How to cook chicken gizzards so they are soft and juicy. Chicken stomachs in the oven recipe with photos Cook chicken stomachs in the oven in foil

One of the most delicious and inexpensive offal is chicken gizzards, a very healthy product; today we will look at how to cook them deliciously.

Dishes from stomachs, in other words, navels, are varied. We stew them in sour cream, cook them in the oven, in a slow cooker, cook soups, and even turn out great kebabs.

How to cook navels tasty and simple, preparation

In the store they are often sold already cut up and packaged in trays. But, you still need to wash them, remove the remaining coarse skins and cut them into pieces.

There are uncleaned stomachs on sale; these need to be cut on one side to open the navel halfway. This needs to be done over some kind of dish, because inside there is everything that the chicken pecked, grain, pebbles, grass. All this must be cleaned with a knife, then pry off the rough skin and remove it, then rinse well.

Chicken gizzard consists of muscle fibers that are somewhat coarser than the rest of the meat. To make a tasty dish from them, you need to spend an hour boiling. If the navels are from older chickens or roosters, then cooking will take all of two hours.

My grandmother showed me how to properly cook chicken gizzards when I was a child; to make them softer, you need to salt them only at the very end of cooking, about ten minutes before.

The ventricles are very useful, they contain iron, many vitamins, including vitamin E, and even selenium. In dishes they are often combined with chicken hearts and liver.

Delicious chicken navels fried with onions in a frying pan

The recipe is very simple, but when preparing you can use a lot of spices, sauces, and when serving a variety of side dishes.

We will take:

A kilo of chilled chicken navels
Three small onions
Half a glass of sunflower oil
Liter of raw water
Turmeric
Dried greens
Two laurel trees
Ground black pepper

Cooking process:

We clean the stomachs, cut off the fat and film, rinse them and fill them with water in a saucepan, and set them to cook. After boiling, set the heat to low and cook under the lid for two hours. Ten minutes before the end, add some salt.

Cut the onion into thin slices, boil the navels into cubes. Heat the oil in a frying pan so as not to overheat, first fry the onions, then lay out the pieces of stomachs, immediately add all the spices and fry at medium temperature for fifteen minutes.

You can serve bechamel sauce and mashed potatoes with the finished navels; it is also very tasty to serve buckwheat with spicy tomato sauce as a side dish.

Recipe for chicken gizzards with sour cream

Navels cooked in sour cream are softer and juicier. There are a lot of recipe options, this one can be called a classic one.

We will take:

Half a kilo of navels, can be frozen
One hundred grams of sour cream
Small onion
Half a glass of chicken broth (can be replaced with water)
Three tablespoons sunflower oil
Salt, pepper, seasonings

Cooking process:

Clean and rinse the navels, add water and cook for an hour. Let the water drain completely and cut into cubes.

Chop the onion thinly and fry along with the navels. Then pour in the broth, add salt, season and add sour cream, in this form, simmer under the lid for about fifteen minutes. Can be served with boiled rice and vegetables.

Chicken navels with vegetables in the oven

My favorite recipe because it's quick and delicious. There is no need to boil offal, and I also mix gizzards with chicken hearts, it turns out a very healthy and tasty, satisfying dish.

We will take:

Half a kilo of chicken navels
Half a kilo of chicken hearts
Six large potatoes
One carrot
Medium sized onion
Three cloves of garlic
Table salt
Freshly ground pepper
Turmeric
Provencal herbs
Fresh thyme leaves
One and a half glasses of cream

Cooking process:

We clean and rinse the navels, cut them into four parts. We clean the hearts from film and ichor, cut each in half.

Cut the potatoes into small cubes or wedges, and the carrots into nice little pieces. Cut the onion into half rings. Press the garlic with a knife or cut into strips.

We lay out vegetables and offal, season with spices, salt, mix and pour in cream. Cover the baking sheet tightly with foil and place in the oven for forty minutes. Then remove the foil and let it bake for another ten minutes.

