Looking at recipes chicken ventricles from the photo on the website, you can immediately decide what kind of chicken gizzard dish you want to cook. Dishes made from chicken gizzards are not only healthy, because... offal is low in calories and rich in microelements, but also simply delicious. Recipes for cooking chicken gizzards begin with cleaning them. From the stomachs you can prepare thick stews, stews, casseroles, and they are also used to make fillings for pies and pancakes. Chopped offal, including gizzards, is used as an ingredient in minced meat consisting of onions, white bread and eggs, for stuffed poultry.
Preparation chicken stomachs many people have a lot of questions, because this part of the chicken is quite tough and many people are disappointed in ready dish due to improper preparation of ingredients. The choice of spices is also important so that their taste is
chapter: Chicken giblets
Vegetable stew with eggplants and chicken gizzards it turns out especially delicious during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. Moreover, you can do it even simpler: boil it in advance until cooked
chapter: Chicken giblets
Chicken gizzard soup with vegetables turns out rich, aromatic, and if you do everything strictly according to the recipe, you are guaranteed to receive gratitude from your loved ones for Tasty dinner. You can change the vegetables for the soup to suit your taste.
chapter: Chicken soup
Korean salad with chicken gizzards is easy to make at home. To do this, vegetables are cut into long strips and a dressing is prepared, which almost always includes: paprika, coriander, garlic, vinegar and red pepper. These spices are poured into hot oil
chapter: Korean cuisine
Heavenly soup for offal lovers. The next day, after standing in the refrigerator, it will gel, and when heated it will be even tastier. About 1.2 - 1.5 liters of broth, you don’t need a lot, the soup should be thick, like flasks.
chapter: Meat soups
Of course, this is never a classic Uzbek pilaf. But for variety, you can cook rice with offal in the style of pilaf, which will contain minimal amount fat and is perfect for those on a diet. Pay attention
chapter: Pilaf
Manja - traditional Bulgarian dish. The ingredients may be different, but the basis is the same - thick onion soup with the addition large quantity tomato All ingredients are available, and the result is a stew that is eaten from deep bowls.
chapter: Chicken giblets
By-products, which include chicken gizzards, are not only healthy, but also tasty, especially if they are prepared according to this recipe. IN clay pot they simmered for a total of 2 hours, so they turned out soft, in a rich creamy mushroom
chapter: Offal dishes
By analogy with rice risotto, perlotto (also known as orzotto) is prepared from pearl barley. Very fragrant delicious dish! During cooking, the cereal has time to soak in the tomato sauce, and the pearl barley turns out soft and creamy in taste. Instead of chicken gizzards you can
chapter: Pearl barley porridge
There is such a thing Italian dish Peposo (peposo) from the word il pepe - pepper. It was invented by Florentine stove makers during the construction of the Cathedral of Santa Maria del Fiore, or rather, it was invented by the architect of this cathedral, whose father was an innkeeper. People were working on the roof
chapter: Italian Cuisine
For fricassee, chicken gizzards are prepared unusual sauce from cream and black tea. It turns out fricassee with the smell of mushrooms. If you add cheese to an already prepared dish, spread it over portion forms and bake in the oven, you will get a julienne with the smell of mushrooms.
chapter: Chicken giblets
Azu is a dish of Tatar cuisine, which is very popular here in the Volga region, and in the Urals too. It is usually prepared from beef, but there is also such an option, firstly, it is more budget-friendly in price, and secondly, it is more budget-friendly in terms of the number of ready-made dishes - from one
chapter: Tatar cuisine
They say that by-products, which include chicken giblets, very useful. I don’t know, I haven’t experimented on myself to evaluate the usefulness of chicken stomachs. But if it’s tasty, like Palma’s here - a recipe for chicken gizzards with potato straws, then whatever
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 consist of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - a natural sorbent, and mass 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.
Most beneficial properties preserve stewed chicken stomachs, for the preparation of which a small amount of oil and water was used.
Calorie content and composition
For all their benefits, chicken gizzards are considered dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.
