Stewed chicken gizzards

Stewed chicken gizzards

Ingredients

Chicken stomachs – 500 g

Onions – 1 pc.

Garlic – 2 cloves

Sour cream (20%) – 1 tbsp.

Vegetable oil – 30 ml

Ground black pepper - to taste

• 118 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Products such as stomachs, hearts, liver and other second-class parts of birds and other living creatures, although not very valued by gourmets, are completely suitable for making a delicious homemade dish! Stewed chicken stomachs are, in my opinion, the most common method of making “navels” - as ventricles are popularly called. And if it’s with sour cream and garlic, it turns out absolutely wow.

It is necessary to simmer the ventricles longer so that they are softer, and in addition you will also get a sauce to boot, pour it over the side dish and bon appetit!

Let's get started: prepare chicken stomachs, onions, garlic, vegetable oil, sour cream, salt and ground pepper. You can also improve the recipe by adding your favorite spices, additives, perhaps vegetables such as celery root or carrots.

Wash the chicken gizzards, scrape them with a knife if necessary, and then cut them into small pieces.

In a saucepan or directly in a saucepan, fry the onion (small cubes) in vegetable oil, add the gizzards.

Fry the gizzards with onions for a couple of minutes, 5-6, add salt and pepper, add sour cream.

Stir and pour in water from the kettle.

After the sauce boils, cook the gizzards until done, in other words, simmer for 25-30-40 minutes (depending on how you cut them and what the properties of the gizzards themselves are) over low heat, so that the pieces of gizzards become soft and you don’t feel hard.

About two minutes before readiness, add the garlic (using a garlic press).

Serve stewed chicken gizzards with a side dish. Don’t forget to top all portions with sauce – it’s rich and surprisingly very tasty.

Stewed chicken gizzards

Chicken gizzards are a common and tasty dish. It is not difficult to prepare, but if you want to get soft and tender meat, you will have to spend quite a lot of time. But the result will live up to expectations.

Ingredients for Stewed Chicken Gizzards:

• Chicken gizzards – 600 g
• Carrots - 1 pc.
• Onions - 2 pcs.
• Petiole celery - 1 pc.
• Pepper mixture - 1 tsp.
• Salt - to taste
• Butter - 50 g
• Vegetable oil – 50 ml
• Bay leaf - 3 pcs
• Seasoning (for chicken) - 1 tsp.
• Garlic - 2 teeth.

Production time: 120 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Stewed chicken gizzards”:

Products needed for making stewed gizzards.

It is better to receive chicken gizzards already cleaned.
But if you fail, clean it yourself: cut it, twist it inside out, remove the yellowish film, remove excess fat (if any). Wash well under running water. Cut into 2-3 parts. To ensure that the stomachs come out tender and very soft, it is better to first boil them for about 40 minutes.

Peel and rinse carrots and onions. Cut the onion into cubes, grate the carrots on a large grater. Crush the celery stem with the flat side of a knife and cut into 3-4 cm pieces.

Heat a saucepan or dish with a non-stick thick bottom, add vegetable oil and butter. Simmer the onions and carrots in a mixture of oils over low heat until soft. Add celery and lightly salt so that the vegetables give off their own flavor better. Sauté for a couple of minutes. Place the gizzards and let them simmer for 15 minutes in their juice.

Salt to taste, add a mixture of peppers. Mix. Pour boiling water slightly below the level of the stomachs and bring to a boil over medium heat. Reduce the temperature to a minimum (to a weak gurgle), cover with a lid and forget about the ventricles for an hour and a half.

After the designated time, open the saucepan, remove the celery, he has already given everything that is possible.
Add bay leaf, squeeze garlic through a garlic press. Stir, test for salt and readiness - the chicken stomachs should become soft. Simmer for another 15 minutes. If there is a lot of sauce, evaporate it slightly. Remove and discard the laurel. Chicken gizzards with carrots in rich onion sauce are ready.

