How to cook chicken gizzards with pasta. Pasta with stomachs, stewed in sour cream. How to cook delicious chicken gizzards in a slow cooker

There are many delicious dishes made from offal.

Navels stewed in sour cream, the recipe for which is presented in different interpretations below, belongs to the second course, is quite simple to prepare, turns out soft and tasty.

At the same time, the nutritional value of offal is comparable to dietary meats, but their cost is half the price of poultry.

Beneficial features

The vitamin complex of the chemical composition of chicken stomachs is represented by vitamins C, group B, niacin, riboflavin.

Of the organic acids, the most valuable are folic and pantothenic acids. Phosphorus, iron, potassium, zinc, other minerals and many natural microelements necessary for the human body are also present here in large quantities.

Navels are considered a useful product for the circulatory and hematopoietic system, heart, and digestive organs. The product helps cleanse the body of toxic substances, accelerates metabolism and increases appetite, and activates regenerative processes at the cellular level.

Due to the low fat content (6 g/100 g) and low calorie content (130–170 kcal/100 g), navels are classified as dietary products. At the same time, the protein component of the offal is 25%.

Pre-treatment of chicken gizzards

In terms of complexity of preparation, stewed chicken navels are classified as light dishes. Preparing the products takes no more than half an hour. Roasting and stewing - an average of 60 minutes.

But before you start cooking, the navels are thoroughly cleaned. If the stomachs are whole, from domestic chickens, they are cut to the connective cartilage along the seam.

The contents are thrown away. The inner hard shell is pryed with a knife and removed completely. The navels are washed thoroughly, the thin surface films are cut off, and dried.

Chicken giblets sold in stores are already cleaned. They just need to be washed to make sure there are no gastrolith residues and dried. Next, according to the chosen recipe, the navels are left whole and cut into two or several parts.

The vegetables with which they are stewed are peeled and washed. Cut into cubes or quarter into rings. Garlic is chopped in a convenient way.

How to stew chicken gizzards in sour cream

Basic recipe for stewed navels. All other variations of the dish are prepared according to it, with minor differences.

For 5 parts of the dish you need:

• 1000 g peeled chicken gizzards;
• 150 g sour cream;
• 125 ml water;
• 2 carrots and onions;
• 30 g flour;
• hot pepper pod (optional);
• 25 ml plant. oils;
• 50 g fresh herbs (parsley, cilantro)
• salt, sugar, spices for chicken, paprika - to taste;
• Bay leaf;
• 2 cloves of garlic.

The dish is ready at 1.20 or 1.40.

Nutritional value per 100 g:

• proteins – 13 g;
• fats – 8 g;
• carbohydrates – 3 g;
• calories – 130 kcal.

The cleaned navels are cut into 4 parts.

The onion is cut into half rings, the garlic into slices. Roast in heated to rise. oil (in a heatproof bowl or frying pan), stirring.

Carrots are cut into semicircles and added to the onion. Fry, stirring.

Chicken gizzards are combined with vegetables, hot pepper and laurel are added. Fry over medium heat for 10 minutes.

Sour cream is mixed with flour and diluted with water. The resulting mixture is poured into the offal in a roasting pan. Stir.

When the liquid boils, reduce the heat. The dish is seasoned with selected spices, salt to taste, and a little sugar and paprika are added.

Cover the container with a lid and simmer the ventricles at the lowest boil for 1 hour. A couple of minutes before the process is completed, add greens.

The finished dish is left to “rest” under the lid for about 15 minutes. They are served with a side dish of rice, vegetables, beans and various cereals.

Cooking with potatoes

Using chicken giblets, you can prepare a very tasty hearty roast. The dish is served on its own, without a side dish. Prepares in 90 minutes.

For 5 parts:

• 600 g navels;
• 700 g potatoes;
• 100 g 20% ​​sour cream;
• 1 onion and 1 carrot each;
• 100 ml prepared chicken broth;
• 50 g plant. oils;
• salt, spices.

Recipe for chicken gizzards in sour cream with potatoes:

1. The cleaned stomachs are cut into strips.
2. Peeled and washed potatoes are cut into cubes.
3. Stirring the navels, fry them in a frying pan in hot oil for 5 minutes. Fire - medium.
4. Add potatoes to the navels and mix. Fry the food for 10 minutes, stirring occasionally.
5. The fried ventricles with potatoes are transferred to a deep container for stewing. Cook over low heat in a container with an open lid.
6. In the same frying pan, grow in small quantities. sauté diced onion in oil. Pour into the roasting pan with the navels.
7. Carrots cut into semicircles are fried until soft. Combine with other components.
8. Roast chicken navels are poured with sour cream diluted with broth. Salt and season with spices to taste. Stir. Cover with a lid.

