Do I need to boil chicken gizzards before frying? How to cook chicken gizzards

Chicken gizzards with fried vegetables

Take a kilogram of chicken stomachs, boil them (you can use the suggested method) and chop them finely. Then take one or two carrots and onions (depending on size), chop the vegetables and fry until golden brown in vegetable oil. Add the meat to the vegetables, mix and fry everything together for another 5-7 minutes. Then put 50 ml of mayonnaise, 50 ml of sour cream, 50 g of butter, salt and pepper to taste into the dish, mix, cover and fry for another 5-7 minutes. Immediately after turning off, sprinkle the stomachs with finely chopped herbs.

Now you know how long to cook chicken gizzards and what dishes can be prepared from them.

It is difficult to definitively answer the question of how long to cook chicken gizzards, because the duration of processing depends on a number of factors. If the navels (the popular name for chicken gizzards) of mature chickens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will be ready in 30 and 15 minutes, respectively. And before frying, it is enough to boil them for only 10 minutes.

. It is even more important to know how to process frozen or chilled gizzards before cooking so that they become not only edible, but also tasty.

How to prepare a tasty and satisfying soup?

The stomachs are cleaned and washed with warm water. Place a pan of water on the stove, bring the liquid to a boil, and then add the offal. How long should you cook chicken gizzards? Leave for about fifty minutes, periodically skimming off the resulting foam.

Vegetables are peeled. Grate the carrots on a coarse grater. Cut the onion into small cubes. Heat a little vegetable oil in a frying pan. Add onions and carrots and add a little salt. This will help the vegetables release their juices immediately. Fry both vegetables for about ten minutes, stirring occasionally so that they do not burn, but simply become softer.

The tomato is cut into cubes. If desired, you can peel it. To do this, cut the skin crosswise, scald it with boiling water, and then immediately douse it with cold water. After such a simple manipulation, the skin peels off quickly. Add the tomato to the frying pan with the vegetables. Fry together for another five minutes. Then cut the peeled potatoes into strips. Vegetables are placed in a pan near boiling stomachs. Boil the soup for at least another ten minutes, then add the vermicelli and stir immediately. Cook for another seven minutes after boiling. At the very end, add spices, herbs and mustard and stir again. The soup with gizzards should be allowed to stand for another five minutes under the lid.

Mandatory pre-treatment of the ventricles

Cooked chicken navels have a delicate flavor and soft texture, but initially they are even denser than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:

Defrost the frozen product in the refrigerator or cold water. We rinse it thoroughly with warm water and begin cleaning.
We inspect the surface of the element, cut it along one side (but do not cut it into halves), and turn it inside out. Remove all contents and remove the thick yellow film.

Tip: When choosing an offal, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already purified components.

Now we rinse the component, changing the water several times, making sure that there is no yellow film left anywhere. In this case, cut off the fat and all excess from the surface of the offal. Before boiling chicken gizzards, they should be soaked in cold water for 30-40 minutes to ensure that they get rid of the sand that often fills bird navels.

It is worth considering that purchasing a good frozen product is not so easy, and assessing its quality by external signs is almost impossible. It is better to buy chilled ventricles, manually clean them and freeze them yourself.

In a steamer

To cook chicken gizzards in a double boiler, you should first marinate them. Then they will turn out especially tender and tasty. Clean the giblets from veins and films, rinse thoroughly in running water, and cut in half. Place in a bag, add soy sauce, stir, release the air, and seal. Leave to marinate for 30–40 minutes.

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Place the finished marinade in the steamer tier, pour water into the reservoir and cook for 1–1.5 hours. The time depends on the quality of the raw materials and the power of the steamer. Check the meat for doneness with a fork.

Using these recipes and tips, you can easily figure out how long to cook chicken gizzards in a saucepan, slow cooker, steamer, or any other kitchen gadget. Giblets are difficult to spoil when cooked. Thoroughly rinse and clean the offal before cooking, then you will get a dish with a pleasant taste.

Chicken by-products are healthy and tasty if cooked correctly. Chicken gizzards have long won the hearts of gourmets, from which many amazing and incredibly tasty dishes are prepared. What your gastronomic creation will be like depends on the correctness of the heat treatment, its duration, and the quality of the product. Therefore, today we invite you to discuss all these aspects and find out how long to cook chicken gizzards until done.

How to properly cook aromatic chicken gizzards?