A simple recipe for cooking chicken gizzards in a slow cooker

In a slow cooker, as you know, cooking everything is much easier and faster. In addition, the aromas of spices remain inside and the dish turns out much more appetizing.

We will take:

Eight hundred grams of navels
One small carrot
Medium sized onion
Glass of water
Salt, white pepper, chicken seasoning

Cooking process:

We prepare the stomachs and cut them into pieces, chop the onion into a thin feather, and just three carrots. Place everything at once in a multi-cooker bowl and add spices. Cook under the lid in stewing mode for forty minutes. Delicious served with buckwheat or mashed potatoes.

Chicken giblet soup

Mix stomachs, liver and hearts in one saucepan, add fresh herbs and get an excellent soup, and a very budget-friendly one at that.

We will take:

Two hundred grams of chicken navels
Two hundred grams of hearts
Two hundred grams of chicken liver
Three liters of water
Three medium potatoes
Small onion
Carrot
Little laurel
Half a glass of spider web noodles
Large spoon of sunflower oil
Regular salt
Seasonings
Fresh herbs
Khmeli-suneli

Cooking process:

Rinse the giblets and prepare for cooking. Pour in cold water and boil for about forty minutes. While they are cooking, cut the onion and carrots into cubes and sauté in oil.

Cut the potatoes into small cubes and throw them into the broth, after ten minutes add the frying and spices, add the vermicelli. At the very end, add the chopped herbs, let it boil and immediately turn off the soup. If desired, the greens can be sprinkled directly onto the plates.

Chicken gizzards with champignons

The recipe is simple but amazingly delicious. Champignons can be replaced with wild mushrooms, even frozen ones, but the taste will change slightly. It turns out very tasty with porcini mushrooms.

We will take:

Eight hundred grams of chicken navels
Three hundred grams of champignons
Half a liter of sour cream
Two large spoons of butter, or melted butter
Two medium onions
Dried herbs, salt and pepper

Cooking process:

Peel the stomachs, rinse and cut into three parts, chop the onions into quarters, mushrooms into plastics. Fry the gizzards with onions, add a little water, lower the temperature and simmer covered for an hour. Then add mushrooms, spices, sour cream, simmer for another twenty minutes.

Roast chicken gizzards in pots

A real holiday recipe, although all the ingredients are very simple. For the sake of such a taste, don’t be too lazy to tinker, try it.

We take:

A kilo of chicken navels
Kilo of potatoes
A kilo of fresh champignons
Two medium carrots
Two large onions
Two glasses of raw water
A glass of 20% cream
Two laurel trees
Fresh herbs of your choice
Peppercorns, regular salt, mixture of herbs for roast

Cooking process:

We wash the stomachs and let the water drain, cut them into four parts, cut the onion into half rings, fry everything together in a frying pan, then reduce the temperature and simmer under the lid for half an hour.

Separately, fry the champignons cut into plastic. We cut the potatoes like for soup, just three carrots.

Pre-soak the pots for half an hour in cold water. We put the ventricles with onions on the bottom, then mushrooms and carrots, potatoes on top, add salt to each and arrange the spices, pour in cream and put in the oven for half an hour.

Chicken navels with cheese sauce

We take:

A kilo of chicken stomachs
Glass of sour cream
Large onion
One hundred grams of hard cheese, any
Two and a half liters of water
Two large spoons of sunflower oil
Regular salt, pepper, turmeric, paprika

Cooking process:

We clean the stomachs, wash them and cut them into three pieces each. Cook in a saucepan for an hour and a half. Cut the onion into cubes, place it together with the boiled navels in a heated frying pan, and fry. Add all the spices and half a glass of broth after cooking the gizzards. Next add sour cream and simmer over low heat for 10 minutes. Then add the grated cheese, stir, wait until it melts and turn off the stove.

