Chicken gizzards with sour cream recipe. Chicken stomachs in sour cream: recipe with photos

How to cook deliciously chicken gizzards? This is the question we will try to answer for you today. Chicken stomachs, or as people simply call them “navels,” must be subjected to longer heat treatment, as a result of which they become very soft and juicy. Sour cream sauce with the addition of hard cheese gives them a piquant, creamy taste, making this dish a worthy addition to any side dishes of potatoes, cereals or pasta. By stewing the gizzards in this gravy, their specific flavor disappears, which some people don’t like. A good reason for consuming them is the fact that they are very healthy, they contain a lot of protein, folic acid, iron and vitamins. Eating them is useful for strengthening hair and nails and for the functioning of the digestive tract. Diversify your diet by cooking according to our step-by-step recipe with photo chicken gizzards with sour cream and cheese sauce.

Ingredients for cooking chicken gizzards in sour cream and cheese sauce

Step-by-step preparation with photos of chicken gizzards in sour cream and cheese sauce

Clean the chicken gizzards from films and remove fat. If desired, cut them into two or three parts.
Rinse the chicken gizzards well in water several times. Place them in a saucepan with cold water and put on fire. Bring them to a boil and cook until soft, 1.5-2 hours.
Peel and then wash the onion, cut it into cubes.
Place the onions in a heated frying pan with oil and fry them until golden brown, the heat should be medium.
Drain the broth from the chicken gizzards and add them to the fried onions.
At this point, you can salt and pepper the dish and add curry.
Add 0.5 cups of broth or water and sour cream to the pan and stir.
Stew the stomachs in sour cream for 10 minutes over low heat.
Grate the hard cheese on a coarse grater.
Add grated cheese to the pan to the gizzards; it will melt and add thickness and flavor to the gravy.
Simmer the ventricles in sour cream and cheese sauce for 5 minutes and turn off the heat so that they are saturated with the cheese flavor.

Serve chicken gizzards with gravy with any side dishes; with them, any dish will acquire a piquant taste and aroma. Bon appetit!

Skilled housewives rarely pay attention to chicken stomachs, but in vain! These by-products make tasty and low-calorie dishes. For example, today’s recipe for chicken gizzards in sour cream stewed in a cauldron. Moreover, this dish will be incredibly budget-friendly. Please note that if you are preparing chicken gizzards in sour cream for the Dukan diet, then it is not advisable to use broth and sour cream. You will have to replace the sour cream with low-fat yogurt and do not simmer in it for a long time, but simply warm it up at the end of cooking as in.

Ingredients for chicken gizzards cooked in sour cream sauce:

Chicken stomachs - 500 g;
Salt - 1/3 tbsp. l. (without slide);
Parsley (can be mixed with dill) - 8 sprigs;
Pepper mixture - 5 peas;
Bay leaf - 3 pcs.;
Allspice - 2 peas;
Sour cream - 3 tbsp. l.;
Onion - 2 heads (not large);
Carrots - 1 pc. (medium size).
Vegetable oil - 1 - 2 tbsp. l.;
Meat broth or water - 70 ml.

How to cook stewed chicken gizzards in sour cream:

1. The store usually sells already processed offal. There is no food residue or yellow films on them, like on homemade meat. But if you managed to get such a number of stomachs from domestic chickens, then they need to be cleaned very carefully, each one separately.
Pour boiling water over the cleaned, washed chicken stomachs and set to simmer. Determine the amount of boiling water yourself. The water should cover the meat and exceed its level by at least a centimeter.
We will need salt, two bay leaves and allspice for the cooking process. Place it all in a saucepan. Just time it so that a pinch of salt is left for the vegetables. If there is foam, be sure to remove it.
Note: Chicken gizzards need to be cooked for 1 hour. And this time will depend on the origin and size of the offal itself. After the meat has cooked for an hour, taste it. If it is still tough, cook longer.

