How to cook chicken gizzards in the oven? Chicken gizzards in the oven recipe How to deliciously cook chicken gizzards in the oven

Chicken gizzards are an offal that, unfortunately, has not received due attention either from famous chefs or from ordinary housewives. It's all about the hardness of this product and the specific taste. Most often, stomachs are thrown into soup; in extreme cases, they are used to make pate. Few housewives know how many recipes for cooking chicken gizzards exist and what can be prepared from chicken gizzards. And from them you can make a roast, bake in the oven with vegetables, stew in a cauldron or pot.

In this article I will share my experience on how to properly cook chicken gizzards, the recipe is incredibly simple, but the result is simply amazing. Chicken stomachs with vegetables and sour cream will give a head start to the most exquisite meat dishes. Despite their toughness, the ventricles in this dish turn out to be very tender and soft, and also juicy and aromatic. If you are still wondering how to properly prepare chicken gizzards, so as not only to feed your family, but also to amaze them with an exquisite and tasty dish, be sure to use this recipe.

Cooking chicken gizzards according to recipe

Ingredients:

Chicken gizzards – 350 g;
Onions – 2 pcs.;
Large carrots – 1 pc.;
Sour cream – 120 g;
Salt – 0.5 teaspoon;
Ground allspice - a pinch;
Sunflower oil – 50 ml.

Method for preparing chicken gizzards

To make chicken gizzards tender and soft, they should first be boiled for 50 minutes.
Cut the boiled and cooled ventricles into plates 4-5 mm thick.
Peel two small onions and cut into thin quarter rings, and grate the carrots on a medium-sized grater. Carrots that are grated too finely will boil during cooking and will be lost in the dish, while carrots that are grated too coarsely will take a long time to cook. Therefore, choose a grater with medium-sized holes.
Fry chopped onions and carrots for 5-8 minutes over medium heat. There is no need to fry until cooked, it is important to simply warm the vegetables and make them slightly soft.
Heat sunflower oil in a deep, thick-bottomed frying pan, add chopped chicken gizzards and fry until golden brown, add fried onions and carrots and pour in 100 ml of water or broth. At this time, add a little salt and pepper to the pan; your favorite spices will also help. Simmer chicken gizzards with vegetables until the liquid has completely boiled away, then add sour cream, mix well and simmer for another 5 minutes.

Chicken stomachs with vegetables and sour cream can be served with any side dishes; mashed potatoes are especially good. In combination with it, your household may confuse chicken gizzards with sour cream with the famous dish beef stroganoff. Pasta also goes well with this dish. Pour boiled pasta onto a large flat plate and place chicken gizzards with sour cream on top - this is not an exquisite Italian dish, no worse than in a restaurant.

Chicken gizzards are an inexpensive product that is also healthy. But many housewives give up and exclude them from the home menu, considering them too tough and tasteless. However, they make very tasty dishes; you just need to know how to cook them correctly. This is not difficult at all and no special culinary skills are required. The task is to make them soft, tender and aromatic, without losing their taste and nutritional properties. To do this, they can be boiled, however, with this method of preparation, some of the beneficial vitamins will be boiled out of them. Therefore, I suggest baking the product. But to make it more tender, first twist it into minced meat.

Chicken stomachs - 500 g
Onions - 1 pc.
Garlic - 2-3 cloves
Eggs - 2 pcs.
Pork lard - 50 g
Ground nutmeg - 1 tsp.
Ginger powder - 0.5 tsp.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch

Preparing baked chicken gizzards

1. Wash the chicken stomachs. If there is fat, remove it. Peel and rinse the onions and garlic.

2. Install a meat grinder with a medium or fine grid and pass the offal through it.

3. Next, twist the lard and onion. If you want a more delicate texture, you can grind the products through a meat grinder again. In addition, if you are watching your weight, then exclude lard from the recipe.

4. Add chicken yolks to the minced meat, press the garlic through a press, season with salt and pepper, add nutmeg and ginger powder. You can add any herbs and spices if you wish.

5. Mix the minced meat well.

6. Pour the whites into a clean and dry bowl and beat with a mixer into a tight, stable white foam.

7. Add the whipped whites to the minced meat.

8. Mix the minced meat well. But do it carefully so that the whites do not lose their fluffiness.

9. You can bake the dish in any form. For example, place it in a baking dish, portion cupcakes, or shape it into a sausage. You decide. I chose to wrap them in food parchment, in the shape of a sausage. Send the product to bake in a preheated oven at 200 degrees for 30-40 minutes.