Simmer the dish over low heat for just under an hour. Before serving, sprinkle with fresh chopped herbs. An excellent addition would be a salad of fresh vegetables in an oil dressing.

Chicken gizzards with pasta

A quick and easy homemade recipe. Chicken giblets with pasta are satisfying, inexpensive, and very tasty. If the ventricles are boiled in advance, then preparing the food will take only half an hour.

For 5 servings:

• 500 g chicken stomachs;
• 400 g of pasta (horns, shells, butterflies, tubes);
• 150 g 20% ​​sour cream;
• 2 onions;
• 4 tbsp. l. vegetable oil;
• 2 cloves of garlic;
• salt, ground coriander, bay, paprika, hot pepper - to taste.

1. Cleaned chicken stomachs are boiled in salted water for 90–120 minutes. Cool. The broth is drained, the navels are cut into pieces of the desired size.
2. Boil the pasta in salted water until half cooked (10 minutes). Drain in a colander.
3. Diced onion is sautéed in vegetable oil in a frying pan or deep frying pan.
4. Add chicken navels. Fry, stirring for 4 minutes.
5. Pour pasta into the fried gizzards. Salt, season with spices, mix. Fry in the same mode for 2 minutes.
6. Fill navels with pasta with sour cream. Add chopped garlic. Stir the dish and cover with a lid.
7. Reduce the heat under the frying pan to very low. Simmer them for 10 minutes.

The dish is served hot with vegetable salads.

With garlic and herbs

Soft chicken gizzards in a delicate sauce with an appetite-stimulating aroma of garlic, basil and parsley. The dish is juicy, nutritious, served with any side dish. It takes 2 hours to cook.

For 5 servings of chicken gizzards in sour cream you need:

• 1000 g of peeled giblets;
• 300 ml sour cream;
• 60 ml water;
• head of garlic;
• a bunch of parsley;
• a bunch of blue basil;
• vegetable oil;
• spices, salt, ground black pepper - to taste.

1. Stomachs, cut into pieces, are fried in vegetable oil for 20 minutes over medium heat. Stir the offal from time to time to ensure even cooking.
2. Garlic is chopped in a convenient way. Add to the giblets. Stir and fry covered over low heat for 10 minutes.
3. Sour cream is diluted with water. Bring to a boil in another frying pan and simmer for 2 minutes.
4. The gizzards are filled with garlic and sauce and seasoned with spices. Simmer covered over low heat, stirring occasionally, for 45 minutes.
5. The meat is salted. Simmer for another half hour.

At the end of the process, finely chopped greens are added to the dish. Leave to rest covered for 10 minutes. and served to the table.

Chicken gizzards in sour cream with mushrooms

A homemade, delicious, nutritious dish. Served separately or with a side dish of boiled rice. It takes 90 minutes to cook.

For 5 servings:

• 1000 chicken stomachs;
• 400 g oyster mushrooms or champignons;
• 200 ml sour cream;
• 2 onions;
• a bunch of dill;
• vegetable oil;
• salt, nutmeg (ground), spices, seasonings - to taste.

1. Cleaned stomachs are boiled for 2 minutes. after boiling. The water is drained with noise, the offal is thrown into a colander and washed with cool water.
2. Pour boiling water over the navels, add spices, a whole onion without the husk, nutmeg, garlic, and bay. Cook after boiling over low heat for 55 minutes. At the end they add salt.
3. The second onion is cut into cubes. Fry in hot vegetable oil until transparent.
4. Mushrooms are washed and cut into strips (slices). Pour into a frying pan with onions. Fry over medium heat under the lid for 7 minutes.
5. The cooked chicken navels are removed from the pan with a slotted spoon and transferred to the frying pan. Pour in a little broth in which they were cooked and the sauce itself. Salt and pepper.

The dish is simmered under the lid at a gentle simmer for 20 minutes. At the end, add chopped dill.

Recipe with onions

A simple recipe for a hearty meat dish that goes well with any side dish. Cooking time – 60 minutes.

For 5 servings:

• 1000 g of stripped ventricles;
• 2 large onions;
• 250 ml 20% sour cream;
• vegetable oil;
• pepper, spices, salt, herbs - to taste.

