Stewing chicken gizzards in sour cream. How to cook delicious chicken navels: recipes for simple and savory dishes

You can serve it in sour cream for lunch either just like that or with some side dish. It should be noted that the presented dish is quite easy to prepare. The main thing for this is to purchase fresh or frozen chicken gizzards. They do not stew for long in sour cream. However, before this they should be pre-heat-treated. But first things first.

We make a delicious and nutritious lunch for the whole family

Many housewives know recipes for chicken gizzards in sour cream. After all, residents of our state quite often eat such an offal. It should be noted that there is nothing complicated in preparing such a dish. To convince you of this statement for yourself, let us present its detailed recipe.

So, the recipes chicken stomachs the following products are required in sour cream:

carrots are very juicy and large - 1 pc.;
high fat sour cream - 4 large spoons;
standing drinking water - a couple of glasses;
deodorized oil - 55 ml.

Preparing the Components

Before cooking chicken stomachs in sour cream, they must be thawed (if required), and then placed in a colander and rinsed one by one. warm water. During this process, the by-product must be cleaned of various films and other undesirable elements. Finally, the chicken gizzards must be chopped into small pieces.

Pre-frying of components

Before stewing chicken gizzards in sour cream, you need to fry them a little in oil. For this vegetable fat pour into a saucepan and heat thoroughly. Next in hot frying pan It is necessary to lay out the shredded ventricles and deprive them of moisture as much as possible. After the water has evaporated from the dishes, you need to add grated carrots and chopped onions to the offal. Fry these ingredients without a lid until lightly browned.

Extinguishing process

After the main ingredients have been fried (about 20 minutes), pour in drinking water, add iodized salt and ground pepper. After mixing the products, they need to be closed and simmered for half an hour. During this time chicken by-product should become as soft as possible. After this, you should put it in thick sour cream high fat content and chopped greens. Covering the pan again with a lid, the dish needs to be kept on the fire for about 8-12 minutes, and then immediately removed from the stove.

We serve our guests a delicious chicken by-product dish

No one will argue with the fact that chicken gizzards in sour cream are very satisfying and nutritious dish, which goes well with absolutely any side dish. It can be served with pasta or with mashed potatoes, boiled cereal etc. In addition to such a dinner, it is advisable to present vegetable salad and a slice of fresh bread.

How to cook chicken gizzards deliciously?

Such products stewed in sour cream turn out to be very aromatic and satisfying. To prepare them at home, we will need the following products:

large sweet onions - 2 pcs.;
chicken stomachs, frozen or fresh - about 800 g;
heavy cream - 100 ml;
ground pepper, herbs and iodized salt- use according to taste and desire
high fat sour cream - 2 large spoons;
standing drinking water - 1 glass;
small garlic - 2 cloves.

Component Processing

Before you start stewing the offal on the stove, it should be rinsed well in warm water and also cleaned inedible elements in the form of films, etc. Next, the chicken stomachs need to be chopped. Although many housewives often prepare them whole. We do not recommend doing this, since in this case you will have to stand at the stove much longer.

After processing the offal, you should proceed to preparing the vegetable. To do this, the onion must be peeled and cut into half rings. As for garlic, the prepared cloves should simply be crushed or grated.

Heat treatment

After grinding chicken ventricles and bulbs, you need to go to them heat treatment. To do this, you need to put the named products in a saucepan, pour water into them and bring to a boil. After boiling, the heat must be reduced and the dish simmered under the lid for about half an hour.

After the specified time has passed, pour in almost ready chicken gizzards. heavy cream, add sour cream, salt and ground pepper. After mixing the ingredients, they must be boiled and simmered over low heat for about ¼ hour. Finally, chopped herbs and crushed garlic cloves should be added to the products. In this composition, it is recommended to stir the dish, remove from the stove and leave under a tightly closed lid for ¼ hour.

By the way, if you think that the sour cream sauce is too liquid, then you can add an additional ½ spoon of light flour to it. It is recommended to add the presented product through a sieve so that lumps do not form in the broth.

Serve rich sour cream sauce with chicken by-product to the dinner table

As you can see, chicken stomachs with sour cream do not require a long stay in the kitchen, nor the use of any rare or very expensive products. In this regard, the presented dish can be prepared even every day. Serve it to dining table Recommended with a side dish (e.g. pasta or mashed potatoes) or just like that, with slices of fresh bread.

