Chicken gizzards stewed in sour cream

Chicken gizzards stewed in sour cream

Inexpensive, tasty, simple, versatile - a light meat dish. Did you avoid chicken giblets, preferring fillets or legs? But in vain. After all, this is all-purpose food in an economical format. This versatile dish can be prepared quickly or, without being lazy, by simmering for a long time. Then the chicken stomachs stewed in sour cream will be tender and juicy. They are served not only with any side dish (rice, buckwheat, mashed potatoes, vegetables, etc.), but also as an independent dish.

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 45 minutes

Step-by-step production

Step 1:

We wash the chicken stomachs well and let the moisture drain. If you get an unprocessed product, trim off any excess. I cut the offal into small pieces.

Step 2:

Although it was possible to cook completely. Let's marinate the tenderloin (with pepper in my case), but don't add salt!

Step 3:

Let's start cutting vegetables, which we will add to the company of the ventricles. Peel the onion and chop into strips.

Step 4:

In the same format, we will trim the peeled, washed carrots.

Step 5:

Place two frying pans on the stove (or take turns, if you have time and don’t have a second free frying pan) and, after pouring in the oil, heat it up. Fry onions and carrots in one, stirring. Not very much - so that the onion becomes transparent.

Step 6:

Fill the second with stomachs and fry them, also turning them over (it’s better not the whole portion, but in parts).

Step 7:

The vegetables will be ready earlier, i.e. after 10 minutes. Turn off the gas, and pour boiling water over the stomachs, simmer for 45 minutes and send them later to the vegetables (leaving the broth in the pan).

Step 8:

Now you can add sour cream. Let’s simmer for about 15 minutes, because they became so soft after stewing in the broth.

Step 9:

If it thickens too much, you can dilute it with the broth in which the stomachs were boiled. Add salt, pepper, chopped herbs and grate the garlic. Let's simmer for another couple of minutes. Let's serve!

If you’re not lazy and trim so that only the meat remains, it’s not cheap, and it’s harsh - you won’t need to simmer for so long. Although untrimmed from excess, the stomachs stewed in sour cream turn out to be very tender!

When frying stomachs, take small portions, otherwise they will not be fried, and in their own juice they will become even tougher.

An excellent option for making this offal is a pressure cooker. It will have even more wonderful stomachs!

You can choose vegetables to go with your stomachs and the rest - whatever you like.

Chicken gizzards in sour cream

Simple and satisfying are the main advantages of this dish.

Ingredients for “Chicken gizzards in sour cream”:

• Chicken gizzards – 1 kg
• Onions - 2 pcs.
• Wheat flour / Flour - 2 tbsp. l.
• Sour cream - 3 tbsp. l.
• Spices
• Vegetable oil

Production time: 80 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Chicken ventricles in sour cream”:

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December 1, 2013 blackcat78 #

December 2, 2013 reed # (recipe creator)

September 29, 2010 Goddess666 #

September 19, 2010 stall #

July 22, 2010 xysha #

January 23, 2010 manyanya #

January 19, 2010 Alyunka #

October 25, 2009 Raksha3 #

October 9, 2009 Lenz #

August 27, 2009 Ksyu-ksyu2 #

June 10, 2009 seemelody #

May 24, 2009 reed # (recipe creator)

January 23, 2009 xhresyk #

January 27, 2009 reed # (recipe creator)

December 20, 2008 manyanya #

December 20, 2008 reed # (recipe creator)

December 19, 2008 dog-rose # (moderated)

December 19, 2008 Miss #

December 18, 2008 shock #

December 18, 2008 Rita_Margaritka #

December 18, 2008 BaPe4kA #

December 19, 2008 reed # (recipe creator)

December 18, 2008 igor_r #

December 18, 2008 Pachita #

December 18, 2008 reed # (recipe creator)

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Chicken gizzards in sour cream

Ingredients

Chicken gizzards - 600 g

Onion - 1 pc.

Sour cream - 100 ml.

Bay leaf - 2 pcs.

Ground dark pepper - to taste.

Dark aromatic pepper - 5-6 pcs.

Vegetable oil - 40 ml.

• 118 kcal
• 45 min.
• 45 min.

Photo of the finished dish

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Step-by-step recipe with photos

Wash the chicken gizzards well in cold water and remove excess yellow films.

Place the giblets in a saucepan, add cool water and put on fire. When the water boils, remove the foam, add bay leaf and dark aromatic peppercorns. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut the carrots into small cubes.

