Chicken navels. The most tender chicken gizzards. Processing and cooking chicken gizzards

Chicken gizzards are a difficult offal to prepare. But if you process them correctly, you will eventually be able to serve very tender and juicy meat. Below are some tips on how to cook delicious chicken gizzards.

To make the dish successful, first of all you need to choose the right offal. It should be free of yellowing, bruising and dark spots. Fresh, high-quality poultry stomachs are non-sticky, hold their shape well and have a pleasant sweetish smell.

Proper defrosting of the product will help make the treat soft.

First, the frozen stomachs are placed on the bottom shelf of the refrigerator overnight.
Then their defrosting continues at room temperature. It is not recommended to use an oven or microwave for this.
The defrosted product is washed well with running water and dried with paper towels.

Processing and cooking chicken gizzards

To prepare a delicious, tender dish, it is important to properly process and cook the offal in question. It will be useful for housewives to know some tricks for cleaning the ventricles.

How to clean it properly?

When the offal is defrosted, it needs to be cleaned. Some extra parts on the ventricles can completely ruin the taste of the finished dish. For example, bile must be cut off from them, even the smallest remnants of it.

Chicken stomachs also get rid of the outer film. The manufacturer retains it on the product so that it retains its presentation.

How long to cook until they are soft?

How long to cook chicken gizzards until soft depends on many factors. For example, on the age of the bird. The stomachs of older chickens are larger and darker in color. It is better to refuse to buy them or be prepared to cook the product for a very long time. On average, meat becomes soft after just 50 minutes in boiling water.

After all the preparatory stages, the stomachs are filled with boiling water. In the pan, its level should be 5–6 cm above the offal layer. After boiling again, the foam is removed from the surface of the water, and cooking continues over low heat.

Soft and tasty chicken gizzards in a slow cooker

Ingredients: half a kilo of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. tomato paste.

Prepared chicken navels are cut into medium pieces.
The onion is peeled, washed, and cut into half rings.
The ingredients from the previous steps are sent together into a deep bowl and filled with soy sauce. Any selected suitable seasonings are added to them. Since soy sauce is very salty, the dish does not require additional salt.
The mass is left to marinate for at least half an hour.
The contents of the bowl are placed in the bowl of the “smart pan”. In the “Fry” program, the dish is cooked for 7 – 8 minutes.
Next, the tomato paste is transferred into the container. If necessary, you can add a little water.
In the program intended for stewing, chicken gizzards are simmered in a slow cooker for 50 - 55 minutes.

If after the specified time the meat turns out to be tough, you can extend the cooking process for another 17 - 20 minutes.

How to fry with onions and carrots in a frying pan?

Ingredients: 720 g chicken gizzards, 2 pcs. onions, pickled cucumbers and carrots, 110 ml purified water, salt, 2 teeth. garlic, ground black pepper.

The purified offal is boiled in salted boiling water for about an hour. Next, the stomachs are cooled.
The carrots are coarsely grated, the onions are removed from the skins and cut into the thinnest half rings.
First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and the remaining vegetables are cooked in the remaining fat until golden brown. They are salted and peppered.
Water is poured into the frying pan, pickled cucumber straws and strips of boiled gizzards are added.
The contents of the container are stewed for about half an hour.
When the liquid has evaporated, you need to fry the food for a couple more minutes.

The finished treat can be served hot directly in the frying pan.

Stewed in sour cream

Ingredients: half a kilo of chicken stomachs, salt, bay leaf, 2 small onions, 160 g of fat sour cream, spices.

The offal is washed well and gets rid of everything unnecessary.
Next, the stomachs are poured with boiling water, salted and boiled for about half an hour.
Finely chopped onion is fried in hot oil until transparent.
Straws of boiled stomachs are laid out with it. Together the products are fried for 6 - 7 minutes.
Sour cream is placed on top of the meat and vegetables. If it is very thick, you can add a little water or broth left over from cooking the navels.
The dish is stewed under the lid for another 20 - 25 minutes.

The finished treat is sprinkled with chopped green onions. You can add hot pepper to taste.

Chicken navels in Korean

Ingredients: 780 g offal, 2 large fresh carrots, 3 large onions, 3 - 4 teeth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. soy sauce and refined oil, 2 small. spoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and seasoning for Korean carrots.