If you want really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but will also do it in the most gentle way possible. And you won’t have to monitor the process. If this device is not at hand, you can use a regular saucepan.

We cut the ventricles into halves, or place them whole in a suitable container. Now they need to be filled with water, completely hiding the product.
Place the container on the stove and bring the contents to a boil using maximum heat. After this, reduce the heat to a minimum, remove the foam, and cover the container with a lid.
In order not to guess about the processing time, we follow a proven scheme. First, keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still hard, wait the next 40 minutes. And so on until the component reaches the required degree of readiness.
All that remains is to place the boiled navels in a colander, let the liquid drain, stirring the mass occasionally, and you can use it for its intended purpose.

When it is required that the preparations are already salted by the time cooking is completed, they are salted directly in boiling water. But it’s better to wait a bit and add salt to the already fully boiled dish, this will preserve its juiciness.

How to cook chicken gizzard soup?

Making chicken navel soup is quite simple. To achieve purity of taste and a minimum of unnecessary notes, you need to act according to the following scheme:

For 500 g of pre-processed raw navels, take a couple of large potatoes, an onion and a carrot, one bell pepper, a little vegetable oil and salt.
We cut the navels into halves, put them in cold water and put them on the fire. Add a little salt, cook the product over medium heat under the lid for 40 minutes.
At this time we clean all the vegetables. Cut the pepper into strips, grate three carrots, chop the potatoes into cubes, and finely chop the onion.

First, fry the onion in heated vegetable oil, after 5 minutes add carrots to it, after another 5 – pepper. Simmer it all for another 10 minutes.
Add potatoes to the navels boiled almost until ready, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, check all the ingredients for readiness and turn off the dish.
It is worth considering that if you have to use not very fresh ventricles, their boiling time will have to be increased. Only when they are almost ready can you add the remaining ingredients.

Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it fresh. Then it can lie in the freezer for up to 3 months without losing its original characteristics.

Cook navels of mature chickens for 1.5 hours

Boil the navels of chickens and young hens for 30 minutes.

Recipes

Cooking takes from 1 to 1.5 hours. The gizzards can be fried in a frying pan, baked in the oven, or stewed in a slow cooker. The dish is suitable for both an everyday lunch and a festive dinner, if you add a spectacular presentation, for example, bake gizzards in pots.

Chicken gizzards with onions in sour cream

The most common way is to stew the muscles in sour cream. You can choose a side dish at your discretion - buckwheat, rice or mashed potatoes.

500-600 g chicken gizzards;
2 onions;
1 medium carrot;
a glass of sour cream 15-20%;
a bunch of greenery;
2 bay leaves.

The stomachs are washed and boiled for about 40-50 minutes. The finished meat is peeled from the film and cut into large cubes.

The bulbs are peeled and cut into small cubes. Peel the carrots and grate them on the coarse side of a grater. Combine vegetables and sauté in a frying pan with sunflower oil.

Add boiled meat pieces and continue sautéing for another 6-8 minutes. Mix sour cream into the contents, season with chopped herbs and bay leaves. Continue simmering for a few more minutes, then turn off the heat.

The dish is considered ready when the meat is well pierced with a fork. Can be served.

Chicken stomachs in a slow cooker

Cooking in a slow cooker is very convenient because you don’t have to constantly watch your food to make sure it doesn’t burn. You can cook using the “Baking” or “Stewing” mode.

chicken stomachs – 500-550 g;
2 onions;
2 tbsp. tomato paste;
2-3 tbsp. sour cream 15-20%.

The stomachs are cooked over medium heat for 35-40 minutes. Then they are taken out, cleaned and cut into strips.

Chop the onion finely, pour a little oil into a multi-cooker cup and fry the onion in it. When the onion turns golden, the ventricles are sent to it. After 5-7 minutes, add sour cream with tomato paste and half a glass of water to the contents of the multicooker.

Set the “Stew” mode and cook for 1-1.5 hours. At the end, salt and pepper the dish, and pour the resulting sauce over it before serving.

How to cook chicken gizzards in a frying pan

The stomachs are cleansed and washed. Transfer the prepared product into a saucepan, add water and cook for 40-50 minutes. The boiled ventricles are washed and cut into large pieces.

The onion is cut into thin half rings. Grate the carrots on a coarse grater. Add a little oil to the frying pan and fry the onions and carrots for 5-6 minutes.

