How long to cook chicken gizzards until done. Cooking chicken navels correctly

9 months ago

By-products—both poultry and livestock—are not the most popular source of protein among modern housewives, however taste qualities they are no worse than meat if cooked correctly. One of the most available options offal are chicken gizzards or belly buttons. They perfectly complement porridges, pasta, and are used in salads and casseroles. But in order to appreciate them, you need to figure out how much to cook them and how to do it correctly.

Some housewives ask the question “how long should you cook chicken stomachs so that they are soft?”, however, their condition depends not only on the duration heat treatment, but also from the correct preliminary preparation. If they have been frozen, they are kept in cold water until the ice completely disappears, or placed on the bottom shelf of the refrigerator for a similar purpose. Only after this can the stomachs be washed under running water. Further actions:

Make a small cut on either side and turn the offal out. Remove the yellow film and remove the stomach contents.
Rinse by-products thoroughly large quantities water, check that there are no pieces of yellow film left.
Remove fat, tubes and other unnecessary elements that may remain from the process of cutting up the bird.
Fill the prepared stomachs cold water and leave for half an hour to wash out any possible debris (mostly sand remains there).

Also, do not forget that it is very important to choose the right offal: it should have the most uniform consistency and be free of bruises, brown and yellow spots. Also, pay attention to the smell - raw meat It's not too pleasant, but it's not sour or rotten.

The most fast process You can prepare this offal if you use a pressure cooker, but most housewives don’t have one. For this reason, it is worth considering first standard way in a saucepan on the stove:

Cut the prepared chicken gizzards in half.
Place in a saucepan, pour big amount cold water.
Cover with a lid and bring to a boil on high burner power.
Remove the foam, reduce the burner power to 30%, leave the lid in place.
Cook the gizzards for 40 minutes, allowing the water to simmer gently. It is very important to keep the heat to a minimum, otherwise the cooking will be uneven.

After the specified time, you need to pierce the offal with a knife: if it feels tough, cook it over the same low heat for another 20 minutes. If the ventricles are still not ready, increase cooking time by another 20 minutes. Often this time is enough if the stomachs are taken from broiler chickens. In adult chickens they are tougher, so take 1.5 hours over low heat.

Another fairly simple way to prepare this offal, in which its softness is guaranteed, is to work with a slow cooker. Due to the high humidity under the lid, it heats all the products as evenly as possible, so the stomachs turn out tender and juicy. If desired, they can be immediately boiled with additives: onions, carrots, tomatoes or other vegetables. General algorithm of actions:

Cut the pre-prepared chicken gizzards in half if they are large.
Place in a multicooker bowl and fill with cold water until it covers them to a height of 2 fingers.
Add salt and spices. Lower the lid.
Select the “Stew” program and cook chicken gizzards for 1.5 hours. During this time, the water should completely evaporate.

Often this time is enough even for the stomachs of an adult chicken, however, after the timer signal, you should check the offal for the degree of softness: if you think it is still too hard, add 20-30 minutes. After cooking, the chicken gizzards can be left covered for a quarter of an hour so that they can cook on their own.

Keep in mind that if the chicken gizzards are not very fresh, the duration of their cooking increases by 10-15 minutes as they become tougher. And already finished product You can store in the refrigerator for 3 days, or freeze as a semi-finished product for 3 months. In this case, after defrosting, you just need to simmer it for about 20 minutes, or fry or bake it.

Any housewife will need information on how to cook chicken gizzards. This offal is rich useful components, used in baby food and when losing weight. 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. No need to take slippery flabby stomachs that smell sour and unpleasant - cook them delicious snack will fail due to lack of freshness.

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, covered, adding them to the broth Bay leaf, black peppercorns and salt. You can use a saucepan, oven, frying pan or cook dishes in a cauldron.

Chicken gizzard dishes

Find suitable recipe chicken stomachs won't be difficult to an experienced cook, because they are offered great amount. 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 a recipe with photos that will help you 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, make them from fried foods salads. They go well with cereals and pasta, vegetable soups and salads bring satiety. The addition of mushrooms to the offal makes the dish more refined, and sour cream makes it soft and tender. Versatile product combines 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.

How to cook quickly chicken navels in a slow cooker, the following recipe will help you figure it out. 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, and soaked in aromas. 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. Stewed appetizer exudes a pleasant aroma, has a rich, appetizing color and goes well with any side dish. It would be correct to submit it to 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.

How to cook properly chicken navels stewed with sour cream, the recipe below will help you find out. It's soft delicate dish will not leave anyone indifferent due to the combination creamy taste sour cream with carrots and onions. Great option submissions meat dish to baked or boiled potatoes, legumes or cereal porridges on 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 will be satisfying flavorful snack, which will not cause difficulties even for novice cooks. Spicy spiciness achieved through the use of garlic cloves, and adds softness fried onion.

