Chicken gizzards in sour cream – general principles preparations
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
Ingredients:
A kilogram of chicken gizzards;
45 g butter;
Four tbsp. l. sour cream;
Vegetable oil;
Two carrots;
One bow;
Greenery;
Four s. l. mayonnaise.
Cooking method:
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 stomachs in sour cream in a slow cooker
Ingredients:
590 g chicken gizzards;
Spoon of tomato paste;
Three spoons of sour cream.
Cooking method:
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
Ingredients:
660 g chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
Lavrushka;
Cooking method:
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
Ingredients:
1.2 kg chicken gizzards;
490 g prunes;
Low-fat yogurt;
Two carrots;
Half a glass of sour cream;
Spoon vegetable oil;
Chicken bouillon.
Cooking method:
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. 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
Ingredients:
530 g chicken ventricles;
Vegetable oil;
160 g sour cream;
One onion;
Two pickled cucumbers;
Carrot;
Centimeter of ginger root;
Garlic clove;
Two spoons of horseradish.
Cooking method:
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
Ingredients:
900 g chicken gizzards;
Four onions;
A jar of sour cream;
Black pepper.
Cooking method:
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
Ingredients:
750 g chicken gizzards;
A glass of sour cream;
Two bows;
Allspice;
Spoon of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
Carrot.
Cooking method:
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 closed lid 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
Ingredients:
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g cheese;
Butter;
Spoon of khmeli-suneli;
Green onions;
Bulb onions;
Carrot.
Cooking method:
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
Ingredients:
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.
Cooking method:
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 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.
Chicken stomachs in sour cream - tricks and useful tips
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.
- it's simple, tasty and very homemade dish. The addition of soy sauce and mustard adds a special piquancy to the taste. Stomachs can be stewed either in portioned pots or in one large cauldron. Chicken gizzards are soft and very flavorful.
Ingredients (for 2 pots):
- Chicken gizzards – 600 g
- Onion – 1 piece
- Soy sauce – 2 tbsp. spoons
- Russian mustard – 1 teaspoon
- Spices - to taste (I added dried dill, parsley, oregano and basil)
Preparation:
Wash the stomachs and remove fat and yellow films. I prefer to buy stomachs that have already been cleaned, but they still need to be washed and cleaned. Be sure to drain the remaining water from the ventricles after washing.
Heat a little vegetable oil in a frying pan and place the gizzards. Fry the gizzards until they acquire a lighter color over high heat with constant stirring. This way all the juice will be sealed inside.
Leave the ventricles to cool, while at this time peel and cut the onion into small cubes.
Combine chicken gizzards, onion, soy sauce, mustard and spices. There is no need to salt and pepper the dish.
Mix thoroughly and pour the mixture into pots. Add 3-5 tbsp to the pots. spoons of cold boiled water.
Cover the pot with a lid and place in a cold oven. Preheat the stove with pots already placed in it, otherwise they may crack. Do not fill the pots to the top, otherwise the liquid will boil away during cooking.
Chicken gizzards in pots with soy sauce and mustard are ready, serve them hot with a side dish. For example, such ventricles will go well with rice.
Bon appetit!
Chicken gizzards cooked in pots with potatoes are worth cooking. If only because it’s tasty and simple. Believe me, I experienced sincere surprise when the ugly, wrinkled and rough offal turned into an unimaginably tasty and tender dish. And, of course, filling. And due to the rich bouquet of spices, it turned out aromatic and piquant. This recipe for chicken gizzards with onions and potatoes is very easy to remember. And repeating it in your kitchen is even easier. Let's cook!