Introduce the ventricles into the vegetables and mix everything. Fill the contents with water, close the lid and cook for 20-30 minutes. After 20 minutes, add tomato paste with sour cream, salt and pepper. Continue cooking for another 15-20 minutes and turn off the heat.

Spicy chicken gizzard recipe

You can complement the taste of the stomachs with garlic or red pepper; they will add the desired spice. Spicy notes suit the meat, and adjust the spiciness at your discretion.

700-800 g of chicken by-products;
2 onion heads;
5-6 garlic cloves;
4 tbsp. soy sauce;
any mixture of vegetable seasonings.

Clean ventricles are boiled for an hour. Cool the finished product and cut into arbitrary pieces.

The onion is cut into small pieces and sautéed in oil. After 4-5 minutes, add meat to it.

Soy sauce is mixed with vegetable seasoning and poured into a frying pan. Continue cooking for about 20 minutes, then squeeze out the garlic and simmer for another 10 minutes.

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After cooking, let the contents of the frying pan sit for a little while (about an hour) so that the dish is saturated with garlic aroma.

Chicken gizzards with carrots and onions

The dish will turn out even more tender if you put cream instead of sour cream and add mild soy sauce. In this case, there is no need to salt the dish.

500-550 g chicken gizzards;
large onion;
medium carrot;
a glass of sour cream;
glass of water;
3-4 tbsp soy sauce.

The stomachs are first boiled in water, and then cleared of films and cut into strips.

The onion is peeled and cut into thin half rings, separated and crushed a little. Carrots are chopped into oblong sticks or cut into pieces.

Chopped vegetables are fried in a frying pan with the addition of oil until golden brown, then offal and water are added. Close the lid and cook for half an hour. Stir sour cream and soy sauce into the vegetables and meat and continue cooking for another 20 minutes.

Turn off the heating and allow the contents to cool for at least half an hour. Then you can set the table and try the dish.

With mushrooms in sour cream

You can take any mushrooms - champignons, honey mushrooms. boletuses, oyster mushrooms. Thanks to the mushrooms, the finished product has a pleasant “forest” aroma.

600-700 g of ventricles;
fresh mushrooms – 400-500 g;
large onion;
carrot;
garlic cloves -2 pcs.;
bay leaf – 2 pcs.

The stomachs are cleaned and placed in a pan of water for cooking. Add laurel.

Mushrooms are cut into large cubes and fried in a frying pan for 20 minutes. After cooling, transfer to a separate cup.

The onion is cut into cubes, the carrots are cut into thin slices. Vegetables are fried in a frying pan with oil added.

After cooking, the stomachs are cut into another 2-5 pieces and placed in a frying pan with the vegetables. Add a little water (100 ml), spices as desired and simmer for 10 minutes. Stir fried mushrooms into the mixture and cover with a lid, continue to simmer for another 10 minutes.

At the end of cooking, squeeze the garlic into the contents and stir. Close the lid, turn off the heat and let the dish brew for another hour.

In the oven

For those who do not eat fried foods, the oven recipe is suitable. When preparing it, the benefits of both meat and vegetables are retained in full, which makes the dish not only tasty, but also as healthy as possible.

offal – 700-800 g;
2 glasses of kefir;
200 g soft cheese;
onion head;
carrots – 1 pc.;
greens optional.

Boil the ventricles until tender and prepare them - peel the film, then cut them into arbitrary shapes.

Onions and carrots are peeled and cut into pieces of approximately the same size.

Combine vegetables with meat, add spices and kefir, mix and let the contents stand for a while (30 minutes) at room temperature.

Grease the mold with oil and transfer the mixture, making a cap of grated cheese on top.

Let the casserole cook for 30 minutes. When ready, use the cap to guide you - as soon as it has become crusty and browned, the dish can be removed.

Sprinkle the casserole with herbs and treat the household.

With potato

It is not necessary to prepare the side dish separately; there is a recipe where potatoes are already included in the dish. The casserole is hearty and perfect for a family dinner for the whole family.

onion head;
ventricles – 500-550 g;
6-7 medium potatoes;
3-4 garlic cloves;
seasonings as desired;
2 glasses of water;
a sprig of dill and parsley.

The offal is separated from fat and muscle tissue and boiled in salted water for 40 minutes. Cool and cut into 2-4 parts.