Pour 40 ml of vegetable oil into a frying pan, heat and fry the onions until transparent, 5 minutes, stirring.

Add carrots, continue to fry over moderate heat, approximately 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, dark ground pepper and seasonings to taste (I used basil) to the meat. Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken gizzards, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped herbs.

Another photo of chicken gizzards stewed in sour cream. Bon appetit!

Chicken gizzards in sour cream

Chicken by-products have the highest nutritional value with a relatively low calorie content. Including them in your daily diet is a great idea. But not all housewives are in a hurry to vary the menu with these products. Namely, they consider chicken stomachs to be hard and tasteless, unworthy to appear on their table. Essentially, it all depends on the method of producing offal. So, chicken gizzards in sour cream almost always turn out tender and juicy; you just need to know and take into account a few fundamental points.

Individual manufacturing

If you know how to cook chicken gizzards correctly, they will become the basis of the most delicious dishes. Otherwise, you are unlikely to find yourself in ecstasy from them. Advice from experienced chefs will help you avoid failures when making chicken stomachs.

• New or chilled stomachs will make the dish the juiciest. But frozen offal can also be cooked deliciously. The main thing is to defrost them correctly so that they lose a minimum of water. By letting your stomachs thaw in the refrigerator or, in the latter case, at room temperature, you do not risk ending up with a dry dish. But it is unacceptable to speed up the process by immersing offal in warm water or heating it in the microwave.
• Before cooking, the ventricles must be thoroughly washed, making sure to remove film, fat and, most importantly, bile stains, because they will make the dish bitter. To wash the stomachs better, you can soak them in cold water for an hour before doing this.
• If you want the ventricles to be soft, but don’t want to constantly supervise how they are stewed, you can boil them in advance, and then stew them in sour cream. This will not have a bad effect on the taste of the finished dish.
• If the ventricles have not been boiled previously, they must be stewed for at least one and a half hours. After boiling for an hour, the stewing time can be reduced to 30–40 minutes.

The rules listed above are vital when making chicken gizzards using any method and do not depend on the recipe. Otherwise the development is subject to change.

The usual recipe for chicken gizzards stewed in sour cream

• chicken stomachs – 1 kg;
• sour cream – 0.4 l;
• carrots – 0.3 kg;
• onions – 0.3 kg;
• vegetable oil – 100 ml;
• fresh parsley – 100 g;
• salt, ground dark pepper - to taste.

• Wash the chicken gizzards thoroughly. Remove film and fat as necessary, although offal is usually sold in the store without it. Make sure there are no traces of bile left on the stomachs.
• Peel the onion and cut into half rings, preferably not thick ones.
• Grind the peeled carrots on a grater with large holes.
• Pour oil into a deep frying pan and heat it.
• Place the onions and carrots in the oil and fry them for 5 minutes.
• Add the gizzards to the vegetables. Fry everything together for another 5 minutes.
• Salt and pepper the stomachs, add water so that it barely covers the stomachs. Wait for the water to boil.
• Simmer the stomachs over low heat for 20 minutes under the lid at first, then for the same amount of time without the lid.
• Pour in sour cream, stir. Cover with a lid and continue to simmer for another half hour. You can add a little water as needed to prevent the gizzards from burning.

Before serving, sprinkle the chicken gizzards stewed in sour cream with parsley, having previously chopped it with a knife. Serve potatoes or pasta as a side dish.

Chicken stomachs in sour cream, Korean style

• chicken stomachs – 1 kg;
• onions – 0.5 kg;
• sour cream – 0.2 l;
• soy sauce – 50 ml;
• garlic – 10 cloves;
• vegetable oil – 120 ml;
• chicken broth – 0.25 l;
• salt, reddish ground pepper - to taste.

• Wash the ventricles, fill with water and bring to a boil. Cook for an hour, adding salt to the water 10 minutes before cooking.
• Remove the ventricles, cool and cut into strips.
• Peel the onion and cut it into thin halves of rings.
• Heat the oil in a cauldron or thick-walled pan and put the onion in it. Sauté it for 10 minutes.
• Add the gizzards and fry them for 5 minutes along with the onion.
• Pour in the broth and simmer over low heat for 20–30 minutes.
• Add crushed garlic and sour cream, soy sauce and pepper. Stir.
• Cover the pan with a lid and continue to simmer for another 10-15 minutes.

Chicken gizzards stewed in sour cream according to this recipe will probably appeal to lovers of spicy food.

