How to cook chicken gizzards so they are soft and tasty? Stewed chicken gizzards. Recipe for stewed chicken gizzards

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
Ground black pepper - to 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 films and fatty deposits from thawed stomachs, 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 of tomato paste to the meat, stir.
15. Add ground black pepper, allspice and bay leaf.
16. Simmer chicken gizzards over low heat, covered, for 30 minutes.

Today I want to show you how to cook, but before that I want to say a few words about this magnificent and healthy product. These days, on the shelves of every supermarket you can find chicken gizzards or navels, as they are also called. At the same time, many housewives bypass them, either they don’t know what to cook with them, or they think that they are not tasty.

In fact, you can prepare a lot of delicious dishes from chicken gizzards or navels. For example, you can cook soup, borscht with them, use them together with minced chicken, as a filling for pies, rolls, pies, simmer in a frying pan or bake in the oven, prepare a delicious meat pate or homemade liver.

Dishes made from chicken gizzards can be found in many cuisines around the world. Bright and famous dishes include perlotto with chicken gizzards and tomato sauce, kuchmachi - a dish of Georgian cuisine, French confit of chicken gizzards, in Korean cuisine - boiled chicken gizzards marinated in spicy sauce.

How to choose chicken gizzards for cooking is a widespread question among housewives, because the taste of the finished dish will depend on the degree of their freshness. Firstly, fresh chicken gizzards do not have any specific odor and smell exactly the same as fresh chicken. So don't be shy to smell them before purchasing. Fresh chicken navels look elastic and moist; navels that have been on display for a long time become weathered and wrinkled.

Stewed chicken gizzards, step-by-step recipe with photos of which I want to show you today - although a simple, but very tasty dish.

Ingredients:

• Chicken gizzards – 300 gr.,
• Sour cream 20% fat – 100-150 ml.,
• Carrots – 2 pcs.,
• Onions – 1 pc. small size,
• Bay leaf – 1-2 pcs.,
• Salt - to taste
• Black pepper - a pinch
• Sunflower oil.

Chicken gizzards in sour cream - recipe

Before cooking, chicken gizzards must be washed with cold water.

Boil chicken gizzards for 15 minutes. Place the finished boiled ventricles in a colander. Rinse with cold water. After the water has drained, place them on a cutting board. Cut into two parts.

Now you can move on to preparing the vegetables. Chop the onion into small cubes.

Grind the carrots on a fine grater.

Place a frying pan with a small amount of sunflower oil on the stove. As soon as it gets hot, put vegetables on it - with onions.

Sauté them for about 5 minutes. As soon as they become soft, add chicken gizzards to them.

Add sour cream immediately after them.

Salt and pepper the dish to taste.

In order not to interrupt the creamy taste of stewed chicken navels in sour cream, it is advisable not to overuse spices, although this is not an acquired taste. Mix chicken navels with vegetables and sour cream. Add half a glass of water. Cover with a lid and simmer the chicken gizzards for about 15-20 minutes. The longer they simmer, the softer they will turn out, but at the same time the gravy of onions, carrots and sour cream will become thicker.

Transfer the finished ones chicken gizzards stewed in sour cream with onions and carrots on a plate. Serve with the main side dish while they are still hot. Enjoy your meal. I will be glad if you liked this recipe for chicken gizzards in sour cream and find it useful. This recipe can also be used to prepare

Among the many products, there are relatively inexpensive and with many useful properties chicken stomachs, otherwise they are popularly called navels.

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.

Chicken navels also contain iron, sodium, zinc, selenium, vitamins E and group B. They improve the functioning of the heart, gastrointestinal tract, help cleanse the esophagus and increase appetite.

Using them in nutrition has a beneficial effect on strengthening hair and also improves skin condition. The most famous dish with chicken giblets is 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 the age of the 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

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 elapsed, 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 can even say that this is the 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 on its own or with a variety of side dishes: potatoes, rice, stewed cabbage, buckwheat and pearl barley porridge, horns, 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!

To prepare a 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 get another type of salad.

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

By adding three boiled chopped eggs, we get a completely different taste of the salad. Replace vegetable oil with mayonnaise and get a piquant taste.

