Chicken gizzards in the oven recipe. How to cook chicken gizzards

Chicken gizzards in the oven recipe. How to cook chicken gizzards - recipes with photos

21.12.2023 From vegetables

Offal is not to everyone's taste. Many people prefer to disdainfully throw away the contents of an animal’s belly and avoid such products in stores. But the number of people who consider these products a delicacy is also large.

After all, with proper processing, they become truly tasty, tender and healthy. In particular, we are talking about chicken stomachs or, as they are popularly called, “navels.”

What's the benefit?

About ¼ of chicken stomachs consists of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - a natural sorbent, as well as a lot of useful microelements (potassium, phosphorus, zinc, iron, copper). Among the list of vitamins one can highlight folic, ascorbic, pantothenic acids, and riboflavin.

All of the above makes chicken gizzards incredibly useful for:

increased appetite;
stimulation of the digestion process;
improving the function of natural bowel cleansing;
hair strengthening;
improving skin condition;
maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, so this product is recommended to be used more often by pregnant women and young children.

Stewed chicken stomachs retain the most beneficial properties, for the preparation of which a small amount of oil and water was used.

Calorie content and composition

For all its benefits, chicken gizzards are considered a dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue, covered on top with a layer of fat, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs are mostly supplied to stores in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for a rather difficult and scrupulous job.

Advice! The cleaning process will go faster if the stomachs are pre-soaked in ice water.

Cleaning is carried out according to the following algorithm:

place the product on a cutting board;
through the opening of the esophagus we divide it lengthwise;
rinse the stomach again;
remove the elastic membrane by prying it with your fingers;
remove fatty tissue from the inside.

Chicken stomachs in sour cream - step-by-step recipe with photos

Chicken gizzards are a very healthy product, and also extremely tasty. Chicken navels are perfect for the family table. You can make them with this quick and easy recipe. Ideally, stewed chicken gizzards in sour cream are good served with your favorite side dish. But, this dish will also be a wonderful separate treat. Any housewife can cope with the simple process of preparing an economical dinner, because chicken gizzards are a cheap product.

Required components:

chicken stomachs (navels) – 1 kg
onions – 80 g
carrots – 80 g
sour cream 15% - 100 g
greens (parsley) – 10 g
table salt – 7 g
bay leaves – 2 pcs.

Step-by-step cooking process:

First you need to prepare the chicken gizzards. Wash them well, then boil them in salted water until fully cooked. This step may take about an hour.

2. Drain the liquid from the pan with the prepared gizzards. Cut soft chicken gizzards into medium pieces.

3. Peel the onion and chop it with a knife.

4. Wash the carrots and grate them coarsely.

5. Sauté onions and carrots in a frying pan. Before frying, preheat the frying pan and pour a little oil into the bottom.

6. Place pieces of chicken gizzards in a frying pan. Mix the products well. Fry over low heat for 5 minutes.

7. Place sour cream in a frying pan with all ingredients. Stir everything thoroughly.

8. Immediately add bay leaves and herbs. Simmer over very low heat for 5 minutes.

9. You can eat stewed chicken gizzards in sour cream.

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker are an excellent dish for dinner or lunch. This way they turn out especially soft and tender, and the effort required to prepare them should be minimal. Hot chili sauce will help add some spice to the dish. If this additive is not to your taste, replace it with traditional tomato paste.

Required ingredients:

0.5 kg chicken navels;
¾ tbsp. water;
2 onions;
3 tbsp. sour cream;
50 ml chili sauce;
salt, spices.

The procedure for preparing the most tender chicken stomachs:

We rinse and, according to the above mechanism, clean the offal and cut it into strips.
Finely chop the onion and fry in oil in the “Baking” mode.
After 5-7 minutes. We attach the navels to the bow.
After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add salt.
Switch to “Extinguishing”, set the timer for 2 hours. Stir a couple of times during this time.

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

1 kg of offal;
2 onions;
1 carrot;
200 g sour cream;
100 g tomato paste;
2 liters of water;
salt, spices.

