We prepare amazingly delicious marinated chicken gizzards + recipes with them

Good day, my wonderful cooks. I noticed that many people think that it is unlikely that anything tasty can be prepared from chicken stomachs (navels). But in vain - you shouldn’t write them off. If you choose a fresh product, process and prepare it correctly, it will even turn out very tasty. And today I’ll tell you how to marinate chicken gizzards and prepare delicious salads from them.

How to choose?

Another name for chicken stomachs is chicken navels. This by-product is a certain segment of the bird’s digestive tract, which is responsible for crushing and digesting the incoming food that is fed to the chicken. It is worth noting that in some cuisines gizzards are considered a delicacy product, which is also endowed with a rich chemical composition, which releases a large number of vitamins and microelements important for the human body.

In light of their unique properties, affordability and taste, navels can be prepared in a variety of ways, including pickling, to create a nutritious and appetizing snack. However, the primary task that guarantees the benefits and pleasure from consuming the product is the competent selection of the products offered in the supermarket or market for subsequent processing at home.

There are a number of characteristic signs that will indicate the quality of chicken gizzards.

Offal density

The only evidence of freshness and good quality for chicken hearts and navels is softness. It is more difficult to follow this indicator if you purchase a frozen product. If the cooled product is soft, but at the same time elastic, and springy upon contact, then the proposed offal will be suitable for consumption.

Humidity of stomachs

The offered products of proper quality should not be sticky or, on the contrary, dry. The ideal condition for the offal would be the minimum moisture on its surface.

Product sales period

As for the chilled product, the deadline for its sale is two days. Such information must be indicated on the packaging. A frozen stomach will have a much longer shelf life, but the chemical composition of such products will also be somewhat different.

Types of goods offered

Meat counters may offer peeled or unpeeled gizzards. Each of the options is suitable for consumption, however, the first type will not require pre-treatment before cooking, which concerns the removal of the inner film from the surface of the stomachs.

Smell

Expired or spoiled goods will have a sour or rotten aroma; in order to hide obvious signs of substandard quality, some unscrupulous sellers resort to using aromatic spices and other products with a pronounced odor to sell low-quality stomachs. If there are even minimal aromas of such spices, you should refuse to purchase the product.

A good offal should have an unobtrusive meat aroma with a slight sweetness, without any additional extraneous odors.

Appearance of film on uncleaned stomachs

If the product is sold without processing, the film present may indicate the quality of the product - it will be colorless in fresh offal, while an old or expired chicken gizzard will have a yellow film.

Preparation

Most chicken gizzards will need to be cleaned before marinating. The film, if any, as well as the fatty membrane must be removed. To cut out this area from the product, it should be trimmed from each edge, and then separated from the ventricle itself. As a rule, all excess inclusions from a raw chilled offal can be removed without much difficulty. But after heat treatment, this task will be much more difficult to complete.

It is worth getting rid of the fatty film so that the product does not become bitter after cooking.

You should also inspect the purchased products for the presence of bile on them. If there are any inclusions, then part of the offal with bile should be carefully cut off so as not to spoil the taste of the future dish.

And also the complex of preparatory measures includes thorough treatment of the navels under running water. The need is due to the fact that microparticles of soil or sand could accumulate in this part of the bird’s digestive tract.

If you plan to prepare marinated chicken gizzards, you will need to boil them before using the marinade for the offal. Regardless of the age of the bird, heat treatment will take quite a long time - from one to two hours. Therefore, it is best to prepare the navels in advance.

So that during the cooking process they are saturated with various aromas, it is recommended to boil the stomachs with the addition of various spices, roots or seasonings to taste.

Recipes

There are a large number of options for preparing marinated chicken stomachs, but the most popular are the recipes described below.

In Korean

To make a savory and spicy appetizer for serving at home, you should use the following set of products:

• chilled or thawed poultry stomachs;
• onions, carrots;
• garlic;
• soy sauce;
• vinegar (apple);
• any oil;
• spicy adjika;
• salt, sugar, ginger root;
• chilli.

The following are step-by-step instructions for preparing the snack.

