I found another offal on the store shelf that I had never tried before. I'm talking about chicken muscle stomachs, some call them navels. I looked on the Internet for how to cook chicken gizzards and was surprised that they are quite popular, even more popular than hearts.

Chicken gizzards, like other chicken by-products, are very healthy. They are high in protein and low in fat. Chicken gizzards are a low-calorie product. From words to deeds. Today I'm cooking chicken stomachs in a slow cooker.

To prepare chicken gizzards in a slow cooker we will need:

850 grams of chicken gizzards (actually there may be a little less or more, I had a package of this weight),

2 heads of onions,

1 carrot,

½ glass of water (multi-cup),

2 cloves of garlic,

salt,

pepper,

seasonings to taste (I used Provençal herbs and meat seasoning),

vegetable oil.

Recipe for cooking chicken gizzards in a slow cooker.

Chicken stomachs should be rinsed well in running water. Remove the film from their surface and cut off the fat. Despite the fact that I bought the stomachs in the store, and they were already cleaned, there were some remnants of films, grease and sand. So you need to be more careful here.

We clean and wash the onions and carrots.

Finely chop the chicken gizzards. Chop the onion as you like, be it small or large. Three carrots on a large or medium grater.

Pour a little vegetable oil into a multicooker saucepan, add gizzards, onions, and carrots. Turn on the “Baking” or “Frying” mode for 20 minutes. Stirring occasionally, fry the gizzards with vegetables. After some time, the ventricles will begin to secrete a large amount of juice.

In fact, for greater benefit, this step could be omitted and go straight to extinguishing. It is not necessary to use vegetable oil when stewing.

Now add salt and pepper to taste, as well as seasonings and water to the multicooker saucepan. Stir and close the lid. Turn on the “Quenching” mode for 2 hours.

Half an hour before readiness, finely chop the garlic and add to the ventricles. Mix.

Chicken gizzards can be served with any side dish, pasta, vegetables,

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

A simple recipe for cooking chicken gizzards in a Redmond slow cooker

Chicken gizzard is an amazing offal that can be used to prepare many different dishes. It is worth noting that the taste of this product can be compared with beef, only its cost is much lower. The cooking process will be greatly simplified if you stew chicken gizzards in a Redmond multicooker and choose a proven recipe. The result of your culinary efforts will exceed all your expectations.

Most housewives treat this by-product with disdain, because very often the preparation of chicken gizzards causes many difficulties. It is worth considering that this product is not only very healthy, but also low-calorie, it can undoubtedly be included in any diet.

Cooking chicken gizzards in a slow cooker is not as difficult as it might seem at first. Thanks to the use of various sauces, it will be possible to complement and reveal the taste of each piece of this offal. Can't wait to try the recipe? First, you should learn some of the intricacies of preparing a delicious second course.

• Before cooking chicken stomachs, you need to rinse them thoroughly under running water and remove the yellowish film from the inside.
• You will be able to create a complete second course if you use chicken gizzards with vegetables or wheat, buckwheat or rice. Thanks to this, you will get your “signature” recipe.
• In Redmond multicookers, you can cook a dish in several modes, depending on the model of kitchen appliance; the following programs are often used: “Stewing,” “Rice/Grains,” or “Multicook.”
• It is necessary to cut the offal before stewing, because this is the only way they will reach full readiness within the time programmed by the multicooker.
• It is recommended to cook chicken gizzards for at least 1 hour; it is best when the dish is stewed for 1.5 hours.
• The second dish will turn out tastier if you cook all its ingredients in butter or ghee, although these components may not be taken into account by the recipe you choose. A creamy vegetable mixture (spread) is also suitable for this purpose.
• Give preference to chilled offal, since after defrosting the ventricles become very hard, which undoubtedly negatively affects the taste of the finished product.
• The dish will become much more flavorful if you use peppercorns and bay leaves.
• It is better to use fresh herbs at the final stage of cooking; they will add bright, fresh notes.

Now you should start preparing such a healthy and tasty offal using this wonderful recipe.

Ingredients:

Step 1

Peel the vegetables, rinse the chicken stomachs thoroughly.

Step 2

Now the offal must be soaked for approximately 1.5 hours. After the specified time has passed, drain the water from the ventricles and cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots using a fine grater.