10. Remove the finished chicken gizzards from the frying pan and serve. They can be served either warm or chilled. They are consumed in the form of a sandwich, placed on a slice of bread, with boiled potatoes or spaghetti, or simply with vegetable salad.

tutknow.ru

Chicken gizzards in the oven recipe with photos

Chicken stomachs are most often used to cook soups or make various salads. Another common way of preparing them is stewing them in various sauces. And in this article we will talk about another very interesting, but less common way of preparing them - baking in the oven.

Chicken gizzards are an inexpensive, healthy product that turns out very tasty if you know how to cook it correctly. And preparing them correctly is not at all difficult and does not require any special cooking skills. The main task is to make them so that they turn out soft. To do this, they are pickled or boiled, if boiled ventricles are suitable for preparing a particular dish.

How to cook chicken stomachs so that they turn out soft: before cooking, prepared (cleaned, well-washed) stomachs should be filled with cold water for 2-3 hours, then this water should be drained, rinsed and put in a pan, poured with hot water, and brought to a boil over high heat, remove the foam, turn the heat to medium, cover with a lid and simmer for 20 minutes, then add salt, peppercorns and bay leaves and cook for another half hour, after cooking, cool in the broth.

In the first recipe for making baked chicken stomachs, which we will talk about, they are exactly required in boiled form.

Recipe for baked chicken gizzards with cheese

You will need: 1 kg of chicken stomachs, 1 liter of kefir/natural yogurt, 150 g of grated cheese, 1 onion and carrot, 1 tsp. suneli hops, black pepper, salt, butter, cilantro, green onions.

How to bake chicken gizzards with cheese. Coarsely chop the chicken stomachs boiled until done, place in a bowl for marinating, add onion cut into half rings, grated carrots, suneli hops, pepper and salt, pour in kefir, stir for 1 hour and leave to marinate. Place the pickled stomachs along with the marinade in a baking dish, sprinkle with cheese, pour over melted butter and cook in an oven preheated to 180 degrees for 20 minutes, sprinkle with chopped herbs before serving.

This dish can be prepared in pots, like the next one, but it does not require preliminary cooking of the ventricles, which reduces the cooking time significantly.

Recipe for baked chicken gizzards in a pot

You will need: 1 kg of chicken stomachs, 4 onions, 1 jar of mayonnaise/sour cream, black pepper, salt.

How to bake chicken gizzards in pots. Grind the washed and cleaned chicken stomachs in a meat grinder together with onions, pepper and salt, pour in mayonnaise or sour cream, put the mixture in pots, put in the oven and bake until done at a temperature of about 180 degrees for 1 hour.

Meat products go very well with dried fruits, and chicken gizzards are no exception. If you cook them with prunes according to the following recipe, you will get a very appetizing and healthy dish for the whole family.

Recipe for baked chicken gizzards with prunes

You will need: 1 kg of chicken stomachs, 500 g of prunes, 1 tbsp. vegetable oil, 2 carrots, 1 onion, ½ cup each of sour cream, chicken broth and low-fat yogurt, pepper, salt.

How to bake chicken gizzards with prunes. Soak pitted prunes in cold water for 3 hours. Clean the stomachs, rinse and chop coarsely. Heat the oil in a frying pan, add the onion cut into half rings, fry until browned, add gizzards, pepper, salt, fry until browned. Place half of the dried prunes in a baking dish, place the gizzards on top, then the rest of the prunes. Cut the carrots into thin circles and place them on top. Mix sour cream, yogurt and chicken broth, pour this mixture over the products. Bake the stomachs with prunes for 40 minutes in an oven preheated to 180 degrees.

Prepare new dishes so that your family’s diet is varied and dinners always delight your family and friends, bon appetit!

cook-live.ru

Chicken gizzards in the oven

Chicken gizzards turn out very tender and tasty if cooked correctly. It is very important not to dry them out so that the meat does not become tough. Better bake them with vegetables under a cheese crust.

INGREDIENTS

Potatoes 4-5 pieces
Chicken gizzards 500 grams
Carrot 1 piece
Onion 1 piece
Cheese 100-150 Grams
Sour cream 3 tbsp. spoons
Spices To taste
Vegetable oil 5 tbsp. spoons

Peel and wash the potatoes, cut them into cubes. Heat vegetable oil in a frying pan, put potatoes in it and fry them until golden brown.

