Everyone knows the benefits of chicken gizzards. Thanks to the content large quantity protein, iron, folic acid, and a host of vitamins, they are incredibly useful for improving the condition of skin and hair, as well as maintaining circulatory and immune system. When prepared correctly, gizzards taste great.
Today I decided to experiment and make a pot roast from chicken gizzards. The result was a tasty and high-calorie dish, the ventricles became tender and juicy.
Let's defrost the chicken stomachs. If the stomachs are uncleaned, then, of course, it is necessary to clean them of coarse film. But I buy already cleaned stomachs.
Wash the stomachs thoroughly and cut them into small pieces.
Place the stomachs in a frying pan. Salt, add ground black pepper, red Bell pepper, coriander, basil, thyme to taste. Fry the stomachs in a small amount of oil over medium heat until golden brown.
While the gizzards are frying, peel 8 medium potatoes and cut into cubes.
Place the potatoes in the pots about halfway through and add salt to taste.
Place the gizzards on top of the potatoes as a second layer.
Let's cut it onion into quarter rings or half rings, whichever you prefer, and fry.
Place the fried onions on the stomachs.
Grate 2 medium carrots on a coarse grater and lightly fry over medium heat, adding 1 tbsp. l. tomato paste and 1 tbsp. l. spicy adjika.
Place carrots as the last layer.
Pour boiling water over the contents of the pots, cover with lids and place on a baking sheet in the oven, preheated to 200 degrees. Let the roast simmer for 40 minutes. Open the lids and leave in the oven for another 10 minutes.
Roast with gizzards can be served either in pots or on plates.
Bon appetit!
Cooking time: PT01H00M 1 h.
Chicken stomachs with potatoes in pots require additional preparation of the stomachs, but this is what makes them very tender, aromatic and appetizing. This delicacy will please your taste and will become one of your favorite recipes. There is nothing difficult in preparing chicken gizzards; it will not require extra effort or additional troubles, just normal heat treatment. Since offal is tougher than meat, such measures are standard for them. Cleaned stomachs will save time.
Cooking time:
1 hour 30 minutes, 30 minutes will be spent on preparing all the ingredients and additional heat treatment of the stomachs on the stove, and 1 hour on cooking in the oven.
Number of servings:
Prepared: in the oven
Ingredients:
- Chicken gizzards (peeled) - 0.5 kg
- Potatoes - 3 large pieces
- Carrots - 3 medium size
- Onions - 2 medium size
- Spices ( Bay leaf, black allspice peas, oregano, Provençal herbs, basil and any favorite) - to taste
- Garlic - 3 or 4 cloves (to taste)
- Salt - to taste
Chicken stomachs with potatoes in pots recipe step by step with photos
First you need to take the chicken gizzards and rinse them thoroughly under running water, checking them for any remaining skin. When all the ventricles are clean, all unwanted parts have been removed, you can start preparing them. We place the chicken stomachs in a saucepan with water, into the same saucepan we add peeled carrots, a peeled onion, a couple of cloves of garlic, also previously peeled, peppercorns, salt and other spices and seasonings that will make our broth more aromatic, spicy, and rich. Place the saucepan on the fire and cook for 30 minutes, checking for foam; if it appears, remove it. While the ventricles are being prepared, you can peel the potatoes, onions and carrots, which will go directly into the pots, cut them into pieces of a suitable size, so that you can simply lay them out and that’s it.
When the ventricles have cooked for 30 minutes, you need to strain the broth into a bowl. We put the broth aside; it will come in handy later when we fill the pots. We check the ventricles for the presence of veins, if found, they can be removed and cut the ventricles into small pieces. This way they will cook faster and have a neater appearance. We don't need boiled onions, carrots and garlic; they were needed to create a rich broth. If desired, you can also scatter them in pots.
We take out the pots and arrange them so that it is convenient to lay out all the previously prepared ingredients, dividing them equally into all 6 available pieces. First, lay out the potatoes, cut into small cubes 1.5 by 1.5 cm. You can cut them in any convenient way.
Lay out the next layer of carrots, chopped as convenient. There will be chicken gizzards on top of the carrots.
Now you can lay out the onions, cut into rings or half rings, or even cubes. If desired, you can add bell pepper or pumpkin, no one limits your imagination, experiments are not canceled, and the ventricles allow you to realize all this, since they go well with many products. When all the ingredients are laid out in the pots, take our aromatic broth and pour it equally, so that it slightly covers the contents of the pot. If spices were not previously added to the broth, you can add them now.
Chicken gizzards in sour cream – general principles preparations
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, keep the ventricles in cold water 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 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 in a frying pan vegetable oil and put the onions in 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 the 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 the 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 closed lid 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.