• You need to use already boiled navels for pickling, so you should prepare the main ingredient for work in advance and then let it cool. It is best to boil the gizzards in salted water with bay leaves and pepper. It is important that the offal becomes soft.
• After heat treatment, the stomachs need to be removed from the water and placed in a colander to remove excess moisture from them.
• The next step is to prepare the remaining components of the dish. To do this, peel the carrots, garlic, onions and ginger root. Grate the carrots on a coarse grater, chop the hot pepper, chop the garlic and ginger in a blender. Mix all ingredients into one mass.
• For this recipe, boiled chicken gizzards should be cut into strips and then added to the vegetable mix.
• Salt and pepper the dish, pour in the vinegar, then sprinkle the food with a small amount of sugar. Mix all ingredients again.
• After this, add soy sauce and adjika to the composition.
• The onion should be peeled, cut into thin rings and fried in a frying pan with a little oil. Combine the onion with the rest of the ingredients and pour the oil from the frying pan over the dish.
• Mix all the ingredients, transfer to a convenient container with a lid and place in the refrigerator for 2-3 hours.

In kefir

For an appetizing snack of chicken navels with the addition of a fermented milk product, you will need the following products:

• khmeli-suneli seasoning;
• kefir with a minimum percentage of fat;
• carrots and onions;
• cheese;
• butter;
• fresh cilantro and green onions;
• salt, black pepper.

Prepare the dish according to the recipe given below.

• Cooking stomachs involves boiling them first. After this, the product needs to be cooled, cut into small pieces of any shape you like, and placed in a container with high walls.
• Next, peel the onion, cut it into rings or half rings, and add to the chicken offal.
• It is best to chop the carrots on a coarse grater, then add them to the onions and gizzards, season the food with spices and salt, and pour a fermented milk drink on top. The ingredients must be thoroughly mixed and left to marinate in the resulting composition at room temperature for about 40-50 minutes.
• After time, the resulting mass should be placed in a baking dish in the oven, sprinkled with a small amount of oil, and grated cheese on top on a fine grater.
• Cook the stomachs at an oven temperature of about 180°C for about 20 minutes. To decorate the dish before serving, it is recommended to chop the onion and cilantro and sprinkle the hot dish on top.

Adviсe

To choose the right product for pickling, it is important to pay attention to the color of the product offered; fresh stomachs from young birds will have a pink color. This product will cook much faster and become soft. It is these types of stomachs that will be most suitable for marinating in a spicy marinade or fermented milk composition.

Many chefs recommend avoiding purchasing frozen chicken navels, preferring a refrigerated product that will be softer after cooking.

Marinated gizzards can be considered a universal product, since it can be combined with almost all side dish options, which makes it easier to choose the most successful way to serve the prepared dish.

Among the more advantageous combinations are the use of offal with pasta, vegetable or mushroom sauces.

When using one or another version of the marinade for stomachs, you can safely experiment with adding spicy spices and herbs, which will enhance the taste of the finished snack and also make the dish more original.

Preparatory work that concerns purchased frozen poultry navels should begin with gradual defrosting of the purchased product. It would be more correct to leave the offal for some time in the refrigerator, and then bring it to the required state at room temperature. Too aggressive methods of thawing stomachs will lead to a deterioration in the organoleptic qualities of the product, as well as the loss of a number of useful microelements and vitamins from the composition.

There is one secret to boiling chicken navels, which will make the offal tender and soft. To achieve this, there are several steps you need to follow.

• After mandatory processing and cleaning of the stomachs, they must be placed in a container with chilled water and left to soak for 2-3 hours.
• After this, drain the liquid, place the product in a container for heat treatment, and fill the stomachs with hot water. Bring to a boil at high temperature, remove foam from the surface. Reduce the heating temperature, then cook the product over medium heat for about half an hour.
• After time, add bay leaf to the container with the offal, salt and pepper. Boil for another 20 minutes.
• Remove the container with the stomachs from the stove and cool the offal without removing its broth.

This product can be used for further preparation of any dish and snack, whole or chopped.

To learn how to prepare pickled gizzards in Chinese, watch the following video.

Cooking tips

To make the dish truly tasty, you should give preference to chilled meat products.
If this is not possible, frozen stomachs should be left on the refrigerator shelf until completely defrosted. The key to proper barbecue is a well-chosen method of marinating the gizzards before cooking. The muscle of this organ is quite tough, so it is better to boil the product first.

There are many marinade recipes. The classic version uses freshly squeezed lemon juice, which gives the dish an excellent taste and unique aroma.

Before cooking, boil thawed or cooled chicken stomachs in salted water with the addition of bay leaves for an hour. Then put it in a colander and allow the water to drain.

The classic recipe for making shish kebab from chicken stomachs is simple. A selection of products is available. For those who love a piquant taste, lemon juice can be replaced with narsharab sauce.