You can serve with any side dish: rice, buckwheat, mashed potatoes.
But pasta suits my taste perfectly. Bon appetit everyone! Make yourself and your loved ones happy :)

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Chicken liver shashlik with onions

• 26
• 112
• 1203

Liver under a fur coat

• 84
• 247
• 13798

Chicken stomach cutlets

• 10
• 98
• 2242

Chicken liver with apples

• 149
• 733
• 68794

Hearts in creamy cheese sauce

• 102
• 1987
• 34846

Turkey heart in cream cheese sauce

• 28
• 314
• 62202

Chicken liver on a potato “pad”

• 31
• 61
• 2490

Chicken liver with grapes

• 25
• 138
• 8973

Chicken gizzards in creamy sauce

• 87
• 612
• 95787

Try cooking together

Salad “Witch”

• 142
• 4473
• 106792

Snack cake “Christmas flower”

• 117
• 562
• 35021

Chocolate cake with prunes

• 56
• 763
• 8520

Comments and reviews

• All
• Prescription questions
• Reviews

September 20, 2016 Natalie Sazhko #

September 20, 2016 Bukarasik # (recipe creator)

September 19, 2016 veronika1910 #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Stewed chicken gizzards

Although my family prefers stewed chicken hearts , from time to time we still cook stewed chicken gizzards .

This is not a difficult task, although it takes quite a long time - in order for the stomachs to come out soft - they need to be stewed for an hour and a half.

But in the end we get a tender dish in a large amount of dense and rich onion sauce.

For stewed chicken gizzards you will need:

• Chicken stomachs - 800 gr.
• Onion. 300-400 gr.
• Celery. 1 barrel (optional).
• Vegetable oil. 30 ml.
• Butter. 50 gr.
• Bay leaf. 2-3 pcs.
• Dark peppercorns or a mixture of peppers. 1 teaspoon.
• Salt. Taste.

Preparing stewed chicken gizzards.

the chicken stomachs properly and, if necessary, remove the yellowish-greenish film. We cut the stomachs into 2-3 parts, depending on their size.

We cut onions using 2 methods:

Approximately ⅔ of the entire onion is cut into thin feathers.

And cut the remaining ⅓ into thin half or quarter rings, depending on the size of the onion.

During the stewing process, the onion cut into feathers dissolves better in the sauce, thereby giving it the desired thickness and density, and the onion cut into half rings better retains its shape, so that it will create texture in the finished dish.

In a deep frying pan or saucepan over medium heat, heat the vegetable oil and add butter to it.

Place all the chopped onions into the melted butter.

Add coarsely chopped celery and add a little salt so that the vegetables give off their own flavor better.

I remove the celery at the end of cooking, since in this dish I use it only as a flavoring component. if you want to add celery to the finished dish, then cut it into small pieces.

Fry the onion until transparent. After that, add chicken stomachs . Salt to taste and add dark peppercorns, or a mixture of peppers as in this case.

Stir and let the stomachs simmer in their juice for 10-15 minutes.

Then pour boiling water into the saucepan, so as to practically cover the chicken stomachs . Again, over medium heat, bring everything to a boil, then reduce the heat to just enough to maintain a light simmer. close the saucepan with a tight lid and forget about the chicken stomachs for about an hour and a half.

After an hour and a half, we remove the lid, take out the celery trunks, all of them that may have already been given, and throw them away.

Add a couple of bay leaves.

Stir and leave to simmer for another 15 minutes with the lid closed. At the same time, we taste, adjust for salt and check the readiness of the chicken stomachs. They should become completely soft.

If there is a lot of sauce, then lightly evaporate it.

All is ready. Turn off the heat, take out and discard the bay leaves and are ready to serve.

Almost any side dish will do. mashed potatoes are very suitable .

Or you can simply put the stewed chicken gizzards in a deep plate, add more sauce and eat with bread.

Chicken gizzards - delicious recipes

Hi all! We don't cook offal often. And it’s completely in vain. Now we will look at how to cook chicken gizzards. From time to time they are also called navels. Their dishes are very tasty and not a little hassle with them. In addition, this lunch is very economical.

And in this article, I present several options that will diversify our menu. In fact, you can create as many dishes from them as you like. Ventricles are not as popular as, for example, liver or hearts. But, if prepared correctly, dishes made from them are completely worthy of our attention.

By the way, the calorie content of such meat per 100 grams is only 114 kilocalories. For those who are watching their figure, this is a note.

Content:

This dish can be prepared simply by frying it in a pan. And also with gravy, in sour cream. You can also serve them with any side dish. My family loves navels with mashed potatoes or pasta. But it will also be delicious with vegetables, buckwheat or rice.