Recipe for chicken gizzards in sour cream:

1. Onions, cut into half rings, are fried until golden brown over medium heat in a small amount of vegetable oil.
2. Chicken navels are cut into small pieces. Pour into the onion. The fire is reduced to a minimum.
3. Simmer the meat covered in its own juice for 55 minutes. At the end, season with spices and salt. If the liquid evaporates while the navels are simmering, you need to add a little ordinary water to the pan.
4. The offal is poured with sour cream. Stir, wait until it boils and keep on fire for 2 minutes.

If desired, add greens to the sauce. The dish is served to the table.

Stewed chicken gizzards in sour cream: recipe for a slow cooker

You can cook navels in a slow cooker separately or immediately with a side dish. For example, with steamed vegetables. It's simple - the ventricles are simmered in sour cream sauce in the thicket of the device, and the vegetables are placed on the grill of a steamer and cooked simultaneously with the meat gravy. Cooking time – 2 hours 40 minutes.

For 5 servings:

• 1000 g navels;
• 300 g 20% ​​sour cream;
• 125 ml water (hot);
• 3 carrots;
• 4 onions;
• pepper, seasonings, salt - to taste;
• rast. oil.

1. Coarsely chopped carrots and onions are sautéed in oil until soft, poured into a multicooker bowl. “Baking” or “Express” mode. Time - quarter of an hour.
2. Add finely chopped gizzards to the vegetables. Stir. Fry until the signal indicates the end of the program (approximately 20–25 minutes).
3. Pour sour cream diluted with water over the meat and vegetables, add salt and pepper. Stir.
4. Simmer the dish in the “Stew” mode for 2 hours.

After the sound signal, the offal gravy is stirred. Add chopped herbs if desired. Serve hot.

Oven cooking method

The recipe is convenient because it takes no more than 8 minutes to prepare the ingredients. The remaining processes (pickling and baking) do not require the presence of the hostess in the kitchen. Total cooking time is 1 hour and 20 minutes.

For 5 servings:

• 1000 g chicken stomachs;
• 400 g 25% sour cream;
• 2 large onions;
• 2 cloves of garlic;
• pepper, spices, salt - to taste.

Recipe for chicken gizzards in sour cream in the oven:

1. Navel slices, cut into medium pieces, 20 min. marinated in sour cream, seasoned with salt, chopped garlic and pepper.
2. The onion is cut into half rings. Mix with ventricles.
3. The pickled products are transferred to a baking dish with high sides. Cover with a lid or cover with food foil.

The dish is placed in a hot (preheat to 180 degrees) oven. Bake for 50 minutes.

Chicken gizzards stewed with sour cream in pots

In ceramic pots, the giblets are incredibly soft. The thick sauce gives the meat a sweetish taste. Prepares without much hassle. Time – 80 minutes.

For 5 servings:

• 1000 g of stripped navels;
• 2 tbsp. l. full-fat homemade sour cream;
• water or broth;
• 2 onions;
• 2 carrots;
• 20 g butter;
• a large bunch of greenery;
• seasonings, spices, salt, pepper - to taste.

Recipe:

1. Diced vegetables are fried in al dente butter.
2. The navels are cut into medium pieces. Place in equal parts into ceramic pots.
3. The offal is covered with a layer of fried vegetables on top. Add sour cream, season the dish with spices and salt.
4. The contents of the pots are filled with water so as to completely cover the stomachs and vegetables.
5. Cover the pots with lids or foil. Bake the ventricles for 60 minutes. in the oven at 180 degrees.

Before serving, the dish is sprinkled with fresh herbs.

Video recipe

Stewed gizzards turn out very tasty not only in this sauce, but also in tomato juice.

To reduce cooking time and ensure that the chicken gizzards are very soft, the offal should be boiled for an hour in salted, spiced water.

Boiled navels can be stewed immediately afterwards or left in the broth until a convenient time. Heat-treated by-products are stored in the refrigerator for up to 3 days.

Any housewife will need information on how to cook chicken gizzards. This offal is rich in useful components and is used in baby food and for weight loss. You can make soups, salads, and broths from it. Second courses from stomachs are varied - roast, stewed, baked.

Cooking chicken gizzards

For many housewives, a recipe informing how to cook chicken gizzards is complicated due to a lack of knowledge. Processing offal takes a long time because it consists of four layers of muscle and mucous tissue. Cooking them lasts from 40 minutes to an hour and a half, and then is complemented by stewing with sour cream or frying with onions, carrots and aromatic roots.

It is recommended to prepare fresh gizzards because they can be stored for no more than two days. For cooking, you should choose chilled ventricles, which are elastic, slightly moist to the touch, and have a pleasant sweetish smell. There is no need to take slippery, flabby stomachs that smell sour and unpleasant - you won’t be able to make a tasty snack from them because they are not fresh.

