gizzards in a deep bowl, cover with cool water and let stand for two to three hours. Drain the water, rinse the ventricles again and place in a deep saucepan with a thick bottom. Fill the ventricles with hot water so that it covers them by at least five centimeters. Bring the water to a boil over high heat, carefully skim off the foam, reduce the heat to medium, cover the pan with a lid and cook the gizzards for 20 minutes. Then add bay leaf, a few black peppercorns and salt to taste. Cook everything together for another 20 - 30 minutes. Remove the pan from the heat and let the gizzards cool in the broth.

4. A simple appetizer of chicken gizzards with onions is very tasty. Boil until tender, cool and cut into thin slices 700 g. ventricles. Cut two small red onions into half rings. In a deep bowl, mix the gizzards and onions, add ½ teaspoon of brown sugar, stir. In a small frying pan, heat four tablespoons of olive oil, add two crushed cloves of garlic and ½ teaspoon of red pepper flakes. Mix everything quickly, remove from heat and immediately pour into the stomachs with onions. Add one tablespoon of soy sauce and one tablespoon of good wine vinegar. Stir and refrigerate for six hours. Before serving, sprinkle with finely chopped cilantro and green onions.

5. It’s a little more difficult to prepare the original spicy chicken gizzard salad using the Korean recipe. But this salad is worth the effort! Boil until tender, cool and cut into thin strips 400 g. chicken gizzards. Heat 1 tbsp in a frying pan. spoon of vegetable oil, add one large onion, cut into half rings, and fry until golden brown. Then add the gizzards and fry everything together, stirring, for another couple of minutes. Remove from heat. Peel and grate two medium-sized potato tubers using a Korean carrot grater or cut into very thin strips. Boil the potato strips in boiling water for three minutes, then drain in a colander, rinse with cold water and drain slightly. Prepare the dressing separately. To do this, mix 3 tbsp. spoons of rice or white wine vinegar, 2 tbsp. spoons of soy sauce, 2 teaspoons of sesame oil, two crushed cloves of garlic, ½ teaspoon of powdered sugar, salt and red pepper to taste. Place the ventricles with onions in a salad bowl, add boiled potato straws and 3 tbsp. spoons of finely chopped green cilantro. Pour the dressing over the salad, mix gently and let sit in a cool place for two hours.

6. It’s very easy to prepare the most tender chicken gizzards stewed in sour cream sauce. Peel, rinse and cut into small pieces 500 g. chicken gizzards. Heat 2 tbsp in a frying pan. spoons of butter. Once the oil has finished sizzling, add the gizzards and fry them over medium heat until golden brown. Then add one glass of chicken broth, salt and black pepper to taste, cover the pan with a lid and simmer the gizzards over low heat for 30 minutes. After the time has passed, add 150 g. sour cream and 50 gr. low-fat natural yogurt, mix thoroughly and heat over low heat for five minutes. Remove from heat and let sit for another 10 minutes.

7. An easy-to-prepare dish of chicken gizzards stewed with beer turns out to be very tasty and satisfying. Peel off films, rinse thoroughly and cut into thick slices 500 g. chicken stomachs. In a deep frying pan, heat together 1 tbsp. a spoonful of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and fry until translucent for a couple of minutes. Then add the gizzards and fry, stirring, for five minutes. Sprinkle everything with one tablespoon of flour, stir and fry for a couple more minutes. Add salt and pepper to taste, stir, pour in one glass of light beer and ½ cup of chicken broth. Add 1 tbsp. a spoonful of white wine vinegar, ½ tbsp. spoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce the heat to the lowest setting and simmer the gizzards under the lid, stirring occasionally, for 30 minutes. Add a little more chicken broth if necessary. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken gizzards with vegetables according to a summer recipe will delight you with its softness and juiciness. Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat one tablespoon of vegetable oil in a deep frying pan, add the gizzards, lightly add salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the gizzards, covered, over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. 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 to suit your taste.

