Today’s article is for those who are interested in such an inexpensive by-product as chicken gizzards, as well as how to prepare them tasty and simply. There are actually quite a lot of recipes, they are used to prepare soups, main courses with vegetables, mushrooms in various sauces and gravies, make cold appetizers from them and even fry kebabs.
All these recipes have one thing in common - to make them soft and tender, you need to give them time, at least an hour for boiling, or even more. After all, belly buttons, as they are often called by people, consist of muscle fibers and they are rougher than chicken meat. But the time spent will be worth it, as in the end you will get a delicious dish. But not only that, it is also a dietary and healthy product.
Depending on the cooking method, the calorie content of the product is 130-170 kcal per 100 grams. Agree, it’s quite attractive for those who watch their weight.
In terms of vitamins and minerals, this offal is several times higher than poultry meat. The ventricles are rich in fiber, which has a positive effect on digestion, and they have a beneficial effect on kidney function. They ensure prolongation of youth due to the presence of selenium in record quantities. And this is a small fraction of what can be said good about this product.
If for some reason you haven’t included it in your diet, then it’s time to start, and the recipes presented will help you choose a dish to suit your taste.
How to cook chicken gizzards so they are soft
Before moving on to the recipes, let's talk about how to properly handle this product. These tips are few, but it is important to take them into account so that the prepared dish does not disappoint you and you do not regret wasting your time.
An uncleaned stomach looks like a dense oval ball of a bluish color, inside of which there is everything that the chicken pecked (grain, grass, pebbles). There is a pink stripe on the edge of this ball; an incision is made along it with a sharp knife in order to remove all the contents and remove the rough mustard-colored skin. But this is in case you come across a poultry with giblets.
I want to please those who are already tense. Supermarkets sell cleaned stomachs and there is no need for such careful processing. But you need to look through them. If you are caught with leftover skin, it must be removed so that the dish does not become bitter.
Be sure to pay attention to the freshness of the product; the taste and benefits received from the dish also depend on this.
Fresh ventricles should be shiny, a pleasant pink color without any spots and have a sweetish odor.
Give preference to a chilled product. But if you still bought frozen ones, then it is better to defrost them naturally, without using hot water and a microwave, since with this method they lose their taste.
As I said above, in order to get a soft, tender dish, the navels must be stewed or boiled for about an hour in water. An additional, but not mandatory, recommendation is that before cooking, the ventricles can be kept in cold water for a couple of hours. This procedure makes them softer and the specific smell goes away if it bothers someone.
Another secret is that you don’t need to add salt at the beginning of cooking, as salt draws the juice out of the product. It is better to do this in the middle or at the end of cooking.
Sour cream, tomato paste, and soy sauce make dishes not only tasty, but also help soften coarse fibers.
That's all the advice, now you can move on to the recipes.
How to deliciously cook chicken gizzards with soy sauce
Soy sauce and balsamic vinegar have become regulars in the kitchens of our housewives. They add an interesting, spicy taste to dishes. Offal is no exception, we have already prepared chicken liver with soy sauce, if you missed it, check out the link. Now I propose to evaluate the recipe with stomachs.
Ingredients:
- chicken stomachs - 800 gr.
- onions - 2 pcs.
- balsamic vinegar - 2 ½ tbsp. l.
- honey - 2 ½ tbsp. l.
- soy sauce - 2 ½ tbsp. l.
- ground black pepper to taste
Step by step description:
- Place chicken gizzards in a saucepan, add water and cook. After 1 hour, turn off the stove and let cool slightly without removing from the broth.
- Cut the onion into quarter rings. Pour vegetable oil into the frying pan, when it is hot, add the chopped onion and fry it until golden brown. Then add 0.5 tbsp. l. balsamic vinegar, after a minute add 0.5 tbsp. l. honey. As soon as the onion caramelizes, pour in 0.5 tbsp. l. soy sauce, keep on fire, stirring for 1-1.5 minutes. Transfer the onions to a separate bowl.
- Remove the navels from the broth, cut into smaller pieces, and transfer to the frying pan where the onions were fried. Add balsamic vinegar, honey, soy sauce, pepper, 50 ml of broth and fried onions. Simmer over medium heat, as the liquid boils away, add another 50 ml of broth and cook until the stomachs become soft.