Other sauces are also used for marinating. Mayonnaise and garlic sauce with the addition of adjika are suitable for these purposes. Marinate for 2 hours. But you can leave the gizzards in the marinade overnight by placing the bowl in the refrigerator.

The dish can be prepared on skewers. But wooden skewers are best because the ventricles are small. Before cooking, soak the skewers in water for 20-40 minutes. Kebabs are prepared from the ventricles and on the grill. At the same time, their taste remains unchanged. When frying, an appetizing crispy crust is formed.

• chicken stomachs500 gr
• lemon juice100 ml
• onion 1 piece
• chicken seasoning 1 tsp.
• table salt to taste

• Boil chicken gizzards and dry slightly.
• Cut the onion into rings.
• Place the ventricles in a bowl, add salt, seasoning, and onion, cut into rings. Pour in lemon juice and stir. Marinate for 2 hours.
• Thread the chicken stomachs onto skewers and fry over the fire for 10-15 minutes.
• Kebabs should be served with sauce, given their elastic structure.

Shish kebab made from chicken stomachs is a good alternative to a grilled meat dish. The result is a crispy, flavorful snack. Ideal to serve with beer and hot sauce. Thanks to its high protein content and low calorie content, the dish is quite filling, but does not add extra centimeters to the waist and hips. The kebab cooks quickly, which is also important.

Chicken stomachs, Korean appetizer

Site visitor Veronica shared this recipe with me. Korean-style vegetables are frequent guests on our table, including beets and carrots and even Chinese cabbage , but Korean-style chicken gizzards are something new. Without delay, I prepared this interesting dish and was pleasantly surprised, but it’s true, as Veronica wrote, the Korean appetizer made from chicken stomachs is a very tasty and original dish. This dish will take its rightful place on your holiday table.

• 1 kg chicken gizzards
• 3 onions
• 2-3 cloves of garlic
• 4 tbsp. spoons of soy sauce
• 1 tbsp. spoon of 9% vinegar
• vegetable oil
• ground black pepper
• sugar
• salt

Chicken gizzards in soy sauce, Korean style

Yes, the recipe for this dish was borrowed from the Koreans: they love to cook such navels. This dish will be appreciated, first of all, by men, since the dish contains a lot of onions. And we will cook it in a slow cooker.

Ingredients

• Soy sauce – 2 tbsp;
• Garlic – 3 cloves;
• Ventricles – 0.5 kg;
• Onion – 0.5 kg;
• Salt and black pepper - to your taste;
• Refined oil (for frying);
• A little butter.

How to cook navels in Korean

• Defrost the stomachs, remove the films and rinse with water.
• Place the navels in a multicooker bowl and fill with cold water so that they are completely hidden under it.
• Select the “cooking” mode and after boiling, cook the gizzards for 2 hours so that they “melt in your mouth.” We make sure that the water level remains the same and add it as needed.
• We take out the finished stomachs and cool (do not throw away the broth).
• Cut the cold navels into pieces.
• While the chicken gizzards are cooking, cut the onion into medium-sized cubes.
• After the gizzards are removed from the bowl, select the “fry” mode, add odorless oil to the bowl and fry the onion until it becomes a little transparent.
• Pour in the broth and add the chopped navels. Without closing the lid, fry the contents of the bowl until the broth has evaporated - about 15 minutes (the more broth, the longer we will simmer).
• After adding crushed garlic, pouring in soy sauce and adding a little butter for a delicate taste, fry for another 2 minutes.

The end result is a delicious dish that is perfect for both everyday and festive table.

How to cook chicken gizzards?

We clean the chicken stomachs from the film, rinse and boil until fully cooked, approximately 1.5 hours. Cut the finished chicken gizzards into thin strips.

Peel the onion, wash it and cut it into half rings. Onions can be prepared in two ways:

Option 1 – lightly fry the onion in vegetable oil

Option 2 – pickle the onions, as for salads. For the marinade we need 1 tbsp. spoon of 9% vinegar, 1 teaspoon of sugar, 1 teaspoon of salt and 3 tablespoons of boiled water. Mix everything, pour in the onion and leave to marinate for 1-1.5 hours.

Prepare the onions in two ways and decide which you like best. I fried onions today.

Peel the garlic, rinse and pass through a garlic press.

To the stomachs add onions, garlic, soy sauce, vinegar (if you overcook the onions), pepper, salt to taste, mix everything well.