2. In the meantime, you have your hands free, which means you can peel and chop the onions and carrots. There are no rules for the recipe for chicken gizzards in sour cream, only if you want the finished dish to look beautiful, then you need the cutting to be the same. That is, if you chop the onion into cubes, then chop the carrots yourself. Well, if you grate the carrots, then it’s quite possible to cut the onions into small, long strips. By the way, the same rule applies for.

3. Place the oil in a cauldron, heat it a little over the fire and add the vegetables. Simmer the vegetables until they become soft. For at least five minutes, do not fry as for the beef liver filling.

4. Meanwhile, chop the greens and boiled navels. In winter, you can use dried herbs, namely dill, basil, marjoram, parsley. Your choice.

5. Add the remaining salt, bay leaf, and ground pepper mixture to the vegetables.
Lightly fry the gizzards with vegetables.

6. Add sour cream, herbs and water to the cauldron 5 minutes after the chicken stomachs.

We will simmer the chicken gizzards in sour cream in a cauldron for another 15 minutes, covered. Ready-made gravy from offal can be served with any porridge, potatoes, or as a separate independent dish.

Chicken gizzards are 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 tricky part of cooking these chicken giblets is getting the gizzards soft and tender. But, knowing the principles of cooking, tricks and having interesting recipes at hand, this task will be solved without problems and within a couple of hours a fragrant and tender second course of ventricles will be 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.

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

Removes bile stains from stomachs.

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

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

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

After cooking, the prepared ventricles are fried or stewed.

Chicken gizzards in sour cream with vegetables

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 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

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

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

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

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

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

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

Chicken gizzards in original sour cream sauce

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 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 stomachs again and cut into three parts.

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

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

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

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

Chicken gizzards in sour cream and cheese

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 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.

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

Fresh gizzards make the dish much tastier.

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

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

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

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

Chicken gizzards stewed in sour cream turn out tasty and tender. This chicken gizzard recipe is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.

To keep the ventricles soft, they must first be boiled in lightly salted water with spices for at least an hour. Also, before cooking, it is necessary to remove film and fat from chicken stomachs, and thoroughly clean them of dirt and bile.

Ingredients

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Calorie content

Calories per 100 g
99.2 kcal

Squirrels
11.3 g

Fats
5.1 g

Carbohydrates
1.4 g

Preparation

Step 1
We carefully clean the chicken stomachs from film, dirt, and cut off fatty deposits. Leave in cold water for 30 minutes, then drain the water, add new water and put on fire. After the water boils, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.
Step 2
Peel the carrots and grate them on a medium grater.
Step 3
Cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).
Step 4
Drain the water from the chicken stomachs and cut them into small pieces.
Step 5
Fry the onion in vegetable oil until golden brown. After this, add carrots and chopped garlic. Lightly fry.
Step 6
Add the chopped gizzards to the pan with the vegetables and simmer for about five minutes.
Step 7
Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup of boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar, tasting the dish.
Step 8
Add butter to the pan, which will make the sauce more delicate in taste. Simmer for about 5 more minutes.
Step 9
Chop the greens (parsley, dill) and add them to the pan. Simmer for a couple of minutes under the lid and remove from the stove. Ready-made chicken gizzards in sour cream are an excellent and inexpensive dish for the everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.

How to deliciously cook chicken gizzards in a frying pan

To keep chicken gizzards soft and tasty, you should follow a few basic rules for preparing them. Before cooking, the ventricles must be thoroughly cleaned of any remaining dirt, film and fatty growths.

Cook chicken gizzards for at least an hour over low heat in lightly salted water.

To give a pleasant taste to the stomachs, you can add various spices and vegetables to the water during cooking, for example, bay leaves, allspice, meat spices, onions, carrots, parsley.

Sauce made from rich sour cream is good for chicken stomachs. During the stewing process, the ventricles become softer and juicier.

Chicken stomachs will become softer if you soak them in cold water for a couple of hours before cooking.