If you want to get more aromatic chicken gizzards, then while stewing them you should add a mixture of some spices and seasonings. Also, some housewives use not only sour cream or cream to prepare the presented dish, but also tomato sauce. It makes goulash richer and tastier.

Prepare the necessary ingredients

If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. The acids in sour cream change the texture of the chicken so much and make the hard, crispy gizzards much softer. But there is no need to get ahead of yourself. First we prepare everything necessary ingredients, This:

Ingredients

This amount of ingredients will be sufficient to make 4 generous servings of the dish. Most of the ingredients should be present in every housewife's home. If something is missing, run to the store and come back to study the step-by-step implementation of the recipe.

Step by step preparing chicken navels

Delicious chicken gizzards are prepared as follows:

First of all, all small navels must be thoroughly rinsed under the tap and cleared of film. If this is not done, already finished form they will taste bitter. It is much easier to remove the top film after washing if you first place the stomachs in boiling water for 3–5 minutes.
Each navel is cut horizontally along its length into 2 pieces (cut with a knife only once). Left Behind large pieces more like meat.
The frying pan is being watered sunflower oil and placed on low heat. When the oil is well heated, all the navels are thrown into the frying pan. Here they will simmer for about 15 minutes, stirring the navels from time to time so that they do not burn and fry evenly.
Bye main ingredient fry, cut the onion into a quarter of a ring, after about 5 minutes. After the gizzards start frying, add them to the frying pan. Immediately salt and pepper it all.
The onion is softened, and we begin to chop all the other ingredients. Finely chop the greens and garlic, grate the cheese on a fine grater.
15 minutes should have passed here already. time after the start of frying the navels. We taste them, it should already be tasty, but the chicken has apparently already become softer. If this is the case, add all the crushed ingredients to the frying pan and pour sour cream over them.
Now the dish needs to be stirred all the time and simmered over low heat until the sour cream begins to boil, which will take another 10–12 minutes.

After this time chicken navels ready in sour cream. Anything is suitable as a side dish for our delicacy, be it potato fillet, rice, buckwheat or stew from stewed vegetables. Although eating our stomachs with sourness is no less tasty, simply eating them with bread. Important point: when buying navels, make sure that their sales period does not exceed 2 days. Fresh ventricles are always monochromatic, without admixtures of uncharacteristic colors or mucus. Before purchasing, it is better to look at photos of the “correct” stomachs, so as not to endanger your family.

I also want to draw the attention of readers to the fact that my recommendation to cook stomachs over low heat is not at all accidental. This is the only way they can save the maximum amount useful microelements in a dish. After all, it’s true that there are a lot of useful things in belly buttons. But this will be another, rather extensive topic. In the meantime, thank you for visiting, we will meet again soon and discuss something new! I will be glad to new subscriptions!

Meaning chicken giblets V homemade food many people underestimate it. Housewives most often prefer to cook drumsticks, thighs, breasts, forgetting to put them in daily menu dishes from chicken liver, ventricles, hearts. Try to cook stewed chicken gizzards with sour cream at least once in your family. Believe me, your household will be delighted with such a dish, so cook more at once and offer extras.

By the way, the broth that was formed during the cooking of the ventricles can be safely used to prepare soups, cream soups and sauces. So there is only one benefit from cooking chicken gizzards in sour cream. And these offal products are cheaper in stores and markets than pure, boneless chicken meat.

Taste Info Second: offal

Ingredients

Chicken stomachs – 500 g;
Onion – 1 large or 2 small onions;
Sour cream – 150 grams;
Salt - to taste;
Bay leaf – 1 leaf.

How to cook delicious chicken gizzards in sour cream

The ventricles must be rinsed well and cleared of films. You can chop them finely, but you can cook them whole in this dish.

Place the ventricles in a deep saucepan, pour boiling water over them, salt them, put Bay leaf and cook for half an hour.

Peel the onion, chop it finely, and send it to fry in a frying pan.

When the onion becomes transparent, add boiled stomachs and fry everything together.

Let's put sour cream on them. If the sour cream is very thick, dilute it a little with water or broth, which was obtained after boiling the giblets.