Chicken navels in Korean

We will take:

Half a kilo of belly buttons
Large carrot
Seasoning for funchose
small onion
Half a glass of soy sauce
Olive oil
A large spoon of sesame seeds

Cooking process:

Prepare the stomachs and boil them for an hour, cut them into cubes. Grate the carrots on a Korean grater and chop the onion into cubes.

Marinate the vegetables with funchose seasoning for twenty minutes. Then fry them in a frying pan along with the navels for ten minutes, adding soy sauce at the end. The dish can be served cold, like a salad.

Chicken navel cutlets with pumpkin

You heard right, it is pumpkin that I add to the minced meat. This is instead of bread or potatoes. Try it, it's really tasty. By the way, the cutlets turn out to be of a delicate consistency; I put them in the pan like pancakes, using a spoon.

We take:

Half a kilo of chicken stomachs
Two hundred grams of pumpkin pulp
One raw egg
Small onion
Ground pepper
Two cloves of garlic
Vegetable oil

Cooking process:

The navels need to be cleared of film and washed, the fat can be left if desired. We twist them in a food processor and put the minced meat in a bowl. We also chop the pumpkin, mix, add the egg and all the spices. It’s also better to twist the onions and garlic so that you don’t feel them. But you can chop and saute the onion, then add it to the minced meat.

Heat the oil and fry the cutlets over medium heat for seven minutes on each side. You can prepare tomato sauce for them and serve with any side dish.

Chicken navels baked in the oven in kefir sauce

We will take:

A kilo of chicken navels
Liter of kefir 2.5%
One medium carrot
Small onion
One hundred grams of hard cheese
Large spoon of sunflower oil
Red and black pepper
Turmeric
Khmeli-suneli

Cooking process:

We wash the navels and cut them into pieces. Three carrots, chop the onion with a knife, fry everything in a well-heated frying pan and put it in a mold.

Stir the spices in kefir, pour the sauce into the mold, sprinkle grated cheese on top and bake for forty minutes.

Chicken gizzard salad

Here is the last answer to the question of what else delicious things can be made from chicken stomachs. A simple and tasty salad.

We take:

Half a kilo of belly buttons
Two small cucumbers
Medium carrot
Small onion
One hundred grams of any hard cheese
Half a glass of walnut kernels
Two cloves of garlic
Lavrushka
Mayonnaise
Greenery
Salt pepper

Cooking process:

Boil the cleaned and washed ventricles for an hour and a half along with a whole onion, bay leaf and carrots, cut into cubes. We also cut cheese and cucumbers. Chop the garlic with a sharp knife.

Mix everything in a bowl, add mayonnaise, sprinkle with herbs and season. Stir again and let it brew a little.

Helpful information

“Chicken stomachs” - this expression may cause confusion for many, but this is only at the beginning. Modern cooking works wonders, and any dish, if done correctly, will become a table decoration. If you take chicken gizzards, the recipe for preparing them is quite simple. They can be baked, boiled, stewed, even made into kebabs. It is also worth mentioning that they are very useful for people suffering from intestinal disorders and dysbiosis, as they help restore the normal microflora of the digestive system. Meat dishes gradually become boring, so chicken navels (stomachs) will come in handy. Let's get acquainted with the main recipes of famous chefs.

Ingredients

1 kg of chicken navels, medium carrots, two onions, 6 potatoes, sour cream, 200 g of cheese, 3 cloves of garlic, spices, black pepper, salt, mayonnaise, dill, parsley.

Preparation

1) Basic recipes for dishes made from chicken stomachs make it possible to obtain soft and well-cooked meat. First, take the navels and rinse them well so that there is no white film. Cut it in half and put it in a deep bowl, add salt and pepper, sprinkle chopped dill and parsley on top. Fill with water and place in the oven (200 C) for about 90 minutes.