The ventricles themselves are not particularly tasty, so after boiling they are usually stewed in various sauces, for example, sour cream or tomato with the addition of spices and herbs.

Chicken stomachs is an affordable product from which you can prepare delicious dishes using simple recipes. Every housewife should have a recipe for cooking chicken gizzards. After all, dishes made from stomachs are low in calories and have an affordable price.

Even children who do not like dishes with giblets enjoy eating chicken gizzards stewed in a frying pan with spices and vegetables. Also chicken gizzard recipes Women will like it, because the caloric content of stomachs is relatively small.

So, let's figure out how to cook chicken gizzards deliciously and simply in sour cream according to the classic recipe, and also consider a few more equally tasty and simple dishes in a frying pan, in a slow cooker, oven and pots.

Chicken gizzards stewed with mushrooms in sour cream

Dishes made from chicken stomachs are nutritious, healthy and tasty. The main requirement for preparing ventricles is long-term heat treatment, i.e. pre-cooking and stewing. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to highlight their taste.

Ingredients:

Chicken gizzards – 700 g
Fresh champignons – 400 g
Sour cream – 5 tbsp. spoons
Onion (large) – 1 pc.
Carrots (large) – 1 pc.
Vegetable oil
Garlic – 1 clove
Salt, sugar, ground pepper - to taste
Bay leaf, peppercorns
Butter – 30 g
Greens - to taste

Preparation:

We clean the chicken stomachs, wash them and boil them for about an hour in water with the addition of bay leaves and allspice.
Peel the mushrooms and cut into small pieces.
Fry the champignons in a frying pan to remove the moisture, then put them in a separate plate.
Cut the onion into cubes, grate the carrots on a coarse grater. Chop the garlic into small pieces with a knife.
Drain the water from the ventricles and cut them into small pieces.
Fry the onion in a frying pan, then add carrots, garlic and lightly fry.
Pour the boiled chicken stomachs into the frying pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if necessary. You can also use chicken spices.
Simmer the ventricles over low heat for about 5 minutes.
Add champignons and finely chopped herbs to the pan and simmer under the lid for about 10 minutes.

The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.

Stewed chicken gizzards in a slow cooker

The multicooker has long simplified the lives of many housewives and made the process of preparing meat dishes even more comfortable and simpler. This recipe for stewed chicken gizzards in a slow cooker with sour cream is designed for those who value their time and strive to prepare tasty and healthy dishes.

Ingredients:

Chicken stomachs – 700 g
Sour cream – 4 tbsp. spoons
Onion – 1 pc.
Carrots – 1 pc.
Tomato paste – 1 tbsp. spoon
Salt, sugar - to taste
Bay leaf, allspice
Butter – 25 g

Preparation:

Heat the multicooker in frying mode and add a little vegetable oil.
We clean the stomachs from film and dirt, rinse them and place them on the bottom of the multicooker bowl.
Cut the onion into cubes and add to the gizzards.
Three carrots on a coarse grater or cut into cubes and put in a slow cooker.
We switch the multicooker to stewing mode, add sour cream, tomato paste, butter and a little boiled water.
Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
Let's taste the stomachs. If necessary, add salt and sugar. If the stomachs are still too hard, you can increase the stewing time by another half hour.

Place the finished dish on plates and serve. You can sprinkle the chicken gizzards with chopped parsley or other herbs.

How to bake chicken gizzards in pots in the oven with potatoes

Baked chicken stomachs with potatoes in sour cream can be prepared in clay pots in the oven. This dish turns out to be very flavorful and satisfying. Chicken gizzards become soft and tasty.