Tender chicken gizzards in pots with potatoes are prepared from the following products:
Recipe for chicken gizzards with aromatic potatoes (with step-by-step photos):
I came across some not very “successful” ventricles. Therefore, I fussed with them for about 15 minutes, no less. But I hope you have better luck. Wash your belly buttons well. Trim the fat and remove the yellow tough film (if any). Fill with water. Add spices - bay leaf and allspice. Place a whole peeled small onion. No need to add salt yet. Place over medium-high heat. Bring to a boil and reduce cooking temperature. Let the stomachs sit in gently bubbling water for 20-30 minutes. By the way, I recommend that lovers of spicy and spicy foods try my recipe. | 
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In the meantime, one main ingredient of the dish is being cooked, take care of the second. Peel the potatoes. Wash and cut. I wanted to give it the shape of a straw. But neat blocks and cubes will also work quite well. | 
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Place potato strips (cubes, sticks, circles) on hot oil. Add salt, paprika, black and red hot pepper, oregano and dried garlic. Fry on all sides over high heat. | 
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Drain the semi-finished offal in a colander. Do not pour out the broth, but strain through cheesecloth and set aside. It is in it that chicken stomachs in pots with potatoes will simmer in the oven. Cool the navels a little and cut into thin slices. | 
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Place the gizzards and potatoes into pots. After adding a little salt, pour in enough broth to cover them. Cover with lids, moving them slightly on one side. So that the hot air comes out freely and the broth does not splash around the oven. You can prepare such a dish in one big shape, covering it with foil if there is no lid. Cook in an oven preheated to 180-200 degrees for 40 minutes. It can be longer (about an hour). | 
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Has the specified time passed? Hurry up, take the pots of gizzards and potatoes out of the oven and serve, serve, serve! | 
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Cook deliciously and eat with gusto!
From the Author: “So, I bought a kilogram of chicken gizzards. I brought them home, washed them, and at the same time checked whether the machine cleaned them well from the inner brownish-yellow wrinkled film...” 
If not very good, we will remove its remains manually. But don’t rush to throw them into the trash can. This film (the inner wall of the chicken stomach) is not waste, but a very good medicine. You just need to dry them thoroughly at room temperature, in a place where there is no direct sunlight. Dry and store in a glass jar with a tight-fitting lid so that moisture does not reach them. And if your stomach suddenly gets upset, take out this jar, take out a piece of dry chicken gizzard from it, chew it well and swallow it. 
In any case, this is exactly how my grandmother treated all stomach disorders during my childhood. And it helped. No worse than current loperamide. But let’s hope that we won’t come to the practical use of the dried inner walls of a chicken stomach.
We wash our giblets, fill them with cold water and leave them alone for two hours. When the time is up, drain the water in which the ventricles were soaked, wash them again, fill them with cold water and place the pan on the stove, turning on the heat to “highest.” During the boiling process, remove the foam, and as the water boils, add a dozen black peppercorns and a bay leaf to the giblets, reduce the heat and, as the boiling reaches a lazy-slow stage, cover the pan with a lid. And so we cook the ventricles for 30-40 minutes. A couple of minutes before the end of this process, add the liquid, turn off the heat and let the broth (and at the same time the ventricles floating in it) cool. 
Since a kilogram of ventricles and the water in which they were boiled do not cool down in five minutes, and if you are planning ventricles baked in pots for dinner, then it is better to run to the store for them in the morning. And it is advisable to boil it before you sit down at the dinner table.
Is the broth cold? Using a slotted spoon, we fished out the chicken gizzards, put them on a strainer, and waited for the liquid to drain. After that, our giblets were coarsely chopped and placed in a deep, voluminous bowl. Added to them an onion chopped into half rings and a carrot root grated on a coarse grater. Added salt, pepper and... Filled with kefir so that it completely covered the chicken gizzards. For a kilogram of giblets, 2/3 liter packet of kefir should be enough for us. 
Now the ventricles need to marinate for an hour and a half or two. But no one forbids us to mix the contents of the bowl 2-3 times during this process. Moreover, mixing is even encouraged.
Well, when the marinating time has come to its logical conclusion, we lay out the contents of the bowl (along with the gizzards, onions, carrots and marinade) into baking pots. Throw a small piece of butter into each of them, sprinkle grated cheese on top, close the lid and place in the oven for 20-30 minutes, preheated to 160-170 degrees. 
In the meantime, let's make the side dish. How is Krasnodar rice an honest company as such? In my opinion, it goes with baked chicken gizzards! But if someone prefers vermicelli or country-style boiled potatoes... Giblets are the most democratic dish I know. And it is not picky about the side dish. At least cook some beans. Anything with chicken gizzards will go equally well and be just as amazingly tasty.