Cleaning process
Chicken navels consist of muscle tissue, covered on top with a layer of fat, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs are mostly supplied to stores already in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for 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 stomachs are very useful product, and also incredibly tasty. Chicken navels are perfect for family table. You can prepare them using this simple and quick 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 simple process cooking 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 - 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.
Helps add spice to the dish spicy sauce Chile. 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:
- We rinse and, according to the above mechanism, clean the offal and cut it into strips.
- Finely chop the onion and fry in oil in the “Baking” setting.
- After 5-7 minutes. We attach the navels to the bow.
- After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add salt.
- 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:
- We naturally defrost the stomachs, rinse and clean them as described above.
- 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.
- Drain the liquid and let the offal cool.
- Rinse cold water and cut each navel into several pieces.
- Cut the peeled onions into quarter rings.
- Grate the peeled carrots on a medium grater.
- Fry the onions and carrots in hot oil.
- 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.
- After the specified time, add sour cream, Bay leaf, season with spices and add salt.
- Continue simmering for half an hour.
Fried chicken gizzards - a spicy recipe
The combination of delicious sauce with fried onions and garlic.
Required ingredients:
- 1 kg of offal;
- 2 onions;
- 5 garlic cloves;
- 40 ml soy sauce;
- Bouillon cube.
- Salt, spices.
Cooking procedure spicy chicken gizzards:
- Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
- Drain the liquid, cool and cut into arbitrary pieces.
- Fry the onion in hot oil until golden color, add stomachs.
- Dissolve in water bouillon cube, pour it into the offal, simmer for 20 minutes, then add soy sauce and garlic passed through a press. We continue to simmer for another quarter of an hour.
- An excellent side dish for spicy navels 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;
- 1l natural yogurt or kefir;
- 0.15 g cheese;
- 1 onion;
- 1 carrot;
- salt, pepper, herbs.
Cooking procedure chicken navels baked in the oven:
- We clean and boil the offal until tender.
- Let them cool, chop them coarsely and put them in a deep bowl.
- Cut the peeled onion into half rings and grate the carrots on a medium grater.
- Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
- Place the navels along with the marinade in a baking dish, crush with cheese, pour over melted butter, place deep into the heated 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:
- As in all previous recipes, we prepare the stomachs (wash, clean, cook, cut).
- Heat oil in a cauldron or thick-walled frying pan and sauté finely chopped onion in it.
- Add grated carrots to the onions. We continue to sauté them together for about 5 minutes.
- 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.
- Add chopped peeled potatoes to the stomachs and add water if necessary.
- 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:
- Grate the carrots, cut the onion into half rings, fry them in hot oil.
- Remove the fry from the pan.
- Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
- Fry the stomachs in the same frying pan where you prepared the frying.
- Place on a plate finished offal, sprinkle our roast on top, and sprinkle with finely chopped herbs if desired.
Chicken gizzard salad
Help yourself to something light and delicious salad from chicken navels.
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:
- Boil the stomachs along with the onions for several hours, raw carrots, bay leaf, salt and allspice.
- Cool the boiled offal and cut it into portioned cubes;
- Cut cucumbers and cheese into cubes.
- Pass the garlic through a press. We chop the greens.
- 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:
- 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.
- As the foam forms, remove it, add bay leaf, salt, and peppercorns to the broth.
- After about an hour, add finely chopped potatoes and grated carrots.
- 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.
- 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.
- We taste the saltiness of our first dish and add a little if necessary.
- For cooking delicious dressing For the soup, 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:
- We wash and thoroughly clean the navels, boil them in salted water for about an hour.
- Drain the broth and let the offal cool, cut them into strips or arbitrary pieces.
- Chop the onion into half rings and sauté in hot oil until translucent.
- Grate the carrots using a Korean carrot attachment or a coarse grater.
- Combine the onion and navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, all prepared seasonings.
- 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.
- Place the prepared dish in the refrigerator for a couple of hours.
- 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:
- Frozen navels are thawed in natural conditions, it is advisable to do this in the evening, transferring the bag to the refrigerator.
- Give it some tenderness nutritious product long term will help heat treatment. Boil, stew or fry in sour cream or cream sauce should be at least an hour.
- 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.
- Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.
4-6 servings
50 minutes
98.2 kcal
5 /5 (1 )
How to cook chicken gizzards with vegetables in a frying pan
Kitchenware: bowl, knife, cutting board, 2 frying pans, glass, grater, spoon.
Ingredients
How to choose the main ingredient
When choosing chicken navels, pay attention to color and smell. Fresh offal has a naturally pink color and a sweetish aroma. They should not be dry. Since the expiration date of this product only 48 hours, remember to check the packaging date and expiration date.
Of course, it is better to purchase a non-pickled product, since unscrupulous sellers can disguise bad smell spoiled product. Now navels are sold already cleaned, but before use, rinse thoroughly and, if necessary, cut off unnecessary elements.
- Wash a kilogram of chicken stomachs thoroughly with water. Remove excess film and fat. You can also cut them into pieces.
- Then add salt, 5 g of black pepper and the same amount of coriander to taste. Mix the offal with spices.
- Heat 50 ml in a frying pan vegetable oil and pour out the offal.
- Fry them over high heat until all the moisture has evaporated and a crust appears. It will take half an hour.
- Peel 150 g carrots and 180 g onions. Grind the carrots and cut the onion into cubes. Pour 50 ml of oil into another frying pan and heat it. Then pour the chopped vegetables into it and fry them.
- When the navels are fried and there is no moisture left in them, add the sautéed vegetables and 2 bay leaves.
- Pour 225 ml into the pan with the ingredients drinking water and stir. Cover the pan with a lid and simmer over medium heat for another 15 minutes.
- After the liquid has evaporated, add 2 sprigs of chopped parsley.
Video recipe for cooking chicken gizzards with vegetables in a frying pan
In this video recipe you will learn how to fry chicken gizzards in a frying pan.
How to stew chicken gizzards in tomato sauce in a frying pan
Cooking time: 85 minutes.
Yield of the finished dish: 4-6 servings.
Kitchenware: bowl, knife, cutting board, frying pan, glass, grater, spoon.
Ingredients
| Chicken stomachs | 1 kg |
| Vegetable oil | 60 ml |
| Onion | 1 PC. |
| Tomato paste | 60 g |
| Water | 2 stacks |
| Salt | taste |
| Bay leaf | 2-3 pcs. |
| Tomatoes in their own juice | 400 g |
| Cane sugar | 30 g |
| Coriander | 5 g |
| Granulated garlic | 5 g |
| Flour | 5-10 g |
| bell pepper | 1-2 pcs. |
| Parsley | 2 branches |
Cooking chicken gizzards
- We wash a kilogram of chicken stomachs with water and cut them into 3-4 parts. Prepare the vegetables immediately. Wash and peel the onion and 1-2 pcs. bell pepper. Cut vegetables into cubes.
- Heat a frying pan over high heat and pour in 60 ml of vegetable oil.
- Pour the chopped stomachs into hot oil and fry them for about 10 minutes over high heat.
- After the belly buttons have been acquired golden crust, add salt to taste, 5 g of black pepper and the same amount of ground coriander.
- Then pour the chopped onion and pepper into the pan.
- Stir all ingredients and fry over high heat for 5 minutes. Don't forget to stir the food so that the onions don't burn.
- Pour 1.5 cups of water into the pan. Cook the offal for 40-60 minutes under a closed lid on the lowest heat.
- After 40 minutes have passed, add 2 bay leaves, 400 g of tomatoes in their own juice.
- Season with granulated garlic. You will need 5 g of this garlic. You can replace it with fresh chopped garlic.
- Dissolve 5-10 g of flour in half a glass of water. Add 60 g of tomato paste to the flour and water and stir.
- Pour the resulting sauce into the frying pan and stir.
- Add 30 g brown or regular sugar. Bring to a boil and simmer over low heat for 10-15 minutes.
- Decorate the finished goulash from the ventricles with herbs.
Video recipe for cooking chicken gizzards in tomato sauce in a frying pan
This video will help you prepare chicken navel goulash.
How to cook chicken gizzards in a frying pan with mushrooms
Cooking time: 2 hours.