Navels love spices and absorb them well, so feel free to add your favorite spices, the taste of the dish will only benefit from this.
How long to cook chicken gizzards until done?
In order for this product to become a favorite and frequent “guest” on the table, you need to know how long to cook chicken gizzards until cooked. It usually depends on what they are cooked in.
In a saucepan
You can properly cook ventricles in a saucepan if you have the following products:
- Washed and cleaned offal.
- One carrot.
- One onion.
- Salt, pepper, dried seasoning to taste.
- Lavrushki.
The product must be filled with water and placed in a saucepan over high heat.
Important!
You cannot salt the giblets or the broth in which they are cooked, as this will make the meat tough. Only before the end of cooking, you can add salt about 5 minutes.
As soon as the first noise appears, turn the heat down and remove it. The noise will appear throughout the cooking, so you need to constantly remove it, then the broth will become transparent. Add pepper, dried herbs, whole onions and carrots, bay leaves, cook for another 25-30 minutes under the lid after the first noise is removed.
Important!
Readiness is checked by tasting, since offal may be from old poultry, which means it is tougher. In this case, it will take 40 minutes. up to 1.5 hours, so that the chicken stomachs are cooked until cooked.
In the Redmond multicooker
The method is not the fastest, but it completely frees up time and does not require standing at the stove. To cook chicken gizzards in a Redmond multicooker until soft, you need:
- clean them;
- transfer to the bowl of the device;
- to fill with water;
- add spices (peppercorns are possible) and salt;
- close the lid and turn on the “Extinguishing” button.
It will take 1-1.5 hours for the ventricles of a young bird, and 2 hours for an old one.
In a steamer
The technology for cooking ventricles in this case is radically different. So, first you need to mix them with salt and your favorite spices, and then leave them to “simmer” for half an hour. After this, place the prepared chicken giblets in a steamer container, pouring water into it. It will take an hour and a half or a little more to bring the offal to readiness.
In a pressure cooker
When you need “emergency” cooking of stomachs, you can use a pressure cooker. Place the prepared cleaned giblets in the bowl of the device, add water, immediately add salt, add spices, then close the lid and cook for 15 minutes if they are from young hens or chicks, and half an hour if the bird was old.
Before frying
Fried chicken gizzards are easier to prepare if you boil them first. It is enough to bring them to half-cookedness, that is, let the water boil, turn the heat down and cook for 20 minutes, then drain them in a colander or remove them with a slotted spoon and transfer them to a frying pan for further frying.
To be soft
In order for chicken giblets to cook faster, they need to be prepared, that is, cut off their fat, remove the films and rinse well. Then simply immerse the ventricles in cold, slightly salted water and cook for 45-50 minutes. until soft, cover over very low heat.
For the salad
To add this offal to the salad, you need to cook it well. You can choose a method convenient for this: in a slow cooker, in a saucepan, a double boiler or a pressure cooker. The average cooking time, regardless of the method chosen, is 30-40 minutes.
For soup
To cook soup with chicken gizzards, the latter should be cooked separately. To do this, you need to peel them, wash them, cut them and fill them with hot water. Bring the giblets to a boil, turn off the noise, cook for another 2-3 minutes over low heat, then drain the first broth and rinse them.
After this, the stomachs need to be returned to the pan and this time filled with cold water. Bring to a boil over medium heat, then reduce it and simmer covered for an hour. After this, you can add the rest of the soup ingredients to the offal.
For the dog
This product is also very useful for animals; for example, it can be added to porridge for dogs. To do this, just wash the stomachs without removing the fat, add cold water, bring to a boil, remove the noise, then turn the heat down and cook for half an hour. For greater benefits, you can add vegetables to the giblets.
Chicken stomachs - how to cook in sour cream with mushrooms
Pay attention to this recipe. These two products - mushrooms and navels - complement each other in an amazing way; it turns out especially delicious if you stew them in sour cream.
Products for the recipe:
- chicken stomachs - 800 gr.
- mushrooms - 300 gr.
- onions - 1 pc. large size
- sour cream - 3 tbsp. l.
- salt
- ground pepper
How to cook:
- Rinse the stomachs thoroughly under running water, place in a deep frying pan, add chopped onions, add water, and place on the stove.
- When it boils, skim off the foam and cook covered until soft. This is approximately a little over an hour. Periodically open the lid and check the amount of water. You may have to add it a little during the cooking process so that the navels do not burn.
