How to cook chicken gizzards so they are soft?

Hi all! We don't cook offal often. And completely in vain. Today we will look at how to cook chicken gizzards. Sometimes they are also called navels. The dishes made from them are very tasty and there is not much hassle with them. In addition, this lunch is very budget-friendly.

And in this article I present several options that will diversify our menu. In fact, you can make as many dishes from them as you like. Ventricles are not as popular as, for example, liver or hearts. But, with proper preparation, dishes made from them are quite worthy of our attention.

By the way, the calorie content of such meat per 100 grams is only 114 kilocalories. For those who keep an eye on the figure, this is a note.

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

How to fry chicken gizzards with onions and carrots

Very often, many people hesitate to buy chicken gizzards, believing that they are unlikely to make any tasty dish. But in fact, a huge number of tasty and nutritious dishes can be prepared from chicken stomachs.

Chicken stomachs themselves are hard, and in order to get a tasty dish from them, they must first be boiled until tender. This takes from an hour to two. But then you will get a very tasty, tender and nutritious dish.

Serve these ventricles with rice, pasta or mashed potatoes - they are delicious no matter how you serve them.

Ingredients:

Water 125 ml
Chicken gizzards 500 g
Bay leaf 4 pcs.
Onion 150 g
Refined sunflower oil 5 tbsp. l.
Carrots 200 g
Wheat flour 1 tbsp. l.
Allspice 3 pcs.
Black peppercorns 4 pcs.
Ground black pepper 0.8 tsp.
Sour cream 4 tbsp. l.
Salt 0.75 tsp.

How to cook at home:

Clean chicken stomachs from fat and films (if the stomachs are sold uncleaned). Rinse well.

Step 3

Place the gizzards in a pan of water.

Step 4

Bring to a boil and cook for 8-10 minutes. Drain the water.

Step 5

Fill the stomachs with fresh water. Add a bay leaf and, if desired, a few peas of black and allspice. Bring to a boil and cook for 50-60 minutes until the ventricles are completely cooked.

Step 6

While the gizzards are preparing, start preparing the sauce. Peel the carrots and grate on a coarse grater.

Step 7

Cut the onion into small cubes.

Step 8

Place the onion in a frying pan with sunflower oil. Fry, stirring, 3-4 minutes. Add carrots. Fry for another 2-3 minutes.

Step 9

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Sprinkle vegetables with flour.

Step 10

Add water, bay leaf. Stir well. Cook for 10-12 minutes.

Step 11

Add sour cream. Season with salt and pepper. Boil.

Step 12

Pull out the finished stomachs and cut them.

Step 13

Combine gizzards and sauce. Boil.

Step 14

The dish is ready.

Cooking method

Place the gizzards in a saucepan, cover with cold water and simmer over low heat for about 1 hour.

Grate the carrots on a coarse grater. Chop the onion and garlic.

Place the gizzards on one side of a hot frying pan with oil.

Place vegetables on the other side.

Turn on the highest heat and cover the pan with a lid.

After 2-3 minutes, mix everything and pour in water.

Add pepper and soy sauce and stir again.

Turn the heat to medium and cook, stirring, for 20-30 minutes until the gizzards are tender. If they start to burn, add more water.

Main courses European cuisine

Stewed chicken gizzards in a slow cooker

chicken stomachs,
onion.
salt.
pepper,
rast. oil

We will need 1 kg chicken gizzards. onion 5-6 heads, the more the tastier

wash the onion. clean the mode in half rings

pour vegetable oil into the frying pan. and heat it up and add the onions well

fry until golden brown over low heat

chicken gizzards, wash, cut off if there is film and fat

add salt and pepper and mix well

mix well, taste, add a little more salt or pepper, now put in the multicooker bowl, gizzards, fried onions,

So we lay it out in layers and then mix everything. and add 50 grams of water

set it to STEW mode for 2 hours. After two hours, I tried it and left it for another half hour to make it tastier.

Salad with chicken navels and peas “Yummy”

Often, the cooking time for a particular product varies depending on the dish. So how long to fry chicken gizzards in a frying pan to make a salad? Since the offal is initially boiled, the frying time is reduced to 10-15 minutes.

In general, it is difficult to determine the exact time. There are lovers of fried meat, but we need slightly browned gizzards for the salad. Therefore, the boiling process can take up to 2 hours.