Chicken gizzards with onions and carrots in a frying pan

One of the most common recipes is ventricles in their own broth with vegetables, for example, carrots and onions. Preparing such a dish couldn’t be easier. All you have to do is fry everything, pour in the broth and after a while everything is ready!

Your loved ones will certainly enjoy this delicious dish served for dinner or lunch.

We will need:

• Chicken gizzards - 1 kg.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Water - 1 liter
• Sunflower oil for frying
• Salt, bay leaf and other seasonings to taste

Manufacturing:

1. Wash offal under running water in a colander. If necessary, peel and cut into small pieces if they are large.

If the product is unrefined, you need to cut off the inner wall. It can be removed quite easily.

Boil them in water until tender with bay leaves and salt. Next, use a slotted spoon to remove the meat and transfer it to a plate, and pour the broth through a strainer into a clean container; we will need it later.

2. Wash and peel the vegetables. Grind the carrots and cut the onion into small cubes. It’s absolutely not important how you can cut vegetables into rings and strips.

3. Heat a frying pan with vegetable oil and fry the chopped vegetables until the onion is transparent. There is no need to cook until “crispy”, because they will still cook with the meat.

4. Place chicken gizzards in a frying pan and fry for several minutes. In this way, the meat will retain its juiciness inside.

5. Then pour in the broth so that the water level is level with the meat.

If you want there to be gravy, you can have more.

Cover the pan with a lid and simmer the dish for 30 minutes.

The juicy and tender dish is ready! You can sprinkle with chopped herbs and serve with any side dish.

How to cook chicken gizzards in sour cream so that they are tasty and soft

Meat with sour cream sauce is always a great idea! And offal is no exception. Both adults and children will devour this deliciousness on both cheeks. And you can prepare the dish for once or twice.

In this recipe you don’t even need to bother with vegetables). Only the meat itself and sour cream will be consumed.

We will need:

• Chicken gizzards - 1 kg.
• Sour cream - 7 tbsp. spoons
• Salt to taste
• Herbes de Provence - 1/2 teaspoon
• Spices for chicken - 1 teaspoon
• Dill or other herbs for decoration

Manufacturing:

1. Rinse the offal in cold water and clean as necessary.

Manufacturers do not consistently clean their products quite well. You may come across an internal wall that is bitter; it must be trimmed.

Next, transfer the meat to a saucepan and cover with cool water.

2. Place on the stove and bring to a boil and cook for approximately 40 minutes. The time depends on the degree of hardness of the product. Cook until the navels become soft. Then drain the broth; we no longer need it. Because next we will have a roast.

3. Heat a frying pan with vegetable oil. Fry the navels on all sides, and then add salt, Provençal herbs and spices. You can add seasonings to your own taste. Mix everything thoroughly so that the spices are moderately distributed.

4. Now add seven tablespoons of sour cream here and stir well again. So that any piece ends up in the sauce. Then cover the pan with a lid and simmer over low heat for about 20 minutes.

5. Meanwhile, rinse the greens and chop finely. I use dill, but you can use parsley, for example. It will also turn out very tasty.

You can eat this yummy dish with sauce without any side dish at all. Decorate the finished dish with herbs already in the plates. Please come to the table!

Very tasty chicken gizzards in a slow cooker (video)

In a slow cooker, navels can be cooked just as deliciously as any other method. The creator of this video, Olga Green, simply shows us how to create it. Her recipe is quite simple and not time-consuming. Which I personally always really like.

Well, who wouldn’t like it when you put everything in a container and everything cooks itself. And you mind your own business. This is a beautiful recipe for those whose main kitchen assistant is a slow cooker).

Composition of goods:

• By-product - 800 gr
• Onion (golden) - 2 pieces
• Carrot - 1 piece
• Tomato - 1 piece
• Sour cream - 2 tablespoons
• Salt and pepper - to taste

What I also like about this recipe is the combination of tomato and sour cream. I love this whole thing). Try to cook according to this option, it turns out very tasty!

If you have never prepared such an offal before, then urgently save these recipes for yourself and try it. You will definitely enjoy these simple and savory dishes.

A huge thank you to everyone who cooked with me now! If you like the recipes, click on the social media buttons to save them on your pages.