The procedure for stewing chicken navels in a frying pan:

We naturally defrost the stomachs, rinse and clean them as described above.
Place all the by-products in a saucepan, add 1.5 liters of water, add salt and bring to a boil, reduce the flame intensity and continue cooking for another hour.
Drain the liquid and let the offal cool.
Rinse with cold water and cut each navel into several pieces.
Cut the peeled onions into quarter rings.
Grate the peeled carrots on a medium grater.
Fry the onions and carrots in hot oil.
We add the stomachs to the vegetables, fill everything with half a liter of water, and simmer for a quarter of an hour under the lid.
After the specified time, add sour cream, bay leaf, season with spices and add salt.
Continue simmering for half an hour.

Fried chicken gizzards - a spicy recipe

The combination of delicious sauce with fried onions and garlic will add piquancy to this dish.

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 to cook chicken gizzards in the oven

Required ingredients:

1 kg of offal;
1 liter of natural yogurt or kefir;
0.15 g cheese;
1 onion;
1 carrot;
salt, pepper, herbs.

Procedure for preparing chicken navels baked in the oven:

We clean and boil the offal until tender.
Let them cool, chop them coarsely and put them in a deep bowl.
Cut the peeled onion into half rings and grate the carrots on a medium grater.
Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
Place the navels along with the marinade in a baking dish, crush them with cheese, pour melted butter over them, and place them deep in the preheated oven. After 20 minutes, take it out and crush it with herbs.

How to cook chicken gizzards with potatoes

Required ingredients:

0.6 kg of offal;
1 onion;
1 carrot;
0.6 kg potatoes;
2 garlic cloves;
salt, spices, herbs.

Cooking steps:

As in all previous recipes, we prepare the stomachs (wash, clean, cook, cut).
Heat oil in a cauldron or thick-walled frying pan and sauté finely chopped onion in it.
Add grated carrots to the onions. We continue to sauté them together for about 5 minutes.
Add the prepared navels to the vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in a little water and simmer for about a quarter of an hour.
Add chopped peeled potatoes to the stomachs and add water if necessary.
Sprinkle the finished dish with herbs and garlic.

Delicious chicken gizzards with onions

Required ingredients:

0.3 kg of offal;
2 onions;
1 carrot;
salt, bay leaf, spices.
chicken stomachs. 300 gr.

Cooking procedure:

Grate the carrots, cut the onion into half rings, fry them in hot oil.
Remove the fry from the pan.
Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
Fry the stomachs in the same frying pan where you prepared the frying.
Place the prepared offal on a plate, sprinkle our roast on top, and sprinkle with finely chopped herbs if desired.

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.

Original recipe - Korean chicken gizzards

Anyone who likes it spicy will definitely like chicken navels prepared according to the recipe described below. As a result, we will get an interesting, aromatic delicacy that can surprise guests and loved ones.

Required ingredients:

1 kg of offal;
2 large carrots;
3 large onions;
3 garlic cloves;
1 tbsp. food vinegar;
50 ml soy sauce;
100 ml grows. oils;
2 tbsp. rock salt;
½ tsp. spices for Korean carrots;
¼ tsp. black pepper, paprika and coriander.

Stages of cooking spicy chicken gizzards:

We wash and thoroughly clean the navels, boil them in salted water for about an hour.
Drain the broth and let the offal cool, cut them into strips or arbitrary pieces.
Chop the onion into half rings and sauté in hot oil until translucent.
Grate the carrots using a Korean carrot attachment or a coarse grater.
Combine the onion and navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, and all the prepared seasonings.
Heat the oil in a frying pan and pour it onto the mass created in the previous step. If necessary, add additional salt and pepper.
Place the prepared dish in the refrigerator for a couple of hours.
You can store the resulting snack for about a week, but only in the refrigerator.

The main difficulty that cooks have when preparing chicken gizzards is how to make them soft. Professionals advise doing the following:

Frozen navels defrost naturally; it is advisable to do this in the evening by transferring the bag to the refrigerator.
Long-term heat treatment will help make this nutritious product tender. Boil, stew or fry in sour cream or cream sauce for at least an hour.
Before cooking, in order for the dish to be soft, after thorough cleaning, it must be filled with cool water for at least a couple of hours. When this time has expired, add a new portion of water and boil for about an hour with the addition of salt, spices and roots.
Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.
The farm version of stomachs is usually sold together with an elastic film; it must be cleaned without fail, otherwise the offal will be tough.

Chicken gizzards in sour cream - general principles of preparation

Thaw chicken gizzards at room temperature.

Before cooking, rinse the stomachs to remove any remaining dirt.