2) When preparing chicken gizzards, choose a recipe that includes carrots, garlic and onions. These products will give the dish a specific taste. Grate the carrots on a fine grater, cut the onion into rings, and finely chop the garlic. We check the navels for readiness: pierce them with a fork and cut them a little with a knife. Remove them from the oven and place a layer of carrots, onions and garlic on top. Take a few potatoes and cut them into strips, laying them evenly on top. Fill with water, add a little more salt and pepper. Place in the oven for 30-40 minutes at 200 C.

3) Stir 0.5 liters of sour cream with grated cheese and mayonnaise, cover the entire dish with the resulting sauce. Place in the oven again for 20-30 minutes. After the required time has passed, we take out the chicken stomachs. This recipe is the best, because at the same time you get delicious potatoes and tender navels that melt in your mouth. The dish should be served hot, garnished with fresh chopped tomatoes, cucumbers and pieces of bell pepper.

Another dish from turkey stomachs

The more good recipes you have in your arsenal, the more often your household will be pleasantly surprised. In addition to chicken navels, you can take turkey stomachs, the recipe for which is very simple. There is only one rule that needs to be followed to make the dish truly delicious. Turkey stomachs should be pre-boiled for about an hour, adding a small amount of salt, black pepper and other spices to the water. This is necessary to give the navels a special taste. They are tougher than chicken gizzards. The recipe for turkey is therefore slightly different.

Ingredients

500-600 g navels, soy sauce, ketchup, mayonnaise, parsley, dill, spices, cream.

Preparation

Boil the stomachs in salted water with spices. Then completely drain the broth and pour in the cream. Cook for one hour. Mix soy sauce, ketchup and mayonnaise, beat with a blender, sprinkle with finely chopped dill and parsley, pour over the boiled stomachs. Place all this in the oven to bake for 45 minutes. The dish is ready, bon appetit!

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

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

Preparing baked chicken gizzards

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

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

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

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

5. Mix the minced meat well.

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

7. Add the whipped whites to the minced meat.

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

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

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

tutknow.ru

Chicken gizzards in the oven recipe with photos

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

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

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

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

Recipe for baked chicken gizzards with cheese

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

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

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

Recipe for baked chicken gizzards in a pot

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

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

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

Recipe for baked chicken gizzards with prunes

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

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

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

cook-live.ru

Chicken gizzards in the oven

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

INGREDIENTS

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

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

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

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

Place the roast next to the chicken gizzards.

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

povar.ru

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

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

Ingredients:

Recipe description:

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

Cooking steps:

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

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

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

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

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

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

Chicken gizzards are a difficult offal to prepare. But if you process them correctly, you will eventually be able to serve very tender and juicy meat. Below are some tips on how to cook delicious chicken gizzards.

To make the dish successful, first of all you need to choose the right offal. It should be free of yellowing, bruising and dark spots. Fresh, high-quality poultry stomachs are non-sticky, hold their shape well and have a pleasant sweetish smell.

Proper defrosting of the product will help make the treat soft.

First, the frozen stomachs are placed on the bottom shelf of the refrigerator overnight.
Then their defrosting continues at room temperature. It is not recommended to use an oven or microwave for this.
The defrosted product is washed well with running water and dried with paper towels.

Processing and cooking chicken gizzards

To prepare a delicious, tender dish, it is important to properly process and cook the offal in question. It will be useful for housewives to know some tricks for cleaning the ventricles.

How to clean it properly?

When the offal is defrosted, it needs to be cleaned. Some extra parts on the ventricles can completely ruin the taste of the finished dish. For example, bile must be cut off from them, even the smallest remnants of it.

Chicken stomachs also get rid of the outer film. The manufacturer retains it on the product so that it retains its presentation.

How long to cook until they are soft?

How long to cook chicken gizzards until soft depends on many factors. For example, on the age of the bird. The stomachs of older chickens are larger and darker in color. It is better to refuse to buy them or be prepared to cook the product for a very long time. On average, meat becomes soft after just 50 minutes in boiling water.