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

1. At the bottom of a deep salad bowl is placed a layer of grated potatoes, pre-cooked in salted water - 2 pieces;
2. Next, put a layer of chicken stomachs boiled in salt water and chopped - 500 grams;
3. On top is a layer of two onions (cut into half rings), previously soaked in 100 grams of 6% vinegar;
4. The next layer of grated boiled carrots is 1 piece;
5. Cover with a thin layer of mayonnaise - 3 tablespoons;
6. Place 1 chopped canned pineapple ring on top;
7. 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.

You can cook not only navels, but also liver. Get ideas!

How delicious the chicken legs turn out in a slow cooker! Lovely! Make sure and you will definitely come back again and again for recipes.

You can find out how to make soup with dumplings in 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 boiling, 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.

Intrigued?

Yes, these are kebabs, amazingly simple!

Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines of the world. They are both boiled and fried. And stewed chicken gizzards, for which there are a huge number of recipes, can compete with delicacies.

The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.

Many housewives do not like to cook this product because they believe that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, but currently on sale there are already cleaned navels, which, before starting cooking, can be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, the process of cleaning the offal can be simplified.

To do this, place the product in ice water for a couple of minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour boiling water over them, then remove the remaining thin film.

Experienced chefs recommend boiling chicken gizzards before stewing, and the longer you do this, the softer the product will be. Place the prepared navels in a pan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove any foam that forms with a slotted spoon.

Recipe for chicken gizzards stewed in sour cream

Chicken gizzards stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.

To prepare the dish you will need:

• 1 kg of cleaned chicken stomachs;
• 2 large carrots;
• 2 large onions;
• 1 glass of sour cream;
• 3 - 4 tablespoons of vegetable oil;
• 1 - 2 bay leaves;
• 1/3 cup broth;
• salt, ground black pepper - to taste.

Clean the chicken gizzards and boil until soft. Do not pour out the broth in which the offal was cooked - it will be needed to prepare the dish. Cut the boiled stomachs into strips.

Peel the vegetables. Cut the onion into half rings and chop the carrot into strips. Pour a small amount of vegetable oil into a frying pan, heat it and place the prepared onion in a bowl, saute it until transparent and add chopped carrots. Stir the vegetable mass, cover the pan with a lid and simmer until everything is soft.

Take thick-walled dishes, for example, a casserole dish. Place it on the stove and pour in vegetable oil. After this, lay out the prepared chicken gizzards and lightly fry. Then add the sautéed vegetables and mix the ingredients. In a separate bowl, mix sour cream and a third of a glass of broth, add salt and season with pepper. Pour the resulting mixture into the stomachs with vegetables, mix everything. Reduce heat and simmer under closed lid for 10 minutes.

Chicken gizzards stewed with potatoes

Chicken gizzards stewed with potatoes is a hearty everyday dish, for which you will need:

• 700 g of peeled chicken stomachs;
• 1 onion;
• 1 medium sized carrot;
• 0.5 kg of potatoes;
• 2 cloves of garlic;
• spices - to taste;
• salt - to taste;
• 1 bunch of greens (parsley, dill, etc.).

Before stewing, prepare the chicken gizzards, clean them and boil for 1.5 hours until soft. Pour vegetable oil into a saucepan and place the dish on the fire. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the vegetables in the heated oil, stir and sauté until golden brown. Cut the chicken gizzards into pieces and add to the vegetables. Season the mixture with salt and spices. Fry lightly for 5 minutes and reduce heat. Cover the saucepan with a lid and simmer for 15 minutes; during simmering, you can add a little broth in which the chicken gizzards were cooked.

While the offal is cooking, peel the potatoes and cut them into fairly large pieces. Place it in a saucepan, add broth. Cover the dish with a lid and simmer over low heat for another 20 minutes. When the potatoes are soft, turn off the heat. Peel 2 cloves of garlic and pass it through a press.

Add garlic to the dish, season with ground black pepper and let the chicken gizzards stewed with potatoes sit for a while and soak in the aromas of the seasonings. Before serving, sprinkle the dish with chopped herbs.

The recipe can be varied by adding bell peppers, cut into strips, or champignons. For piquancy, you can add a little red hot pepper, cut into rings, or add curry.

Chicken gizzard fricassee

Fricassee is a French dish that was cooked by peasants. It is usually prepared from white poultry meat, but fricassee also turns out excellent from chicken offal (especially stomachs).