If the cook bought frozen offal, defrost it in the refrigerator for 12 hours. This slow process will preserve the flavor and nutritional properties. Before cooking, you should remove the gastric film, bile stains on the surface, and rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a saucepan, oven, frying pan or cook dishes in a cauldron.

Chicken gizzard dishes

Finding a suitable recipe for chicken gizzards will not be difficult for an experienced cook, because there are a huge number of them on offer. The offal can be boiled, stewed, baked and fried, used solo or in combination with hearts and livers from the same chicken. Beginner cooks should choose the right step-by-step recipe or recipe with photos that will help them understand the secrets of processing.

It is very tasty and quick to cook from offal, stew, stew them with sour cream or fry them in breadcrumbs. You can bake gizzards with cheese or make salads from fried foods. They go well with cereals and pasta, and add satiety to vegetable soups and salads. The addition of mushrooms to the offal makes the dish more refined, and sour cream makes it soft and tender. This universal product can be combined with many spices - herbs, allspice, dried dill and coriander.

In a slow cooker

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 95 kcal.
• Purpose: for lunch.
• Kitchen: author's.

The following recipe will help you figure out how to quickly cook chicken navels in a slow cooker. Using a multicooker helps reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, imbued with the aromas of onions and fresh carrots. If desired, you can add your favorite seasonings to the dish.

Ingredients:

• chicken stomachs – 0.75 kg;
• onion – 100 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water - glass.

Cooking method:

1. Rinse the stomachs and place them on the bottom of the bowl. Add onion cubes, grated carrots, add water, salt and pepper.
2. Cook in stew mode for 40 minutes.

On a frying pan

• Number of servings: 7 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dinner
• Kitchen: author's.
• Difficulty of preparation: medium.

It’s very tasty to cook chicken gizzards in a frying pan in combination with onions, carrots and spices. The stewed appetizer exudes a pleasant aroma, has a rich, appetizing color and goes well with any side dish. It would be correct to serve it with mashed potatoes, boiled cereals or pasta in combination with sour cream or. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

• chicken stomachs – 0.75 kg;
• onion – 50 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water – 1.5 cups.

Cooking method:

1. Finely chop the onion and fry in oil for 10 minutes until soft and transparent.
2. Cut the gizzards, add to the onion along with grated carrots, and pour boiling water over them.
3. Simmer over low heat for an hour, add salt and pepper 10 minutes before the end of cooking.

In sour cream

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 107 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe below will help you find out how to properly prepare chicken navels stewed in sour cream. This soft, tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot and onion frying. An excellent option for serving a meat dish with baked or boiled potatoes, legumes or cereal porridges in water.

Ingredients:

• chicken stomachs – 1 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sour cream 30% fat - a glass;
• tomato paste – 20 ml;
• bay leaf – 1 pc.;
• allspice – 2 peas;
• broth – 400 ml;
• vegetable oil – 10 ml.

Cooking method:

1. Pour water over the navels, add salt, and cook for an hour over low heat.
2. Fry the onion, chopped into half rings, with grated carrots until transparent, add the chopped gizzards, and pour in the broth.
3. Simmer for 15 minutes over low heat, add sour cream with tomato paste and spices.
4. After half an hour, remove from heat.

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: simple.

Information on how to cook chicken gizzards with onions is given below in an accessible form. Strict adherence to the instructions will help you make this by-product correctly. The result is a hearty, aromatic appetizer that will not pose any difficulties even for novice cooks. Spicy spiciness is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

• chicken navels – 1 kg;
• onions – 2 pcs.;
• garlic – 3 cloves;
• water - glass;
• vegetable oil – 20 ml.

Cooking method:

1. Fry the navels in oil for 15 minutes, add chopped onion.
2. After 5 minutes, add salt, pepper, added garlic, and pour in water.
3. Simmer with the lid open until the water has completely evaporated.

With mushrooms

• Cooking time: 1.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

It will be very tasty if you cook stewed chicken gizzards with mushrooms. Any mushrooms are suitable as an additive - porcini, chanterelles, but the recipe involves taking the usual champignons and cutting them into slices. The result is a spectacular appetizer with a pleasant mushroom aroma and increased satiety.

Ingredients:

• chicken navels – 0.7 kg;
• onions – 2 pcs.;
• champignons – 250 g;
• sour cream - half a kilo;
• vegetable oil – 30 ml.

Cooking method:

1. Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under the lid for an hour.
2. Salt and pepper, add mushroom slices, simmer for another 10 minutes. Pour in sour cream, leave for 10 minutes, let it brew.