After all the preparatory stages, the stomachs are filled with boiling water. In the pan, its level should be 5–6 cm higher than the offal layer. After boiling again, the foam is removed from the surface of the water, and cooking continues over low heat.

Soft and tasty chicken gizzards in a slow cooker

Ingredients: half a kilo of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. tomato paste.

Prepared chicken navels are cut into medium pieces.
The onion is peeled, washed, and cut into half rings.
The ingredients from the previous steps are sent together into a deep bowl and filled with soy sauce. Any selected suitable seasonings are added to them. Since soy sauce is very salty, the dish does not require additional salt.
The mass is left to marinate for at least half an hour.
The contents of the bowl are placed in the bowl of the “smart pan”. In the “Fry” program, the dish is cooked for 7 – 8 minutes.
Next, the tomato paste is transferred into the container. If necessary, you can add a little water.
In the program intended for stewing, chicken gizzards are simmered in a slow cooker for 50 - 55 minutes.

If after the specified time the meat turns out to be tough, you can extend the cooking process for another 17 - 20 minutes.

How to fry with onions and carrots in a frying pan?

Ingredients: 720 g chicken gizzards, 2 pcs. onions, pickled cucumbers and carrots, 110 ml purified water, salt, 2 teeth. garlic, ground black pepper.

The purified offal is boiled in salted boiling water for about an hour. Next, the stomachs are cooled.
The carrots are coarsely grated, the onions are removed from the skins and cut into the thinnest half rings.
First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and the remaining vegetables are cooked in the remaining fat until golden brown. They are salted and peppered.
Water is poured into the frying pan, pickled cucumber straws and strips of boiled gizzards are added.
The contents of the container are stewed for about half an hour.
When the liquid has evaporated, you need to fry the food for a couple more minutes.

The finished treat can be served hot directly in the frying pan.

Stewed in sour cream

Ingredients: half a kilo of chicken stomachs, salt, bay leaf, 2 small onions, 160 g of fat sour cream, spices.

The offal is washed well and gets rid of everything unnecessary.
Next, the stomachs are poured with boiling water, salted and boiled for about half an hour.
Finely chopped onion is fried in hot oil until transparent.
Straws of boiled stomachs are laid out with it. Together the products are fried for 6 - 7 minutes.
Sour cream is placed on top of the meat and vegetables. If it is very thick, you can add a little water or broth left over from cooking the navels.
The dish is stewed under the lid for another 20 - 25 minutes.

The finished treat is sprinkled with chopped green onions. You can add hot pepper to taste.

Chicken navels in Korean

Ingredients: 780 g offal, 2 large fresh carrots, 3 large onions, 3 - 4 teeth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. soy sauce and refined oil, 2 small. spoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and seasoning for Korean carrots.

The stomachs are washed well, cleaned, and cut in half.
Cook the meat under the lid over medium heat for just under an hour. The liquid immediately salts.
Next, the broth is drained and the stomachs are left to cool.
The meat is cut into strips.
The onion is peeled and chopped with long thin feathers, after which it is lightly fried in hot oil. At the same time, it should remain slightly crispy.
The carrots are grated with a grater with a special Korean attachment.
The prepared ingredients are combined in a deep bowl, and all other ingredients from the recipe are added to them, except oil and black pepper. The garlic is first passed through a press.
Bring the oil and black pepper to a boil, then pour it over the mixed ingredients.
The appetizer is seasoned with salt, transferred to a plastic container and refrigerated for 2 to 3 hours.

Ready-made Korean chicken navels keep well in the refrigerator for about a week.