The stomachs are washed well, cleaned, and cut in half.
Cook the meat under a lid over medium heat for just under an hour. The liquid immediately salts.
Next, the broth is drained and the stomachs are left to cool.
The meat is cut into strips.
The onion is peeled and chopped with long thin feathers, after which it is lightly fried in hot oil. At the same time, it should remain slightly crispy.
The carrots are grated with a grater with a special Korean attachment.
The prepared ingredients are combined in a deep bowl, and all other ingredients from the recipe are added to them, except oil and black pepper. The garlic is first passed through a press.
Bring the oil and black pepper to a boil, then pour it over the mixed ingredients.
The appetizer is seasoned with salt, transferred to a plastic container and refrigerated for 2 to 3 hours.

Ready-made Korean chicken navels keep well in the refrigerator for about a week.

Roast baked in the oven

Ingredients: half a kilo of chicken navels, 8 medium potatoes, 2 carrots, an onion, a large spoonful of spicy adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

The cleaned, defrosted meat is finely chopped and then poured into a frying pan. All seasonings and salt are added to the ventricles at once. They are fried until golden brown with frequent stirring.
The potatoes are peeled, cut into cubes, immediately salted and placed on the bottom of the baking pots. The vegetable should fill them approximately halfway.
The second layer is the stomachs.
Next are thin onion half rings, fried in the remaining oil from the offal until golden brown.
The carrots are finely grated and cooked in the same frying pan with adjika and tomato paste for softness.
The resulting mass is laid out on the onion.
The contents of the pots are filled with water.

Under the lids, the stomachs are stewed in the oven for 40 - 45 minutes at 200 degrees. Cooking continues for another 10 - 15 minutes without lids.

Stewed chicken gizzards with potatoes

Ingredients: half a kilo of offal, the same amount of potatoes, onion, 2 tbsp. l. lard, 3 bay leaves, 2 pinches of salt.

First, chopped onions are fried in pork lard until golden brown.
Then pieces of chicken stomachs are added to the vegetable. Cooking lasts 12 – 15 minutes.
Large slices of potatoes are placed in a frying pan and boiling water is poured. The water should reach at least halfway through the potatoes.
Under the lid, the dish is simmered until all the ingredients are soft.
At the end of cooking, bay leaf and salt are added.

You can add any spices to the dish.

Chicken gizzards with mushrooms

Ingredients: 680 g of gizzards, 2 onions, half a liter of sour cream, salt, 230 g of champignons, aromatic herbs.

The prepared chicken navels are randomly chopped and, together with onion half rings, are sent to simmer under the lid for 80 minutes.
During the process, you need to add water to the pan as the liquid evaporates.
When the stomachs soften, you can add salt, seasonings and mushroom slices.
After another 8 - 9 minutes, sour cream is transferred to the frying pan.

It remains to simmer the treat for 10 - 12 minutes. Before serving for dinner, chicken gizzards in sour cream with mushrooms are well infused under the lid.

Stew in tomato-sour cream sauce

Ingredients: a kilo of ventricles, 180 g of onions, 2 carrots, 4 tbsp. l. tomato paste, half a glass of medium-fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

The prepared chicken navels are finely chopped and sent to cook for an hour.
The carrots are grated coarsely, the onions are crumbled into smaller pieces. Vegetables are fried until golden brown in hot oil.
Straws of boiled stomachs and all other products from the recipe are sent into the frying pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.

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 recipe for cooking chicken navels in sour cream can take quite a lot of time. The culprit is the peculiarity of offal. The navels can be quite tough, so they will take up to 2 hours to cook. However, as a result, you will get a tasty, healthy and inexpensive dish that can be served to both adults and children with your favorite side dish.

1. To get a truly tender dish, chicken navels must first be boiled. To begin with, of course, they should be washed and cleaned. Then put it in a saucepan and add water. After boiling, add a little salt to the water and cook over low heat for about 45-60 minutes.

2. The recipe for cooking chicken navels in sour cream moves on when the cooked offal has already cooled slightly (they can be doused with cold water and rinsed). The navels must be dried and cut into small pieces, about 3 parts.

3. Peel and cut the onion into half rings or cubes. You definitely can’t spoil such a dish with vegetables, so you can safely take two medium onions.

4. Wash, peel and grate the carrots. If desired, you can also use other vegetables - bell pepper, for example.

5. Pour a little oil into the frying pan and add the vegetables there. They must be fried over medium heat until soft. This process will take about 10 minutes.

