Cook chicken stomachs until they are soft. How and how much to cook chicken gizzards How much to cook chicken gizzards

Chicken gizzards are not valued on the same level as fillets, but are considered extremely healthy. They are recommended for anemia, metabolic disorders, and diseases of the digestive system. Such offal consists entirely of multidirectional muscle layers, so they are dense in consistency and require lengthy processing. Knowing how long to cook chicken gizzards, you can prepare a healthy and nutritious meat dish.

Cooking time

Many recipes with chicken gizzards mention that they need to be cooked until done. The exact time depends on the age of the birds. Chicken giblets cook 3 times faster than adult chicken. You also need to take into account the fact whether you are cooking a finished dish or an ingredient for frying. To navigate the time, use the following hint:

• chicken stomachs are ready in 15–20 minutes;
• stomachs of adult chickens - from 45 to 90 minutes;
• Boil the stomachs of chickens for frying for 5–10 minutes;
• The stomachs of adult and old birds are boiled for 40–80 minutes before frying.

Cooking rules

The secret to cooking chicken gizzards is proper pre-treatment. If traces of bile remain, the boiled giblets will taste bitter. To preserve the delicate flavor and make cooking easier, do the following:

• rinse offal thoroughly under running water;
• cut the segment lengthwise, open it and turn it inside out, rinse the inside under cold water, remove excess, if there is a lot of dirt, use salt;
• remove the yellow film from the inner surface; it will come off easier if you scald it with boiling water;
• cut off the small cartilage at the end of the stomach, as well as all the fatty films;
• Soak the cleaned foods in salted water for 15–30 minutes to remove the unpleasant odor.

During the cooking process, foam appears on the surface of the water, and residual fat and uncleaned film accumulate in it. Therefore, during the cooking process, the foam must be removed.

To check the readiness of the gizzards, remove one segment and cut it. If the meat is soft and easy to cut, the giblets are ready.

In a saucepan

To cook chicken stomachs in a saucepan, they need to be cut up and cleaned of veins, bile, fat and films. If the giblets are frozen, defrost them first in the refrigerator, indoors at room temperature, or in the microwave. Before cooking, rinse the meat thoroughly and place in a pan of cold water. The water level should be a couple of centimeters above the offal.

1. Place the pan on the stove and bring to a boil.
2. Then reduce the flame so that the water does not boil too much, cover with a lid and cook for 15-90 minutes until tender.
3. Skim off foam during cooking.
4. Wait the required time and 5 minutes before the end of cooking, add bay leaf, allspice and salt.

Place the finished giblets in a colander to drain and serve.

After chicken ventricles, a fragrant, hearty broth remains, which is excellent for dietary and therapeutic nutrition. Therefore, they are often served along with the broth in which they were boiled. To improve the taste of this dish, add peeled carrots and onions during cooking. Remove them from the broth before serving.

In a slow cooker

To get a guaranteed soft offal in a slow cooker, cook it in the “stew” mode. With this method, a high concentration of steam is formed inside, and the product is heated evenly.

Boiled stomachs

Cooking offal in a slow cooker is simple, although it takes a lot of time. Follow these steps:

• Clean the chicken gizzards and cut them in half.
• Place the food in the multicooker bowl, fill it with cold water so that it covers them by 2 fingers.
• Add salt and pepper.
• Set the “stew” mode, set the timer for 30–90 minutes, depending on the quality of the meat, and cook with the lid closed. During this time, the water will completely evaporate.
• At the end of cooking, check the softness of the offal with a knife and fork. If they seem tough, cook for another 20-30 minutes.
• After the ready signal, leave the chicken gizzards in the warming mode for 15 minutes.

Roast

In a slow cooker you can cook not just gizzards, but a full-fledged roast. You will need the following products:

• chicken stomachs – 500 g;
• potatoes – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp. l.;
• oil, spices, herbs - to taste.

