Chicken stomachs- This is a tasty and inexpensive product.
Besides all this, it is also considered useful.
Chicken gizzards can be easily included in your diet for weight loss, since this by-product has a low calorie content.
A lot of dishes are prepared from chicken giblets, but most often they are stewed in a variety of sauces. Chicken gizzards turn out juicy if you stew them in sour cream.
The challenge in cooking these chicken giblets is getting the gizzards soft and tender. But, knowing the principles of preparation, tricks and having at hand interesting recipes, this task will be solved without problems and within a couple of hours a fragrant and tender second course of ventricles will appear on your table.
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.
Don't forget to clean near the ventricles body fat and film.
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
A kilogram of chicken gizzards;
45 g butter;
Four tbsp. l. sour cream;
Vegetable oil;
Two carrots;
Four s. l. mayonnaise.
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
590 g chicken gizzards;
Spoon of tomato paste;
Three spoons of sour cream.
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
660 g chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
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 chicken gizzards in a saucepan, fill them with water, add 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
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.
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. In a container, mix yogurt, sour cream and chicken bouillon. 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 salad of fresh vegetables and a slice of white bread.
Chicken gizzards in original sour cream sauce
530 g chicken ventricles;
Vegetable oil;
160 g sour cream;
One onion;
Two pickled cucumbers;
Centimeter of ginger root;
Garlic clove;
Two spoons of horseradish.
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
900 g chicken gizzards;
Four onions;
A jar of sour cream;
Black pepper.
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
750 g chicken gizzards;
A glass of sour cream;
Allspice;
Spoon of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
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 gizzards 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. This dish will go well with buckwheat or pearl barley.
Chicken gizzards in sour cream and cheese
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g cheese;
Butter;
Spoon of khmeli-suneli;
Green onions;
Bulb onions;
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
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.
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 a 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 to the pan soy sauce, finely chopped garlic, ground red pepper and mix. 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.
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.
Many people underestimate the importance of chicken giblets in home cooking. Housewives most often prefer to cook drumsticks, thighs, breasts, forgetting to include dishes from chicken liver, ventricles, hearts. Try to cook stewed chicken gizzards with sour cream at least once in your family. Believe me, your household will be delighted with such a dish, so cook more at once and offer extras.
By the way, the broth that was formed during the cooking of the ventricles can be safely used to prepare soups, cream soups and sauces. So there is only one benefit from cooking chicken gizzards in sour cream. And these offal products are cheaper in stores and markets than clean, boneless chicken meat.
Taste Info Second: offal
Ingredients
- Chicken stomachs – 500 g;
- Onion – 1 large or 2 small onions;
- Sour cream – 150 grams;
- Salt - to taste;
- Bay leaf – 1 leaf.
How to cook delicious chicken gizzards in sour cream
The ventricles must be rinsed well and cleared of films. You can chop them finely, but you can cook them whole in this dish.
Place the ventricles in a deep saucepan, pour boiling water over them, add salt, add bay leaves and cook for half an hour.
Peel the onion, chop it finely, and send it to fry in a frying pan.
When the onion becomes transparent, add boiled stomachs and fry everything together.
Let's put sour cream on them. If the sour cream is very thick, dilute it a little with water or broth, which was obtained after boiling the giblets.
Chicken gizzards it is necessary to simmer in sour cream for 20 minutes.
When serving, decorate the finished dish with chopped green onions and hot pepper.
Chicken gizzards in sour cream are good and how independent dish, and with a side dish. These giblets go well with boiled rice and buckwheat.
Chicken stomachs with sour cream can be cooked not only on the stove, but also in a slow cooker. In this case technological process it will be a little different. Pour a little oil into the multicooker, turn on the “Fry” mode, and give the bowl a chance to heat up. Place finely chopped onion in a slow cooker and fry it lightly. Then add the ventricles, sour cream, spices, set the “Stew” mode and set the time to 40 minutes. In a slow cooker, the sour cream sauce may not evaporate and remain liquid. In this case, you need to add a teaspoon of flour to the stomachs and only then begin to simmer.