9. Chicken gizzards baked with prunes will give you an appetizing aroma and pleasant taste with a slight sourness. Soak 500 grams in cool water in advance for three hours. pitted prunes. Thoroughly clean one kilogram of chicken gizzards, rinse and cut into large pieces. Heat one tablespoon of vegetable oil in a frying pan, add one onion, cut into half rings, and fry until golden brown. Then add the gizzards, salt and pepper to taste, and fry until golden brown. Place half of the prunes in a greased baking dish, place the gizzards fried with onions on top of the prunes, and cover with the remaining prunes on top. Cut two small carrots into thin rings and place on top of the prunes. Separately, mix ½ cup chicken broth, ½ cup sour cream and ½ cup low-fat yogurt. Pour this mixture over the prune stomachs and bake in an oven preheated to 180⁰ for 40 minutes.

10. It’s not at all difficult to prepare delicious chicken gizzards baked with cheese. Clean, rinse and boil one kilogram of chicken gizzards in advance. Cut the ventricles into large pieces, place in a bowl for pickling, add one onion, cut into half rings, one carrot, cut into thin strips, one teaspoon of khmeli-suneli, salt and black pepper to taste. Pour everything with one liter of kefir or low-fat yogurt and leave to marinate for one hour. Place the ventricles marinated in this way into a greased baking dish, pour over the remaining marinade and sprinkle 150 grams on top. finely grated Parmesan. Sprinkle everything with a small amount of melted butter and bake in an oven preheated to 180⁰ for 20 minutes. Before serving, sprinkle with finely chopped cilantro and green onions.

And the “Culinary Eden” website on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook chicken gizzards.

Any housewife will need information on how to cook chicken gizzards. This offal is rich in useful components and is used in baby food and for weight loss. 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. There is no need to take slippery, flabby stomachs that smell sour and unpleasant - you won’t be able to make a tasty snack from them because they are not fresh.

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

Finding a suitable recipe for chicken gizzards will not be difficult for an experienced cook, because there are a huge number of them on offer. 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 recipe with photos that will help them 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 or make salads from fried foods. They go well with cereals and pasta, and add satiety to vegetable soups and salads. The addition of mushrooms to the offal makes the dish more refined, and sour cream makes it soft and tender. This universal product can be combined 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:

Rinse the stomachs and place them on the bottom of the bowl. Add onion cubes, grated carrots, add water, salt and pepper.
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. The stewed appetizer exudes a pleasant aroma, has a rich, appetizing color and goes well with any side dish. It would be correct to serve it with 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:

Finely chop the onion and fry in oil for 10 minutes until soft and transparent.
Cut the gizzards, add to the onion along with grated carrots, and pour boiling water over them.
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.

The recipe below will help you find out how to properly prepare chicken navels stewed in sour cream. This soft, tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot and onion frying. An excellent option for serving a meat dish with baked or boiled potatoes, legumes or cereal porridges in 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:

Pour water over the navels, add salt, and cook for an hour over low heat.
Fry the onion, chopped into half rings, with grated carrots until transparent, add the chopped gizzards, and pour in the broth.
Simmer for 15 minutes over low heat, add sour cream with tomato paste and spices.
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 is a hearty, aromatic appetizer that will not pose any difficulties even for novice cooks. Spicy spiciness is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

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

Cooking method:

Fry the navels in oil for 15 minutes, add chopped onion.
After 5 minutes, add salt, pepper, added garlic, and pour in water.
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:

Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under the lid for an hour.
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 is 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:

Pour milk over the bread, squeeze out after 5 minutes, mix with eggs, salt and pepper.
Combine with ventricles, onions, and garlic ground in a blender.
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 white bread croutons, grated with garlic. Even children will enjoy the pleasant hot broth.

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:

Pour water over the giblets and cook until half cooked – about 20 minutes.
Add potato cubes, fried onion-carrot mixture, crushed garlic.
Add salt and pepper, cook for 10 minutes over low heat.
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 the 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.;
canned red beans – 80 g;
olive oil – 80 ml;
ventricles - half a kilo.

Cooking method:

Boil the ventricles for 1.5 hours in salted water, cool directly in the broth, cut into strips.
Grate the carrots for preparing Korean salads, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat ingredients.
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. The baked snack will have a 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:

Cut the navels into pieces, potatoes into cubes, onions into half rings, crush the garlic.
Place the food in a baking bag, add salt and pepper, and pour in cream.
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 is an excellent, rich snack that will delight 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 the 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:

Cut the stomachs into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
Add mushroom slices, onion half rings, grated carrots, simmer for 5 minutes.
Arrange in pots, sprinkle with spices and pour in cream.
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:

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.
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.
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.