Salad ingredients

Step-by-step preparation of “Yummy” salad

The downside of this salad is the long preparation of the ventricles. You will have to prepare them in advance if guests suddenly arrive; the main ingredient of the salad cannot be prepared quickly. But for every minus there is a plus: the first is the incomparable taste of the salad, the second is that the appetizer can be served not only cold, but also hot.

Stewed chicken gizzards with vegetables

Recipes from chicken gizzards have undoubted advantages - the dishes are inexpensive, satisfying, and quick to prepare. Cooking chicken gizzards - recipe with vegetables.

Chicken gizzards – 500 g
Carrots - 1 pc.
Bell pepper - 1 pc.
Onion - 1 pc.
Garlic - 2-3 pcs. (taste)
Olive oil - 3 tbsp. spoons
or sunflower oil - 3 tbsp. spoons
Chopped greens (parsley and dill) - 1 tbsp. spoon (to taste)
Sour cream - 2-3 tbsp. spoons (to taste)
Salt - 1 teaspoon (to taste)
Pepper - 1 pinch (to taste)

Rinse chicken gizzards.

Cut the chicken gizzards into small pieces.

Pour a little oil into a frying pan and fry the ventricles over high heat (4-5 minutes). During this time, bring the water to a boil.

Fry the ventricles and fill them with water (1 glass) so that the water covers them completely.

Cover with a lid and simmer over low heat for 40 minutes.

During this time, we clean, wash and cut the carrots and onions into strips.

Wash and cut the bell pepper into strips.

Peel the garlic and cut it finely.

After 40 minutes, add carrots, peppers and onions to the ventricles.

Mix.

Cover with a lid and leave for another 10 minutes.

Then add 1-2 tablespoons of sour cream and mix.

After a couple of minutes, add garlic and herbs, cover with a lid and after 1-2 minutes.

Chicken gizzards with vegetables are ready.

Serve with your favorite side dish.

Bon appetit!

Step-by-step preparation

Step 1:

Let's prepare the ingredients according to the list. It is better to purchase chicken gizzards in the store chilled, in which case you can be more confident in the freshness and quality of the product. In addition to these ingredients, you can use other products, seasoning, and spices to taste.

Step 2:

If the chicken gizzards are frozen, defrost, clean, and rinse. Boil them in salted water for 45 minutes from the moment the water boils (this must be done before frying them, otherwise they will be tough in the finished dish). Since chicken navels have a specific smell and taste, you can add a bay leaf and a couple of allspice peas to the water 10 minutes before the end of cooking; the spices will mask the specific smell.

Step 3:

Then drain the water from the pan and let the ventricles cool. While the chicken gizzards are cooling, prepare the vegetables. Wash the carrots, peel and grate.

Step 4:

Peel the onions and cut them into small cubes.

Step 5:

Pour vegetable oil into a frying pan and heat it. Fry the carrots and onions in oil over medium heat for 5-7 minutes, stirring with a spatula so that the vegetables release their juice.

Step 6:

While the vegetables are fried, cut the boiled chicken gizzards into small pieces with a knife.

Step 7:

Place them in a frying pan with vegetables. Stir and fry them together for 10 minutes. Then add salt, ground black pepper to taste and other spices as desired.

Step 8:

Add water until it almost covers the contents of the pan. Cover the pan with a lid, reduce the heat to low and simmer the gizzards with vegetables for half an hour. During the stewing process, if desired, for example, to add spice and piquancy, you can add a little soy sauce to the pan, or, conversely, to make the dish more delicate in taste - sour cream.

Step 9:

Or you can do without additives, it turns out delicious, and this dish will go with almost any side dish: pasta, cereals, mashed potatoes. Or you can serve it as a separate dish, with bread and fresh vegetables. Bon appetit!

How to stew chicken gizzards with mushrooms

Chicken gizzards with mushrooms in sour cream is an excellent, tasty and satisfying dish. Moreover, it is a dietary product that can be recommended to anyone for whom fried foods are contraindicated. Soft gizzards in a velvety, smooth sauce.

Chicken gizzards 500 grams
Onion 1 piece
Champignons 150 grams
Carrot 1 piece
Sour cream 3 tbsp.
Salt to taste
Black pepper to taste
Sunflower oil 20 grams
Wheat flour 1 tbsp.

Wash chicken stomachs. Remove fat and cut into two parts, place in a saucepan.

Simmer the gizzards until soft for 60-80 minutes.

Then add chopped onions and carrots. Pour in a little sunflower oil and simmer for another 15 minutes, stirring.

Add chopped champignons.

Mix sour cream with flour so that there are no lumps. Add to stomachs.