Chicken gizzards in sour cream with potatoes and mushrooms

• chicken stomachs – 0.7 kg;
• potatoes – 0.7 kg;
• fresh champignons – 0.5 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• sour cream – 0.2 l;
• chicken broth – 1 l;
• vegetable oil - how much will be needed;
• bay leaf – 2 pcs.;
• salt, spices - to taste.

• Carefully wash the chicken gizzards and cut them into small pieces.
• Peel the potatoes and cut them into medium-sized cubes.
• Heat the oil in a frying pan and place the gizzards in it. Fry them for 10 minutes, stirring.
• Add the potatoes to the gizzards and fry them together, continuing to stir occasionally for another 10 minutes.
• Transfer the potatoes with gizzards to the pan in which you are going to simmer the dish. Rinse the pan and dry it.
• Wash the mushrooms, pat them dry with a napkin, and cut them into thin slices.
• Peel the onion and cut into thin halves of rings.
• Grind the peeled carrots on a large grater.
• Heat a new portion of oil in an unsealed frying pan, add mushrooms and onions. Fry them, stirring, until almost all the liquid released from the mushrooms has evaporated.
• Add carrots and fry with them for 5 minutes.
• Transfer the contents of the pan into the pan with the potatoes and gizzards. Stir.
• Add salt, spices, including bay leaves, and sour cream. Pour in broth or just boiled water. Cover with a lid and place on low heat.
• Simmer the gizzards with potatoes and mushrooms in sour cream and broth for 40 minutes.

When serving, it would be great to sprinkle this dish with chopped herbs. The stomachs in it turn out to be tender and soft. Mushrooms and potatoes go well with them. The advantage of this dish is that there is no need to prepare a side dish.

Chicken stomachs baked in sour cream in pots

• chicken stomachs – 1 kg;
• sour cream – 100 ml;
• butter – 40 g;
• onions – 0.2 kg;
• carrots – 0.3 kg;
• fresh herbs – 100 g;
• salt, spices - to taste;
• cheese (optional) – 50 g.

• Carefully wash the offal and cut them into small pieces.
• Grate the carrots on a small grater.
• Finely chop the peeled onion.
• Mix onions and carrots.
• Melt the butter in a frying pan and lightly fry the onions and carrots in it. Place them in pots. The recipe is designed to make 4 servings, so you will need 4 pots.
• Distribute the ventricles among the pots.
• Salt and pepper them to taste.
• Place a large spoonful of sour cream in any pot.
• Pour water into the pots so that it completely covers their contents.
• Place the pots in the oven and turn it on.
• Once the temperature in the oven reaches 180 degrees, mark the hour.
• After the designated time, sprinkle the contents of the pots with chopped herbs and cheese, if you decide to use it. You need to finely grate the cheese before doing this.
• Place the pots in the oven for another 10 minutes.

After the dish is ready, the pots need to be given time to cool slightly, after which they can be served. It is not customary to serve a side dish with this dish.

Chicken gizzards baked in sour cream and prunes

• chicken stomachs – 1 kg;
• pitted prunes – 0.4 kg;
• yogurt – 100 ml;
• sour cream – 150 ml;
• carrots – 0.3 kg;
• onions – 0.2 kg;
• vegetable oil - how much will be needed;
• sweet pepper – 0.2 kg;
• salt, spices - to taste;
• chicken broth – 0.25 l.

• Cut the washed ventricles into fairly large pieces.
• Cut the carrots into thin slices.
• Peel the onion and cut into thin half rings.
• Heat the oil in a frying pan, fry the onion in it for 5 minutes, then add the gizzards and fry them along with the onion, stirring constantly, for 15 minutes.
• Steam the prunes by soaking them in water for 15 minutes. Drain the water and squeeze out the prunes.
• Wash the pepper and cut off the stem. Remove the seeds. Cut the pulp into narrow strips.
• Grease a deep baking dish.
• Place half of the prunes on the bottom of the pan. Place the ventricles with onions on it, pepper on them, then the remaining prunes. Place carrots on the top layer.
• Mix salt and spices with yogurt, sour cream and broth. Pour the contents of the baking dish with this sauce.
• Preheat the oven to 200 degrees and place the form with stomachs in it for 40 minutes.

The dish turns out so tasty and appetizing that there is no shame in serving it even at a ceremonial table.

Chicken stomachs in sour cream turn out soft and tender. In addition, this is a very healthy dish that makes sense to include in your diet.