Video

The so-called chicken “navels” are not only a figure-friendly product, but also a source of the most valuable microelements necessary for humans. Many housewives do not buy offal only because they do not know how to prepare it. To make the “navels” soft, you need to try, and without certain knowledge you won’t be able to cook anything good. However, the good news is that nothing complicated is required from the cook, only attentiveness and patience.

Rules for cooking offal

The first task of the culinary specialist is to choose the right raw materials so that they are soft and juicy; it will not work from obviously low-quality starting material. Freshness is determined not only by the smell, which should not contain the slightest suspicious notes, but also by palpation. The navels should be firm and slightly moist. Dry or wet stomachs that collapse when pressed should not be taken, not to mention sticky ones.

If the offal was frozen, you need to start defrosting it in advance - put the bag down in the refrigerator in the evening. Yes, it takes a long time, but the resulting dish will be tastier and will not lose any beneficial qualities.

Usually the offal is sold already prepared for processing. However, it would not be amiss to check the quality of cleaning before cooking (so that they are soft and not bitter). Often, on the widest side of the “navel” there remains a hard greenish skin, which must be removed. If this is not done, the finished dish will taste bitter. This film is easily removed, but if it does not, the stomach must be scalded, and it will come off without difficulty.

The main key to success in the practical solution to the question of how to cook chicken stomachs soft and juicy is long cooking. Before cooking, it is better to fill them with cool water and leave for one and a half to two hours. The “navels” should be cooked for at least an hour if you cook them cut up rather than whole. If uncut offal is cooked, it will take 1.5-2 hours to soften it.

Delicious giblets

The simplest way to cook chicken gizzards so they are soft is with sour cream. Inspected, cleaned (if necessary) and washed, they are filled with water about five centimeters above the level of the “navels” and boiled - for a long time, until they can be easily pierced with a fork. During this time, you can prepare the marinade: squeeze four garlic cloves, mix six tablespoons of soy sauce, half a spoon of black pepper and a little cumin. The stomachs should sit in this composition for about half an hour; the portion is enough for a kilogram of offal. The chopped onion is simmered in vegetable oil until lightly browned, the “navels” are poured into it and the sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but be careful: soy sauce is salty in itself. After a third of an hour of stewing, the dish is eaten with great appetite.

Unforgettable pate

Pate is the most reliable method for cooking chicken gizzards so that they are soft. The recipe is multi-step, but the appetizer turns out fluffy and tender. A kilogram of “navels” is boiled for two hours with three bay leaves, salt and five peppercorns. Once the offal reaches softness, it is strained through a colander, chopped fairly finely and fried in butter. Next, two spoons of cognac are poured; the stomachs are stewed for about five minutes. Large slices of three onions and two grated carrots are simmered in a separate frying pan. Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both frying pans are combined. In total, the components are stewed for approximately ten minutes. The finished products are pureed in a blender until smooth, placed in a container, and the pate is cooled. If you intend to serve it in ramekins, pour melted butter over the top; If you are going to spread it, add the oil to the blender along with the other ingredients.

Pickled ventricles

From the “navels” you can cook up a great appetizer that will be right at home even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the question of how to cook chicken stomachs so that they are soft. The only spice added to the broth is salt. The “navels” are removed with a slotted spoon and left to cool. The next step is cutting them into strips. Half rings of a medium onion, half a teaspoon of powdered sugar (not sand!) are poured into the same bowl and a spoonful of soy sauce is poured. Vegetable oil (half a glass) is heated in a thick-bottomed vessel and poured into a salad bowl so that all stomachs are covered. The final touch: pour in a quarter glass of 5 percent vinegar, squeeze in the garlic (six cloves) and add chopped parsley. A night of infusion - and the appetizer is ready.

Périgord salad

Périgord is a French area famous for its foie gras, wine and salad, which tourists remember with fondness for a long time. The French have their own opinion on how to cook chicken stomachs so that they are soft: they pour them with melted water and slowly simmer them for two hours. As a result, the “navels” become as if dried. It’s very tasty, but a little greasy, and it’s not always possible to get fat. Therefore, we offer an adapted recipe.