Finely chop the onion with a knife and sauté in oil. The carrots are chopped on a grater and added to the onion. When the vegetables turn golden, add offal, stir, season with spices, pour in a glass of water and simmer for 10 minutes.

The potatoes are peeled, cut into bars, and placed on top of the meat. Add a second glass of water and simmer for another 20 minutes.

When time has passed, add chopped garlic to the roast and stir. Before serving, sprinkle the dish with herbs for a beautiful appearance and aroma.

In the oven in pots

If you have baking pots at home, you can use them. The stewed meat turns out to be very tender and aromatic, and the presentation itself is so impressive that all guests and household members will appreciate it.

600-700 g of stomachs;
2 onions;
2 potatoes;
carrots - pcs.;
2 garlic cloves;
2 glasses of water;
bay leaf, peppercorns.

Pour water into the pan, add bay leaf and pepper and place the gizzards in the water. Cook them for at least 40 minutes. After cooling, cut into large pieces.

The potatoes are cut into cubes and placed on the bottom of the pot.

Diced onion is sautéed in a frying pan with oil. Add diced carrots and chopped garlic to it.

Fry the stomachs a little in a frying pan, literally 5-7 minutes. Then they are transferred to pots. At the last stage, pour water into the pots so that all the ingredients are covered with broth.

Place the pots in an oven preheated to 180 degrees and simmer for at least 30-40 minutes. After cooking, do not immediately take out the pots; they must cool in the oven.

Soup recipe

It’s easy to add some variety to your usual lunch if you cook a light but nutritious soup from chicken by-products. This recipe will come in handy for those who are on a diet, because one bowl of this soup contains only about 150 calories.

0.6-0.7 chicken ventricles;
1 piece each carrots and onion head;
4-5 medium-sized potatoes;
1 tbsp. processed cheese;
3-4 garlic cloves;
a bunch of parsley with dill;
bay leaf, 2 leaves.

The navels are cleaned of fat and muscle, then transferred to a saucepan and boiled for 10 minutes. After the water has boiled, drain the broth and add water again.

Place the bay leaf in the water and wait until it boils. Boil the broth for 40-50 minutes.

The potatoes are cut into bars, the onions are finely chopped, and the carrots are grated.

Lightly fry the onions and carrots in a frying pan and add them to the broth. A little later, add the potatoes and cook for 10 minutes.

5 minutes before the end of cooking, when the potatoes are almost ready, add a spoonful of processed cheese to the soup and stir it well until completely dissolved.

Turn off the heat, squeeze the garlic into the broth and season with chopped herbs. Close the lid of the pan and pour the soup into bowls after 20-30 minutes. The soup will seem especially tasty on the second day after being in the refrigerator.

Korean salad recipe

Spicy lovers will really like the Korean way of preparing gizzards. It is not necessary to make the product too spicy; you can add less pepper or garlic.

offal – 1 kg;
2 carrots;
bulb;
2.5-3 tbsp. soy sauce;
3 tbsp. sunflower oil;
2 tsp apple cider vinegar;
½ tsp. ground black pepper;
½ tbsp. paprika;
½ tsp. coriander;
3-4 garlic cloves.

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Cook the chicken gizzards until tender for about 40 minutes, then wash them and peel off the film. Cut into pieces and transfer to a cup.

The onion is cut into thin half rings, the carrots are grated on a Korean carrot grater. Lightly fry the onions to soften them; there is no need to brown them.

Heat sunflower oil in a frying pan, add chopped garlic, vinegar, spices and sauce, and mix.

Add carrots and sautéed onions to the bowl and season the contents of the bowl with butter sauce. The ingredients are mixed well, and then the cup is sent to the refrigerator to brew for 2-3 hours. The longer this salad lies in a cool place, the tastier and more aromatic it will be.

Before serving the salad, sprinkle it with sesame seeds and herbs.

Of the many ways to prepare stomachs, everyone will find their own recipe. By-products are in no way inferior in taste to meat dishes, and in terms of benefits they are tens of times superior to them; once you try to cook gizzards according to any recipe, this product will become one of the most beloved in the house.

Chicken gizzards are not valued on the same level as fillets, but are considered extremely healthy. They are recommended for anemia, metabolic disorders, and diseases of the digestive system. Such offal consists entirely of multidirectional muscle layers, so they are dense in consistency and require lengthy processing. Knowing how long to cook chicken gizzards, you can prepare a healthy and nutritious meat dish.