Do not forget to remove fatty deposits and film from the ventricles.

Removes bile stains from stomachs.

To make the ventricles soft, boil or marinate them first.

Before cooking, soak the ventricles in cold water for two hours.

To soften the stomachs, you need to cook the offal for at least an hour.

After cooking, the prepared ventricles are fried or stewed.

Chicken gizzards in sour cream with vegetables

Ingredients:

A kilogram of chicken gizzards;

45 g butter;

Four tbsp. l. sour cream;

Vegetable oil;

Two carrots;

One bow;

Greenery;

Four s. l. mayonnaise.

Cooking method:

1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut into pieces as desired.

2. Peel the carrots using a vegetable peeler and grate into strips.

3. Remove the skins from the onion and chop it.

4. Fry vegetables in heated vegetable oil until soft.

5. Add gizzards to carrots and onions. Simmer everything together for five minutes.

6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season the dish with butter and simmer for another five minutes.

7. After the time has passed, add chopped herbs, stir and remove the pan from the stove.

8. Serve the gizzards stewed in sour cream along with fried potato slices.

Chicken gizzards in sour cream in a slow cooker

Ingredients:

590 g chicken gizzards;

Spoon of tomato paste;

Three spoons of sour cream.

Cooking method:

1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.

2. Peel and randomly chop the onion. Sprinkle the vegetable on top of the gizzards.

3. Add salt, sour cream, pepper and tomato paste to the bowl.

4. Mix the entire contents of the bowl and place it in the multicooker. Set the normal “Baking” mode and cook the gizzards for an hour.

5. After the signal, remove the bowl and place the finished dish on plates.

6. Decorate the chicken gizzards with parsley and olives.

Chicken gizzards in sour cream, stewed with potatoes and mushrooms

Ingredients:

660 g chicken stomachs;

380 g potatoes;

320 g mushrooms;

60 g sour cream;

Lavrushka;

Cooking method:

1. Soak the mushrooms in water, then remove any darkened areas. Cut the ingredient into large pieces.

2. Peel the potatoes using a vegetable peeler. Then rinse it and cut it into two centimeter cubes.

3. Rinse the ventricles, remove the gall films, rinse and cut into two parts.

4. Place the chicken gizzards in a saucepan, fill them with water, add a bay leaf and cook for two hours.

5. After the allotted time, add mushrooms and salt to the ventricles. Cook for 20 minutes.

6. Then add potatoes to the pan with mushrooms and gizzards. Cook until the potatoes are done.

7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.

8. Serve the dish with tortillas and greens.

Chicken gizzards with prunes in sour cream, baked in the oven

Ingredients:

1.2 kg chicken gizzards;

490 g prunes;

Low-fat yogurt;

Two carrots;

Half a glass of sour cream;

A spoon of vegetable oil;

Chicken bouillon.

Cooking method:

1. Soak prunes for three hours in cold water.

2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop them coarsely.

3. Peel the onion and cut into rings or half rings.

4. Heat vegetable oil in a frying pan and add onions there. Fry the vegetable until browned, then add salt, gizzards and pepper. Fry everything together for 15 minutes.

5. Dry the prunes and place half in a baking dish. Place the gizzards fried with onions on top of the prunes, then the remaining prunes.

6. Place the next layer of peeled and thinly sliced carrots.

7. Mix yogurt, sour cream and chicken broth in a container. Pour this mixture into the mold.

8. Place the pan with the ventricles and prunes in the oven, preheated to 200 degrees. Bake for 40 minutes.

9. Serve this dish with a fresh vegetable salad and a slice of white bread.

Chicken gizzards in original sour cream sauce

Ingredients:

530 g chicken ventricles;

Vegetable oil;

160 g sour cream;

One onion;

Two pickled cucumbers;

Carrot;

Centimeter of ginger root;

Garlic clove;

Two spoons of horseradish.

Cooking method:

1. Set the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop them finely.

2. Peel the carrots and onions and cut into pieces.

3. Heat the oil in a frying pan, add chopped ginger and squeezed garlic. Fry the ingredients briefly and remove them from the oil.

4. Place carrots, gizzards, and onions in the same frying pan and fry them for 10 minutes.

5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.