Yield of the finished dish: 4-5 servings.
Kitchenware: saucepan, frying pan, cutting board, colander, spoon, garlic press, knife.
Ingredients
Cooking chicken navels
- We wash 900 g of stomachs with water. Remove excess film and fat.
- Fill the pan with water and heat it. When the water is about to boil, add the offal and cook for 1.5 hours. There is no need to salt them. After they are cooked, drain them in a colander.
- Wash and clean 450 g of champignons. We cut them into any shape.
- Heat a frying pan with 60 ml of vegetable oil over high heat.
- Pour chopped mushrooms into hot oil. Fry the champignons until tender, and then pour them into a bowl.
- While the mushrooms are cooking, cut two onions into half rings.
- Pour the cooked navels into a frying pan with vegetable oil. You will need 60 ml.
- Then immediately add the onion half rings and fry everything together under the lid for 5 minutes.
- Pour the mushrooms into the pan and season with salt to taste.
- Add 5 g of black pepper, 5-10 g of Tabasco sauce, stir and cover with a lid. Fry all ingredients for another 3 minutes. Add oil if necessary.
- To give it a golden color, add 10 g of turmeric.
- For piquancy and aroma, add 3 cloves of chopped garlic. Cover with a lid and cook for 5-7 minutes.
- Chop a bunch of dill and pour into a frying pan, heat for a few more minutes. Turn off the heat, place the dish on plates and serve.
Video recipe for cooking chicken gizzards with mushrooms in a frying pan
If you don't want to pre-boil the offal, watch this short video recipe and learn how to fry chicken gizzards in a frying pan with mushrooms. Please note that the video suggests complementing the dish by cooking it in a creamy sauce. Many people also like this option.
One of the most delicious and inexpensive offal is chicken gizzards, a very healthy product; today we will look at how to cook them deliciously.
Dishes from stomachs, in other words, navels, are varied. We stew them in sour cream, cook them in the oven, in a slow cooker, cook soups, and even make great kebabs.
How to cook navels tasty and simple, preparation
In the store they are often sold already cut up and packaged in trays. But, you still need to wash them, remove the remaining coarse skins and cut them into pieces.
There are uncleaned stomachs on sale; these need to be cut on one side to open the navel halfway. This needs to be done over some kind of dish, because inside there is everything that the chicken pecked, grain, pebbles, grass. All this must be cleaned with a knife, then pry off the rough skin and remove it, then rinse well.
Chicken gizzard consists of muscle fibers that are somewhat coarser than the rest of the meat. To make it out of them tasty dish, you need to spend an hour boiling. If the navels are from older chickens or roosters, then cooking will take all of two hours.
My grandmother showed me how to properly cook chicken gizzards when I was a child; to make them softer, you need to salt them only at the very end of cooking, about ten minutes before.
The ventricles are very useful, they contain iron, many vitamins, including vitamin E, and even selenium. In dishes they are often combined with chicken hearts and liver.
Delicious chicken navels fried with onions in a frying pan
The recipe is very simple, but when preparing you can use a lot of spices, sauces, and when serving a variety of side dishes.
We will take:
- A kilo of chilled chicken navels
- Three small onions
- Half a glass of sunflower oil
- Liter of raw water
- Turmeric
- Dried greens
- Two laurel trees
- Ground black pepper
Cooking process:
We clean the stomachs, cut off the fat and film, rinse them and fill them with water in a saucepan, and set them to cook. After boiling, set the heat to low and cook covered for two hours. Ten minutes before the end, add some salt.
Cut the onion into thin slices, boil the navels into cubes. Heat the oil in a frying pan so as not to overheat, first fry the onions, then lay out the pieces of stomachs, immediately add all the spices and fry at medium temperature for fifteen minutes.
You can serve bechamel sauce and mashed potatoes with the finished navels; it is also very tasty to serve buckwheat with spicy tomato sauce as a side dish.
Recipe for chicken gizzards with sour cream
Navels cooked in sour cream are softer and juicier. There are a lot of recipe options, this one can be called a classic one.