Clean the chicken gizzards, rinse and cut in half, place in a multicooker bowl. Peel and finely chop the carrots and onions, and place them in after the giblets. Pour water into the bowl so that it covers the contents by a few centimeters, add spices, salt, and tomato paste. Peel and cut the potatoes, pour them into the steaming container and into the multicooker bowl. Set the “quenching” mode and the timer for 30–120 minutes, but no more. The time depends on the quality of the meat.

Before serving, mix the ingredients and sprinkle with herbs.

In a slow cooker, cook chicken gizzards in the “stew” mode.

In a steamer

To cook chicken gizzards in a double boiler, you should first marinate them. Then they will turn out especially tender and tasty. Clean the giblets from veins and films, rinse thoroughly in running water, and cut in half. Place in a bag, add soy sauce, stir, release the air, and seal. Leave to marinate for 30–40 minutes.

Offal is not to everyone's taste. Many people prefer to disdainfully throw away the contents of an animal’s belly and avoid such products in stores. But the number of people who consider these products a delicacy is also large.

After all, with proper processing, they become truly tasty, tender and healthy. In particular, we are talking about chicken stomachs or, as they are popularly called, “navels.”

What's the benefit?

About ¼ of chicken stomachs consists of animal protein; in addition, their composition is rich in fiber, which helps improve the digestive functions of the body, ash - a natural sorbent, as well as a lot of useful microelements (potassium, phosphorus, zinc, iron, copper). Among the list of vitamins one can highlight folic, ascorbic, pantothenic acids, and riboflavin.

All of the above makes chicken gizzards incredibly useful for:

• increased appetite;
• stimulation of the digestion process;
• improving the function of natural bowel cleansing;
• hair strengthening;
• improving skin condition;
• maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, so this product is recommended to be used more often by pregnant women and young children.

Stewed chicken stomachs retain the most beneficial properties, for the preparation of which a small amount of oil and water was used.

Calorie content and composition

For all its benefits, chicken gizzards are considered a dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue, covered on top with a layer of fat, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs are mostly supplied to stores already in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for a rather difficult and scrupulous job.

Advice! The cleaning process will go faster if the stomachs are pre-soaked in ice water.

Cleaning is carried out according to the following algorithm:

• place the product on a cutting board;
• through the opening of the esophagus we divide it lengthwise;
• rinse the stomach again;
• remove the elastic membrane by prying it with your fingers;
• remove fatty tissue from the inside.

Chicken stomachs in sour cream - step-by-step recipe with photos

Chicken gizzards are a very healthy product, and also extremely tasty. Chicken navels are perfect for the family table. You can make them with this quick and easy recipe. Ideally, stewed chicken gizzards in sour cream are good served with your favorite side dish. But, this dish will also be a wonderful separate treat. Any housewife can cope with the simple process of preparing an economical dinner, because chicken gizzards are a cheap product.

Your mark:

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

• Chicken stomachs (navels): 1 kg
• Onion: 80 g
• Carrots: 80 g
• Sour cream 15%: 100 g
• Greens (parsley): 10 g
• Salt: 7 g
• Bay leaf: 2 pcs.
• Vegetable oil: for frying

Cooking instructions

First you need to prepare the chicken gizzards.



Wash them well, then boil them in salted water until fully cooked. This step may take about an hour.



Drain the liquid from the pan with the prepared gizzards. Cut soft chicken gizzards into medium pieces.



Peel the onion and chop it with a knife.



Wash the carrots and grate them coarsely.



Sauté onions and carrots in a frying pan. Before frying, preheat the frying pan and pour a little oil into the bottom.



Place pieces of chicken gizzards into the pan. Mix the products well. Fry over low heat for 5 minutes.



Place sour cream in a frying pan with all ingredients. Stir everything thoroughly.



Immediately add bay leaves and herbs.



Simmer over very low heat for 5 minutes.



You can eat stewed chicken gizzards in sour cream.