6. Now you can add the navels to the vegetables and pour in about 200 milliliters of water or broth. Bring to a boil and reduce heat. Simmer for 10-15 minutes.

7. At the last stage, you can salt and pepper the dish to taste. Place sour cream and a little tomato sauce in the pan for color (can be replaced with 1 spoon of tomato paste). Add bay leaf, allspice and other seasonings as desired. Under a closed lid, simmer chicken navels in sour cream at home for about 20 minutes. Then you can taste the offal and, if necessary, leave it to simmer for another 15-20 minutes.

Important! The video may differ from the text version of the recipe!

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How to cook chicken navels with sour cream deliciously?

How many chicken gizzard dishes do you cook? As a rule, the most common option is stewed offal in sauce. However, you can find many original recipes for various dishes from the ventricles. Today we will look at how to cook delicious chicken navels.

Let's start with a dish familiar to us and figure out how to cook chicken navels with sour cream. There is nothing complicated in this process, and the ventricles turn out tender and soft. Tip: it is better to choose sour cream for this dish with a fat content of 20%.

Compound:

0.5 kg chicken navels;
bulb;
carrot;
fresh herbs;
garlic cloves to taste;
salt;
seasoning mixture;
1-2 laurel leaves;
5 tbsp. l. sour cream;
vegetable oil;
soda - on the tip of a knife.

Preparation:

We wash the ventricles, peel off the film from them and set to cook.
When the water boils, add bay leaves and salt to the pan with the gizzards.
Cook the offal for twenty minutes and add a little soda (literally on the tip of a knife). The liquid will foam strongly, carefully mix the contents of the saucepan. Baking soda will make the stomachs softer and will also speed up the cooking process.
Cook the navels for another 20 minutes, while we prepare the vegetables. Peel the carrots and onions and chop into cubes.
Place the finished navels on a plate, cool and cut into strips.

Saute the carrots and onions in vegetable oil for ten minutes, and then put the gizzards in a frying pan, add salt and season with spices.

We dilute the sour cream in a small amount of filtered water and pour it into the frying pan.

Stir and simmer the dish on a low burner level under a closed lid for about twenty minutes.
In the meantime, let's prepare the garlic cloves and herbs.
Add garlic and herbs to the finished dish, mix and remove from the stove. Let's leave the offal with vegetables under the closed lid for 15 minutes so that they “reach” and serve with your favorite side dish.

By the way, using this recipe you can cook chicken navels in a slow cooker.

Vegetable stew with chicken gizzards

If you're wondering what you can make from chicken navels, try baking them with vegetables in pots. Tip: to make the dish more rich and tasty, add chicken fillet, hearts and liver to it.

Compound:

150 g chicken navels;
150 g chicken hearts and liver;
150 g chicken fillet;
zucchini;
2-3 tomatoes;
1.5 tbsp. l. sifted flour;
sour cream to taste;
200 g cheese;
6-7 potatoes;
laurel leaves;
black peppercorns;
salt;
garlic cloves to taste;
vegetable oil.

Preparation:

Wash the chicken giblets and, if necessary, remove the yellow skin and film.
Cook the offal in salted water until half cooked. Attention: we will leave the broth, we will need it later.
Peel the potatoes and cut them into cubes, lightly fry the root vegetables in vegetable oil, add a little salt. Of course, you don’t have to fry the potatoes first, but it turns out tastier this way.

We perform the same actions with zucchini.

Peel the onion and cut into cubes.
Cut the offal and chicken fillet into cubes or strips.
Sauté the onion in vegetable oil, and then add chicken fillet and offal to it.
Fry everything together for a few minutes and pour the broth into the pan. Simmer the dish for five minutes and add flour. Stir and continue cooking for another 5 minutes.

Wash the tomatoes and cut them into cubes.
We cut most of the cheese into thin slices and grate the rest.
Now it's time to fill the pots. We lay out the ingredients in this order: potatoes, zucchini, tomatoes, offal and fillet, fried with onions. Don't forget to add salt and chopped garlic cloves. Secret: place cheese slices between layers of vegetables.

Add laurel leaves, peppercorns and pour in the broth so that it takes up approximately 1/3 of the pots.
Now add sour cream and put the pots in the oven, covering them with lids. Attention: place the pots only in a cold oven!
Bake the stew for forty minutes at a temperature of 180-190 degrees.
5-7 minutes before the end of the cooking process, add grated cheese to the pots.