Two hundred grams of gizzards, salted and peppered, are fried in butter until golden, topped with water and simmered until soft, for an hour. Lettuce is cut or torn quite coarsely, ten walnuts are disassembled, the kernels are broken (also not into crumbs). Two tomatoes are cut into slices. For the sauce, mix three tablespoons of oil, preferably nut oil, but you can use any vegetable oil; in the amount of a tablespoon and a small spoon All other components are laid out on the leaves in a plate (the navels should still be warm) and poured over with dressing.

How to cook chicken stomachs so they are soft: step by step, with photos

"Bird's Nests"

It is easy to prepare a complete, very tasty and appetizing dish from chicken stomachs, which will be suitable for both breakfast and dinner. For it, several large champignons are finely chopped, two onions are chopped into half rings, and a medium carrot is coarsely grated. All this is sauteed together under the lid for about ten minutes. Then properly processed and chopped “navels” are added to the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is simmered for three quarters of an hour. While the process is going on, spaghetti is cooked, preferably “balls”, drained and seasoned with butter. They are laid out on a baking sheet in nests, with the filling placed in the middle. Each element is sprinkled with grated cheese, and the oven sheet is hidden in the preheated oven for 10-15 minutes.

Great dinner

Many people cannot imagine a table without potatoes. Anything will do - boiled, baked, fried, as long as it's there. For such people, a very suitable method is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, quite filling, but without excess calories. First, of course, a kilogram of “navels” is boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this stage and stew them immediately with the tubers, the offal will be hard, and the potatoes will turn into mush. Seven hundred grams of tubers are peeled and cut into large cubes. The onion is chopped into squares, the carrot is grated. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three tablespoons of tomato paste are added to them, and they are simmered a little more. The potatoes, mixed with gizzards, are placed in a thick-bottomed pan, filled with water (without excess, just enough to cover the food) and cooked until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Lovers of strong potatoes can fry them to a crisp before stewing. True, the dish will turn out to be more caloric.

For multicooker fans

What’s good about modern kitchen equipment is that it seriously simplifies the chef’s work, since cooking chicken gizzards so that they are soft in a slow cooker is easier than on a regular stove and requires less hassle. The onion is cut either into half rings or squares, as you prefer. Raw gizzards crumble into thin slices. All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so you won’t need a lot of liquid. The extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is introduced into the bowl, in which a spoonful of flour, salt and spices are well mixed. This will make the gravy thicker and more flavorful.

Poultry gizzards can be prepared deliciously in many different ways: they are used to make first and second courses, boiled, stewed, prepared into cutlets, baking fillings and salads. However, in order for the future dish to turn out successful, it is very important to pay attention not only to the cooking process, but also to the primary processing of the offal.

How to properly clean stomachs?

Usually the ventricles are sold already cleaned. If you take this by-product from farms at the market, you will have to clean it yourself.

The chicken stomach consists of dense muscle tissue; the inside is lined with elastic cuticle (film) and fat. To quickly remove unnecessary film, just immerse the raw product in ice water for a few minutes.
Then, using a sharp knife, an incision should be made on each ventricle along the intestinal opening. Then shake out its contents, rinse under cold water and pour over boiling water.
After all the above manipulations, all that remains is to remove the cuticle. It is enough to pick it up by the edge with your fingernail, squeeze your finger under it, and the film should come off easily.
As soon as all the films have been removed, the ventricles need to be rinsed again and you can start cooking.

How to cook chicken gizzards?

The process of cooking chicken gizzards is no different from the similar preparation of other poultry by-products. To make them soft and tasty, you need to cook chicken gizzards for about an hour and a half. The product must be placed in a bowl with cold water, put on fire and cooked, periodically removing the foam that forms during boiling.

To make the dish even tastier, after boiling the stomachs you can additionally fry, stew or bake. Below are several detailed and easy-to-follow recipes.

Stewed gizzards in sour cream

To prepare the dish you will need:

main ingredient - chicken gizzards - 1 kg
large onion or 2 medium heads
carrots - 2 root vegetables
chicken broth - 2 cups (you can use water)
sour cream - 400 g
tomato paste - 3 spoons
a little sunflower oil
freshly ground pepper, bay leaf and salt - at your discretion.