Cutlets

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cutlets made from chicken stomachs are tasty and well-fried, they have a rich aroma and a pleasant texture, and come out dense and elastic. At the same time, they have a meaty smell. It is good to serve them with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream and sour cream with garlic.

Ingredients:

• chicken stomachs – 1 kg;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• garlic – 4 cloves;
• white bread – 30 g;
• milk – 30 ml;
• vegetable oil – 30 ml.

Cooking method:

1. Pour milk over the bread, squeeze out after 5 minutes, mix with eggs, salt and pepper.
2. Combine with ventricles, onions, and garlic ground in a blender.
3. Form the minced meat into cutlets and fry on both sides until golden brown.

Soup

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 29 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken gizzard soup is low-calorie and dietary, and a recipe with photos will teach you how to prepare it. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy white bread croutons, grated with garlic. Even children will enjoy the pleasant hot broth.

Ingredients:

• water – 2500 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 0.2 kg;
• vegetable oil – 10 ml;
• vermicelli – 50 g;
• dried greens – 2 g;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• chicken navels – 100 g;
• hearts – 100 g;
• chicken liver – 100 g.

Cooking method:

1. Pour water over the giblets and cook until half cooked – about 20 minutes.
2. Add potato cubes, fried onion-carrot mixture, crushed garlic.
3. Add salt and pepper, cook for 10 minutes over low heat.
4. Add vermicelli, bay leaf, herbs, cook for another 5 minutes.

How to cook chicken gizzards

• Cooking time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 114 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

For the next recipe, you will need to boil chicken gizzards in order to ultimately turn them into a bright and aromatic one, perfect for serving even on a holiday table. It will turn out hearty and colorful due to the addition of carrots, canned red beans and spices. It is better to season it with olive oil, but you can always use the usual mayonnaise or sour cream.

Ingredients:

• onion – 1 pc.;
• carrots – 1 pc.;
• canned red beans – 80 g;
• olive oil – 80 ml;
• ventricles - half a kilo.

Cooking method:

1. Boil the ventricles for 1.5 hours in salted water, cool directly in the broth, cut into strips.
2. Grate the carrots for preparing Korean salads, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat ingredients.
3. Add beans, salt, pepper, season with oil.

Chicken gizzards with potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The following recipe with photos will inform the cook how to cook chicken gizzards with potatoes for a hearty, hot dinner. The side dish and main course are prepared at the same time, so housewives will save time. The baked snack will have a rich taste and aroma, increased nutritional value and will keep you feeling full for a long time.

Ingredients:

• chicken navels – 0.6 kg;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• cream 20% fat - a glass;
• garlic – 2 cloves.

Cooking method:

1. Cut the navels into pieces, potatoes into cubes, onions into half rings, crush the garlic.
2. Place the food in a baking bag, add salt and pepper, and pour in cream.
3. Cook for 45 minutes at 180 degrees.

Roast

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 164 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

An excellent option for a hot dinner would be roast chicken gizzards, for which you combine potatoes, carrots and champignons. The result is an excellent, rich snack that will delight all family members with a pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it at the festive table.

Ingredients:

• chicken stomachs – 1 kg;
• potatoes – 1 kg;
• champignons – 0.9 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• bay leaf – 2 pcs.;
• allspice – 3 peas;
• cream - a glass;
• water - half a liter;
• greens - a bunch.

Cooking method:

1. Cut the stomachs into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
2. Add mushroom slices, onion half rings, grated carrots, simmer for 5 minutes.
3. Arrange in pots, sprinkle with spices and pour in cream.
4. Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken gizzards so they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

1. Tender and nutritious meat can be easily obtained by long-term heat treatment - boil for at least an hour, stew or fry in sour cream, cream or mayonnaise.
2. To ensure that the navels remain soft after cooking, they are cleaned, washed thoroughly and filled with cool water for 2-3 hours. After this, it will need to be drained, filled with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
3. The internal film gives the offal its rigidity. If you buy store-bought stomachs, then it is not there, but the farm version will have to be cleaned yourself. To do this, fill each ventricle with cold water, make an incision with a sharp knife, shake out the contents, rinse with boiling water and remove the film. All that remains is to boil, stew in beer or fry the prepared offal in a frying pan.

Video

Stewed chicken gizzards (navels) with pasta

Stewed chicken gizzards with pasta

A simple and satisfying dish of chicken gizzards that is delicious served with pasta. Or you can serve it with rice, buckwheat porridge or serve as a gravy for mashed potatoes. I cooked with small shells.

Compound

for 6-8 servings. Cooking time is about 1 hour.