Step 5

Pour a little refined oil into the bottom of the multi-cooker bowl and transfer the previously prepared products.

Step 6

Select the “Baking” or “Stewing” program, fry the vegetables with gizzards for 20 minutes. After completing the regime, add salt, necessary seasonings, as well as full-fat sour cream.

Step 7

Select the “Stew” mode, then cook the dish for 1.5-2 hours.

Step 8

In 15 min. Before the end of the program, add finely chopped garlic cloves to the contents of the multicooker bowl.

Open the lid of the multicooker, then stir the dish and begin arranging it on plates.

Chicken gizzards, as well as other offal (chicken hearts, liver), are underestimated and considered a second-rate product. And absolutely in vain. In addition to proteins and fats, chicken stomachs contain vitamins and microelements necessary for the body, including a large amount of folic acid - an essential element for the development of organs and tissue regeneration, and iron - an element involved in the hematopoietic function of the body.

Chicken navels, as stomachs are popularly called, are a dense coil of muscles that are actively involved in the digestion process. Without special heat treatment, gizzard meat is tough. At the same time, if you know how to cook chicken gizzards correctly, you can get a real delicacy. You can make many different dishes from navels. Salads are prepared from them, navels are fried, stewed in sauce, and used to prepare fillings for pies and dumplings.

If you cook a dish of navels in a slow cooker, you don’t need to boil the offal first. Long-term stewing makes the navels soft, tender, and very tasty.

Photo No. 1. Chicken gizzards stewed in a slow cooker in soy sauce

To ensure that the dish is successful, it is better to boil the chicken gizzards before cooking. A multicooker is perfect for these purposes. The navels are soft and tender. If you boil the offal in advance, preparing a dish based on it will take no more than 15 minutes.

Recipe ingredients:

• chicken gizzards 1 kg.
• onions 2 pcs.
• ground black pepper½ teaspoon
• soy sauce 3 tbsp. spoons
• vegetable oil 3 tbsp. spoons
• salt to taste
• bay leaf 2-3 pcs.
• allspice 3-5 pcs.
• black peppercorns 5-8 pcs.

Method for preparing stewed chicken gizzards in a slow cooker:

1. Prepare the chicken gizzards. It is imperative to remove the inner yellow film and wash the navels well, since there are pebbles, sand, and shells inside the chicken stomach. Usually they sell already cut and cleaned stomachs, but it’s better to be on the safe side.
2. Place the belly buttons in the multicooker bowl. Fill with hot water. Depending on the brand of the appliance, select the “Cooking”, “Stewing”, “Soup” modes. How much to cook depends on the quality of the navels. The younger the chicken, the more tender the meat and the shorter the cooking time. Regular store-bought navels need to be cooked for about an hour.
3. 15 minutes before the end of cooking, open the lid, add salt, bay leaf and all types of pepper. Let the navels cool in the broth.
4. Cut the boiled gizzards into small strips. Peel the onion and cut into half rings.
5. Switch the multicooker to the “Frying” mode. Pour vegetable oil into the bottom of the bowl and add onions. Fry, stirring, until the onion becomes soft and begins to turn golden.
6. Add boiled gizzards and soy sauce. If there is not enough salt, add a little salt to the dish. Fry, stirring, for 5 minutes. It is important that the soy sauce does not burn.

Feeding method: Any side dish for gizzards stewed in soy sauce is suitable, but it is best to serve the dish with mashed potatoes or pasta.

Photo No. 2. Chicken stomachs with mushrooms in sour cream in a slow cooker

Chicken gizzards are a dietary dish. 100 grams of product contains about 110-130 kcal. Navel dishes are included in the diet of pregnant women and children. Navels stewed in cream or sour cream sauce with mushrooms will become a favorite dietary dish for their delicate taste and aroma.