Ingredients:

Chicken gizzards – 600 g
Onion – 2 pcs.
Sour cream – 250 g
Potatoes – 1 kg
Carrots – 2 pcs.
Garlic – 1 clove
Salt - to taste
Peppercorns, bay leaf

Preparation:

We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
Peel the potatoes and cut them into cubes. Place in pots.
Cut the onion into cubes, grate the carrots on a coarse grater.
Fry the onion in a frying pan until golden brown, add carrots and chopped garlic.
Chop the chicken gizzards and add them to the pan with the vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, add a little boiled water.
Place chicken gizzards with sauce in pots on top of potatoes. If necessary, add boiled water to cover the potatoes.
Cover the pots with a lid and place in the oven. Bake potatoes with chicken stomachs until the potatoes are ready.

We take the pots of gizzards out of the oven and serve. If desired, you can sprinkle chopped parsley or dill on top of the hot dish, cover the pots with lids and let stand for a couple of minutes so that the greens steam and make the potatoes even more flavorful.

Chicken gizzards - recipe for cooking in a frying pan

The easiest way to cook chicken gizzards is to fry them in a frying pan. The recipe for this dish will not be difficult even for novice housewives. The finished stomachs turn out tasty, aromatic and soft.

Ingredients:

Chicken stomachs – 700 g
Onions – 2 pcs.
Carrot – 1 pc.
Vegetable oil – 100 g
Salt - to taste
Spices - to taste

Cooking chicken gizzards in a frying pan:

Boil chicken gizzards in salted water for about an hour.
Cut the boiled stomachs into small pieces and fry in vegetable oil in a frying pan.
Cut the onion into half rings and add to the gizzards. Fry together.
Add carrots grated on a coarse grater. Fry, salt and pepper the dish.
Add a little water or broth, if desired, you can also add sour cream or tomato paste.
Cover the pan with a lid and simmer the dish for about 20 minutes.
Add spices, for example, coriander, basil or ready-made spices for meat, cover with a lid and simmer until the stomachs are ready.

The finished dish turns out very tasty and aromatic. Chicken gizzards become soft, and spices and onions give them new flavor notes. Bon appetit!

Chicken gizzards baked in the oven with vegetables and cheese

Potato casserole with chicken gizzards, vegetables and cheese turns out to be a delicious standalone dish that is suitable for everyday and holiday table. The dish is quite easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time.

Ingredients:

Potatoes – 1 kg
Chicken stomachs – 600 g
Large tomato – 1 piece
Onion – 1 pc.
Hard cheese – 150 g
Mayonnaise
Salmon, pepper, bay leaf - to taste

Preparation:

Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
Peel the potatoes and cut into slices.
Cut the onion into half rings.
Grease a baking dish with vegetable oil, lay out a layer of potatoes, add salt and coat with mayonnaise.
Place chicken gizzards on top of the potatoes and coat with mayonnaise.
Place a layer of onion on the stomachs.
Place the next layer of potatoes again and coat with mayonnaise. Salt and pepper to taste.
Cut the tomato into slices and place on top of the potatoes.
Grate the cheese and cover the dish. You can sprinkle herbs or spices on top if desired.
Place the potatoes and gizzards in the oven and bake until the potatoes are done.

We take out the dish and serve it to the table. If desired, you can replace mayonnaise with sour cream and add spices for potatoes. The finished casserole is not only tasty, but also beautiful. You can prepare it for a holiday table or please your loved ones with a new dish.

Korean chicken gizzards - delicious and simple

This recipe for chicken gizzards will appeal to lovers of spicy dishes. Korean-style gizzards are distinguished by their piquant taste and extraordinary aroma of spices and herbs. Please your loved ones with an unusual and very interesting dish.