• Chicken gizzards – 0.8-1 kg;
• Onions – 1-2 heads;
• Salt - to taste;
• Spices (dried basil, mint, allspice or black pepper, if you like it spicy - a little hot pepper) - to taste (whisper);
• Vegetable oil for frying (or vegetable + butter);
• Optional - tomato sauce or tomato paste (2-3 tablespoons) + 1 tablespoon of sugar;
• Pasta for garnish - a pack or less (depending on how many people you need to feed now).

How to cook

• Ventricles: clean, if not already cleaned, cut the ventricle, remove the contents and remove ALL the yellow film. If you don't remove it, it will taste bitter. Rinse. Cut each into 4 parts (I had cleaned stomachs, washed them and cut them with scissors, it was quick).
• Fry the onion: Cut the onion into thin half rings or quarter rings. Place in heated vegetable oil and fry and simmer until translucent, stirring occasionally.
• Extinguish the ventricles: add ventricles and 1 glass of water to a saucepan or frying pan with onions. Bring to a boil and simmer over low heat under a half-open lid for 20-25 minutes. Salt, add spices, tomato sauce (+ sugar if using tomato). If desired, you can add more fresh herbs (cilantro, basil). Simmer for another 10 minutes over low heat. If there is a lot of sauce, you don’t have to cover it with a lid. During the stewing process, stir occasionally.
• Boil pasta: Until the gravy is ready. Place the finished pasta in a colander.
• Reheat pasta gravy: Combine pasta with gravy (if you have a side dish for 6-8 people, same as gravy). If you have fewer edibles than portions of gravy, then you can return the drained pasta to the pan and add the required amount of meat gravy. And when the gravy and pasta are combined, warm them together a little (3 minutes), stirring occasionally. Turn off the stove.
• Let the finished dish stand for 5-10 minutes, and then serve. After cooling a little, the sauce will thicken, and both the pasta and the gizzards will be tastier.

Bon appetit!

Saucepan with chicken navels (stomachs)
I combined the gravy with the pasta. And I used the rest with potatoes later.
Delicious and simple homemade lunch or dinner

Stomachs are inexpensive, they are quite tasty meat that will add a pleasant variety to your traditional lunches and dinners

If you want to prepare a dietary version of gravy from the ventricles, then you can remove the onion and oil, simply chop the ventricles, add water and simmer with a minimum of spices (allspice or basil, dried mint can be used). Or, if you have fresh herbs, with cilantro. It may not be as juicy and richly aromatic as with hot and spicy additives that enhance the taste, but it will still be good.

If you want to add something to the gravy, you can add 1 carrot (coarsely grated), eggplant (medium sized cubes), bell pepper, fresh diced or pureed tomatoes, and some olives to the onion. Or stew with cooked beans in a tomato (it is advisable to add fresh herbs - cilantro, parsley, mint, garlic). It will be very tasty.

My daughter and I had a lazy day today. We walked a lot, slept a lot, played a lot))) Of course, no one canceled dinner for our beloved dad (more precisely, the need to prepare it). Since there was yesterday’s borscht in the refrigerator (and yesterday’s, as you know, is the most delicious!), we decided to make do with little effort. We decided to cook pasta naval style. Moreover, the meat component was available and ready-made (two boiled chicken legs). We removed the skin from them, separated the meat and minced it in a meat grinder.

A third of the dish is ready! It’s clear that it’s a bit meager…. But what are they rich in))) I remember that my mother always added chicken navels (or stomachs, to be precise) to pasta, but we didn’t have such “spare parts” on hand.

So, the next stage. Peeled two large onions and chopped them. Not small and not large... They cut it like that normally, medium! Heat oil in a frying pan and add onions. That's how much there is!

We fried it until it was beautifully golden. It should also become sweet and soft (but moderately soft, not to the point of fanaticism).

Twisted meat was sent into this beautiful onion. Let it sit on low heat for a few minutes. We tasted it and added salt.

And while we were working on onions and meat, we cooked pasta))) Of course, not by ourselves, but with a little help from us!

We combined everything we had prepared in a saucepan of a suitable size. Hooray! Navy pasta is ready! Very simple, very fast and quite edible!

My daughter and I have a clear conscience: we will meet dad not only with yesterday’s borscht, but also with something additional. It was decided to make some fresh salad “in addition.”

By the way: it was not by chance that I described the recipe from two people. My daughter diligently helped me as best she could, namely: during the entire process she sat at her table and played Cinderella. Here is photo evidence)))

List of similar recipes.

The recipe is delicious, satisfying and not quite an ordinary dish.