Roast baked in the oven

Ingredients: half a kilo of chicken navels, 8 medium potatoes, 2 carrots, an onion, a large spoonful of spicy adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

The cleaned, defrosted meat is finely chopped and then poured into a frying pan. All seasonings and salt are added to the ventricles at once. They are fried until golden brown with frequent stirring.
The potatoes are peeled, cut into cubes, immediately salted and placed on the bottom of the baking pots. The vegetable should fill them approximately halfway.
The second layer is the stomachs.
Next are thin onion half rings, fried in the remaining oil from the offal until golden brown.
The carrots are finely grated and cooked in the same frying pan with adjika and tomato paste for softness.
The resulting mass is laid out on the onion.
The contents of the pots are filled with water.

Under the lids, the stomachs are stewed in the oven for 40 - 45 minutes at 200 degrees. Cooking continues for another 10 - 15 minutes without lids.

Stewed chicken gizzards with potatoes

Ingredients: half a kilo of offal, the same amount of potatoes, onion, 2 tbsp. l. lard, 3 bay leaves, 2 pinches of salt.

The prepared chicken navels are randomly chopped and, together with onion half rings, are sent to simmer under the lid for 80 minutes.
During the process, you need to add water to the pan as the liquid evaporates.
When the stomachs soften, you can add salt, seasonings and mushroom slices.
After another 8 - 9 minutes, sour cream is transferred to the frying pan.

It remains to simmer the treat for 10 - 12 minutes. Before serving for dinner, chicken gizzards in sour cream with mushrooms are well infused under the lid.

Stew in tomato-sour cream sauce

Ingredients: a kilo of ventricles, 180 g of onions, 2 carrots, 4 tbsp. l. tomato paste, half a glass of medium-fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

The prepared chicken navels are finely chopped and cooked for an hour.
The carrots are grated coarsely, the onions are crumbled into smaller pieces. Vegetables are fried until golden brown in hot oil.
Straws of boiled stomachs and all other products from the recipe are sent into the frying pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.

Meat by-products are not much inferior in nutritional value to first-class meat, and sometimes even surpass it. They cost less, which makes some housewives look at them with disdain. But if you know the secrets of preparing offal, dishes made from them will turn out tasty and healthy. Chicken “navels” consist of a quarter of protein, contain many useful microelements, fiber, they are filling, but at the same time not too high in calories. But they have several layers of dense muscle tissue. A cook's mistake can result in the dish turning out tough and tasteless. If you know how to cook chicken gizzards correctly, they will remain soft and juicy and will be a pleasure to eat.

Cooking features

If you're going to make a delicious dish from chicken by-products, you need to know how to cook chicken gizzards so that they are soft and juicy. Half of it depends on the recipe you choose. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe you choose.

Offal from a young bird cooks faster and is more tender than from an old one. When purchasing, give preference to ventricles that are pink in color and small in size.
It is impossible to prepare a tasty dish from stale offal. Avoid chicken navels that are dark in color and have a sour smell. The garlic aroma should also alert you: with its help, unscrupulous sellers are trying to disguise the unpleasant smell of missing meat.
Fresh and chilled meat products remain juicier when cooked - give them preference. If you must use frozen stomachs, allow them to thaw in the refrigerator. Offal defrosted without sudden temperature changes remains juicier than those subjected to sudden thawing in the microwave or under running hot water.
A white film can make stomachs hard. Products produced at specialized poultry farms are cleared of it, but there are specimens in which it is fully or partially preserved. In this case, it must be torn off or cut off with a knife, washing the stomachs before heat treatment.
If you soak chicken gizzards in cold water for an hour or two before cooking, they will remain softer after cooking.
The main secret of preparing soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After this, it is still recommended to extinguish them. The longer you cook the gizzards, the softer they will be.

If you want to cook a delicious chicken gizzard dish, be patient. Long-term heat treatment will make them soft and juicy. You will give the offal the desired taste with the help of aromatic spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.

Chicken gizzards with onions and carrots in a frying pan

chicken stomachs – 1 kg;
onions – 75 g;
carrots – 150 g;
vegetable oil – 40 ml;
water – 0.4 l;
salt, pepper - to taste.