Ingredients:

Chicken gizzards – 1 kg
Carrots – 2 pcs.
Soy sauce – 3 tbsp. spoons
Garlic – 3 cloves
Onion – 3 pcs.
Vinegar – 1 tbsp. spoon
Vegetable oil – 4 tbsp. spoons
Ground pepper – ¼ teaspoon
Salt - to taste (about 2 teaspoons)
Ground paprika – ¼ l. spoons
Ground coriander – ½ teaspoon

Preparation:

We clean the chicken stomachs from fat and films. Cook in salted water for about an hour.
We take the stomachs out of the broth, let them cool, and then cut them into small pieces.
Peel the onion and cut into thin half rings.
Grate the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
Lightly fry the onion in a frying pan until it remains translucent and has a slight crunch.
In a bowl, mix onions, carrots and chicken gizzards, squeeze the garlic on top through a press. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made seasoning for Korean carrots.
Heat vegetable oil in a frying pan, add ground pepper and bring to a boil. Pour the oil into a bowl so that it gets on the garlic and spices, which will then make the dish more aromatic.
Mix all ingredients thoroughly and taste. If desired, you can add salt or pepper and adjust the acidity with a pinch of sugar.
Place the dish in a glass container and leave in a cool place for several hours.

The recipe for marinated chicken gizzards is surprisingly simple. At the same time, the finished dish turns out very tasty and tender, and goes well with various dishes. You can even prepare pickled ventricles for a festive table. They will be an excellent alternative and will definitely please your guests.

Ingredients:

Chicken gizzards – 500 g
Garlic – 5 – 6 cloves
Onion – 1 pc.
Vinegar – 30 g
Sunflower oil – ½ cup
Allspice – 1/5 teaspoon
Sugar – 2/3 teaspoon
Soy sauce – 1 tbsp. spoon
Parsley - to taste
Salt – 1 teaspoon

Preparation:

We clean the chicken gizzards and cook until tender (about an hour) in salted water. Place in a colander and leave to cool.
Cut the stomachs into strips and place in a bowl.
Peel the onion and cut it into half rings. Add to the stomachs.
Pour soy sauce into a bowl, add salt, pepper and sugar. Squeeze the garlic through a press.
Heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
Add chopped herbs, vinegar and a couple of tablespoons of boiled water. Taste it, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
Place the ventricles in the refrigerator for several hours to marinate thoroughly.

The finished dish turns out tender and tasty. Marinated chicken gizzards become soft and flavorful. You can serve them on the table in a salad bowl. If desired, you can sprinkle sesame seeds on top or add a couple of drops of sesame oil - it will be even tastier!

Chicken gizzards in tomato sauce

Chicken gizzards with tomato sauce go well with a side dish of buckwheat, mashed potatoes or pasta. Sweet and sour tomato sauce complements the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for an everyday table and even children will like it.

Ingredients:

Chicken stomachs – 600 g
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 2 cloves
Tomato juice – 500 g
Salt, sugar - to taste
Bay leaf – 2 pcs
Allspice – 6 pcs.
Basil, other spices - to taste
Vegetable oil
Butter – 30 g

Preparation:

We wash the chicken stomachs, clean them of films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
Peel the onion and cut into cubes.
Peel the carrots and grate them on a coarse grater.
Cut the garlic into small cubes with a knife.
Fry the onion in vegetable oil until golden brown, add carrots and garlic.
Add the gizzards cut into pieces. Fry for a couple of minutes.
Pour tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. If desired, you can add basil or other meat spices. Simmer for about five minutes.
Add butter to the sauce, which will make its taste softer and more delicate. Salt and add a little sugar to taste. Sugar removes excess acid from tomato juice and makes the sauce even tastier.
We simmer the stomachs for about five more minutes.

The finished dish turns out tasty and tender. Chicken gizzards in tomato sweet and sour sauce is an excellent alternative to stew and goes well with mashed potatoes, buckwheat or pasta.

Chicken by-products have high nutritional value with relatively low calorie content. Including them in your daily diet is a good idea. However, not all housewives are in a hurry to diversify the menu with these products. In particular, they consider chicken stomachs to be tough and tasteless, unworthy of appearing on their table. In fact, it all depends on the method of preparing the offal. So, chicken gizzards in sour cream almost always turn out tender and juicy, you just need to know and take into account a few important points.