Place the chicken gizzards in the refrigerator and leave them to marinate for 5-6 hours.

Chicken stomachs, Korean appetizer is ready. This is something incredibly tasty, I advise everyone to cook it.

Veronica, thank you so much for the amazingly tasty dish, I think that many, having prepared it once, will take this recipe to their culinary treasure chest and will cook it for all holidays and beyond.

Nutritional and energy value:

We prepare amazingly delicious marinated chicken gizzards + recipes with them

Good day, my wonderful cooks. I noticed that many people think that it is unlikely that anything tasty can be prepared from chicken stomachs (navels). But in vain - you shouldn’t write them off. If you choose a fresh product, process and prepare it correctly, it will even turn out very tasty. And today I will tell you about all this. I will teach you how to cook marinated chicken gizzards and delicious salads from them.

Chicken gizzard shish kebab: pomegranate sauce marinade

Don't be confused by the appearance of the chicken gizzard kebab. In fact, this is a very interesting and tasty dish. The dark color and piquancy of the kebab is given by the presence of pomegranate sauce.

The finished kebab will not have a delicate structure; it will have a slight crunchiness. To marinade stomachs, you need to choose ingredients that soften the meat well, this could be lemon juice, kiwi, or something that contains a large amount of acid.

Ingredients:

Number of servings: 2-3

How to cook “Shish kebab from chicken stomachs”

Prepare the necessary ingredients. Cut the onion into large quarters. Place in a deep container: gizzards, salt, pepper, Narsharab sauce, onion. Stir, cover and leave at room temperature for 1 hour. After the time has passed, place the gizzards, alternating with onions, on skewers. Fry in an electric kebab maker, with the hood closed, for 10-12 minutes, making sure that the pieces do not get too burnt. The kebab is ready to serve. It is best to serve the dish with red wine and pomegranate sauce. Bon appetit!

The benefits of chicken gizzards

The calorie content of this offal is 130 kcal. The ventricles are rich in proteins - there are 21 g of them. There are 6.4 g of fat, and 0.6 g of carbohydrates.

• vitamins A, B1, B2, B6 and nicotinic acid;
• zinc, iron, chromium, phosphorus, copper, magnesium;
• monounsaturated fatty acids.

Thanks to a rich range of useful substances, chicken gizzards have a beneficial effect on the condition of hair and skin. It also improves immunity and appetite, and accelerates metabolism. Since this product contains iron, it prevents the development of anemia.

Just remember that the maximum shelf life of refrigerated ventricles is 48 hours. Therefore, be sure to look at the “manufacture” date when purchasing them. After this time, it is better not to cook the chilled offal.

You can purchase both peeled and unpeeled by-products. When cleaning the ventricles, you need to get rid of the elastic membrane and fatty film. Then wash them well and cut them in half if desired.

Some useful information

First of all, I should say a few, undoubtedly, words of praise about chicken stomachs. This product contains quite a lot of protein (up to 22%!) and little fat, as well as vitamins and minerals. Chicken stomachs are not only low in calories, but also have the ability to improve digestion. They are especially useful for children and pregnant women, as they contain amino acids necessary for the development of a growing body

However, when purchasing a product that is usually sold chilled, be sure to pay attention to its freshness.

Since the dish includes a small amount of soy sauce, we note that this slightly exotic, although familiar product, incredibly popular in Southeast Asian countries, deserves great respect. It not only contains many vitamins and minerals, but also has the unique property of improving the taste of dishes, making it brighter and more expressive.

How to cook marinated chicken gizzards

I found many different cooking options on the internet. But today I want to talk about how to make gizzards with a delicious marinade. I have prepared detailed recipes with photos for you. By the way, I have another article dedicated to chicken by-products about marinated chicken hearts.

Korean cooking recipe

This simple recipe will appeal to those who love spicy delicacies. For this dish you will need:

• 350 g stomachs;
• large onions;
• 1 carrot;
• 4 tbsp. soy sauce;
• 4 garlic cloves;
• 2 tbsp. apple cider vinegar;
• 1 tbsp. spicy adjika;
• 3 tbsp. olive or other vegetable oil;
• 1.5 tsp. Sahara;
• 1 tsp salt;
• a small ginger root (about the size of a walnut);
• 1 PC. hot pepper.

First of all, the navels need to be boiled. You can cook them in lightly salted water on the stove. They will become soft in 40 minutes. If you have a multicooker-pressure cooker at your disposal, use it. In this unit you can make ventricles in 20 minutes. After boiling, place the offal in a colander and let the excess water drain. And cool to room temperature.