To prepare the dish you will need:

• 600 g chicken stomachs;
• 1 leek;
• 200 g champignons;
• 2 tablespoons vegetable oil;
• 1/3 cup chicken broth;
• 1 tbsp. l. flour;
• 0.5 cups cream;
• 5 pieces. black peppercorns;
• salt - to taste.

Cut the prepared ventricles randomly. Cut the leek into rings. Wipe the champignons with a napkin and cut into slices. In a deep frying pan, fry the mushrooms in vegetable oil, remove them and saute the leeks in the same oil. When the onion becomes transparent, add the fried mushrooms and a spoonful of flour, mix everything thoroughly and fry lightly.

Pour the cream into the mixture and stir again so that there are no lumps. Place chicken stomachs in the resulting sauce, add peppercorns and salt. Cover with a lid. Fricassee should be simmered for 10 - 15 minutes. Serve the dish with fresh vegetables and boiled potatoes.

Offal is not to everyone's taste. Many people prefer to disdainfully throw away the contents of an animal’s belly and avoid such products in stores. But the number of people who consider these products a delicacy is also large.

After all, with proper processing, they become truly tasty, tender and healthy. In particular, we are talking about chicken stomachs or, as they are popularly called, “navels.”

What's the benefit?

About ¼ of chicken stomachs consists of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - a natural sorbent, as well as a lot of useful microelements (potassium, phosphorus, zinc, iron, copper). Among the list of vitamins one can highlight folic, ascorbic, pantothenic acids, and riboflavin.

All of the above makes chicken gizzards incredibly useful for:

• increased appetite;
• stimulation of the digestion process;
• improving the function of natural bowel cleansing;
• hair strengthening;
• improving skin condition;
• maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, so this product is recommended to be used more often by pregnant women and young children.

Stewed chicken stomachs retain the most beneficial properties, for the preparation of which a small amount of oil and water was used.

Calorie content and composition

For all its benefits, chicken gizzards are considered a dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue, covered on top with a layer of fat, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs are mostly supplied to stores 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 gizzards are a very healthy product, and also extremely tasty. Chicken navels are perfect for the family table. You can make them with this quick and easy recipe. Ideally, stewed chicken gizzards in sour cream are good served with your favorite side dish. But, this dish will also be a wonderful separate treat. Any housewife can cope with the simple process of preparing an economical dinner, because chicken gizzards are a cheap product.

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker are an excellent dish for dinner or lunch. This way they turn out especially soft and tender, and the effort required to prepare them should be minimal.

Hot chili sauce will help add some spice to the dish. If this additive is not to your taste, replace it with traditional tomato paste.

Required ingredients:

• 0.5 kg chicken navels;
• ¾ tbsp. water;
• 2 onions;
• 3 tbsp. sour cream;
• 50 ml chili sauce;
• salt, spices.

Cooking procedure the most tender chicken stomachs:

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

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

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

Extinguishing procedure chicken navels in a frying pan:

1. We naturally defrost the stomachs, rinse and clean them as described above.
2. Place all the by-products in a saucepan, add 1.5 liters of water, add salt and bring to a boil, reduce the flame intensity and continue cooking for another hour.
3. Drain the liquid and let the offal cool.
4. Rinse with cold water and cut each navel into several pieces.
5. Cut the peeled onions into quarter rings.
6. Grate the peeled carrots on a medium grater.
7. Fry the onions and carrots in hot oil.
8. We add the stomachs to the vegetables, fill everything with half a liter of water, and simmer for a quarter of an hour under the lid.
9. After the specified time, add sour cream, bay leaf, season with spices and add salt.
10. Continue simmering for half an hour.

Fried chicken gizzards - a spicy recipe

The combination of delicious sauce with fried onions and garlic will add piquancy to this dish.

Required ingredients:

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

Cooking procedure spicy chicken gizzards:

1. Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
2. Drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onion in hot oil until golden brown, add the gizzards.
4. Dissolve the bouillon cube in water, pour it into the offal, simmer for 20 minutes, then add soy sauce and pressed garlic. We continue to simmer for another quarter of an hour.
5. An excellent side dish for savory navels would be mashed potatoes or rice.