Ingredients:

Spaghetti – 300 g

Chicken navels (stomachs) – 0.5 kg

Walnuts – 5 pcs.

Onions – 1 pc.

Dill or parsley – 0.5 bunch

Black peppercorns – 5 pcs.

Bay leaf – 3 pcs.

Vegetable oil for frying

Butter for spaghetti – 1 tbsp. l.

Cooking spaghetti with chicken navels

1. Chicken navels will take longer to cook than other ingredients in this dish, so we start cooking with them. We wash the navels, trim off excess fat from them, put them in a pan and fill them with water. Place on the fire, bring to a boil, then salt the broth, add black peppercorns and bay leaves. After boiling, cook the navels for at least an hour.

2. While the chicken navels are cooking, peel the onion and cut it into small cubes. Place the frying pan on the fire, pour a little vegetable oil and add chopped onion. Fry the onion until golden brown over low heat.

3. Meanwhile, wash the greens and chop them finely too.

4. If the onions are already fried, put 3 tablespoons of sour cream in the pan and mix with the onions.

5. Immediately after adding sour cream, add chopped herbs to the pan. Mix it with the sour cream mixture, cover with a lid and simmer over low heat (so that the sour cream does not burn) for 10 minutes.

Let the spaghetti cook: boil salted water in a saucepan, and after it boils, throw the spaghetti into it. Stir the spaghetti from time to time to prevent it from sticking to the pan.

6. Boiled chicken navels do not need to be cooled: remove them from the boiling broth with a slotted spoon and immediately transfer them to the frying pan. Mix them with sour cream sauce, cover the pan with a lid and continue to simmer for a few more minutes.

7. During this time, clean the nuts and chop them. You can crush the nuts with a rolling pin, or you can simply break them into small pieces with your fingers.

8. Meanwhile, the spaghetti has already been cooked. Place them in a colander and season with butter.

9. Then put the spaghetti on plates, place the chicken navels in sour cream on top and sprinkle the dish with pieces of nuts. Spaghetti with chicken navels is ready!

Especially for the “Pasta Encyclopedia” - Nika Strelyaeva

pastaretti.ru

Chicken gizzards with vegetables and pasta

Onion – 1 piece;

Garlic – 2 cloves;

Salt, pepper - to taste.

Cooking Instructions

Chicken gizzards are a dietary, low-calorie, low-fat product. Prepare stewed gizzards with vegetables and pasta. Simple, fast and tasty :-)

Let's prepare the ingredients according to the list.

We clean the chicken gizzards, wash them and cut them. Fill with water, bring to a boil, reduce heat and simmer until tender. How long will it take? Hard to tell. It all depends on the quality of the product. It took me 40 minutes. But you may need more time. The ventricles should become soft and tender.

Chop the onion, carrots and garlic as convenient.

Add to the already prepared ventricles. As you can see, the volume of water has decreased by 3-4 times. Stew the vegetables until done. At the same time, let the pasta cook. Any you like.

Salt and pepper to taste. The ventricles are ready.

Place the pasta in the pan and mix well. Serve the dish warm.

www.iamcook.ru

Recipe: Chicken gizzards with pasta – Tasty and healthy!

300g chicken gizzards,

Sometimes I buy offal - chicken gizzards, hearts, liver. All of them are healthy, not expensive and, if prepared correctly, very tasty. The benefit of chicken stomachs is a large amount of protein, iron and folic acid, which is very important for human health. Also, the constant benefit lies in their extraordinary low-calorie content.

Gizzards can be combined with your favorite foods, such as rice, buckwheat, potatoes, vegetables, and much more.

This product also strengthens nails well, protects against layering, and normalizes the condition and structure of hair.

Sometimes I cook chicken gizzards with pasta. It's easy and delicious.

We rinse the stomachs well with water and cook in the second broth. Cook for about 30 minutes.

Three carrots on a coarse grater, cut the lek into cubes. Fry the finished stomachs in a frying pan, add carrots and onions, and pour in the remaining broth. Simmer everything for 15-20 minutes. Add salt and pepper to taste.

Boil the pasta until tender in salted water with 1 tbsp. lie sunflower oil.

Place in a colander and add butter.