Peel the onions and carrots, wash and dry the vegetables. Grate the carrots and chop the onion with a knife. Fry the onions and carrots until golden, add spices and salt, stir.

Grease a baking dish with vegetable oil and place half a portion of potatoes in it. In a separate saucepan, boil the gizzards until tender (about 30 minutes) and place them on the potatoes.

Place the roast next to the chicken gizzards.

Now add a layer of remaining potatoes. Grate any type of regular hard cheese and place it evenly on top of the potatoes. Preheat the oven to one hundred and eighty degrees and bake the dish for forty minutes.

povar.ru

Chicken gizzards with cheese (step-by-step recipe with photos)

Olga Kartunkova, who lost 32 kg, shocked the audience: “I burned off all the normal fat. “

Ingredients:

Recipe description:

This dish is a very good option for a family dinner. Tasty, low-fat, inexpensive, and most importantly, healthy. Did you know that chicken gizzards are very useful for those people who do not produce enough digestive enzymes? Such problems occur more often in young children and adults with symptoms of dysbiosis. So don’t neglect such a useful product! Prepare chicken gizzards with potatoes and cheese! Your family will be delighted!

Cooking steps:

1) Wash the chicken stomachs, thoroughly clean them and cut into medium-sized pieces. Place the prepared ventricles in a fireproof bowl, salt, pepper and add your favorite spices. Fill the stomachs with cold water.

2) Place the chicken gizzards in the oven, which does not need to be preheated. Next, cook at an oven temperature of 200 degrees for 1.5 hours.

3) After the required time has passed, remove the gizzards from the oven and cover them on top with a layer of finely chopped onion, grated carrots and chopped garlic.

4) Place potatoes, chopped into small strips, on the onion-carrot layer. Add a little more salt and pepper. Add some cold water again. The next layer is hard cheese, grated on a fine grater. The top layer will be mayonnaise, which should evenly cover the entire dish.

5) And again the chicken gizzards go into the oven for 30-40 minutes to bake.

6) After the specified time, the dish is ready! Bon appetit!

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 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:

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

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

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

Extinguishing procedure chicken navels in a frying pan:

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

Fried chicken gizzards - a spicy recipe

The combination of delicious sauce with fried onions and garlic 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:

Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
Drain the liquid, cool and cut into arbitrary pieces.
Fry the onion in hot oil until golden brown, add the gizzards.
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.
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:

We clean and boil the offal until tender.
Let them cool, chop them coarsely and put them in a deep bowl.
Cut the peeled onion into half rings and grate the carrots on a medium grater.
Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
Place the navels along with the marinade in a baking dish, crush 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:

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

Delicious chicken gizzards with onions

Required ingredients:

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

Cooking procedure:

Three carrots on a grater, cut the onion into half rings, fry them in hot oil.
Remove the fry from the pan.
Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
Fry the stomachs in the same frying pan where you prepared the frying.
Place 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:

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

Chicken gizzard soup recipe

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

Required ingredients:

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

Cooking procedure soup with chicken by-products:

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

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

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

Frozen navels defrost naturally; it is advisable to do this in the evening by transferring the bag to the refrigerator.
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.
Before cooking, in order for the dish to be soft, after thorough cleaning, it must be filled with cool water for at least a couple of hours. When this time has expired, add a new portion of water and boil for about an hour with the addition of salt, spices and roots.
Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.

By-products are valuable not only because they are cheap. They are of excellent quality and allow you to get many useful substances when eaten. But a lot depends on the professionalism of the chefs.

Recipe for chicken gizzards in the oven with liver

To prepare this dish, use:

250 g stomachs;
250 g liver;
several medium onions;
a couple of carrots;
a head of garlic, split into cloves;
100 g cheese (choose it at your discretion);
tomato;
cream sauce.

Giblets should be cooked for ¼ to 1/3 hour, without adding salt. There is no need to cook the liver. Chop the onion and fry it until golden brown. The garlic also needs to be fried, although its color should be barely visible.

You should not overcook the garlic - this can cause the dish to become bitter.

The carrots are grated on a medium-mesh grater, then simmered until the vegetable becomes softer.

Both gizzards and liver are cut moderately coarsely. The cheese is grated on a fine grater, and then the vegetables, onions and giblets are mixed. Now it's time to use the cream sauce.

Attempts to prepare it yourself often result in a sour taste, because it is difficult to accurately maintain the required proportion of sour cream and other ingredients. It is much better to use ready-made creamy sauces.