This dish will appeal to those who love chicken gizzards and more. Fried with onions, garlic and sauce - they just beg to be eaten! The dish is combined with a potato or rice side dish.

How to cook chicken gizzards in the oven

Required ingredients:

• 1 kg of offal;
• 1 liter of natural yogurt or kefir;
• 0.15 g cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Cooking procedure chicken navels baked in the oven:

1. We clean and boil the offal until tender.
2. Let them cool, chop them coarsely and put them in a deep bowl.
3. Cut the peeled onion into half rings and grate the carrots on a medium grater.
4. Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
5. Place the navels along with the marinade in a baking dish, crush them with cheese, pour melted butter over them, and place them deep in the preheated oven. After 20 minutes, take it out and crush it with herbs.

How to cook chicken gizzards with potatoes

Required ingredients:

• 0.6 kg of offal;
• 1 onion;
• 1 carrot;
• 0.6 kg potatoes;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. As in all previous recipes, we prepare the stomachs (wash, clean, cook, cut).
2. Heat oil in a cauldron or thick-walled frying pan and sauté finely chopped onion in it.
3. Add grated carrots to the onions. We continue to sauté them together for about 5 minutes.
4. Add the prepared navels to the vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in a little water and simmer for about a quarter of an hour.
5. Add chopped peeled potatoes to the stomachs and add water if necessary.
6. Sprinkle the finished dish with herbs and garlic.

Delicious chicken gizzards with onions

Required ingredients:

• 0.3 kg of offal;
• 2 onions;
• 1 carrot;
• salt, bay leaf, spices.
• chicken stomachs. 300 gr.

Cooking procedure:

1. Grate the carrots, cut the onion into half rings, fry them in hot oil.
2. Remove the fry from the pan.
3. Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
4. Fry the stomachs in the same frying pan where you prepared the frying.
5. Place the prepared offal on a plate, sprinkle our roast on top, and sprinkle with finely chopped herbs if desired.

Chicken gizzard salad

Treat yourself to a light and delicious chicken navel salad.

Required ingredients:

• 0.5 kg of offal;
• 0.1 kg Korean carrots;
• 0.1 kg cheese;
• 2 cucumbers;
• 1 carrot and onion;
• laurel leaf;
• 50 g nuts (walnuts, almonds or pine);
• mayonnaise, greens.

Cooking procedure chicken navel salad:

1. Boil the stomachs for several hours along with onions, raw carrots, bay leaves, salt and allspice.
2. Cool the boiled offal and cut it into portioned cubes;
3. Cut cucumbers and cheese into cubes.
4. Pass the garlic through a press. We chop the greens.
5. Combine all the ingredients, mix, grease with mayonnaise and crush with chopped nuts.

Chicken gizzard soup recipe

Looking to diversify your lunch menu? Then we advise you to pay attention to the recipe below.

Required ingredients:

• 0.5 kg of offal;
• 1 medium carrot and onion;
• 5-6 potato tubers.
• 1 processed cheese;
• 3 garlic cloves;
• a bunch of greenery;
• bay leaf, salt, spices.

Cooking procedure soup with chicken by-products:

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

Original recipe - Korean chicken gizzards

Anyone who likes it spicy will definitely like chicken navels prepared according to the recipe described below. As a result, we will get an interesting, aromatic delicacy that can surprise guests and loved ones.

Required ingredients:

• 1 kg of offal;
• 2 large carrots;
• 3 large onions;
• 3 garlic cloves;
• 1 tbsp. food vinegar;
• 50 ml soy sauce;
• 100 ml grows. oils;
• 2 tbsp. rock salt;
• ½ tsp. spices for Korean carrots;
• ¼ tsp. black pepper, paprika and coriander.

Cooking steps spicy chicken gizzards:

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

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

1. Frozen navels defrost naturally; it is advisable to do this in the evening by transferring the bag to the refrigerator.
2. Long-term heat treatment will help make this nutritious product tender. Boil, stew or fry in sour cream or cream sauce for at least an hour.
3. Before cooking, in order for the dish to be soft, after thorough cleaning, it must be filled with cool water for at least a couple of hours. When this time has expired, add a new portion of water and boil for about an hour with the addition of salt, spices and roots.
4. Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.