How long does it take to cook chicken navels?

Before cooking chicken navels, they should be thoroughly washed in cold water and cleaned of fat, films and veins. Then the offal is washed again and placed in a colander to drain the liquid. The prepared chicken navels are placed in a pan and filled with cold water, salt is added. The offal is cooked over low heat. The cooking process takes from 30 to 90 minutes after boiling. The duration of cooking depends on the age of the chicken to which the navel belonged - the younger it is, the less time it will take. You can speed up the cooking process by using a pressure cooker.

If during the cooking of chicken navels foam forms on the surface of the liquid, then it must be skimmed off with a slotted spoon or spoon. When the offal is ready, place it in a colander and allow the remaining water to drain. After this, the navels are completely ready for use. They can be used as a separate dish or as an ingredient.

What should you consider when choosing chicken navels?

Chicken navels, like all offal, are best purchased in specialized butcher shops or trusted supermarkets. This item may be packaged. To understand how fresh it is, just look at the date on the package. If you prefer to buy refrigerated navels in bulk, pay attention to their appearance. Chicken stomachs should be slightly moist, not chapped or sticky. The smell of the product will tell you a lot. If you have doubts about the quality of belly buttons, it is better not to buy them here.

Be careful not to have a lot of fat on the chicken navels. It is not used anywhere, but is simply trimmed from the offal. It turns out that you are overpaying money for the unused weight of the product. And the presence of a large amount of yellowish fat may indicate that this is an offal of mature chicken and will take a long time to cook.

Do not store chicken navels in the refrigerator for more than 3 days. If it is not possible to prepare them in the coming days after purchase, then it is better to freeze the offal.

Chicken navels - a healthy dietary product

Chicken navels are a dietary product, just like chicken meat. Their calorie content per 100 g of product is 140 kcal. Chicken navels contain vitamins E and B and minerals: phosphorus, iron and zinc.

Chicken navels can be served with any side dish. This is a product that you can experiment with by adding different sauces and spices to it.

Chicken gizzards are beloved by many housewives. And there is a reason for it. Dishes from the ventricles are tasty and healthy, they are easy to prepare, and they do not cause damage to the budget. But the trouble is, not everyone knows how to properly cook chicken gizzards; cook them so that they turn out tender, soft and aromatic, without losing their taste and nutritional properties.

Alas, quite often housewives who are not yet fully accustomed to the kitchen give up and completely exclude ventricles from the home menu, considering them too tough and tasteless. And completely in vain. Today we invite you to figure out and remember with us how to cook chicken gizzards, so that they always turn out soft and tasty, delight you and your family with their aroma, and become a must-have item on your daily menu.

Like many other offal, chicken gizzards are not only tasty, but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and dishes prepared from the ventricles can serve as a good source of B vitamins, vitamin E and folic acid.

At the same time, the low fat content of the ventricles makes them an important product in diets aimed at weight loss. Popular rumor ascribes medicinal properties to the internal epithelium of chicken ventricles, the so-called “gastric membranes,” believing them to be an unusual and effective medicine for stomach and intestinal disorders. But, of course, you and I are more interested in the taste and culinary qualities of chicken gizzards.

Secrets and tips from experienced housewives

Boiled gizzards are an excellent replacement for beef, chicken fillet, boiled sausage in all meat salad recipes, for example, replace chicken with them in any salad recipe with orange. They are not inferior in taste, and in terms of tenderness of structure they even surpass these more expensive products, but only if they were cooked correctly.
When processing offal, you need to make sure that there are no yellow-green spots from bile on them. If they are found, it is recommended to carefully cut off these areas with a sharp knife. Otherwise, the finished product will be bitter.
Do not cut chicken gizzards into pieces before cooking. Boiled whole, they will be much juicier. For frying, for salads and appetizers, it is better to cut whole boiled gizzards; only for stewing can you cut the raw product.
After finishing cooking, the ventricles do not need to be removed from the broth immediately. Hot, they will weather, their surface will lose its tenderness. It is better to wait until the broth has cooled and only then remove the contents with a slotted spoon.
The resulting broth can be used to prepare delicious soups and sauces . The quality of the broth will be better if, after boiling, you drain the boiling water and re-fill the chicken stomachs with cold water and continue cooking.
Those who have read this article now know how long to cook chicken gizzards and how to do it according to all the rules. Good luck to everyone in the culinary field!