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. It will work out 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's 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 croutons white bread, 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 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.;
red canned 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 components.
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. Baked snack will stand out 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. pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it at their true value. 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

Fry chicken gizzards over medium heat with a lid on.

How to fry chicken gizzards

Products
Chicken stomachs - 1 kilogram
Onions - 1 head
Garlic - 3 cloves
Salt - 1 heaped teaspoon
Vegetable oil (sunflower or olive) - 50 milliliters

How to cook chicken gizzards in a frying pan
1. 1 kilogram of frozen chicken gizzards must be thawed before cooking. The day before cooking, place the stomachs in a container and refrigerate.
2. Clean defrosted stomachs from films and fatty deposits, then rinse thoroughly in cold water.
3. Peel 1 onion, cut off the rhizome and rinse with cold water. Cut the onion into small cubes with a side of 0.5 centimeters.
4. Chop 3 cloves of garlic with a knife.
5. Place the frying pan on high heat, add vegetable oil, heat the pan for 1.5 minutes.
6. Place chicken gizzards in a hot frying pan and fry for 20 minutes. 7. Stir occasionally during frying.
8. Add chopped onions and garlic to the stomachs, add salt.
9. Fry the chicken gizzards for another 10 minutes.

How to Braise Soft Chicken Gizzards

Products
Chicken gizzards - 1 kilogram
Onions - 2 large
Carrots - 1 large
Sour cream - 1.5 cups
Tomato paste - 3 tablespoons
Water - 8 glasses
Bay leaf - 1 piece
Black ground pepper- taste
Allspice - 2 peas
Salt - 1/3 tablespoon
Vegetable oil - 1 tablespoon

How to cook stewed gizzards in a frying pan
1. Frozen chicken gizzards (1 kilogram) must be thawed before cooking: a day before cooking, place the gizzards in a container and put in the refrigerator.
2. Separate the films from thawed stomachs and body fat, then rinse thoroughly in cold water.
3. Place the stomachs in a saucepan, add 6 cups of cold water, add salt.
4. After boiling water with meat, reduce the burner power to medium.
5. During the cooking process, skim off any foam that forms and cook the gizzards for 1 hour.
6. Drain the liquid and cool the stomachs.
7. Rinse the boiled chicken gizzards with cold water. Cut each of the stomachs into 4 pieces.
8. Peel 1 onion, cut off the rhizome, rinse with cold water and cut into half rings 0.5 centimeters thick.
9. Rinse 1 carrot with water, peel and grate on a coarse grater.
10. Heat the frying pan for 1 minute, add vegetable oil.
11. Place onions and carrots in a frying pan, fry for 5 minutes, stirring occasionally.
12. Add chopped gizzards to the pan and add 2 cups of water.
13. Cover with a lid and simmer over low heat for 15 minutes.
14. Add 1 cup of sour cream and 1 tablespoon to the meat tomato paste, mix.
15. Add ground black pepper, allspice and bay leaf.
16. Simmer chicken gizzards over low heat, covered, for 30 minutes.

Chicken gizzards are not as popular as usual chicken fillet, since not many people know their beneficial properties, that they contain a lot of protein and almost no fat, but nevertheless they are often boiled as a side dish and used for cooking delicious broths, so in this article we’ll look at how to cook chicken gizzards correctly and for how long until they’re done so that they’re soft and tasty.

How long to cook chicken gizzards until done?

The cooking time for chicken stomachs directly depends on the age of the chickens; for example, the stomachs of chickens can be cooked 3 times faster than the stomachs of an adult chicken. Let's take a closer look at how long to cook chicken gizzards so that they are soft:

Cooking in a saucepan. In a saucepan, chicken stomachs must be boiled for 15-20 minutes, if these are the stomachs of young hens or chicks, or for 45-90 minutes after boiling water, if the stomachs of adult and old chickens are boiled.
Before frying. Before frying, chicken gizzards need to be cooked 10-15 minutes less than with regular cooking in a saucepan until cooked.

Having found out how long to cook chicken gizzards, take a closer look at the cooking process itself so that the gizzards turn out soft, juicy and tasty.

How to cook chicken gizzards in a saucepan?