6. Serve the gizzards with the sauce. Add chopped dill and garnish to the dish.

Chicken gizzards in sour cream, baked in pots

Ingredients:

900 g chicken gizzards;

Four onions;

A jar of sour cream;

Black pepper.

Cooking method:

1. Clean the chicken gizzards of all excess and rinse them.

2. Peel the onions and divide into slices.

3. Grind chicken gizzards and onions in a meat grinder. Season the resulting mixture with salt and pepper.

4. Add sour cream to the minced ventricles, mix and distribute the resulting mass into pots.

5. Place the pots in the oven and bake the dish at 200 degrees for one hour.

6. If desired, add dried fruits, for example, prunes, to the pots.

7. Serve the dish hot along with toasted slices of bread and vegetables.

Chicken gizzards in sour cream, stewed in chicken broth

Ingredients:

750 g chicken gizzards;

A glass of sour cream;

Two bows;

Allspice;

Spoon of tomato sauce;

Black pepper;

Two glasses of chicken broth;

Vegetable oil;

Laurel leaf;

Carrot.

Cooking method:

1. Clean the excess chicken gizzards and rinse. Then fill them with water, add salt and cook over medium heat along with a bay leaf for 50 minutes.

2. Peel the onion and cut into large half rings.

3. Also peel the carrots and grate them.

4. Heat a frying pan and pour in vegetable oil. Fry carrots and onions in this oil until slightly translucent.

5. Rinse the finished chicken stomachs again and cut into three parts.

6. Add the chopped ventricles to the frying pan with the vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.

7. After this time, add sour cream and tomato sauce, continue to simmer.

8. After another 15-20 minutes, the chicken gizzards will be ready. Add peppers and salt there. Stir and serve.

9. Buckwheat porridge or pearl barley will go well with this dish.

Chicken gizzards in sour cream and cheese

Ingredients:

1.1 kg of chicken stomachs;

0.5 l of kefir;

160 g cheese;

Butter;

Spoon of khmeli-suneli;

Green onions;

Bulb onions;

Carrot.

Cooking method:

1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.

2. Cut the ventricles and place them in a container.

3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots using a grater.

4. Add vegetables to the container next to the ventricles. Pour salt, pepper, hops-suneli there and fill everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.

5. Take a baking dish, place chicken gizzards there along with the marinade, sprinkle everything with grated cheese and pour melted butter.

6. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.

8. If desired, cook this dish in pots.

Chicken gizzards in sour cream Korean style

Ingredients:

530 g chicken gizzards;

Three heads of onions;

Ground red pepper;

Spoon of soy sauce;

Five tablespoons of sour cream;

Spoon of chopped cilantro;

Three tablespoons of sunflower oil;

Five cloves of garlic;

Chicken bouillon cube.

Cooking method:

1. Remove the inner film from the ventricles, rinse them under running water and cook for 55 minutes.

2. Cut the finished ventricles into strips.

3. Peel and chop the onion. Sauté it in heated sunflower oil. Add the ventricles to the same pan.

4. Pour the chicken cube broth over the offal and simmer for 10 minutes.

5. Then add soy sauce, finely chopped garlic, ground red pepper to the pan and stir. Simmer the ingredients for five minutes.

6. Before serving, sprinkle the dish with chopped cilantro.

7. Serve boiled asparagus as a side dish. Korean gizzards are also combined with noodles.

Chicken stomachs in sour cream - tricks and useful tips

When cooking ventricles, add additives to the broth to enhance the taste (bay leaf, herbs, peppercorns).

Fresh gizzards make the dish much tastier.

To make the chicken stomachs juicy, it is better to use full-fat sour cream.

If desired, add mustard or thyme to the sour cream sauce.

For a spicy taste, add red pepper or garlic to the stewed gizzards.

Do not overcook the chicken gizzards; they may turn out dry.

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.

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.

Grind the washed and cleaned chicken stomachs in a meat grinder along 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 chicken gizzards, 500 g prunes, 1 tbsp. vegetable oil, 2 carrots, 1 onion, ½ cup each of sour cream, chicken broth and low-fat yogurt, pepper, salt.

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 stomachs 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!

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 make 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 covered 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

As you know, cooking everything in a slow cooker 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 the 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.

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 stomachs - 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

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.

Recipe for baked chicken gizzards with prunes

You will need: 1 kg of chicken stomachs, 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 stomachs 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.