White sauce for stewing chicken gizzards can be not only purely sour cream.
There are several sauce options:
- cream sauce (add 10% cream to sour cream or instead);
- sour cream and tomato sauce (mix sour cream with a tablespoon of tomato paste);
- yogurt sauce (instead of sour cream in the dish, use natural yogurt sugarless).
If your family is skeptical about chicken giblets, then you can “adjust” the taste of the dish. For example, fry mushrooms along with onions. Banal champignons, pre-cut into slices, are best suited for the ventricles. Mushroom taste perfectly shades creamy taste sour cream and meaty taste of the ventricles.
In addition to onions, you can also use other vegetables in this dish - carrots, chopped into cubes, and bell peppers, cut into strips. The combination with zucchini will be very neutral for chicken gizzards. The diced vegetable will melt into the sauce as it simmers and give it a velvety texture.
It’s good to cook chicken gizzards in sour cream with a minimum of spices, but you can still add some “pepper” to the dish. At the stewing stage, you can add curry or turmeric to the dish, which will give the sauce a golden-orange hue and a characteristic flavor. Or you can limit yourself to adding a mixture of 4 or 5 peppers.
Many people neglect chicken giblets, and completely in vain. So, for example, by stewing chicken gizzards in sour cream sauce with onions and carrots, you can get a tasty, budget-friendly and light meat dish.
Wash the chicken gizzards thoroughly in cool water and remove excess yellowish films.
Place the giblets in a saucepan, pour cold water and put on fire. When the water boils, remove the foam, add bay leaf and black allspice. Cook for 20-25 minutes over moderate heat.
Finely chop the onion head.
Cut the carrots into small cubes.
Pour 40 ml of vegetable oil into a frying pan, heat and fry onion until transparent, 5 minutes, stirring.
Add carrots and continue frying over moderate heat for about 5-7 minutes.
Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.
Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to the meat (I used basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.
Ready chicken gizzards, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped herbs.
Another photo of chicken gizzards stewed in sour cream.
Bon appetit!
Novice cooks do not pay enough attention to offal, considering them not good enough to really cook delicious dishes. But this is fundamentally wrong; famous chefs have long proven that stomachs, hearts and livers are products from which you can prepare incredibly tasty and satisfying restaurant-quality food. Several will be presented here famous recipes stewed chicken gizzards with sour cream.
A simple offal dish
The ventricles prepared according to this recipe are very tender and have a very unusual taste. It is very difficult to find a product that tastes similar. To prepare this dish you need to take the following amount of ingredients:
- chicken stomachs - 500 g;
- 200 g sour cream (if desired, this ingredient can be replaced with heavy cream);
- one carrot;
- two small onions.
To ensure that chicken gizzards in sour cream have an unforgettable aroma, you should use various spices and herbs. In this case, it is recommended to add a little curry, turmeric, basil and fresh parsley.
Preparation of the main ingredient
Main difficulty The preparation of this dish involves cleansing the stomachs. First they need to be soaked in cold water. After this, rinse well. Now you should remove the fat and then the white film. It is this film that makes the offal very tough; if it is removed, the cooking time for the stomachs is reduced several times, they turn out to be quite tender and juicy.
To carry out this procedure, you need to take a small but very sharp knife and begin to carefully remove the white film. If you can’t remove it normally, then in this case you need to take a pan and not boil it. a large number of water and place the product in the hot liquid for a few minutes. After 2-3 minutes, the stomachs should be taken out, cooled slightly and while still warm, begin to remove the film. Now carrying out this procedure will not be difficult.
Basic cooking process
When the ventricles are prepared, it is necessary to begin processing the remaining products. It is necessary to peel the vegetables, then cut them into strips, since carrots are difficult to cut with this shape, you can grate them on a Korean carrot grater.