Pour 250 ml of water, salt and pepper to taste. Simmer for 5-7 minutes.

Chicken stomachs in sour cream with mushrooms are ready. Serve with any side dish for lunch or dinner.

Chicken gizzards with potatoes in sour cream

Well, and a version of chicken stomachs, which will be the most satisfying and, probably, the most delicious of all of the above.

Ingredients:

chicken stomachs - 500 g;
potatoes - 500 gr;
onion - 200 gr;
garlic - 2 cloves;
sour cream - 100 ml;
refined vegetable oil - 50 ml;
water - 200 ml;
pepper mix;
salt;
Provencal herbs.

Cooking method:

Wash by-products thoroughly. Place in a saucepan. Pour water into it. It should cover the stomachs completely. Boil and cook for half an hour.
Remove the gizzards with a slotted spoon. Rinse and dry.
Process the onion, wash and peel. Cut into thin half-straws. Sauté it in a cauldron or large frying pan (saucepan) for 5 minutes.
Cut the stomachs into medium-sized slices. Add to onion. Fry for a couple of minutes. To fill with water. Close the lid. Cook for a quarter of an hour.
Wash the potatoes, peel them, wash them again. Cut into large slices. Add to stomachs.
Combine sour cream with salt, Provençal herbs, and spices. Finely chop the garlic. Add it to sour cream sauce. Pour the sauce over the potatoes with gizzards. Simmer until done. Periodically remove the lid and stir the contents.

You can use mayonnaise instead of sour cream. Or it is permissible to mix both products in a 1: 1 ratio. It goes well with stomachs in any of their forms

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

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

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

We will need:

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

Preparation:

1. Rinse the offal in cool water and, if necessary, clean.

Manufacturers do not always clean their products well enough. There may be an inner wall that is bitter; it must be cut off.

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

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

3. It’s good to heat the frying pan with vegetable oil. Fry the navels on all sides and then add salt, Provençal herbs and spices. You can use seasonings to suit your taste. Mix everything thoroughly so that the spices are evenly distributed.

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

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

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

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Stomachs in Korean

Fans of spicy dishes will love Korean chicken gizzards.

800 gr. stomachs;
500 gr. carrots;
500 gr. Luke;
3 cloves of garlic;
1 tbsp. l. table vinegar;
3 tbsp. l. soy sauce;
4 tbsp. l. vegetable oil;
2 tsp. salt (without a slide);
0.25 tsp each ground black and red pepper;
0.5 tsp. seasonings for Korean carrots;
0.5 tsp. ground coriander;
2 bay leaves;
5 peas of allspice.

We thoroughly rinse and clean the stomachs. Fill the stomachs with water, add bay leaves and allspice. Bring to a boil, reduce heat and cook until tender, about 1 hour. At the end of cooking, add salt. Cool the boiled stomachs and cut them into strips.

We clean the vegetables. We cut the onion into thin feathers, grate the carrots on a special grater into long thin sticks. Sauté the onion in vegetable oil (1 spoon) until translucent. There is no need to fry it too much; the onion should be a little crunchy.

Mix onions and carrots in a deep saucepan, add gizzards. Add the garlic passed through a press, season with soy sauce and spices. Heat the vegetable oil and pour the hot oil over the garlic and spices. Stir, add vinegar. Let it brew in the refrigerator for several hours.

Other cooking options

Offal is a very versatile dish . Any cereal or any vegetable puree is suitable as a side dish.

Use the recipe for stewed gizzards in sour cream, and serve spaghetti with them, and you will have a complete main course.
A chicken gizzard salad would be a great appetizer.
And if you like spicy dishes, then you will definitely like Korean chicken gizzards.
And if you have modern technology, then there is a recipe for chicken gizzards in a slow cooker.

Stew with vegetables and gizzards

An inexpensive, tasty and healthy dish - stew with vegetables and gizzards.

400 gr. stomachs;
1 small onion;
300 gr. white cabbage;
2 pods of bell pepper;
1 carrot;
2 tomatoes;
1 pod of hot pepper;
vegetable oil for frying;
salt and pepper to taste.

For the broth:

1 onion;
1 carrot;
2 bay leaves;
5 peas of allspice.

We wash and clean the ventricles. Place them in a saucepan, add peeled vegetables and spices. Cook for 40-50 minutes from the moment of boiling, add salt 15 minutes before the end of cooking. Remove the prepared stomachs from the broth and let them cool. Then finely chop.