How to cook delicious chicken gizzards in a slow cooker

Chicken gizzards cooked in a slow cooker are an excellent dish for dinner or lunch. This way they turn out especially soft and tender, and the effort required to prepare them should be minimal.

Hot chili sauce will help add some spice to the dish. If this additive is not to your taste, replace it with traditional tomato paste.

Required ingredients:

• 0.5 kg chicken navels;
• ¾ tbsp. water;
• 2 onions;
• 3 tbsp. sour cream;
• 50 ml chili sauce;
• salt, spices.

Cooking procedure the most tender chicken stomachs:

1. We rinse and, according to the above mechanism, clean the offal and cut it into strips.
2. Finely chop the onion and fry in oil in the “Baking” setting.
3. After 5-7 minutes. We attach the navels to the bow.
4. After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add salt.
5. Switch to “Extinguishing”, set the timer for 2 hours. Stir a couple of times during this time.

Recipe for stewed chicken gizzards in a frying pan

Required ingredients:

• 1 kg of offal;
• 2 onions;
• 1 carrot;
• 200 g sour cream;
• 100 g tomato paste;
• 2 liters of water;
• salt, spices.

Extinguishing procedure chicken navels in a frying pan:

1. We naturally defrost the stomachs, rinse and clean them as described above.
2. Place all the by-products in a saucepan, add 1.5 liters of water, add salt and bring to a boil, reduce the flame intensity and continue cooking for another hour.
3. Drain the liquid and let the offal cool.
4. Rinse with cold water and cut each navel into several pieces.
5. Cut the peeled onions into quarter rings.
6. Grate the peeled carrots on a medium grater.
7. Fry the onions and carrots in hot oil.
8. We add the stomachs to the vegetables, fill everything with half a liter of water, and simmer for a quarter of an hour under the lid.
9. After the specified time, add sour cream, bay leaf, season with spices and add salt.
10. Continue simmering for half an hour.

Fried chicken gizzards - a spicy recipe

The combination of delicious sauce with fried onions and garlic will add piquancy to this dish.

Required ingredients:

• 1 kg of offal;
• 2 onions;
• 5 garlic cloves;
• 40 ml soy sauce;
• Bouillon cube.
• Salt, spices.

Cooking procedure spicy chicken gizzards:

1. Boil the washed and cleaned stomachs in salted water for about an hour, do not forget to remove the foam during the process.
2. Drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onion in hot oil until golden brown, add the gizzards.
4. Dissolve the bouillon cube in water, pour it into the offal, simmer for 20 minutes, then add soy sauce and pressed garlic. We continue to simmer for another quarter of an hour.
5. An excellent side dish for savory navels would be mashed potatoes or rice.

This dish will appeal to those who love chicken gizzards and more. Fried with onions, garlic and sauce - they just beg to be eaten! The dish is combined with a potato or rice side dish.

How to cook chicken gizzards in the oven

Required ingredients:

• 1 kg of offal;
• 1 liter of natural yogurt or kefir;
• 0.15 g cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Cooking procedure chicken navels baked in the oven:

1. We clean and boil the offal until tender.
2. Let them cool, chop them coarsely and put them in a deep bowl.
3. Cut the peeled onion into half rings and grate the carrots on a medium grater.
4. Attach the vegetables to the navels, add salt and spices, pour in kefir, mix and let marinate for about an hour.
5. Place the navels along with the marinade in a baking dish, crush them with cheese, pour melted butter over them, and place them deep in the preheated oven. After 20 minutes, take it out and crush it with herbs.

How to cook chicken gizzards with potatoes

Required ingredients:

• 0.6 kg of offal;
• 1 onion;
• 1 carrot;
• 0.6 kg potatoes;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. As in all previous recipes, we prepare the stomachs (wash, clean, cook, cut).
2. Heat oil in a cauldron or thick-walled frying pan and sauté finely chopped onion in it.
3. Add grated carrots to the onions. We continue to sauté them together for about 5 minutes.
4. Add the prepared navels to the vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in a little water and simmer for about a quarter of an hour.
5. Add chopped peeled potatoes to the stomachs and add water if necessary.
6. Sprinkle the finished dish with herbs and garlic.