Unusual cutlets from the ventricles

They say that cutlets from offal began to be prepared during perestroika, when money was tight. Whoever came up with this recipe can safely be counted among the culinary geniuses, since chicken navel cutlets turn out unusually tasty and tender.

Compound:

0.5 kg chicken navels;
½ large onion;
2 carrots;
salt;
½ tsp. ground hot red pepper;
½ tsp. ground black pepper;
1 tsp. seasonings “Khmeli-suneli”;
2 tbsp. l. semolina;
egg;
sifted flour for breading;
vegetable oil.

Preparation:

We wash the navels, peel the onions and carrots.
We pass the offal with vegetables through a meat grinder.
Season the minced meat with peppers and Khmeli-Suneli, salt it and mix.

Now add semolina and egg to the minced meat. Stir everything thoroughly until smooth.
Wet your hands with vegetable oil and form cutlets.
Bread the workpieces in sifted flour.

All that remains is to fry the cutlets in vegetable oil in the usual way.

Place the finished cutlets on a dish and serve with any side dish.

Ventricles salad for the holiday table

You can make a delicious salad from chicken navels. This snack is easy to prepare, nutritious and tasty.

Compound:

0.3 kg chicken navels;
bulb;
carrot;
3 eggs;
2-3 tbsp. l. mayonnaise;
salt;
granulated sugar to taste;
refined vegetable oil.

Preparation:

We clean the vegetables, chop the onion into cubes, and coarsely grate the carrots.
Sauté vegetables in vegetable oil, add salt and add a little granulated sugar.
Boil offal and eggs.
Cut the chicken navels into small cubes, put them in a salad bowl and mix with sautéed vegetables.

Season this layer with mayonnaise.

Peel the eggs and cut into small cubes. Lay them out in the next layer.
We make a mayonnaise mesh on top of the eggs and put the salad in the refrigerator to brew.

We prepare delicious dishes from chicken navels

Chicken “navels” are actually not “navels” at all, but stomachs, but for many people the name navel is much more familiar and more pleasing to the ear. Housewives love this product not only because it is tasty and healthy, but also because it is easy to prepare and saves the family budget.

Today we want to tell you how to cook chicken navels in such a way that they turn into a homemade delicacy and become an avid guest on your family menu.

Many offal products are extremely tasty, and chicken gizzards are no exception in this case. Their muscle tissue consists of complete animal protein, contains phosphorus, iron, potassium, zinc, and is also a source of many vitamins, such as group B, E and folic acid.

Along with this, they have low fat content and therefore are included in diets aimed at losing weight.

Inside the stomachs there are special films, which, according to some experts, have medicinal properties that have a beneficial effect on the functioning of the intestines and stomach.

Such an unusual offal, you say, and offal is most often prepared in a particularly complicated way. What are the recipes for chicken navels? In fact, everything is extremely simple.

The gizzards are boiled, then stewed or baked, and also fried separately or combined with other offal. These can be: noodle soup with gizzards and giblets, they are stewed with sour cream, a tender stew is prepared, baked with cheese, and also added to a salad.

Pasta, potatoes, vegetables and mushrooms go well with chicken navels. The aroma of navels will add piquancy and satiety to almost any dish.

Fermented milk products (sour cream, cream, milk) will add tenderness and softness to this product. And if you season this meat with suitable spices and herbs, then such an unpretentious, at first glance, dish will acquire sophistication and sparkle with new shades.

When choosing this product, pay attention to freshness; chilled gizzards are the most delicious. The shelf life of this by-product is only 48 hours. Their smell should be sweet and pleasant, they should feel elastic and moist to the touch.

Before cooking, be sure to slowly defrost the semi-finished product and remove the film. This will preserve all nutrients and beneficial properties. Cut off bile stains from the navels to avoid bitterness and rinse them with warm water.

Today we want to offer you a Korean salad recipe. To prepare chicken navel salad, rinse the cleaned gizzards and place them in cold water for 2-3 hours. Then, after draining the water, cook them for 50-60 minutes, adding bay leaf, salt and black pepper to taste.

Cut the finished product into long strips (400 g). Heat vegetable oil (1-2 tablespoons) in a frying pan and lightly fry the onion, which is cut into thin half rings.

Add the chopped strips there and fry everything together. Grate two potatoes on a Korean carrot grater and boil in salted water for three minutes, then drain in a colander, rinse and dry.

