Who cooked chicken navels for the first time? The most tender chicken gizzards. Chicken gizzards in beer in a slow cooker

Chicken navels... It sounds, of course, a little unappetizing, because few people know that navels are ordinary chicken stomachs. A real delicacy and one of the favorite dishes of avid gourmets. Men will appreciate the ability to cook chicken navels, as they are mainly connoisseurs of dishes made from various offal products. And any housewife can cook chicken navels deliciously the first time, because they are very easy to prepare. Don't be afraid to try this delicacy as everyone who cooked navels once is now including them in their diet.

Tender chicken navels stewed in sour cream
You can experiment with chicken navels in any way you like: simply fry them, stew them with vegetables or gravy, or make soup from them. Navels turn out very tasty if you stew them in sour cream sauce. For 4 servings of these navels you will need:

• chicken navels - 600 gr;
  
• onions - 1-2 pcs;
  
• sour cream 15% - 300 gr;
  
• hard cheese - 50 g;
  
• parsley, dill - 3 branches each;
  
• garlic - 2 cloves;
  
• salt and pepper.
  

To cook chicken navels in sour cream, you need:

1. Rinse the stomachs with running water and remove the film. If you leave it, your stomach will taste bitter.
   
2. Cut each into two or four pieces.
   
3. Place the prepared navels in a heated frying pan, pre-greased with vegetable oil, and simmer over low heat for about 20 minutes.
   
4. Peel the onion and cut it into quarter rings.
   
5. After 20 minutes, add the onion to the navels and simmer them together under the lid for another half hour.
   
6. Only after this can the navels be tested to see if they are ready. If they are too tough, continue to simmer them for another 10-15 minutes.
   
7. As soon as the stomachs become soft, you need to add sour cream, finely chopped herbs, squeezed garlic and grated cheese.
   
8. Add salt and pepper to taste, mix everything and simmer until the sour cream begins to gurgle.
   

The dish will turn out very tender and tasty if you prepare chicken navels according to this recipe. You can serve anything you like as a side dish for chicken navels: mashed potatoes, stewed or fresh vegetables, rice, regular boiled potatoes, buckwheat or pearl barley.

Fragrant chicken navel soup with noodles
Chicken navel soup tastes like a masterpiece. To prepare soup in a three-liter saucepan we will need:

• chicken navels - 400 gr;
  
• one large onion;
  
• carrots - 1 piece;
  
• small noodles - 2 handfuls;
  
• potatoes - 2-3 pcs;
  
• greens: parsley, dill, green onions;
  
• salt, pepper, bay leaf - to taste.
  

You can prepare chicken navels as soup as follows:

1. Rinse the navels, remove the film and rinse again.
   
2. Cut them into 2 or 4 parts, put them in a saucepan and cover with cold water.
   
3. The water with the stomachs must be brought to a boil and drained, and the stomachs must then be washed.
   
4. Pour cold water over them again, bring to a boil, add the peeled onion and cook covered over low heat for an hour.
   
5. While the stomachs are boiling, you can prepare the vegetables: grate the carrots on a coarse grater, cut the potatoes into cubes.
   
6. When the navels are cooked, the onions can be removed.
   
7. Add potatoes and carrots to the broth and cook for another 15 minutes.
   
8. Pour the noodles into a hot dry frying pan and fry them until golden brown.
   
9. A couple of minutes before the soup is ready, add noodles to the broth, add finely chopped herbs, salt and pepper.
   
10. After this, the soup must be covered with a lid and the heat under it turned off.
    
11. The soup should sit for another 10-15 minutes.
    

Chicken navel soup turns out very aromatic, tender and rich.

Chicken navels are very healthy, they contain a lot of protein and iron. In addition, the calorie content of stomachs is very low, only 94 calories per 100 grams of product. Therefore, you can cook chicken navels even for children and those who are on a diet.

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.

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 in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for a rather difficult and scrupulous job.

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

Cleaning is carried out according to the following algorithm:

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

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

Chicken 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.

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker 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.

Cooking procedure the most tender chicken stomachs:

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

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

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

Extinguishing procedure chicken navels in a frying pan:

1. We naturally defrost the stomachs, rinse and clean them as described above.
2. Place all the by-products in a saucepan, add 1.5 liters of water, add salt and bring to a boil, reduce the flame intensity and continue cooking for another hour.
3. Drain the liquid and let the offal cool.
4. Rinse 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.

Required ingredients:

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

Cooking procedure spicy chicken gizzards:

1. Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
2. Drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onion in hot oil until golden brown, add the gizzards.
4. Dissolve 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.

Cooking procedure chicken navels baked in the oven:

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

Cooking procedure 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.

Cooking procedure soup with chicken by-products:

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

Cooking steps spicy chicken gizzards:

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

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

1. Frozen navels defrost naturally; it is advisable to do this in the evening by transferring the bag to 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.

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.

Sauce made from rich sour cream is good for chicken stomachs. During the stewing process, the ventricles become softer and juicier.

Chicken stomachs 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, then put 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 cooking 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 to be 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.

Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.

Carefully clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.

Fill with water and keep in water for 20 minutes.

After 3-5 minutes, turn off the heat, transfer the chicken gizzards to a colander, and rinse well under running water.

Wash the pan and put the stomachs in it again. We also put a bay leaf and 4-5 black peppercorns there, add water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. At this time you can forget about them.

Meanwhile, cut the onion into thin half rings, and then into 4 more pieces.

Sauté the onion in vegetable oil until transparent.

Grate the carrots on a medium grater.

Add it to the onion and sauté a little.

After 40-50 minutes of cooking the gizzards, add the sautéed vegetables to the pan with the gizzards. Mix.

We also add tomato paste to the pan. Stir and simmer the chicken gizzards with vegetables over low heat for another 30 minutes.

While the chicken gizzards continue to simmer, we will prepare the sauce. Finely chop the garlic clove and herbs.

Take a bowl and pour 1 tablespoon of flour into it.

We dilute the flour with 5-7 tablespoons of broth from the pan with chicken gizzards.

Add 2 tablespoons of sour cream and mix well.

Now add garlic to this mixture.

Add salt, ground black pepper and any seasoning you like (I used khmeli-suneli).

Mix everything thoroughly.

After 30 minutes of stewing chicken gizzards with vegetables, gradually add the sauce into the pan.

Add greens to the pan.

Stir and turn off after boiling.

Now the chicken gizzards with sauce are ready. Honestly, they are faster to prepare than to describe the cooking process. But I assure you, this is a very tender and tasty dish.

Tender chicken gizzards can be served as a separate dish, or with horns or mashed potatoes.

Bon appetit everyone!