Mix the finished pasta with the prepared chicken gizzard gravy.

fotorecept.com

Chicken gizzards with pasta

• Sour cream – 200 grams
• Onion - one piece
• Carrots - one piece
• Spices
• Pasta – 250-300 grams
• Chicken gizzards – 500 grams
• Mushrooms (I had honey mushrooms) – 200 grams

Bigus with prunes and chicken gizzards

• Tea leaves - one teaspoon
• Tomato paste or ketchup - one tablespoon
• Butter – 0.1 kilogram
• Leek – 0.5 kilograms
• Carrots (large) - one piece
• White cabbage – 0.7 kilograms
• Parsley root - one piece
• Pitless prunes (large) – 5-6 pieces
• Chicken gizzards – 0

Korean chicken gizzard salad

• Salt (pinch)
• Soy sauce - two tablespoons
• Red pepper (ground)
• Sugar (pinch)
• Cilantro - 1 bunch.
• Chicken gizzards – 400 grams
• Vegetable oil - three tablespoons
• Garlic – 2 teeth.
• Vinegar (apple 6%) – three tablespoons
• Onion - one piece
• Potatoes - two pieces
• Basil (su

Sauce of chicken hearts, liver and gizzards with polenta

• Onions – 0.5 pieces
• Carrots - one piece
• Vegetable oil
• Tomato (or tomato paste) – 400 grams
• Red wine – 100 milliliters
• By-products (chicken hearts, gizzards, liver) – 400 grams
• Celery (stem) - one piece

Chicken gizzards

• Garlic – 5 teeth.
• Wine – 50 milliliters
• Vegetable oil – 100 milliliters
• Chicken gizzards (cleaned) – 1 kilogram
• Rosemary – 10 grams
• Red hot pepper - one piece

Chicken gizzards with buckwheat

• Buckwheat – 150 grams
• Salt (to taste)
• Water – 50 grams
• Onion - one piece
• Tomato paste (or ketchup) – two tablespoons
• Spices (to taste)
• Chicken gizzards – 400 grams

Chicken gizzard salad with champignons

• Black pepper (ground, to taste)
• Salt (to taste)
• Chicken gizzards – 600 grams
• Onions - three pieces
• Mayonnaise (to taste)
• Vegetable oil (a little)
• Champignons – 700 grams

Chicken gizzards with potatoes in a “sleeve”

• Chicken gizzards – 600 grams
• Spices
• Cream (20%) – 200 milliliters
• Garlic – 2 teeth.
• Onion - one piece
• Potatoes (large) – 5-6 pieces

Casserole with stomachs

• Onion - one piece
• Carrots - one piece
• Rice (approximately) – 2 cups.
• Chicken gizzards – 0.5 kilograms
• Mayonnaise – 3-4 tablespoons
• Corn – 150 grams
• Tomato – two pieces

Salad “Fantasy”

• Granulated sugar
• Champignon mushrooms – 150 grams
• Chicken gizzards – 350 grams
• Mayonnaise – 250 grams
• Onion - one piece
• Chicken eggs - five pieces
• Vinegar
• Hard cheese – 200 grams

Rice with vegetables and gizzards

• Onion - one piece
• Rice (long grain) – 1.5 cups.
• Salt (to taste)
• Eggplant (small) – one piece
• Carrots - one piece
• Tomato - one piece
• Garlic – 2 teeth.
• Vegetable oil (a little)
• Chicken gizzards – 300 grams
• Ground black pepper (to taste)
• Bulgarian pepper

Bird's nests

• Chicken stomachs – 500 grams
• Cream (or milk) – 100 milliliters
• Spaghetti – 400 grams
• Sunflower oil – four tablespoons
• Carrots (medium) - one piece
• Onions (medium) – two pieces
• Hard cheese – 200 grams
• Salt (and spices to taste)
• Champignon mushrooms (fresh) – 200 grams
• Oil drain

Chicken gizzards in a slow cooker

• Water (for gravy) – 100 milliliters
• Sour cream (for gravy, to taste)
• Sweet pepper – 1/2 pieces
• Chicken liver – 100-150 grams
• Wheat flour (for gravy) - one tablespoon
• Seasonings (for gravy, to taste)
• Chicken gizzards – 700 grams

Chicken navels

• Bay leaves - five pieces
• Black pepper (to taste)
• Salt (to taste)
• Onions - two pieces
• Couscous (semi-finished product) – 2 cups.
• Sauce (kebab) – three tablespoons
• Chicken gizzards – 1 kilogram
• Vegetable oil (for frying)
• Carrots - one piece

Koloboks 2 in 1

• Vegetable oil (for deep frying)
• Potatoes (boiled in their jackets, large) – four pieces
• Onion - one piece
• Black pepper
• Chicken gizzards (half a kilo)
• Chicken egg (raw for minced meat - one piece, two pieces for dipping koloboks) - three pieces
• Breadcrumbs (for breading)

Chicken gizzard borscht