Make the dressing: 3 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 teaspoons sesame oil, a clove of garlic, half a teaspoon of powdered sugar, salt and red pepper to taste.

Mix all ingredients and add finely chopped cilantro. Let the salad sit for 2 hours in the refrigerator and serve. Bon appetit!

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Chicken navels. Recipe

Many housewives ignore offal when preparing dishes. But this is not fair. You can use them to prepare very tasty dishes not only for a family lunch or dinner, but also for the arrival of guests. The advantage of these products is not only their unusual taste, but also their ease of preparation. Now let's talk about how to cook chicken giblets.

The recipe for fried chicken navels or gizzards is very simple. First, we prepare the navels. We clean them of veins and excess fat and rinse them well under running water. Next, boil them until tender in salted water. Cook for about an hour and a half or a little less. The main thing is that they are soft. Next, take them out of the pan and cut each into two parts. After this, take a frying pan and add a little vegetable oil to it. Fry the navels, but do not dry them out. Place them in a saucepan or cauldron intended for stewing. Now take one onion and, cutting it into small pieces, put it in a frying pan. Fry until transparent and add one grated carrot to the onion. Lightly fry the onions and carrots (until soft) and place them in a cauldron on top of the navels. Then fill them with sour cream (200 grams), to which we add a tablespoon of flour in advance. Now simmer the chicken navels until done. The recipe is designed for 600-700 grams of this offal. Add salt and any pepper to taste. Serve navels stewed in sour cream with a side dish.

Navel dishes are distinguished by their low calorie content. Therefore, they can be consumed without fear for your figure.

Now let’s prepare a salad in which we will use chicken navels. The recipe includes a minimum of ingredients. We will need 600 grams of offal. They need to be washed well and the veins removed. Then place them in a saucepan with cold water and put on fire. Bring the navels to a boil and cook for 3-4 minutes. Then drain the water and wash the chicken giblets. Again, fill them with cold water and set to cook until tender (1.5-2 hours). Considering that navels take such a long time to cook, you can do this procedure in advance. But the taste of the salad depends on the softness of the navels. After the navels are cooked, they need to be cooled. Cut the offal into strips. Next, take 600-700 grams of champignons and cut them into bars or plates. Fry them in a frying pan until the liquid disappears. After this, add a little vegetable oil to the frying pan and fry the mushrooms until tender. Take an onion and cut it into half rings. We also fry it with the addition of vegetable oil.

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;

Chicken stomachs, or navels, are considered an offal, but, for example, in China this part of the chicken carcass is considered a delicacy. You can prepare many very tasty dishes from navels, but they are especially tasty when stewed and fried.

Chicken navels: how to cook

Chicken navels stewed in milk

To prepare this delicious second course, you will need: - chicken navels – 1 kg; - onion – 1 large onion; - carrots – 1 medium size; - milk 1 glass; - vegetable oil – 3 tbsp; - grated nutmeg - on the tip of a knife; - salt pepper.

Before cooking, chicken navels must be thoroughly washed and the remains of the hard layer of keratinized tissue lining the inside of the chicken stomach must be removed. Place the washed chicken navels on a paper towel and lightly dry them. Peel the onions and carrots.

In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it and fry the chicken gizzards in several small portions. Place the fried chicken navels in a small saucepan, fill them halfway with hot water, salt and pepper, add nutmeg and bring to a boil. Pour the milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.

Finely chop the onion and grate the carrots on a coarse grater. Pour vegetable oil into a heated frying pan. When it is hot, add the chopped onion and, stirring, fry it until golden brown. Then add the carrots and lightly saute everything for 3-4 minutes. Place the contents of the frying pan into the pan where the chicken navels are stewed, stir and continue cooking them over low heat for another 15 minutes.

With stewed or fried chicken navels, you can serve boiled fluffy rice, mashed potatoes

Chicken navels fried in a frying pan

You can cook delicious chicken navels using traditional Chinese recipes. For this you will need: - chicken navels – 0.5 kg; - wheat flour 3 tbsp; - soy sauce – 2 tbsp; - light honey – 1 tbsp; - vegetable oil – 3 tbsp; - garlic – 1 clove; - ginger root – 1 cm; - fresh herbs; - black and red hot pepper.

Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan well with vegetable oil, place the chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, add honey, stir the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, stir. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.