The offal must be cleaned and rinsed well.
Then boil the chicken gizzards until they are soft. This will take 1 or an hour and a half.
During this time, we prepare the remaining products. The onion needs to be peeled, washed and cut into half rings.
Grate the peeled carrots on a coarse grater.
Fry the onions in vegetable oil until transparent, then add carrots to it and saute well together.
Cool the boiled ventricles and cut into 3 parts. Combine the gizzards with the frying.
Pour broth over the dish, add salt and simmer for about 15 minutes. Then add tomato paste, sour cream, bay leaf and pepper, and simmer for another 10 minutes.

Ready! Chicken stomachs in sour cream will be received with a bang by all members of your family!

Recipe with gravy

Cooking delicious chicken gizzards with gravy is not difficult at all. For this dish you will need the following ingredients:

chicken gizzards - 500 g
can of beans in tomato
broth - 100 ml
onions - 2 pieces
carrots - 1 piece
sweet pepper - 2 pieces
greens - 1 bunch.
a couple of garlic cloves
salt and spices to taste.

You can also use dry beans in the recipe, but in this case you will have to soak them overnight and boil them separately.

Let's start cooking:

The stomachs need to be washed and boiled until tender.
Peel and cut the onion into medium cubes.
Grate the carrots on a coarse grater.
Cut the bell pepper into strips.
Chop the dill and parsley, preferably not very finely.
Chop the garlic finely with a knife.
Fry vegetables in sunflower oil. First, bring the onion until transparent, then add the carrots and simmer along with it. Add the sweet pepper last and keep it on the fire for a little longer.
Cut the boiled chicken gizzards into 3 parts and add to the fried vegetables. Continue frying the dish for a couple more minutes.
Open a can of beans in tomato sauce and add to vegetables and gizzards, add half a glass of broth. You can add bay leaf.
Simmer covered over low heat for about 10 minutes. At the end of cooking, add spices, chopped herbs and garlic and let the dish stand for a while under the lid without heat.

Gizzards with gravy prepared according to this recipe turn out very juicy and aromatic. They can be served with any side dish. These chicken gizzards with potatoes are especially tasty. If desired, potatoes can be replaced with boiled rice or pasta.

French salad with gizzards

This original, delicious and easy-to-prepare dish will not leave anyone indifferent. For it you will need the following ingredients:

raw ventricles - 600 g
chopped walnuts - 1 faceted glass
crackers, cubes, hot - 200 g
lettuce leaves (you can use iceberg and Chinese cabbage)
spices - optional
sunflower oil - 2 tablespoons.

The stomachs need to be washed and boiled until soft.
Then cool and divide each ventricle into 3 parts with a knife.
Fry the resulting pieces in sunflower oil and season with the spices you like (pepper, dried basil, curry or suneli hops).
While the stomachs are frying, you need to wash and dry the lettuce leaves. Tear them with your hands and place in a deep bowl.
Add fried gizzards, crackers and walnuts to the greens.
The resulting salad can be seasoned with olive oil and lemon juice. For those who like more high-calorie and filling dishes, mayonnaise is also suitable.
The finished dish can be decorated with olives, basil or parsley leaves and served in a beautiful salad bowl.

You will learn another interesting recipe for poultry gizzard salad by watching the video.

How to cook chicken gizzards with vegetables in a slow cooker?

Poultry gizzards cooked in a slow cooker turn out especially tender and tasty.

For this dish we will need:

chicken gizzards - 800 g
bell pepper - 3 pieces, preferably in different colors
medium carrots - 2 pieces
onions - 3 pieces
tomatoes - 4 pieces
frozen green peas - 300 g
butter - 50 g.

Before cooking, you need to prepare, peel and wash chicken gizzards and vegetables. Then:

Cut raw gizzards into 3 parts and place in a multicooker bowl. Add 100 ml of water, salt and simmer for 40 minutes.
Cut the onion into half rings.
Carrots and tomatoes - cubes.
Cut the bell pepper into large slices.
As soon as the multicooker turns off, put all the prepared vegetables and frozen peas into it. Add a piece of butter. Put on simmer mode for another 25 minutes.