We clean the vegetables for lacquer. Finely chop the onion, cut the cabbage and bell pepper into strips, and grate the carrots. We also grate the tomatoes to make a tomato paste. Remove seeds from hot peppers and chop finely.

Heat the oil in a cauldron or thick-bottomed pan. Fry onions and carrots in oil, then add cabbage and pepper. Add a little broth and simmer until the vegetables are soft. Add chopped gizzards and grated tomatoes, mix and season with spices to taste. Simmer over low heat for approximately 30 minutes.

Criterias of choice

In order for fried ventricles to turn out tasty and healthy, they need to be chosen correctly. First of all, you need to pay attention to their smell - fresh offal has a sweetish, non-rejecting aroma. If the ventricles smell bad, then there is no point in hoping that the smell will disappear during heat treatment. In such a product, most likely, irreversible biological processes have already begun, so under no circumstances should you buy it.

The second criterion for choosing stomachs is their appearance. Ideally, the product should have a deep pink color and be slightly moisturized. If the stomachs look quite dry, then most likely the storage conditions were violated, as a result of which the product lost a lot of moisture.

If the offal is sold refrigerated, then you need to pay attention to the expiration date, which in this case is only 48 hours. It is also not recommended to purchase pickled gizzards. This is due to the fact that very often unscrupulous sellers try to mask the unpleasant smell of an expired product with marinade.

Therefore, no matter how appetizing the pickled ventricles may look, it is better to refuse to purchase them.

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.

Procedure for preparing 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 long to fry chicken gizzards

Processed, prepared, cut lengthwise in half ventricles are best first stewed in slightly salted water. To do this, you need to fill it with cold water. Boil and simmer over moderate heat for an hour to an hour and a half (if the product is young, but if not very young, then the time can reach up to 2 hours). At the end of cooking, add salt again. In any case, the stomachs will not “melt in your mouth.” The specificity of this product is that they will still remain slightly harsh. If chicken gizzards are fried in a frying pan, the cooking time is usually 20 minutes.

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.

How to prepare 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.

Procedure for preparing 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.

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.

Ginger sour cream sauce for delicacy

To prepare the sauce we will need:

Sour cream - 200 g;
Pickled cucumbers – 2 pcs.;
Horseradish - 2 tbsp;
Fresh ginger – 50 g or a teaspoon of dry powder.

Making ginger sour cream sauce

Add finely chopped cucumbers, grated ginger, 2 tbsp to the ventricles fried with onions and carrots. horseradish.
Simmer the ingredients under the lid for 3-5 minutes, then add sour cream. Cook for another 10 minutes.

Fried gizzards taste very much like mushrooms. And if you also cook them with mushrooms (for example, champignons), then the mushroom shade of the dish will become even brighter.

Now you know how to properly fry chicken gizzards in a frying pan. But don’t stop at this option, because you can make pilaf, stew, pate and a variety of salads from this component. All of them go well with other offal - chicken liver and heart. Experiment - and it will be very tasty.

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A skeptical attitude towards offal and, at times, categorical rejection of it as a full-fledged product is characteristic of many housewives. But the reason for this attitude lies not in the secondary nature of this product, but in the fact that you need to tinker with them. But it's worth it, no matter what anyone says. This can be seen very clearly in the example of chicken stomachs

Soft and tender ventricles baked in the oven with cheese

Navels prepared according to this recipe turn out very tasty, tender, reminiscent of beef tongue. The dish is baked in the oven and can be prepared either in a shared bowl or in portions. This serving is perfect for a festive feast.

Products for the recipe:

chicken stomachs - 1 kg.
onions - 2 pcs.
broth - 150 ml.
milk (cream) - 150 ml.
butter - 20 gr.
flour - 1 tbsp. l.
hard cheese - 50 gr.
salt, spices to taste

Step by step description:

To achieve a resemblance to beef tongue, the ventricles need to be boiled until such a soft state that you can easily separate a piece with a fork. To do this, you need to cook them for about 2 hours. Half an hour before cooking, add salt. Let them cool and cut into thin strips.
Fry the onion in a frying pan until golden brown. Place the navels and fry them together a little. Free up some space in the pan by moving the ventricles to the side. Put the butter, as soon as it melts, pour the flour on top and, stirring, fry it in the butter.
Then mix with the contents of the pan, add broth, milk or cream. Mix well and simmer until the sauce thickens.
Lightly grease the baking dish with butter, place the navels with the sauce, sprinkle with grated cheese on top. This dish is baked in the oven at 180 degrees for about 20 minutes until a beautiful golden cheese crust is formed.