How long should you cook chicken gizzards?

So what dishes, you ask, can be prepared from chicken gizzards? Oh, there are hundreds of them! Stomachs are boiled and stewed, baked and fried, using them alone or in combination with other offal. Noodle soup with giblets and gizzards baked with cheese, stewed chicken gizzards with sour cream and gizzards fried in breadcrumbs, the most delicate stew with chicken gizzards and delicious salads with offal, you can’t list everything. The culinary use of ventricles and their excellent compatibility with other products greatly expands. The ventricles will add a special taste and aroma to cereals and pasta; the ventricles will add satiety to vegetable dishes; mushrooms will make your dish of chicken gizzards more refined, and fermented milk products will give the gizzards additional softness and tenderness. Add here the excellent compatibility with many spices, spices and herbs, and you yourself will be surprised at how many new shades of taste and aroma can sparkle the most, at first glance, unpretentious dish made from chicken gizzards.

Chicken gizzard recipes. TOP 10

1. When choosing chicken gizzards for your dish, pay special attention to their freshness.

The cooled ventricles are the softest and most delicious. Their shelf life is short and is only 48 hours. Be sure to touch and smell the ventricles before purchasing. Fresh ventricles will be elastic, slightly moist to the touch, while possessing a pleasant, sweetish odor. If you are offered too soft, flabby ventricles, slippery to the touch and embarrassing with a sour, unpleasant smell, refuse to buy, because you won’t get a tasty dish from stale ventricles.

2. Before you start preparing the dish you have chosen, chicken gizzards must be properly prepared.

If you purchased frozen stomachs, defrost them in advance by placing them in the lower compartment of the refrigerator for 10 to 12 hours. This slow, gentle method of defrosting will allow you to fully preserve the taste and nutritional qualities of the product. It often happens that a gastric film remains on the inner surface of the stomachs; it must be completely removed. Carefully examine the ventricles to see if there are any bile leaks left on them. Be sure to cut off pieces of stomachs that have yellowish bile stains on them, because even a small amount of bile can completely ruin your dish with its bitterness. Rinse the cleaned ventricles thoroughly on all sides under running warm water.

3. To prepare many salads and appetizers, you may need boiled chicken gizzards.

To make the boiled ventricles tender, soft and juicy, you need to follow a few simple rules. Place the cleaned and thoroughly washed chicken gizzards in a deep bowl, cover with cool water and let stand for two to three hours. Drain the water, rinse the ventricles again and place in a deep saucepan with a thick bottom. Fill the ventricles with hot water so that it covers them by at least five centimeters. Bring the water to a boil over high heat, carefully skim off the foam, reduce the heat to medium, cover the pan with a lid and cook the gizzards for 20 minutes. Then add bay leaf, a few black peppercorns and salt to taste. Cook everything together for another 20 - 30 minutes. Remove the pan from the heat and let the gizzards cool in the broth.

appetizer of chicken gizzards with onions turns out very tasty.

. Boil until tender, cool and cut into thin slices 700 g. ventricles. Cut two small red onions into half rings. In a deep bowl, mix the gizzards and onions, add ½ teaspoon of brown sugar, stir. In a small frying pan, heat four tablespoons of olive oil, add two crushed cloves of garlic and ½ teaspoon of red pepper flakes. Mix everything quickly, remove from heat and immediately pour into the stomachs with onions. Add one tablespoon of soy sauce and one tablespoon of good wine vinegar. Stir and refrigerate for six hours. Before serving, sprinkle with finely chopped cilantro and green onions.

5. It’s a little more difficult to prepare the original spicy chicken gizzard salad according to the Korean recipe.

. But this salad is worth the effort! Boil until tender, cool and cut into thin strips 400 g. chicken gizzards. Heat 1 tbsp in a frying pan. spoon of vegetable oil, add one large onion, cut into half rings, and fry until golden brown. Then add the gizzards and fry everything together, stirring, for another couple of minutes. Remove from heat. Peel and grate two medium-sized potato tubers using a Korean carrot grater or cut into very thin strips. Boil the potato strips in boiling water for three minutes, then drain in a colander, rinse with cold water and drain slightly. Prepare the dressing separately. To do this, mix 3 tbsp. spoons of rice or white wine vinegar, 2 tbsp. spoons of soy sauce, 2 teaspoons of sesame oil, two crushed cloves of garlic, ½ teaspoon of powdered sugar, salt and red pepper to taste. Place the ventricles with onions in a salad bowl, add boiled potato straws and 3 tbsp. spoons of finely chopped green cilantro. Pour the dressing over the salad, mix gently and let sit in a cool place for two hours.