Take good frying pan with a thick bottom, pour vegetable oil into it and fry the vegetables in it until half cooked. After this, add the gizzards and cook for a few more minutes. Now you can pour in the required amount of sour cream, add all the spices and salt. Pour in about 100-150 ml more water, cover the pan with a lid, and reduce heat to low. Simmer all ingredients for 30-40 minutes. At the end of cooking, taste the sauce and main ingredients, cook the stewed chicken gizzards in sour cream until it tastes good, add a large amount of chopped parsley. Simmer them for one or two minutes.
Now the dish can be served. Gizzards go perfectly with side dishes such as: boiled potatoes, rice or buckwheat.
Fragrant gizzards with moldy cheese
This cooking recipe is more suitable for gourmets who love unusual flavor combinations and a large number of different ingredients. To prepare stewed chicken stomachs in sour cream (photo in the article), you need to take the following amount of products:
- chicken stomachs - 500 g;
- cheese with blue or green mold - 200 g;
- about 100 g of ordinary hard cheese (it is necessary for sprinkling an almost finished dish);
- 100 g frozen peas;
- one onion;
- 300 g sour cream (as in the previous case, can be replaced with heavy cream);
- one bell pepper.
Cooking process
The beginning of cooking is exactly the same as in the previous case. Chicken stomachs need to be cleaned according to the technology that was described a little higher. When this procedure is completed, you need to peel and wash the onions, then cut them into strips, bell peppers into cubes, and moldy cheese into medium cubes. Hard cheese must be grated on a fine grater.
Now you can proceed directly to heat treatment. Place a frying pan on the fire and heat it well, pour in sunflower or olive oil, can also be melted butter, it will give the dish more delicate taste. Put all the chopped onion in it and fry it until half cooked, then add the bell pepper and gizzards. Cook everything over medium heat for several minutes. Then pour in the required amount of sour cream, add peas and moldy cheese. Simmer all foods over low heat for 30 minutes.
A few minutes before the end of cooking, add grated hard cheese, wait until it melts, mix everything and serve. Ready dish sprinkle generously with chopped cilantro. These stewed stomachs in sour cream are best served with pasta or spaghetti.
Chicken gizzards in a slow cooker
Many modern housewives have in their arsenal such excellent kitchen appliances as a multicooker. Thanks to it, the cooking process becomes much easier. The cook only needs to cut and place all the products in the multicooker bowl; further preparations are taken care of by this wonderful device.
Necessary ingredients for cooking
All products are indicated for four people:
- 400-500 g of stomachs;
- 150 g onions;
- 150 g sour cream;
- bell pepper;
- 2 tomatoes.
How to cook in a slow cooker
As in previous recipes, you must first thoroughly clean main product. It is this procedure that determines how high quality the dish turns out to be. Cut the ventricles into small cubes, then peel the onions and shape them into strips. The same cutting should also be bell pepper. Cut the tomatoes into slices.
All of the above ingredients should be placed in the multicooker bowl and set to “Baking” for 30 minutes. After this time, pour in the required amount of sour cream and half a glass of water, close the lid of the device, press the “Stew” button and set the timer for 40 minutes. When the cooking time has passed, the multicooker will give a corresponding signal, which means that the dish is completely ready to eat.
When serving, stewed gizzards should be generously sprinkled with chopped parsley or dill. This dish is ideal for almost any type of side dish.
If you were unable to properly clean this ingredient, then this dish should be simmered for much longer. First, the ventricles must be boiled for 1 hour and only after that can you proceed directly to stewing the main dish.
This product must be washed thoroughly; as a rule, stomachs are not treated very well. If the gizzards are initially well fried, they will have a more pronounced flavor. This product goes well with other offal if you add it to any of the above recipes. chicken hearts, the dish will become richer.
Now you know the basic recipes for making stewed chicken gizzards with sour cream. All of them are very easy to prepare; each dish takes about 1 hour to prepare. This is not so much, considering how original and interesting the end result will be. Chicken gizzards in sour cream are a delicious and original side dish.