Recipe ingredients:

• chicken gizzards 500 g.
• champignons 300 g.
• onion 1 pc.
• sour cream 150 g.
• cream 150 g.
• ground pepper to taste
• bay leaf 1 pc.
• butter 1 tbsp. spoon
• parsley 2-3 branches for decoration

Method for preparing chicken gizzards with sour cream in a slow cooker:

1. Wash and boil the stomachs as indicated in the first recipe. Cool, cut into small pieces.
2. Peel the onion and cut into half rings. Wipe the mushrooms with a damp cloth and cut into slices. Small mushrooms can be cut in half or added whole.
3. Set the multicooker to “Frying”. Melt the butter. Fry the onion for 2-3 minutes. Add mushrooms. First they will release the juice, after which you need to wait until the juice evaporates. Fry, stirring, until the mushrooms begin to brown.
4. Add gizzards, sour cream, cream, pepper and bay leaf. If you want the gravy to be thin and the mushrooms and navels to drown in it, increase the amount of cream. Set the “Extinguishing” mode. Decide how long to simmer depending on the desired consistency of the sauce. The dish can be served in 10-15 minutes. The longer you simmer, the thicker the gravy will be.

Feeding method: Place the finished dish on plates and sprinkle with chopped parsley. Serve with fluffy mashed potatoes or baked potatoes. You can do without a side dish at all. The dish is tasty and self-sufficient.

Photo No. 3. Chicken gizzards in a slow cooker with sour cream

You can make a delicious vegetable stew from chicken gizzards. If you cook in a slow cooker, you do not need to boil the navels first. Any vegetables can be used. In summer it can be eggplants, zucchini, tomatoes, in winter - cabbage, carrots, pickles. Navels can replace meat in any vegetable stew recipes.

Recipe ingredients:

• chicken gizzards 700 g.
• carrots 1 pc.
• onion 1 pc.
• sweet pepper 2 pcs.
• celery 2 stalks
• tomatoes 4-5 pcs.
• sour cream 150 g.
• vegetable oil 3-5 tbsp. spoons
• broth 1-2 cups
• salt to taste
• chicken spice set 1 teaspoon
• bay leaf 2-3 pcs.
• greens to taste

Cooking method:

1. Rinse the stomachs in running water, peel, trim off excess fat, and cut into small pieces.
2. Peel the onions, carrots and peppers. Cut the vegetables into small random pieces of the same size. Wash the celery and cut into pieces. Pour boiling water over the tomatoes, remove the skin, cut into cubes or grate on a coarse grater.
3. Pour vegetable oil into the multicooker bowl. Lay out the gizzards and vegetables: onions, carrots, peppers, celery, tomatoes. Close the lid. Set the “Extinguishing” mode, time – 2 hours.
4. Every 15-20 minutes, open the lid and stir the contents. After 2-3 stirrings, add a little broth. Add broth as the liquid evaporates.
5. 30 minutes before the end of cooking, add sour cream, bay leaf, spices and salt. Stir. Simmer until done.

Feeding method: Serve the vegetable gizzard stew with boiled rice. Sprinkle the finished dish with chopped herbs.

Photo No. 4. Chicken gizzards fried in a slow cooker with potatoes

Rational housewives prefer 2-in-1 dishes that do not require a side dish. Fried potatoes with chicken gizzards are a great example of such a dish. If you boil the navels in advance, cooking the potatoes will take no more than half an hour.

Recipe ingredients:

• boiled chicken gizzards 300 g.
• potatoes 500 g.
• onion 1 pc.
• vegetable oil 30 ml.
• sour cream (mayonnaise) 50 ml.
• garlic 1-2 cloves
• salt, pepper to taste
• small bunch of dill

Method for preparing chicken gizzards with potatoes:

1. Peel the potatoes and cut into large pieces. Peel the onion and garlic, chop finely.
2. Set the multicooker to the “Frying” or “Baking” mode. Pour in vegetable oil and let it heat up. Place potatoes in heated vegetable oil. Close the lid. Fry, stirring after 5-7 minutes, until the potatoes are covered with a golden crust on all sides. This will take about 30 minutes.
3. Add onion and boiled gizzards cut into pieces. Fry, stirring, until the onion becomes soft. Add garlic, salt, pepper and sour cream. Stir. Close the lid, set the “Extinguishing” mode, time – 15 minutes. Sprinkle the finished dish with chopped dill before serving.