Cooking features

If you know how to cook chicken gizzards correctly, they will become the basis for delicious dishes. Otherwise, you are unlikely to be delighted with them. Advice from experienced chefs will help you avoid failures when preparing chicken gizzards.

Fresh or chilled gizzards will make the dish more juicy. However, frozen offal can also be cooked deliciously. The main thing is to defrost them correctly so that they lose a minimum of moisture. By letting your stomachs thaw in the refrigerator or, in extreme cases, at room temperature, you do not risk ending up with a dry dish. But speeding up the process by immersing offal in warm water or heating it in the microwave is unacceptable.
Before cooking, the stomachs must be thoroughly washed, making sure to remove film, fat and, most importantly, bile streaks, as they will make the dish bitter. To wash the stomachs better, you can soak them in cool water for an hour before doing this.
If you want the ventricles to be soft, but don’t want to constantly control how they are stewed, you can first boil them, and only then stew them in sour cream. This will not negatively affect the taste of the finished dish.
If the ventricles have not been boiled beforehand, they need to be simmered for at least an hour and a half. After boiling for an hour, the stewing time can be reduced to 30–40 minutes.

The above rules are relevant when preparing chicken gizzards in any way and do not depend on the recipe. Otherwise, technology may change.

A simple recipe for chicken gizzards stewed in sour cream

chicken stomachs – 1 kg;
sour cream – 0.4 l;
carrots – 0.3 kg;
onions – 0.3 kg;
vegetable oil – 100 ml;
fresh parsley – 100 g;
salt, ground black pepper - to taste.

Cooking method:

Rinse the chicken gizzards well. If necessary, remove film and fat, although the store usually sells offal without them. Make sure there are no traces of bile left on the stomachs.
Peel the onion and cut into half rings, preferably not thick ones.
Grind the peeled carrots on a grater with large holes.
Pour oil into a deep frying pan and heat it.
Place onions and carrots in oil and fry them for 5 minutes.
Add the gizzards to the vegetables. Fry everything together for another 5 minutes.
Salt and pepper the stomachs, pour in enough water to barely cover the stomachs. Wait for the water to boil.
Simmer the gizzards over low heat, first for 20 minutes with a lid on, then for the same amount of time without a lid.
Pour in sour cream, stir. Cover with a lid and continue to simmer for another half hour. If necessary, you can add a little water to prevent the gizzards from burning.

Before serving, sprinkle the chicken gizzards stewed in sour cream with parsley, after chopping it with a knife. Serve potatoes or pasta as a side dish.

Korean chicken gizzards in sour cream

chicken stomachs – 1 kg;
onions – 0.5 kg;
sour cream – 0.2 l;
soy sauce – 50 ml;
garlic – 10 cloves;
vegetable oil – 120 ml;
chicken broth – 0.25 l;
salt, ground red pepper - to taste.

Cooking method:

Rinse the ventricles, fill with water and bring to a boil. Cook for an hour, adding salt to the water 10 minutes before cooking.
Remove the ventricles, cool and cut into strips.
Peel the onion and cut it into thin halves of rings.
Heat the oil in a cauldron or thick-walled pan and put the onion in it. Sauté it for 10 minutes.
Add the gizzards and fry them for 5 minutes along with the onion.
Pour in the broth and simmer over low heat for 20–30 minutes.
Add crushed garlic and sour cream, soy sauce and pepper. Stir.
Cover the pan with a lid and continue to simmer for another 10-15 minutes.

Chicken gizzards stewed in sour cream according to this recipe will surely appeal to lovers of spicy food.

Chicken gizzards in sour cream with potatoes and mushrooms

chicken stomachs – 0.7 kg;
potatoes – 0.7 kg;
fresh champignons – 0.5 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
sour cream – 0.2 l;
chicken broth – 1 l;
bay leaf – 2 pcs.;
salt, spices - to taste.