It turns out very tasty and juicy, can be served with a side dish: rice, pasta or potatoes.

You will learn another recipe for cooking ventricles in a slow cooker in the following video.

Preparation is straightforward and little troublesome, the ingredients are ordinary and inexpensive, and the time required is about 60 minutes. A good option for everyday family meals.

We need:

Raw chicken gizzards - 1 kg
Carrots - 1 large (200 g)
White onions - 2 medium onions
Dry coriander - 2 pinches
Salt - 2 pinches
Black pepper - to taste
Bay leaf - 2 pcs.
Drinking water - 200 ml
Vegetable oil for frying - 3 tbsp. spoons
Fresh parsley – 5-6 sprigs

Preparation.

Add some salt to the washed and cleaned chicken gizzards, sprinkle with coriander and mix well.

If you want to experiment with navels, any single chicken seasonings will work, primarily basil, thyme and oregano (oregano). But leave the peppers, black and red, for the final stage of cooking, otherwise they may add an inappropriate bitterness to the dish.

Heat the oil in a large frying pan and place the stomachs to fry. High heat, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to grab an appetizing golden crust. Usually 10 minutes of such frying is enough.
Reduce heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.

While stewing, prepare the carrots and onions for frying. Chop the onion into small cubes and grate the carrots coarsely.
Fry the vegetables separately, as usual for soup frying: first add the onion to a second frying pan heated with oil, and after 1-2 minutes add the carrots. Stir and wait until the onion becomes translucent.
After half an hour of stewing the navels, we send them frying, 200 ml of water, a bay leaf and simmer under the lid (!) over moderate heat for another 15-20 minutes.

At the very end, sprinkle the meat with chopped parsley, pepper, mix and remove from heat. Chicken stomachs - juicy and soft - are ready!

Goulash with chicken gizzards in a frying pan

Making the recipe is much the same as the process described above. Several new ingredients will appear: bell peppers, tomatoes, tomato paste, garlic.

So, we will need:

Raw chicken gizzards - 1 kg
Onion - 1 pc. large
Fresh tomatoes (or in their own juice) - 400 g
Tomato paste - 2 tbsp. spoons
Bell pepper - 2 pcs. medium (red and yellow)
Water - 2 glasses
Flour - 1 teaspoon
Granulated sugar - 1 tbsp. spoon
Garlic - 2 teaspoons (granulated or chopped into small cubes)
Salt, pepper, coriander, bay leaf
Vegetable oil for frying

Preparation.

Wash the chicken gizzards and cut them into 3-4 pieces (goulash is always prepared with small pieces of meat).
Heat the oil in a deep frying pan, place the gizzards and fry over high heat, remembering to stir. It is important to wait for the crust with a yellowish tint - 10 minutes.
Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, almost never turn down the heat. Stir constantly and fry for 5 minutes until the onion turns golden brown. Make sure the onions don't burn (!)
Pour in one and a half glasses of water, cover with a lid, turn to the lowest heat and simmer for 45 minutes (it can take an hour).
When the ventricles are almost ready, they become noticeably soft even when pressed with a spatula. Add crushed tomatoes, a couple of bay leaves, garlic and flour mixture (100 ml water + 1 tablespoon sugar + 1 teaspoon flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.

An unusual and inexpensive goulash awaits tasters! Offer them mashed potatoes or peas in addition. And next time, replace the sweet pepper in the goulash with carrots, cutting them into short strips or semicircles. An always available vegetable can perfectly decorate a dish in this particular cut.

Secrets for Soft Chicken Gizzards

We hope we have clarified for you the question of how to cook chicken gizzards so that they are soft. A win-win and simple method exists!

There are four steps to triumph:

We choose fresh navels. Pink, slightly moist, with a subtle sweetish smell. We never take a product with the aroma of garlic (it was processed before sale to give artificial freshness);
The first 10 minutes of frying - high heat and an open frying pan;
Next, simmer for about 30 minutes - under the lid, separately from the vegetables;
Take your time on the fire. The ventricles should remain on the stove for an average of 1 hour.

Ideal prerequisites for the title of family pet:

The price of chicken gizzards is very reasonable;