- Now add the mushrooms. It can be oyster mushrooms, champignons or any other to your taste. You can use fresh, frozen, dry. But dry ones must first be kept in water so that they become soft.
- Add sour cream, add a little water, salt and pepper, mix, taste. If your sour cream is sour, you can adjust the taste with a small amount of sugar. Simmer everything together for 20-30 minutes. If the sour cream sauce is a bit runny, you can simmer it for a while without a lid so that some of the liquid evaporates.
- You can serve navels stewed in sour cream with mushrooms with potatoes, pasta, and rice.
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.
Your rating: (
5 ratings, average: 4.20 out of 5)
Cooking time: 1 hour 35 minutes
Quantity: 6 servings
How to fry chicken gizzards in a frying pan with onions so that they are soft
The easiest way to prepare chicken navels is to fry them in a frying pan. The recipe for this dish will not be difficult even for novice housewives. The finished stomachs are tasty, aromatic and soft.
You will need:
- chicken stomachs - 1 kg.
- onions - 2-3 pcs.
- salt, pepper to taste
- vegetable oil
Follow the recipe:
- Prepare chicken gizzards - wash, remove excess, cut into pieces if large. Place the prepared offal into a frying pan with high sides, add water, and place on the stove.
- After it boils, remove the foam, add half of the onion, cut into quarter rings, and cook until soft. Somewhere in the middle of the cooking process, add salt, and you may need to add a little more water.
- Remove the lid, let the remaining liquid boil away, pour in vegetable oil, add the remaining onions, pepper and fry until the onions are soft and give the dish an appetizing blush.
Step-by-step recipe for making navels with potatoes in pots
Cooking gizzards in pots is a pleasure, because it is not difficult, and the result will pleasantly surprise you. The dish will turn out tender, aromatic, tasty and healthy. Perfect for both an everyday meal and a festive feast.
Ingredients:
- chicken stomachs - 400 gr.
- potatoes - 400 gr.
- onion - 1 pc. small size
- carrots - 1 pc. small size
- frying oil
- salt, spices
- water
How to do:
- We cut the well-washed and cleaned stomachs into 4 parts. Cut carrots and onions into cubes.
- Pour vegetable oil into a frying pan, place the prepared navels and fry over high heat until the liquid evaporates. Then add carrots and onions to them and fry everything together a little.
- Wash the potatoes, peel them, cut them into medium-sized pieces, add salt, add spices, and mix. Combine with fried vegetables and navels. Divide into pots. If there are no pots, then you can bake in any other dish suitable for the oven. Pour water up to half the volume of the dish, cover with a lid and bake in the oven. Cooking time is 1.5 hours at a temperature of 170--180 degrees, taking into account the heating of the oven.
It is important to know that sudden temperature changes can cause ceramic pots to burst, so they must be placed in a cold oven.
Chicken gizzard goulash - a simple and tasty recipe
Tender, soft, tasty navels are obtained in aromatic tomato sauce. This goulash goes well with any side dish and will appeal even to those who have not previously included this offal in their diet.
Required Products:
- chicken gizzards - 1 kg.
- onion - 1 pc.
- fresh tomatoes - 400 gr.
- bell pepper - 1 pc.
- garlic - 3-4 cloves
- tomato paste - 2 tbsp. l.
- sugar - 1 tbsp. l.
- flour - 1 tsp.
- water
- salt, pepper, coriander, bay leaf
- vegetable oil
How to do:
- Wash the stomachs and cut into 3-4 parts. Place the frying pan on the stove, heat it well, pour in vegetable oil, place the navels. Fry them over high heat with the lid open for 10 minutes.
- Add salt, pepper, ground coriander, chopped bell pepper and small onion cubes. Stirring, fry everything together over high heat for 5-7 minutes until the onion browns. Fried onions will give the stomachs a pleasant aroma and taste.
- Add 1.5 cups of water, bring to a boil, reduce heat to low, cover with a lid and simmer for about an hour until soft.
- Remove the lid, add bay leaf, diced tomatoes, chopped garlic, sugar. Add flour and tomato paste to 0.5 cups of water and stir well so that there are no lumps. Pour into the pan, stir. Taste for salt and add if necessary. Bring to a boil, simmer over low heat. In 10-15 minutes the goulash will be ready.