The tomatoes are made into circles, and then all the meat is placed in oiled pots. The purpose of the oil is to prevent the sauce from burning. First, the components are mixed in a bowl, where pepper, salt and bay leaf are also added. After mixing, the workpiece is distributed among the pots. There the dish is sprinkled with shredded cheese.

The pots are placed in the oven for 25 or 30 minutes. The dish must be processed at 180 degrees. If done correctly, cooked chicken gizzards will feed three people. Use as a side dish:

buckwheat;
boiled potatoes;
white or black rice.

Alternative recipe

To prepare baked chicken gizzards in the oven, you don’t need any special culinary skills. Even beginners can do this job. As in the previous recipe, you will need clay pots for this work. In them, the products will become more flavorful and satisfying. The chicken stomachs themselves will be softer and tastier than usual.

To prepare 6 servings it will take:

600 g stomachs;
250 g sour cream of moderate fat content;
a pair of onions;
1000 g potatoes;
a couple of carrots;
garlic.

In addition to these products, bay leaves, table salt and pepper are used. Preparation of chicken stomachs includes washing them, removing film and fat. The cooking time for gizzards is approximately 60 minutes. After peeling, the potatoes are cut into cubes. The same is done with onions. Sliced onions are fried until golden brown, then mixed with garlic and carrots, grated on a large-mesh grater. 5 minutes after laying, pour sour cream into the pan. Add additional seasonings. Reducing the heat to low, simmer for another 8-11 minutes.

Excessively thick sauce should be diluted with boiled water, but it should be used sparingly.

Chicken gizzards mixed with sauce are placed on top of the potatoes. The pots are covered with lids. There is no exact baking time. They focus only on the moment the potatoes are ready. To improve the dish, sprinkle it with dill or parsley.

Shish kebab from chicken stomachs in the oven

Do not use large amounts of garlic. As reviews show, few people like the result.

Experts recommend using the freshest possible chicken gizzards. They marinate easier and the taste will be more pleasant. If you don’t have much experience in using exotic seasonings, you can add a simple set of peppers and ground coriander seeds.

Mixing products is done only with your hands. When mixing onions and garlic, they should be between your fingers. The readiness of stirred spicy vegetables is indicated by the start of juice release. The marinating time for the stomachs is at least 3 hours. To secure the offal, use regular toothpicks.

Chicken gizzards in the oven with vegetables

This recipe no longer involves baking, but stewing. To achieve maximum piquancy and originality, add a little mustard. The sauce should have a moderate thickness, so the flour consumption is small. The cutting of stomachs is done arbitrarily. From 0.25 liters of broth, which is obtained by boiling the stomachs for 20 minutes, you will get a good base for the sauce; then the offal is stewed for 5 or 10 minutes.

How to cook baked chicken gizzards:

To make this dish you need to use spices and vegetables. For 1000 g of offal take:

onion;
1 liter of kefir;
carrot;
hard cheese;
various greens.

Chicken offal is boiled after washing for 40 or 50 minutes. The cooking water must be initially salted. You will have to marinate the stomachs for 1 hour. They need to be baked at 175 degrees. After preparing the dish, sprinkle it with finely chopped garden herbs.

And watch the video for another delicious recipe for making gizzards.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Any housewife will need information on how to cook chicken gizzards. This offal is rich in useful components and is used in baby food and for weight loss. 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. There is no need to take slippery, flabby stomachs that smell sour and unpleasant - you won’t be able to make a tasty snack from them because they are not fresh.

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 under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a saucepan, oven, frying pan or cook dishes in a cauldron.

Chicken gizzard dishes

Finding a suitable recipe for chicken gizzards will not be difficult for an experienced cook, because there are a huge number of them on offer. 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 recipe with photos that will help them 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 or make salads from fried foods. They go well with cereals and pasta, and add satiety to vegetable soups and salads. The addition of mushrooms to the offal makes the dish more refined, and sour cream makes it soft and tender. This universal product can be combined 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.

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

The recipe below will help you find out how to properly prepare chicken navels stewed in sour cream. This soft, tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot and onion frying. An excellent option for serving a meat dish with baked or boiled potatoes, legumes or cereal porridges in 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 is a hearty, aromatic appetizer that will not pose any difficulties even for novice cooks. Spicy spiciness is achieved through the use of garlic cloves, and fried onions add softness.

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. The result is a 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 is 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 white bread croutons, 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 the 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.;
canned red 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 ingredients.
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. The baked snack will have a 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 with a pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it at the 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

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