Delicious chicken gizzards with onions

Required ingredients:

• 0.3 kg of offal;
• 2 onions;
• 1 carrot;
• salt, bay leaf, spices.
• chicken stomachs. 300 gr.

Cooking procedure:

1. Grate the carrots, cut the onion into half rings, fry them in hot oil.
2. Remove the fry from the pan.
3. Boil the cleaned stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
4. Fry the stomachs in the same frying pan where you prepared the frying.
5. Place the prepared offal on a plate, sprinkle our roast on top, and sprinkle with finely chopped herbs if desired.

Chicken gizzard salad

Treat yourself to a light and delicious chicken navel salad.

Required ingredients:

• 0.5 kg of offal;
• 0.1 kg Korean carrots;
• 0.1 kg cheese;
• 2 cucumbers;
• 1 carrot and onion;
• laurel leaf;
• 50 g nuts (walnuts, almonds or pine);
• mayonnaise, greens.

Cooking procedure chicken navel salad:

1. Boil the stomachs for several hours along with onions, raw carrots, bay leaves, salt and allspice.
2. Cool the boiled offal and cut it into portioned cubes;
3. Cut cucumbers and cheese into cubes.
4. Pass the garlic through a press. We chop the greens.
5. Combine all the ingredients, mix, grease with mayonnaise and crush with chopped nuts.

Chicken gizzard soup recipe

Looking to diversify your lunch menu? Then we advise you to pay attention to the recipe below.

Required ingredients:

• 0.5 kg of offal;
• 1 medium carrot and onion;
• 5-6 potato tubers.
• 1 processed cheese;
• 3 garlic cloves;
• a bunch of greenery;
• bay leaf, salt, spices.

Cooking procedure soup with chicken by-products:

1. We rinse and thoroughly clean the navels, fill them with water, after 5 minutes. After boiling, drain the water, fill it with water again, and reduce the intensity of the flame to minimum.
2. As the foam forms, remove it, add bay leaf, salt, and peppercorns to the broth.
3. After about an hour, add finely chopped potatoes and grated carrots.
4. Fry the onion in hot oil with spices, add to the onion. If desired, you can use a slotted spoon to remove the gizzards from the broth and fry them along with the onions.
5. Return the stomachs along with the fried onions to the broth, wait until the potatoes are ready, add the grated processed cheese, and cook for another quarter of an hour.
6. We taste the saltiness of our first dish and add a little if necessary.
7. To prepare a delicious soup dressing, mix chopped garlic, chopped herbs and sour cream.

Original recipe - Korean chicken gizzards

Anyone who likes it spicy will definitely like chicken navels prepared according to the recipe described below. As a result, we will get an interesting, aromatic delicacy that can surprise guests and loved ones.

Required ingredients:

• 1 kg of offal;
• 2 large carrots;
• 3 large onions;
• 3 garlic cloves;
• 1 tbsp. food vinegar;
• 50 ml soy sauce;
• 100 ml grows. oils;
• 2 tbsp. rock salt;
• ½ tsp. spices for Korean carrots;
• ¼ tsp. black pepper, paprika and coriander.

Cooking steps spicy chicken gizzards:

1. Wash and thoroughly clean the navels, boil them in salted water for about an hour.
2. Drain the broth and let the offal cool, cut them into strips or arbitrary pieces.
3. Chop the onion into half rings and sauté in hot oil until translucent.
4. Grate the carrots using a Korean carrot attachment or a coarse grater.
5. Combine the onion and navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, and all the prepared seasonings.
6. Heat the oil in a frying pan and pour it onto the mass created in the previous step. If necessary, add additional salt and pepper.
7. Place the prepared dish in the refrigerator for a couple of hours.
8. You can store the resulting snack for about a week, but only in the refrigerator.