Tips for cooking chicken gizzards in a slow cooker

To make chicken gizzards in a slow cooker turn out great, it is not enough to follow the recipe exactly. Without knowledge of how to cook navels, without taking into account the intricacies of storage, use and heat treatment of offal, it will be difficult to prepare a tasty dish:

• The shelf life of chicken gizzards is short and is 48 hours. The nutritional value of frozen stomachs is significantly lower. Buy chilled offal, paying attention to the sell-by date.
• The preparation of navels should begin with thoroughly cleaning the offal from gastric films, bile stains, excess fat, gastroliths (pebbles, shells, sand, which chickens swallow with food to improve digestion), so that impurities do not spoil the taste of the finished dish.
• Boil the gizzards before stewing. To make a tasty dish from raw navels, they need to be simmered over low heat for at least an hour.
• Before cooking, soak the offal in cold water for 2-3 hours. Drain the water. Place your belly buttons in boiling water. Bring to a boil over high heat. Skim off the foam. Reduce heat to medium. Next, the navels are cooked for about 30 minutes. 10 minutes before the end of cooking, add bay leaf, a few peas of black and allspice, and salt to taste. Leave the navels to cool in the broth. They will be juicier.

The multicooker allows you to do almost everything: stew, fry, bake! The main positive aspect of cooking with this device will be your hands free: load it, press the button and go about your business. Chicken gizzards, one might say, are not a product for everyone, as they require a lot of attention. But a multicooker will help make the process less problematic and the result more enjoyable.

How to cook chicken gizzards in a slow cooker - cleaning offal

The stomachs must be cleared of the yellow film. If it is not removed, the food will become very rancid. In order for the film to come off better, the product is scalded with boiling water, passing the water through a colander. Use a knife to remove soft cartilage, fat, yellowness, greens, and rough areas. Regardless of the further method of preparation, it is recommended to first boil the cleaned stomach in water for 1.5-2 hours, add salt at the end of cooking.

Chicken gizzards in a slow cooker with rice

Recipe ingredients:

• Chicken stomachs – 600 g.
• Rice – 2 tbsp.
• Water - 4 tbsp.
• Bay leaf – 2 pcs.
• Salt, spices - to taste.

Cooking process:

• Clean and rinse the stomachs, cut into small pieces if necessary. Place them in the multicooker bowl, pour a glass of water for 1 hour, set the “Stew” mode.
• At the end, add 2 tbsp of washed rice, 1 tbsp of water, salt, spices and bay leaf. Turn on the “Pilaf” mode. After the signal, the chicken stomachs with rice are considered ready.

Chicken gizzards in a slow cooker with mushrooms

Recipe ingredients:

• Chicken stomachs – 700 g.
• Champignons – 500 g.
• Onions – 2 pcs.
• Carrot – 1 pc.
• Sour cream – 200 g.
• Vegetable oil – 50 g.
• Salt, spices - to taste.

Cooking process:

• Clean and wash the stomachs, add water and boil first in a regular saucepan for 1 hour until tender. Set the multicooker to “Baking” mode and use it to fry onions and carrots. Mix chopped mushrooms, gizzards and sour cream, pepper and salt. If it turns out very thick, add water.
• Turn on “Stew” for 1 hour, checking for softness. If the dish is ready earlier, turn off the multicooker before the signal.

Chicken gizzards in a slow cooker with melted cheese

Recipe ingredients:

• Chicken stomachs – 800 g.
• Processed cheese – 200 g.
• Grainy mustard – 1 tbsp.
• Salt and ground black pepper - to taste.

Cooking process:

• The ventricles are cleaned and thoroughly washed. Then the stomachs are poured into the multicooker bowl and water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
• After time, the ventricles cool down; do not pour out the broth. Cut the processed cheese into cubes and add to the ventricles in the broth. Simmer again for min. 10, but now with salt and pepper, stir occasionally to melt the cheese.

Chicken gizzards in a slow cooker with cream

Recipe ingredients:

• Chicken stomachs – 500 g.
• Cream – 200 ml.
• Carrot – 1 pc.
• Onions – 1 pc.
• Vegetable oil for frying – 50 ml.
• Salt - to taste.

Cooking process:

• In “Baking” mode for 10 minutes. brown the carrots and onions in oil. Add prepared chicken gizzards to vegetables.
• After the signal, pour cream, add salt, grated garlic and leave for another 10 minutes. Serve the dish with porridge or mashed potatoes.