To properly cook chicken gizzards, you need to know a few secrets of their preparation, using which you can prepare a tasty and tender dish:

If the stomachs have been frozen, the first step is to defrost them in advance at room temperature or in the refrigerator, or place them in the microwave.
We thoroughly wash the defrosted and fresh ventricles in cold running water, and then carefully cut them apart (carefully cut off the film, remaining fat and hard veins from them, but they can be cut in half before cooking).
We wash the cut chicken stomachs again in cold water and place them in a saucepan and fill them with cold water so that the water level is a few centimeters above the stomachs.
Place the pan on high heat and bring to a boil, after which we remove the resulting foam from the surface of the water, and also add spices to the broth (bay leaf, black and allspice peas), and you can also add whole peeled onions and carrots to make stomachs and broth after them they were more tasty and aromatic.
Reduce the heat so that the water does not boil too much and, loosely covering the pan with a lid, cook the gizzards for 15-90 minutes (depending on the type of chicken gizzards purchased) until fully cooked.
We periodically check the ventricles for readiness by removing and cutting one piece (if the meat is already soft and tender, then they are already cooked). The boiled ventricles must be transferred to a colander to drain the water and cool until room temperature before use.

Note: it is better to salt chicken gizzards at the end of cooking (5-10 minutes before the end of cooking) so that they are juicier and softer.

Among the many products, there are relatively inexpensive ones with many beneficial properties chicken stomachs, also known as navels in common parlance.

They make a huge number of delicious dishes.

Pre-treatment of stomachs

If the purchased stomachs are uncut, then you need to cut them on one side, clean them of sand and stones and rinse them in water. Next, the fat is removed from the outside, and the yellowish dense film is removed from the inside. In some stomachs it peels off well and is removed, while in others it has to be cut off with a knife.

Chicken navels are a healthy and inexpensive by-product. 100 grams of ready-made stomachs contain 21 grams of protein, 6.4 grams of fat, 0.6 grams of carbohydrates, and at the same time only 130 kilocalories.

Because of this, stomachs have dietary properties. They contain a lot of folic acid.

Using them in nutrition has a beneficial effect on strengthening hair and also improves skin condition. Most famous dish With chicken giblets- stewed gizzards.

What else can you make from chicken gizzards?

It turns out that many more dishes are prepared with navels:

You can even add offal to the minced meat.

How long to cook?

Chicken navels are made up of four layers of compacted muscle tissue. Therefore, before preparing some dishes, for example, salads, soups, they must be boiled.

Cooking time depends on age chicken navels. Young stomachs need to be boiled for about one hour, old ones can be boiled for two hours.

Ten minutes before the end of cooking they need to be salted. Even boiled gizzards will not be soft like any meat. When chewing, a specific crunch is felt.

We offer you to watch a video that talks about how and how much to cook chicken offal:

Stewed chicken gizzards

To extinguish the navels you will need following products:

Navels – 1 kg;

Onion head – 3 pieces;

Carrots – 2 pieces;

Vegetable oil – 100 g;

Celery root – 50 g;

Sour cream – 100 grams;

Seasoning for chicken – 20 g;

Water – one glass;

Salt;

Bay leaf – 3 leaves.

Chop the onion and fry in oil in a frying pan until yellowish.

Add the peeled and cut navels.

Then add grated carrots and celery to the giblets, pour out the water.

Close the pan and simmer for two hours. If water evaporates, it needs to be added.

10 minutes before the end, add salt, bay leaves, chicken seasoning and sour cream.

You can stew navels with the addition of a variety of products: mushrooms, potatoes, sweet peppers, cabbage, cheese, sour cream, mayonnaise, and various sauces.

Chicken by-products with vegetables

To prepare this dish, take the necessary products:

Chicken navels – 1 kg;

Carrots – 1 piece;

Onion head – 1 piece;

Zucchini – 2 pieces;

Broccoli – 200 grams;

Seasoning for chicken – 25 g;

Garlic – 2 cloves;

Vegetable oil – 100 grams;

Water - three glasses;

Salt;

Ground pepper – 15 g.

Cut the cleaned chicken gizzards, place them in a frying pan and fry them in 75 grams of butter until crusty. In another frying pan, fry the zucchini in 25 grams of oil until yellowish and turn off the heat.

If they are young, then simply cut them into thin semicircles. If the zucchini is mature, then first cut off the peel, remove the seeds, and cut into half rings.

Boil two glasses of water in a saucepan and add salt. Divide the broccoli into separate sprigs, place in boiling water and cook for 15 minutes.

Then drain the water and place them in a colander. Under the frying pan with the gizzards, reduce the heat to medium, pour in one glass of water, add salt, cover and simmer for one hour.

After the time has passed, add grated carrots, chopped onions, zucchini, chicken seasoning, squeezed garlic, black pepper, and simmer for 15 minutes. After the time is up, turn off the heat, add in the broccoli and stir.

Try the recipe for cooking giblets with potatoes, which is described in the video below. Well, it’s very tasty, you could even say that it’s best dish with chicken stomachs!

Offal with onions in a frying pan

To prepare stomachs according to this recipe, you will need the following products:

Chicken by-products – 1 kg;

Onion head – 3 pieces;

Vegetable oil – 100 g;

Seasoning for chicken - 1 teaspoon;

Bay leaf – 2 pieces;

Water – 1 liter;

Dried chopped dill – 1 teaspoon;

Salt - to taste.