6. It’s very easy to prepare the most tender chicken gizzards stewed in sour cream sauce.

Peel, rinse and cut into small pieces 500 g. chicken gizzards. Heat 2 tbsp in a frying pan. spoons of butter. Once the oil has finished sizzling, add the gizzards and fry them over medium heat until golden brown. Then add one glass of chicken broth, salt and black pepper to taste, cover the pan with a lid and simmer the gizzards over low heat for 30 minutes. After the time has passed, add 150 g. sour cream and 50 gr. low-fat natural yogurt, mix thoroughly and heat over low heat for five minutes. Remove from heat and let sit for another 10 minutes.

7. An easy-to-prepare dish of chicken gizzards stewed with beer

. Peel off films, rinse thoroughly and cut into thick slices 500 g. chicken stomachs. In a deep frying pan, heat together 1 tbsp. a spoonful of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and fry until translucent for a couple of minutes. Then add the gizzards and fry, stirring, for five minutes. Sprinkle everything with one tablespoon of flour, stir and fry for a couple more minutes. Add salt and pepper to taste, stir, pour in one glass of light beer and ½ cup of chicken broth. Add 1 tbsp. a spoonful of white wine vinegar, ½ tbsp. spoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce the heat to the lowest setting and simmer the gizzards under the lid, stirring occasionally, for 30 minutes. Add a little more chicken broth if necessary. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken gizzards with vegetables

according to the summer recipe, they will delight you with their softness and juiciness. Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat one tablespoon of vegetable oil in a deep frying pan, add the gizzards, lightly add salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the gizzards, covered, over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked, 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and bell peppers, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add the boiled broccoli and one chopped clove of garlic, mix gently and simmer everything together over low heat under the lid for another 5 - 7 minutes until cooked. Remove from heat and let sit for 10 minutes. Before serving, sprinkle with finely chopped herbs to suit your taste.

Chicken gizzards baked with prunes will give you an appetizing aroma and pleasant taste

. Soak 500 grams in cool water in advance for three hours. pitted prunes. Thoroughly clean one kilogram of chicken gizzards, rinse and cut into large pieces. Heat one tablespoon of vegetable oil in a frying pan, add one onion, cut into half rings, and fry until golden brown. Then add the gizzards, salt and pepper to taste, and fry until golden brown. Place half of the prunes in a greased baking dish, place the gizzards fried with onions on top of the prunes, and cover with the remaining prunes on top. Cut two small carrots into thin rings and place on top of the prunes. Separately, mix ½ cup chicken broth, ½ cup sour cream and ½ cup low-fat yogurt. Pour this mixture over the prune stomachs and bake in an oven preheated to 180⁰ for 40 minutes.

10. It’s not at all difficult to prepare delicious chicken gizzards baked with cheese.

. Clean, rinse and boil one kilogram of chicken gizzards in advance. Cut the ventricles into large pieces, place in a bowl for pickling, add one onion, cut into half rings, one carrot, cut into thin strips, one teaspoon of khmeli-suneli, salt and black pepper to taste. Pour everything with one liter of kefir or low-fat yogurt and leave to marinate for one hour. Place the ventricles marinated in this way into a greased baking dish, pour over the remaining marinade and sprinkle 150 grams on top. finely grated Parmesan. Sprinkle everything with a small amount of melted butter and bake in an oven preheated to 180⁰ for 20 minutes. Before serving, sprinkle with finely chopped cilantro and green onions.

How long to cook chicken navels? The answer to this question is very simple - from 50 minutes to 1.5 hours. You will learn how to cook chicken navels from the step-by-step instructions posted on this page below.

How to prepare chicken gizzards

As a rule, stomachs are sold already cleared of their contents. But if you bought whole ones, make a longitudinal cut on the offal, turn it inside out and remove everything inside.

Rinse the stomachs under running water. If there is a film on them, carefully remove it along with the fat. To make it come off easier, you can first scald the product with boiling water.

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Before cooking frozen organ meats, leave them in the refrigerator for several hours.

There is no need to cut the gizzards into small pieces before cooking. This way they will turn out juicier.

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