The main difficulty that cooks have when preparing chicken gizzards is how to make them soft. Professionals advise doing the following:

1. Frozen navels defrost naturally; it is advisable to do this in the evening by transferring the bag to the refrigerator.
2. Long-term heat treatment will help make this nutritious product tender. Boil, stew or fry in sour cream or cream sauce for at least an hour.
3. Before cooking, in order for the dish to be soft, after thorough cleaning, it must be filled with cool water for at least a couple of hours. When this time has expired, add a new portion of water and boil for about an hour with the addition of salt, spices and roots.
4. Even when purchasing the peeled version of the gizzards, they should be inspected for any remaining tough skin.
5. The farm version of stomachs is usually sold together with an elastic film; it must be cleaned without fail, otherwise the offal will be tough.

We look forward to your comments and ratings - this is very important to us!

Knowing how long to cook chicken gizzards, you can prepare many delicious dishes from an inexpensive, healthy ingredient. Many housewives often cook this meat, but not every one of them knows how long to cook chicken gizzards.

Procedure for boiling chicken gizzards (traditional method)

Chicken gizzards with fried vegetables

Take a kilogram of chicken stomachs, boil them (you can use the suggested method) and chop them finely. Then take one or two carrots and onions (depending on size), chop the vegetables and fry until golden brown in vegetable oil. Add the meat to the vegetables, mix and fry everything together for another 5-7 minutes. Then put 50 ml of mayonnaise, 50 ml of sour cream, 50 g of butter, salt and pepper to taste into the dish, mix, cover and fry for another 5-7 minutes. Immediately after turning off, sprinkle the stomachs with finely chopped herbs.

Now you know how long to cook chicken gizzards and what dishes can be prepared from them.

1. Rinse chicken stomachs under cold water and dry slightly.
2. Clean the chicken stomachs: trim off the fat, films and veins.
3. Place chicken gizzards in a saucepan with cold water, add salt and put on fire.
4. If foam forms during cooking, remove it with a slotted spoon.
5. Cook chicken gizzards for an hour to 1.5 hours until soft and velvety.
6. Place the finished chicken gizzards in a colander, let the water drain and cool slightly - they are ready to eat.

Fkusnofacts

- Chicken stomachs must be boiled, because without cooking they turn out to be hard and when boiling, broth is used, into which all the impurities are released.

Chicken gizzards are inexpensive by-products, in Moscow stores from 200 rubles per kilogram. (data as of November 2018).

Calorie content of chicken stomachs is 140 kcal/100 grams.

When choosing chicken gizzards, keep in mind that if the gizzards have a lot of fat, then approximately half of the purchased weight will have to be cut off. Choose stomachs that are free of fat.

The shelf life of boiled chicken gizzards is 3-4 days in the refrigerator. For long-term storage, fresh chicken gizzards must be frozen - then they will be stored for up to 3 months.

It is important to rinse chicken stomachs very well, because... they may contain sand, which is very dangerous for dental health.

If you think that chicken gizzards are only suitable for feeding your beloved cat, then you are deeply mistaken. In Soviet times, chicken gizzards were quite often found in various dishes on housewives’ tables, but now this product is undeservedly forgotten. We propose to restore justice by returning this valuable component to the diet of everyone who takes care of themselves and loves to pamper their family with delicious and, of course, healthy dishes.

Chicken stomachs are extremely valuable (like other types of offal). Unlike other parts of the poultry carcass, the gizzards boast the highest content of complete protein and a complete absence of fat, as well as an impressive range of vitamins, including rare A, D, K and E, and minerals.

This is an excellent product for the diet table, as well as for fitness nutrition fans who are concerned about getting enough pure protein. According to this indicator, the ventricles can only be compared with chicken breast. Unlike the breast, the ventricles have a fairly bright taste, and at the same time they perfectly decorate various dishes.