Cooking method:

If necessary, clean the gizzards, removing fat and inner films. Rinse them thoroughly and dry with a towel.
Cut into small pieces, dividing each “navel” into about 4 parts.
Remove the husk from the onion and cut it into small cubes.
Peel the carrots and chop them on a coarse grater.
Heat the oil in a frying pan and put the onion in it. Fry it over low heat until transparent.
Add gizzards and carrots to the onions, cover with water.
Cover the pan with a lid and simmer the offal for an hour.
Add salt and pepper and continue cooking for another 10 minutes.

One of the simplest recipes for cooking chicken gizzards allows you to get a tasty and healthy dish. All that remains is to cook the side dish, and a hearty dinner is ready.

Chicken gizzards in beer in a slow cooker

chicken stomachs – 0.5 kg;
onions – 150 g;
flour – 20 g;
butter – 100 g;
sugar – 5 g;
Dijon mustard – 20 ml;
beer – 0.25 l;
water or chicken broth - 0.25 l;
salt, pepper - to taste.

Cooking method:

Rinse the chicken gizzards and dry. If they are large, cut into several pieces.
Peel and cut the onion into thin half rings.
Place the butter, cut into small slices, into the multicooker bowl and run the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
When the butter has completely melted, add the onion. Wait until it turns golden.
Add offal and wait until the program completes.
Sprinkle with flour and stir.
Mix beer with broth, dilute mustard with sugar, salt and pepper in a small amount of this mixture.
Add mustard to the gizzards, stir.
Pour in the remaining beer and broth mixture.
Lower the multicooker lid and activate the “Stew” mode. Set the timer for 60–90 minutes, depending on the size of the stomachs.

Gizzards cooked in beer are tender and juicy, have a piquant taste and can be combined with almost any side dish. You can serve them with potatoes, buckwheat, pasta, and rice.

Chicken gizzards with potatoes in the oven

chicken stomachs – 0.6 kg;
potatoes – 0.6 kg;
onions – 100 g;
garlic – 2 cloves;
tomato sauce – 20 ml;
sour cream – 60 ml;
fresh herbs (dill, parsley) – 50 g;
hard cheese – 100 g;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Rinse the stomachs, fill with water and place on the stove. Bring to a boil over medium heat, reduce heat and simmer for 40–60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
Wash the potatoes and, without peeling them, boil until half cooked.
Cool the potatoes and boiled gizzards.
Peel the potatoes and cut them into round slices.
Cut the stomachs into plates or cubes.
Crush the garlic with a special press, mix it with sour cream and tomato paste.
Wash and chop the greens with a knife.
Peel the onion and chop finely.
Grease a baking dish with vegetable oil and place potato slices in it.
Sprinkle the potatoes with onions, then chopped herbs and spices.
Place chicken gizzards in the next layer, salt and season them, and brush with the prepared sauce.
Preheat the oven. When the temperature in it reaches 180 degrees, place the mold with potatoes and chicken offal in it.
Bake for 30 minutes, then remove from the oven and sprinkle with grated cheese.
Return the pan to the oven for another 10 minutes.

Stomachs baked with sour cream will turn out soft and tender. Potatoes add richness to the dish. The cheese will cover it with an appetizing crust, making it worthy of a festive table.

Chicken stomachs with vegetables in a cauldron or pan

chicken stomachs – 0.5 kg;
onions – 100 g;
carrots – 100 g;
tomato – 150 g;
bell pepper – 0.2 kg;
dill – 50 g;
soy sauce – 40 ml;
sour cream – 40 ml;
vegetable oil – 60 ml;
water (for extinguishing) – 0.2 l;
universal seasoning with dried vegetables - to taste.