Chicken gizzards must be stewed in sour cream for 20 minutes.

When serving, decorate the finished dish with chopped green onions and hot pepper.

Chicken gizzards in sour cream are good and how independent dish, and with a side dish. These giblets go well with boiled rice and buckwheat.

Chicken stomachs with sour cream can be cooked not only on the stove, but also in a slow cooker. In this case technological process it will be a little different. Pour a little oil into the multicooker, turn on the “Fry” mode, and give the bowl a chance to heat up. Place finely chopped onion in a slow cooker and fry it lightly. Then add the ventricles, sour cream, spices, set the “Stew” mode and set the time to 40 minutes. In a slow cooker, the sour cream sauce may not evaporate and remain liquid. In this case, you need to add a teaspoon of flour to the stomachs and only then start simmering.

White sauce for stewing chicken gizzards can be not only purely sour cream.

There are several sauce options:

cream sauce (add 10% cream to sour cream or instead);
sour cream and tomato sauce (mix sour cream with a tablespoon of tomato paste);
yogurt sauce (instead of sour cream in the dish, use natural yogurt sugarless).

If your family is skeptical about chicken giblets, then you can “finish” the taste of the dish. For example, fry mushrooms along with onions. Banal champignons, pre-cut into slices, are best suited for the ventricles. Mushroom taste will set off perfectly creamy taste sour cream and meaty taste ventricles.

In addition to onions, you can also use other vegetables in this dish - carrots, chopped into cubes, and bell pepper, cut into strips. The combination with zucchini will be very neutral for chicken gizzards. The diced vegetable will melt into the sauce as it simmers and give it a velvety texture.

It’s good to cook chicken gizzards in sour cream with a minimum of spices, but you can still add some “pepper” to the dish. At the stewing stage, you can add curry or turmeric to the dish, which will give the sauce a golden-orange hue and a characteristic flavor. Or you can limit yourself to adding a mixture of 4 or 5 peppers.

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

Offal in sour cream sauce - a culinary classic

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 the 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 sour cream in small quantity filtered water and pour into the 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.

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.

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.

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.

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 chicken navels delicious salad. 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.

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.

Most offal, according to some chefs, do not deserve due attention from cooking various dishes, but in vain. Chefs around the world have long proven that chicken gizzards, liver or hearts go well with all kinds of side dishes and have pleasant aroma and taste.

Dishes using chicken gizzards turn out especially well. This product contains a large number of iron and perfectly raises hemoglobin.

There are a lot of recipes for cooking ventricles; I would like to note the most popular of them, which are prepared by housewives throughout the country.

Simple and easy recipe

This dish is especially popular due to its simple ingredients and ease of preparation. The offal should be served hot, and you can use pasta or potatoes as a side dish.

Preparation procedure:

Usually, stores sell already processed chicken stomachs, but if you bought them at the market, remove the greenish film and fat from them, rinse with water;
Cut the onions into thin rings, and cut the peeled and washed carrots into neat strips or grate them;
Place a deep frying pan on the fire and add vegetable oil and fry the carrots and onions in it until golden brown;
Add gizzards to the vegetables and fry everything over the fire for 7 minutes;
Fill the stomachs with water until they are completely covered;
Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
Open the lid and let the water boil, this will take another 15 minutes;
Salt and pepper the gizzards;
Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
Finely chop the parsley and add to the pan before finishing cooking;
Mix everything thoroughly, remove the pan from the stove, and leave the dish to steep under the closed lid for another 15 minutes.

Chicken gizzards stewed in sour cream with potatoes and mushrooms

You can make an excellent roast from any offal using potatoes and mushrooms. This dish is especially successful using chicken gizzards and fresh mushrooms champignons.

Ingredients:

offal – 700 grams;
potatoes – 700 grams;
champignons – 500 grams;
onion medium size – 1 piece;
medium-sized carrots – 1 piece;
medium fat sour cream – 5 tablespoons;
water or chicken broth;
Bay leaf;
mixture of spices, salt - to taste;
olive or vegetable oil.

You will need from an hour to an hour and a half of free time to prepare the roast. These products will make 6 medium servings ready-made dish. The calorie content of each serving will be 600 kcal.