For now, let's move on to preparing the other ingredients. Peel the carrots, wash them and grate them using a Korean carrot grater. Peel the garlic and ginger, and then grate them on a fine grater. Cut the hot pepper into thin rings. And then we add garlic, ginger and pepper to the carrots.

Cut the cooled chicken gizzards into thin strips. And add the offal to the vegetables. Then we salt everything. Next, add vinegar and sugar and mix the ingredients. Then we put the adjika with soy sauce in a bowl. And mix all the ingredients again.

Chop the peeled onion into half rings and place in a frying pan with heated oil. Fry it until golden brown. Then transfer the hot oil and onions into a bowl with gizzards and mix everything well. And then we put this yummy in the refrigerator for a couple of hours to marinate. Well, then let’s take a sample

Marinate chicken gizzards in kefir

We will cook this yummy in the oven. But first things first. To prepare 1 kilo of ventricles, you will need:

• 1 tsp khmeli-suneli;
• 1 liter of low-fat kefir;
• 150 g hard cheese;
• 1 carrot;
• 1 onion;
• salt + pepper;
• 70 g butter;
• a bunch of cilantro and green onions.

Cut the boiled ventricles into slices and place in a deep container. Chop the onion into half rings and place there. Grate the peeled carrots on a coarse grater. However, if you have a grater for preparing Korean carrots, use it. Then add suneli hops, salt, pepper and fill everything with kefir. Mix everything thoroughly and set aside for an hour - let it marinate.

Then we transfer the offal with vegetables and fermented milk marinade into a baking dish. Pour pre-melted butter on top and sprinkle with grated cheese. Next, we send this dish to an oven preheated to 180-190 degrees. You need to cook for about 20-25 minutes. Before serving the yummy dish, sprinkle it with chopped herbs (cilantro and onion).

Chicken gizzards in soy sauce

In order to prepare wonderful, at the same time tender and spicy chicken gizzards in soy sauce, we need a little time and a certain list of products.

Ingredients

• Chicken stomachs - 1 kg;
• Onions - 2 pcs. (medium size);
• Garlic - 4 cloves;
• Vegetable oil - 3 tbsp. l.;
• Soy sauce - 50 ml;
• Pepper mixture - 1 tsp;
• Salt - to taste.

How to cook gizzards with soy sauce

So, we have made sure that we have all the necessary ingredients for chicken gizzards with soy sauce, the step-by-step recipe for which we will now study in detail.

1. First of all, thoroughly wash the stomachs and remove the thick yellow film from them. You may be lucky and get stomachs that have already been cleaned. If this is not the case, to speed up the process you can scald them with boiling water, then rinse with cold water. We carefully remove not only the film, but also small cartilage, as well as all areas of fat. This treatment will ensure that you get rid of the unpleasant odor.
2. Pour cleaned and washed stomachs with cold water and boil until tender (35 - 45 minutes). Since we will still need a little broth during the cooking process, remove the foam and add a little salt.
3. Remove the boiled stomachs from the broth and let cool slightly.
4. While the stomachs are boiling, peel the onion and cut it as desired: half rings or cubes.
5. Place the prepared onion in a deep frying pan with heated vegetable oil and begin to fry over medium heat.
6. When the onion becomes soft, add the diced gizzards and lightly fry them along with the onion.
7. As soon as the onions and gizzards are slightly browned, add 1 cup of broth and simmer for 7 minutes.
8. Peel and chop the garlic. How to do this and at what stage to add it is a matter of personal preference. In our recipe, we will add it at the time of stewing, but you can do this a little earlier, while the gizzards are frying - the aroma of the dish will be completely different!
9. It's time to add soy sauce and pepper. Now let's try. In this case it is mandatory. Tasty? If necessary, add more salt, turn off the heat and leave under the lid for some more time.
10. After 15 minutes the dish is ready to serve.
11. We serve our masterpiece with vegetable salad, boiled potatoes or rice, or any stewed vegetables.

Of course, this recipe is far from the only way you can cook chicken gizzards with soy sauce.

Salads with chicken gizzards

And what delicious salads they make! What can I say? You should definitely try it, and then leave a review in the comments. I hope the recipes whet your appetite AND these salads are very easy to prepare.