Cut the cleaned stomachs, place in a saucepan, add 500 milliliters of water, cover and cook for two hours over low heat. If water evaporates, it must be added.

Pour 100 g of oil into a frying pan, add chopped onion and fry it until yellowish.

Place the cooked navels in a frying pan with onions. Add chicken seasoning, bay leaf, dill, salt and fry for 15 minutes.

This dish can be eaten either on its own or with a variety of side dishes: potatoes, rice, stewed cabbage, buckwheat and pearl barley porridge, horns, with spaghetti.

It turns out very tasty!

Cooking with sour cream in a slow cooker

For this dish you need to prepare the following products:

Chicken stomachs – 0.5 kg;

Sour cream – 250 grams;

Onion head - one piece;

Water – 200 milliliters;

Lettuce and parsley - two sprigs each;

Seasoning for chicken – 25 grams;

Salt - to taste.

Cut the prepared stomachs into plates and place in a slow cooker. Place peeled chopped onion on top, then add salt, add chicken seasoning, pour in sour cream and water.

Mix everything, close the lid. In the multicooker, turn on the “Stew” program and set the timer to one and a half hours. Place the stewed gizzards on plates and garnish the dish with lettuce and parsley.

Nutritious soup

To prepare soup with chicken giblets, you need to prepare the following products:

Cut the cleaned chicken navels in half, place in a pan with boiling water and cook until tender. In a frying pan in olive oil, fry the chopped onion and grated carrots until yellowish.

Place the cooked stomachs in a colander. Put peeled and chopped potatoes, washed millet, salt into a saucepan, add water and cook for half an hour until the potatoes are ready.

Place gizzards from a colander into this pan, onions and carrots from a frying pan, add soup seasoning, herbs, bay leaf, salt (if required), cover and cook over low heat for 10 minutes.

Turn off the heat and let the soup simmer for fifteen minutes.

So many good salads!

For cooking light salad You need to prepare the following products and components:

Chicken by-products - 500 g;

Peppercorns – 1 teaspoon;

Onion head - 2 pieces;

Carrots - 1 piece;

Soy sauce - 50 grams;

Vinegar (6%) - 100 grams;

Vegetable oil - 5 tablespoons;

Coriander (ground) - 1 teaspoon;

Red pepper (ground) - 1 teaspoon;

Salt (to taste).

Boil the prepared gizzards along with bay leaf and peppercorns in a saucepan with water until tender, one to two hours.

Peel the onion, cut into half rings and pour vinegar in a bowl for 20 minutes.

After this, drain and leave it in a bowl or put it in a colander. Peel the carrots and grate them into strips in Korean style.

Cut the boiled gizzards into thin slices and place them together with onions and carrots in a deep cup, pour the whole thing with soy sauce.

Place salt, red pepper and ground coriander on top of the pile.

Heat vegetable oil in a frying pan and pour into the prepared pile of three seasonings. Next, mix all the salad ingredients well, cover with a lid and place in the refrigerator for ten hours.

You can experiment a lot with preparing salads. For example, add 100 grams of grated hard cheese– you’ll get another type of salad.

If you add 150 grams of crushed walnuts– this will also be a kind of salad. If you add 100 grams of boiled and chopped mushrooms, you will have another delicious salad.

The salad can be prepared by laying all the ingredients in layers:

At the bottom of a deep salad bowl is placed a layer of grated potatoes, pre-cooked in salted water - 2 pieces;

Next, put a layer of chicken stomachs boiled in salt water and chopped - 500 grams;

On top is a layer of two onions (cut into half rings), previously soaked in 100 grams of 6% vinegar;

The next layer of grated boiled carrots is 1 piece;

Cover with a thin layer of mayonnaise - 3 tablespoons;

Place 1 chopped canned pineapple ring on top;

Place chips in a circle along the edge of the bowl.

It is advisable to place all salads in the refrigerator for several hours after preparation. Most components are then soaked in sauce, oil or mayonnaise and become softer.

How delicious the chicken legs turn out in a slow cooker! Lovely! Make sure you are here too. You'll definitely be back again for more recipes.

You can learn how to make soup with dumplings in this article. And the lunch issue is resolved!

Let's sum it up

In order for chicken stomachs to become softer after boiling or stewing, they should be tapped with a hammer on a cutting board before cooking.

When cooking, unsalted water cooks any food better, including chicken gizzards. Therefore, salt should be added 10 minutes before they are ready.

The rather long cooking of chicken gizzards pays off in tasty and healthy dietary food.

Now we suggest you relax a little, watch our next video and cook chicken navels in Filipino.