How long to cook

Typically, cooking chicken gizzards lasts from 15 to 40 minutes. This depends on the age of the bird from which they are obtained. Young chicken gizzards acquire a delicate velvety texture in 15-20 minutes. But older ones will have to cook longer. You can optimally determine the degree of readiness by removing one from the broth and cutting it. If the degree of softness suits you, you can safely stop.

Cooking chicken gizzards correctly

Cooking chicken gizzards is a simple process, but consists of several stages:

1. Preliminary preparation. Before you start cooking, prepare the gizzards. To do this, they need to be thoroughly washed to simply remove all mechanical impurities.
2. Cleaning up. Remove from the washed ventricles any remaining fat and films that may have remained when cutting the carcass. This way you will ensure a perfectly clear broth, as well as optimal taste of the finished dish.
3. Prepare the ingredients that you will add when cooking the broth. These can be root vegetables, spices, dried herbs.
4. Unlike meat, chicken stomachs are boiled by placing them exclusively in cold water. Thanks to this, you get a delicate consistency of the finished product, so feel free to put the prepared ventricles in a saucepan, add water, and put on fire.
5. After the water boils, add spices, while reducing the heat level. To improve and enrich the taste of the product, experts advise adding peeled carrots, onions, celery root or parsley to it after boiling water. You can adjust the set of root vegetables to your taste. Black peppercorns, allspice and bay leaves also perfectly improve the taste of the broth, as well as the ventricles themselves.
6. You need to remove the foam during the cooking process in the same way as when you cook regular broth.
7. Remove the finished ventricles from the broth with a slotted spoon, allow the remaining liquid to drain, and then cool slightly. After this, they can already be eaten. But you can also use it for later cooking.

Useful cooking secrets

• To ensure that the ventricles delight you with their taste, make sure that there are no traces of bile left on the latter. This happens quite often when cutting a carcass. The remaining bile can give the dish a bitter taste, which is very undesirable, since its taste will be spoiled. When washing the product, make sure that the entire surface is clean, cut off with a knife what cannot be washed off.
• The degree of freshness significantly affects the taste of the ventricles. When choosing them in the store, try to take those that are light in color, without yellowness or grayness.
• The older the chicken, the tougher its stomach becomes. It is ideal if you come across chicken gizzards (they are tender and soft). If you come across a more “adult” product, increase the cooking time.
• You only need to salt the stomachs at the very end. Otherwise they will be dry and tough.

What to cook with ventricles?

Speaking about the use of stomachs in cooking, adherents of classical cuisine will immediately mention the notorious "soup with giblets". And they will be absolutely right! This is a great dish, light and nutritious. By the way, this soup is recommended for people with a mild cold to speed up recovery, since the high protein content in it stimulates the body’s immune activity. This, of course, is not the only thing that can be prepared from stomachs.

There are a lot of dishes that can be prepared from chicken stomachs, although simply boiled they can be a separate dish. In this case, try adding boiled potatoes. If you are a fan of the fitness menu, then instead of potatoes, take boiled green peas, green beans or broccoli. Green vegetables will make the dish more dietary and lighter, and with a minimum amount of calories.

Gizzards go well with all stewed vegetables. A stew made from them will open up new taste horizons for your household.

The ventricles “look” great in the form of a “cocotte” or, as we usually say, julienne. The dish is simple, but quite interesting, and at the same time looks decent even on a festive table. To prepare cocotte gizzards, boil them, then cut them into small slices and fry in a frying pan with onions. After this, add salt, black pepper, spices to taste and cream or sour cream. Place the finished mixture into molds, sprinkle with grated hard cheese and place in the oven. It is important that the temperature in it is maximum (200-220´C), and the baking time is no more than 8-10 minutes. This way you will get a beautiful crust and a tender juicy mass inside.

With gizzards you can perfectly cook pilaf, cabbage rolls and a lot of different salads, replacing traditional meat or sausage in them.

Enjoy your gastronomic discoveries!

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