Cooking method:

Wash the chicken stomachs thoroughly and cut them into small pieces.
Peel the potatoes and cut them into medium-sized cubes.
Heat the oil in a frying pan and place the gizzards in it. Fry them for 10 minutes, stirring.
Add the potatoes to the gizzards and fry them together, continuing to stir occasionally for another 10 minutes.
Transfer the potatoes with gizzards to the pan in which you are going to simmer the dish. Wash the pan and dry it.
Wash the mushrooms, pat them dry with a napkin, and cut them into thin slices.
Peel the onion and cut into thin halves of rings.
Grind the peeled carrots on a coarse grater.
Heat a new portion of oil in a clean frying pan, add mushrooms and onions. Fry them, stirring, until almost all the liquid released from the mushrooms has evaporated.
Add carrots and fry with them for 5 minutes.
Transfer the contents of the pan into the pan with the potatoes and gizzards. Stir.
Add salt, spices, including bay leaves, and sour cream. Pour in broth or just boiled water. Cover with a lid and place on low heat.
Simmer the gizzards with potatoes and mushrooms in sour cream and broth for 40 minutes.

When serving, it would be good to sprinkle this dish with chopped herbs. The stomachs in it are tender and soft. Mushrooms and potatoes go well with them. The advantage of this dish is that there is no need to prepare a side dish.

Chicken stomachs baked in sour cream in pots

chicken stomachs – 1 kg;
sour cream – 100 ml;
butter – 40 g;
onions – 0.2 kg;
carrots – 0.3 kg;
fresh herbs – 100 g;
salt, spices - to taste;
cheese (optional) – 50 g.

Cooking method:

Wash the offal thoroughly and cut it into small pieces.
Grate the carrots on a fine grater.
Finely chop the peeled onion.
Mix onions and carrots.
Melt the butter in a frying pan and lightly fry the onions and carrots in it. Place them in pots. The recipe makes 4 servings, so you will need 4 pots.
Distribute the ventricles among the pots.
Salt and pepper them to taste.
Place a large spoonful of sour cream in each pot.
Pour water into the pots until it completely covers their contents.
Place the pots in the oven and turn it on.
Once the temperature in the oven reaches 180 degrees, mark the hour.
After the specified time, sprinkle the contents of the pots with chopped herbs and cheese, if you decide to use it. The cheese must be finely grated before doing this.
Place the pots in the oven for another 10 minutes.

After the dish is ready, the pots need to be allowed to cool slightly, after which they can be served. It is not customary to serve a side dish with this dish.

Chicken gizzards baked in sour cream and prunes

chicken stomachs – 1 kg;
pitted prunes – 0.4 kg;
yogurt – 100 ml;
sour cream – 150 ml;
carrots – 0.3 kg;
onions – 0.2 kg;
vegetable oil - how much will be needed;
sweet pepper – 0.2 kg;
salt, spices - to taste;
chicken broth – 0.25 l.

Cooking method:

Cut the washed ventricles into fairly large pieces.
Cut the carrots into thin slices.
Peel the onion and cut into thin half rings.
Heat the oil in a frying pan, fry the onion in it for 5 minutes, then add the gizzards and fry them along with the onion, stirring constantly, for 15 minutes.
Steam the prunes by soaking them in water for 15 minutes. Drain the water and squeeze out the prunes.
Wash the pepper, cut off the stalk. Remove the seeds. Cut the pulp into thin strips.
Grease a deep baking dish.
Place half of the prunes on the bottom of the pan. Place the ventricles with onions on it, pepper on them, then the remaining prunes. Place carrots on the top layer.
Mix salt and spices with yogurt, sour cream and broth. Pour this sauce over the contents of the baking dish.
Preheat the oven to 200 degrees and place the form with stomachs in it for 40 minutes.

The dish turns out to be so tasty and appetizing that it is not a shame to serve it even at the holiday table.

Chicken stomachs in sour cream turn out soft and tender. In addition, this is a very healthy dish that makes sense to include in your diet.