We will take:
- Half a kilo of navels, can be frozen
- One hundred grams of sour cream
- Small onion
- Half a glass chicken broth(can be replaced with water)
- Three tablespoons sunflower oil
- Salt, pepper, seasonings
Cooking process:
Clean and rinse the navels, add water and cook for an hour. Let the water drain completely and cut into cubes.
Chop the onion thinly and fry along with the navels. Then pour in the broth, add salt, season and add sour cream, in this form, simmer under the lid for about fifteen minutes. Can be served with boiled rice and vegetables.
Chicken navels with vegetables in the oven
My favorite recipe because it's quick and delicious. There is no need to boil offal, and I also mix gizzards with chicken hearts, it turns out a very healthy and tasty, satisfying dish.
We will take:
- Half a kilo of chicken navels
- Half a kilo of chicken hearts
- Six large potatoes
- One carrot
- Medium sized onion
- Three cloves of garlic
- Table salt
- Freshly ground pepper
- Turmeric
- Provencal herbs
- Fresh thyme leaves
- One and a half glasses of cream
Cooking process:
We clean and rinse the navels, cut them into four parts. We clean the hearts from film and ichor, cut each in half.
Cut the potatoes into small cubes or wedges, and the carrots into nice little pieces. Cut the onion into half rings. Press the garlic with a knife or cut into strips.
We lay out vegetables and offal, season with spices, salt, mix and pour in cream. Cover the baking sheet tightly with foil and place in the oven for forty minutes. Then remove the foil and let it bake for another ten minutes.
A simple recipe for cooking chicken gizzards in a slow cooker
As you know, cooking everything in a slow cooker is much easier and faster. In addition, the aromas of spices remain inside and the dish turns out much more appetizing.
We will take:
- Eight hundred grams of navels
- One small carrot
- Medium sized onion
- Glass of water
- Salt, white pepper, seasoning for chicken
Cooking process:
We prepare the stomachs and cut them into pieces, chop the onion into a thin feather, and just three carrots. Place everything at once in a multi-cooker bowl and add spices. Cook under the lid in stewing mode for forty minutes. Delicious served with buckwheat or mashed potatoes.
Chicken giblet soup
Mix stomachs, liver and hearts in one saucepan, add fresh herbs and get an excellent soup, and a very budget-friendly one at that.
We will take:
- Two hundred grams of chicken navels
- Two hundred grams of hearts
- Two hundred grams of chicken liver
- Three liters of water
- Three medium potatoes
- Small onion
- Carrot
- Little laurel
- Half a glass of spider web noodles
- Large spoon of sunflower oil
- Regular salt
- Seasonings
- Fresh herbs
- Khmeli-suneli
Cooking process:
Rinse the giblets and prepare for cooking. Pour in cold water and boil for about forty minutes. While they are cooking, cut the onion and carrots into cubes and sauté in oil.
Cut the potatoes into small cubes and throw them into the broth, after ten minutes add the frying and spices, add the vermicelli. At the very end, add the chopped herbs, let it boil and immediately turn off the soup. If desired, the greens can be sprinkled directly onto the plates.
Chicken gizzards with champignons
The recipe is simple but amazingly delicious. Champignons can be replaced with wild mushrooms, even frozen ones, but the taste will change slightly. It turns out very tasty with porcini mushrooms.
We will take:
- Eight hundred grams of chicken navels
- Three hundred grams of champignons
- Half a liter of sour cream
- Two large spoons butter, maybe melted
- Two medium onions
- Dried herbs, salt and pepper
Cooking process:
Peel the stomachs, rinse and cut into three parts, chop the onions into quarters, mushrooms into plastics. Fry the gizzards with onions, add a little water, lower the temperature and simmer covered for an hour. Then add mushrooms, spices, sour cream, simmer for another twenty minutes.
Roast chicken gizzards in pots
A real holiday recipe, although all the ingredients are very simple. For the sake of such a taste, don’t be too lazy to tinker, try it.