Chicken stomach cutlets in a slow cooker

Recipe ingredients:

• Chicken stomachs – 1 kg.
• Onions – 1 pc.
• Chicken eggs – 1 pc.
• Wheat flour – 5 tbsp.
• Vegetable oil – 50 ml.
• Garlic – 3 g.
• Water – 200 ml.
• Salt - to taste.

Cooking process:

• Prepare the offal for further use. Grind clean stomachs together with onions and garlic into minced meat. Add egg, 2 tbsp. flour, salt, seasonings.
• Mix and roll into palm-sized cutlets using your hands. Roll all sides in flour and fry in a frying pan.
• Next, turn on the multicooker and place all the cutlets in a bowl. Pour boiling water over and simmer for 1 hour. During this time, the water will boil away and the cutlets will become tender and soft.

Using meat by-products has a very positive effect on your wallet. The result is delicious and super-cheap food, but only if the cook has enough experience and knowledge to handle such organs. The stomachs must be cleaned of the yellow shell, because of which, with 100% certainty, you will have to throw out the dish. But if you get used to it, the results will definitely exceed your expectations.

Chicken is a fairly frequent guest on our tables, in fact, as are chicken by-products.

Chicken giblets, whether chicken liver, heart or gizzards, are a fairly satisfying protein product. They can be cooked separately as an independent dish, added to salads, prepared into pates, or cooked into delicious first courses. And what tender kebabs can be made from offal. This is a glutton!

So today I decided to bring to your attention a very simple recipe for simultaneously cooking chicken gizzards with a side dish of potatoes in a slow cooker.

potato stew recipe

Dishes in a slow cooker come out like they came out of a Russian oven, rich and simmered. Moreover, the products can be loaded without interfering with the cooking process at all.

For this dish I needed the following ingredients

Ingredients:

• Chicken gizzards – 1 kg. 200 gr.,
• Onions – 3 pcs.,
• Carrots – 2 pcs.,
• Garlic – 2 cloves,
• Potatoes 1 – 1.5 kg,
• Seasoning – 1 tsp. (I used curry powder)
• Salt and pepper - to taste,
• Greens (parsley) – 1 bunch,
• Vegetable oil – 50 ml,
• Water (or any broth) – 300-500 ml.
• Fresh herbs - to decorate the finished dish (optional).

Cooking process:

Wash the cut chicken stomachs (navels) thoroughly, removing the rough skin, if any.

Then cut into pieces or, if desired, place whole in the bowl. Turn on the multicooker, select the “Baking” mode, pour vegetable (or olive) oil into the bowl, and heat it up.

By default, the Panasonic multicooker screen displays a cooking duration of 40 minutes; this will be enough for us to fry offal, since the temperature in this mode is about 160-180 degrees. In other models of multicookers, you can use the “Frying” mode for quick frying.

Place the prepared ones in a bowl and fry with the lid open, stirring occasionally so that they are cooked on all sides.

After 5-7 minutes, put chopped onions and carrots into the bowl.

Sprinkle the stomachs with seasoning of your choice. I used curry, it’s great for cooking poultry, which means it’s also good for chicken giblets. You can use any all-purpose seasoning if you wish.

Let the stomachs and vegetables cook together a little so that they exchange flavors and juices.

Meanwhile, chop the peeled potatoes. I like to cut the potato tubers into cubes.

When the time for frying the ventricles has come to an end (5 minutes are displayed on the multicooker screen), place the prepared potatoes in the multicooker bowl. Place chopped garlic on top of the potatoes. Salt and pepper the potatoes and gizzards to taste, add water (or any broth).

Chop fresh herbs, add to potatoes and mix thoroughly.

My family likes the potatoes to have broth and not dry, so I pour water on top of the potatoes 2 fingers higher.

At this moment the “Baking” mode has come to an end, we switch the multicooker to the “Pilaf” mode (this program is automatic, it will turn off when most of the liquid has evaporated) or to the “Stewing” mode for 1 hour 30 minutes. This will be quite enough. What I like about the “Pilaf” program is that the bottom of the potatoes turns out slightly fried.

We close the lid of the multicooker and go about our business.

When the stomachs in the multicooker are ready, it will notify us of readiness with a signal and switch to the mode of keeping the finished dish warm.

It turns out to be a very tasty homemade dish of chicken giblets; curry seasoning gives it a subtle oriental aroma.

Bon appetit and good recipes!