Preparation procedure:

Remove all unnecessary items from the stomachs and rinse them;
Cut the offal into small strips;
Peel the potatoes and cut into neat cubes;
Fry the stomachs for 5 minutes in vegetable oil;
Add potatoes to the pan and fry all ingredients for another 10 minutes;
Transfer the contents of the frying pan to a separate bowl;
Slice mushrooms into thin slices;
Cut the onion into small cubes;
Fry mushrooms and onions in vegetable oil;
Add offal with potatoes to the mushrooms and leave to simmer with the lid on, setting the heat to medium;
Cut the carrots into rings and add to the pan;
Mix sour cream with water, or better yet, broth and pour into the pan. Salt and add spices;
Simmer the dish for 40 minutes.

Serve the finished dish hot and sprinkle with chopped herbs.

Chicken gizzards in sour cream with vegetables

Many families love dishes made from chicken stomachs; they turn out very tasty, satisfying and not at all expensive. Great option The preparation of such an offal is a recipe using sour cream and vegetables.

Ingredients:

offal – 500 grams;
medium fat sour cream – 3 tablespoons;
carrots – 1 piece;
bell pepper – 1 piece;
onion – 1 piece;
garlic - to taste;
vegetable oil – 3 tablespoons;
chopped greens;
salt – 1 teaspoon;
ground black pepper - to taste.

These products will make 4 medium servings. You will need 60 minutes of free time to prepare it. The calorie content of 1 serving will be 500 kcal.

Preparation procedure:

Rinse the chicken stomachs, cut into medium-sized pieces;
Put the water to boil;
Meanwhile, fry the gizzards over high heat for 4 minutes;
Fill the stomachs with a glass hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
Cut the bell pepper into strips;
Peel and finely chop the garlic with a knife;
When the gizzards are stewed, add carrots, onions and peppers to the pan;
Stir the contents of the frying pan, cover and leave on the fire for some more time;
Add 2 tablespoons of sour cream to the stomachs;
Add chopped herbs and garlic, cover with a lid. The dish is ready.

Serve stewed gizzards with vegetables and sour cream, better with potatoes or pasta.

Chicken by-products in a slow cooker with sour cream

An excellent option for preparing offal dishes is to use a multicooker. The dish turns out very tasty with minimal effort required for classic preparation.

Ingredients:

chicken stomachs - 500 grams;
sour cream – 150 grams;
onion – 1 piece;
flour – 1 multi-cup;
paprika – 1 pinch;
water – 1 multi-glass;
salt, pepper - to taste;
greens - 1 bunch.

You will get exactly 4 servings of the dish. It will take you 60 minutes to prepare. The calorie content of each serving of the dish will be 400 kcal.

Preparation procedure:

Rinse and dry chicken gizzards;
Cut the onion into small pieces;
Set the multicooker to “Frying” mode and sauté the onion until golden brown;
Add the gizzards and continue to fry;
Mix sour cream with water;
Add flour to the stomachs, pour sour cream, salt, add spices;
Set the multicooker to “Stew” mode and cook the dish for 40 minutes with the lid closed;
At the end of cooking, decorate everything with herbs.

Recipe for baked chicken gizzards in pots

Chicken stomachs are especially soft and tender if you bake them in pots. This method of preparing offal is loved in many families.

Ingredients:

chicken stomachs – 500 grams;
sour cream – 1 tablespoon;
onion – 1 piece;
carrots – 1 piece;
butter – 10 grams;
salt, spices - to taste;
greens - 1 bunch.

To prepare this dish you will need 1.5 hours, and in the end you will get 2 pots of the finished dish. The calorie content of each pot is 500 kcal.

Preparation procedure:

Wash the offal and cut into small pieces;
Dice the onion and carrots and fry until half cooked;
Place the gizzards in a pot, fry them, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
Preheat the oven to 180 degrees and place the pots. Bake for an hour;
Before serving, sprinkle with chopped herbs.

If you like very soft and tender chicken gizzards, boil them first. After cooking, you can safely send them to fry or stew, following the rest of the order of preparing the dish.

This by-product can also be used in preparing snacks. For example, boil the stomachs, process them through a meat grinder, add delicate spices and sauce and spread the resulting mixture onto a fresh loaf.

You can stew chicken gizzards in various sauces, not only in sour cream. Mayonnaise or tomato paste is often used for this.