We take:
- A kilo of chicken navels
- Kilo of potatoes
- A kilo of fresh champignons
- Two medium carrots
- Two large onions
- Two glasses of raw water
- A glass of 20% cream
- Two laurel trees
- Fresh herbs of your choice
- Peppercorns, regular salt, mixture of herbs for roast
Cooking process:
We wash the stomachs and let the water drain, cut them into four parts, cut the onion into half rings, fry everything together in a frying pan, then reduce the temperature and simmer under the lid for half an hour.
Separately, fry the champignons cut into plastic. We cut the potatoes like for soup, just three carrots.
Pre-soak the pots for half an hour in cold water. We put the ventricles with onions on the bottom, then mushrooms and carrots, potatoes on top, add salt to each and arrange the spices, pour in cream and put in the oven for half an hour.
Chicken navels with cheese sauce
We take:
- A kilo of chicken stomachs
- Glass of sour cream
- Large onion
- One hundred grams of hard cheese, any
- Two and a half liters of water
- Two large spoons of sunflower oil
- Regular salt, pepper, turmeric, paprika
Cooking process:
We clean the stomachs, wash them and cut them into three pieces each. Cook in a saucepan for an hour and a half. Cut the onion into cubes, place it together with the boiled navels in a heated frying pan, and fry. Add all the spices and half a glass of broth after cooking the gizzards. Next add sour cream and simmer over low heat for 10 minutes. Then add the grated cheese, stir, wait until it melts and turn off the stove.
Chicken navels in Korean
We will take:
- Half a kilo of belly buttons
- Large carrot
- Seasoning for funchose
- small onion
- Half a glass of soy sauce
- Olive oil
- A large spoon of sesame seeds
Cooking process:
Prepare the stomachs and boil them for an hour, cut them into cubes. Grate the carrots on a Korean grater and chop the onion into cubes.
Marinate the vegetables with funchose seasoning for twenty minutes. Then fry them in a frying pan along with the navels for ten minutes, adding soy sauce at the end. The dish can be served cold, like a salad.
Chicken navel cutlets with pumpkin
You heard right, it is pumpkin that I add to the minced meat. This is instead of bread or potatoes. Try it, it's really tasty. By the way, the cutlets turn out to be of a delicate consistency; I put them in the pan like pancakes, using a spoon.
We take:
- Half a kilo of chicken stomachs
- Two hundred grams of pumpkin pulp
- One raw egg
- Small onion
- Ground pepper
- Two cloves of garlic
- Vegetable oil
Cooking process:
The navels need to be cleared of film and washed; the fat can be left if desired. We twist them in a food processor and put the minced meat in a bowl. We also chop the pumpkin, mix, add the egg and all the spices. It’s also better to twist the onions and garlic so that you don’t feel them. But you can chop and saute the onion, then add it to the minced meat.
Heat the oil and fry the cutlets over medium heat for seven minutes on each side. You can cook for them tomato sauce and serve with any side dish.
Chicken navels baked in the oven in kefir sauce
We will take:
- A kilo of chicken navels
- Liter of kefir 2.5%
- One medium carrot
- Small onion
- One hundred grams durum cheese
- Large spoon of sunflower oil
- Red and black pepper
- Turmeric
- Khmeli-suneli
Cooking process:
We wash the navels and cut them into pieces. Three carrots, chop the onion with a knife, fry everything in a well-heated frying pan and put it in the mold.
Stir the spices in kefir, pour the sauce into the mold, sprinkle grated cheese on top and bake for forty minutes.
Chicken gizzard salad
Here is the last answer to the question of what else delicious things can be made from chicken stomachs. A simple and tasty salad.
We take:
- Half a kilo of belly buttons
- Two small cucumbers
- Medium carrot
- Small onion
- One hundred grams of any hard cheese
- Half a glass of walnut kernels
- Two cloves of garlic
- Lavrushka
- Mayonnaise
- Greenery
- Salt pepper
Cooking process:
Boil the cleaned and washed ventricles for an hour and a half along with a whole onion, bay leaf and carrots, cut into cubes. We also cut cheese and cucumbers. Chop the garlic with a sharp knife.
Mix everything in a bowl, add mayonnaise, sprinkle with herbs and season. Stir again and let it brew a little.