With pickled onions

• 500 g stomachs;
• 250 g pickled onions;
• 1 carrot;
• 2 tbsp. vegetable oil;
• seasoning for Korean carrots;
• 2 tbsp. apple cider vinegar;
• 3 cloves of garlic;
• salt + pepper.

Boil the offal until tender. And put it in a colander - let the excess water drain from the stomachs and cool.

Peel and chop the carrots. By the way, there are several options for how to do this. On a regular grater, on a Korean carrot grater or on a cabbage shredder. I prefer the last method. The carrots are chopped into thin petals - they come out very beautifully.

Add oil, vinegar and minced garlic to the carrots. Sprinkle Korean carrot seasoning, salt and pepper on top. We also put pickled onions and boiled navels cut into slices here. Mix everything thoroughly.

Transfer the salad to a thick plastic bag. We tie it well and put it in the refrigerator overnight. You can taste some delicious food in the morning

With pickled cucumbers

This salad is very filling - it has a lot of protein. And pickled cucumbers give it a piquant touch. This salad can be an excellent option for a light lunch or a hearty dinner.

To prepare it, stock up on the following products:

• 200 g fresh champignons;
• 200 g ventricles;
• 3 pcs. pickled cucumbers;
• 1 onion;
• salt + pepper;
• sour cream or homemade mayonnaise is for dressing.

Boil the chicken gizzards, then drain them in a colander. At the same time, excess liquid leaves and the offal cools down.

Boil the mushrooms separately. Do not cook them for a long time - just immerse the champignons in boiling water for 5 minutes. Then drain the liquid and place the mushrooms in a colander.

Cut the champignons and gizzards into strips and place them in a deep bowl. Next, we switch to other salad components. Peel the onion, cut into thin half rings and send to the stomachs with mushrooms. Cut the pickled cucumbers into cubes and place them there. Season with salt and pepper. Then add the dressing and mix everything thoroughly. That's all - the salad is ready. Hamster for health

Don't forget to share the link to the article with your friends. They will be grateful to you. And subscribe to updates to further improve your culinary skills. And that’s all I have for today: until the new ones.

It's delicious, fast, festive and great for a snack! Try it, you won't regret it!

One of the most delicious offal in a chicken carcass is chicken gizzard. Chicken gizzards marinated in soy sauce are spicy and incredibly tasty. They contain a minimal amount of fat. Prepare and your family will appreciate your abilities.

INGREDIENTS

• 0.5 kg. chicken ventricles;
• 1 onion;
• 5 pieces. garlic cloves;
• vinegar - 1/4 cup;
• 1⁄2 cup sunflower oil;
• 1 tbsp. l. soy sauce;
• a bunch of parsley;
• pepper to taste;
• salt to taste.

COOKING

• Boil the ventricles in salted water until fully cooked (about 0.5 hours).
• Leave to cool once ready.
• Cut the cooled ventricles into thin strips.
• Peel the onion and cut into half rings.
• Combine the gizzards and onions, season with soy sauce and spices to taste. Mix well.
• We pass the garlic into the press.
• Heat the oil (in the microwave).
• Wash the fresh dill and chop finely.
• Combine butter, garlic and dill. Mix well.
• Pour the garlic mixture into the ventricles. Mix gently.
• Place in the refrigerator overnight to marinate.

PS. The taste of pickled ventricles is so rich and delicate that you will simply lick your fingers. You can serve stewed potatoes as a side dish; they are ideal for gizzards. Make your family and friends happy - because they deserve it.

PS. By serving marinated chicken gizzards to the table several times a week, you can enrich your body with useful substances.

If you liked the recipe, share it with your friends on your favorite social network.

If you liked the recipe, share it with your friends on your favorite social network.

Kebabs of chicken hearts and gizzards

• 500g. Chicken gizzards
• 500g. Chicken hearts
• 6pcs. Garlic clove
• 1 PC. Onion
• 300ml.l. Mineral water
• 40ml.l. Vegetable oil
• 35 Salt
• 6g. Black pepper
• 3g. White pepper
• 4g. Paprika
• 80ml.l. Soy sauce
• 50g. Sugar
• 1 PC. Sprig of rosemary
• 2g. Dried rosemary
• 2pcs Orange

How to prepare marinade for ventricles

1.Cut the onion into quarters into rings 5mm thick.

2. Peel 6 cloves of garlic.

3. Mix two tablespoons of vegetable oil, one tablespoon of salt, half a teaspoon of black and white pepper and one teaspoon of paprika with chopped onions. We also squeeze 4 cloves of garlic through a press. Mix.