Cooking method:

Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with a slotted spoon and cool. Coarsely chop if desired. If the stomachs themselves are not large, they can be left whole.
Peel the onion and cut into thin half rings.
Wash the pepper, cut off its stem, and remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
Scrape and coarsely grate the carrots.
Pour boiling water over the tomato and remove the skin. Use a knife to remove the seal near the stem. Cut the tomato pulp into cubes about 1 cm in size.
Heat the oil in a cauldron or thick-bottomed pan and put the onion in it.
When the onion turns golden, add the carrots and fry the vegetables together for a couple more minutes.
Add peppers and tomatoes, simmer for a minute or two.
Place the ventricles. Fry them along with vegetables for 5 minutes.
Mix soy sauce with sour cream, dilute with water and pour the resulting liquid over the offal and vegetables.
Reduce heat and simmer the gizzards with vegetables for 20 minutes.
Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron does not completely boil away. Add a little water if necessary.

According to this recipe, chicken gizzards are not only soft, but also juicy. They can be eaten without a side dish, but it is better to complement them with potatoes or pasta. They will remain tasty even if they cool down and can be served instead of a cold appetizer. If you do not fry the vegetables first, but immediately stew them together with offal, you will get a dietary dish.

Chicken gizzards in sour cream

chicken stomachs – 0.5 kg;
chicken broth or water – 0.25 l;
sour cream – 0.25 l;
vegetable oil – 40 ml;

Cooking method:

After washing and drying the chicken gizzards, cut them and fry for 5 minutes in hot oil. Do not cover the frying pan with a lid at this time; it is better to set the flame intensity to medium or even high.
Reduce heat and fill the stomachs with broth. Simmer them covered over low heat for 30 minutes.
Salt and season the offal, pour sour cream. Continue to simmer, uncovered, for another 20–30 minutes. During this time they will become completely soft.

This recipe for stewed chicken gizzards can be called a classic, since housewives have been using it for a long time and many cooks prefer this simple option.

Chicken gizzards with mushrooms

chicken stomachs – 0.7 kg;
fresh champignons – 0.25 kg;
onions – 0.2 kg;
sour cream – 0.5 l;
chicken or mushroom broth – 0.2 l;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Wash the chicken by-products and cut them into small pieces.
Peel and cut the onion into thin half rings.
Wash the mushrooms, pat dry with a towel, and cut thinly.
Mix half the sour cream with the broth. If necessary, it can be replaced with boiled water.
Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
Add the chicken navels and fry them for 5 minutes along with the onion.
Pour in sour cream mixed with broth.
Cover the pan with a lid and simmer the offal for half an hour.
Add salt and pepper, add mushrooms and remaining sour cream, stir.
Continue simmering covered for 15 minutes.

Chicken gizzards prepared according to this recipe are especially flavorful. They will appeal not only to mushroom lovers. It is difficult to treat such a dish without due respect. It can even be served at a festive table, and your guests will be satisfied.

Chicken gizzards in spicy sour cream sauce

chicken stomachs – 0.5 kg;
sour cream – 150 ml;
pickled cucumbers – 100 g;
onions – 100 g;
carrots – 100 g;
garlic – 1 clove;
grated horseradish – 20 g;
grated ginger – 5 g;
vegetable oil - as much as needed;
salt, ground black pepper - to taste.

Cooking method:

Wash and peel fresh vegetables.
Grate the horseradish and ginger roots, pass the garlic through a press.
After washing the stomachs, boil them until tender in salted water. Cool them and cut them into cubes.
Grate the carrots and finely chop the onion.
Cut the pickled gherkins into small pieces.
In heated oil, fry the onions and carrots, add the gizzards to them and fry them for 5 minutes.
Mix sour cream with the remaining ingredients, pour the resulting sauce over the chicken offal.
Simmer for 10 minutes under the lid.

This dish of chicken gizzards has an original spicy taste. The recipe will be useful for those who like to experiment in the kitchen.

If you know how to cook chicken gizzards so that they become soft and tender, your family menu will always have inexpensive, but satisfying, tasty and healthy dishes made from these offal.