RECIPE ONE:
CHICKEN VENTURES QUICKLY
You will need: 500g chicken gizzards, 2 onions, 3 tbsp. vegetable oil, ½ tsp. soda (optional), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, place it in a cauldron with heated oil, fry until browned. Add stomachs to the onion, fry until the juice releases, add soda (soda is added when cooking stringy, dry meat, stomachs, tripe to speed up the cooking process, the meat turns out tender and juicy) - the sauce will foam, when the foam has gone, add spices, add salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and adding boiling water so that it constantly covers the stomachs. Cook the dish until the stomachs are soft. For many, chicken gizzards taste like mushrooms; if you combine them with mushrooms, then this feature of perception, if it exists, will be even stronger, and it will turn out even tastier.
RECIPE TWO:
CHICKEN VENTURES STEWED WITH MUSHROOMS AND POTATOES
You will need: 650g chicken stomachs, 400g potatoes, 300g any fresh mushrooms, 50g sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, add water, add bay leaves and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, add salt, bring to a boil, reduce heat and simmer for 15 minutes, add potatoes and cook until done. Mix the sour cream with the egg, pour the mixture into the pan, stir, remove it from the stove.
RECIPE THREE:
CHICKEN VENTURES STEWED IN SOUR CREAM
You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the gizzards until soft, let cool and cut. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add gizzards to the vegetables, simmer for 5 minutes, pour in sour cream, add mayonnaise, pepper and salt, season with butter, simmer for another 5 minutes, add chopped herbs, stir, remove from heat.
RECIPE FOUR:
CHICKEN VENTURES IN ORIGINAL SOURCE SAUCE
You will need: 500g chicken gizzards, 150g sour cream, 2 pickled cucumbers, 1 onion, carrot and clove of garlic, 0.5 cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, and chop finely. Peel and cut carrots and onions into small cubes. Heat vegetable oil in a frying pan, add chopped ginger and fry along with crushed garlic, then remove them from the oil, put gizzards, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, stir, pepper and salt, simmer over medium heat for another 10 minutes.
RECIPE FIFTH:
PILAV WITH CHICKEN VENTURES
You will need: 300g chicken gizzards, 2 cloves of garlic, 1.5 cups long grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. WITH big amount Boil the stomachs with water, add salt to the broth to taste, remove them from the broth and cut them. Chop the garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, add chopped tomato, gizzards, pepper and salt, pour in the broth left from the gizzards, add washed rice, cover and cook the dish for 3 minutes on high heat, then 7 minutes on medium, then on low until done rice If necessary, add broth.
RECIPE SIX:
BUBBLES IN BEER
We clean a kilogram of chicken gizzards, wash them, and cut them in half. Pour odorless vegetable oil into a frying pan, add the ventricles and fry. 10-15 minutes pass, take a 0.5 bottle light beer, a glass for yourself, the rest goes into the ventricles))) Simmer for 30-40 minutes on low heat. Let's add a lot onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of 67% fat mayonnaise, ground black pepper, a little saffron or curry, favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas and sit near the stove for about 15 minutes. We like it with pasta and buckwheat, but the side dish can be anything - boiled potatoes, mashed potatoes, pea puree...
OPTION 2
First I fried the onion (I love the taste of fried onions), and then I added the gizzards. And instead of mayonnaise I added a little flour to thicken the sauce. It turned out great! The beer is not noticeable in the finished dish, but it gives the sauce a special, original taste. Girls, try it, it's very tasty! And men generally go crazy!
RECIPE SEVEN:
STEWED CHICKEN STOMACHES WITH VEGETABLES
Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat one tablespoon of vegetable oil in a deep frying pan, add the gizzards, lightly add salt and quickly fry over high heat until golden brown crust. Then add one glass of chicken broth or water and simmer the gizzards, covered, over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked, 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and bell peppers, mix thoroughly again, and simmer, stirring, for another 15 minutes.
Then add the boiled broccoli and one chopped clove of garlic, mix gently and simmer everything together over low heat under the lid for another 5 - 7 minutes until cooked. Remove from heat and let sit for 10 minutes. Before serving, sprinkle with finely chopped herbs to suit your taste.
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