Recipe for stewed chicken hearts and gizzards With step by step preparation.
- Type of dish: Hot dishes
- Recipe difficulty: Simple recipe
- National cuisine: Russian kitchen
- Occasion: For lunch
- Preparation time: 12 minutes
- Cooking time: 2 hours
- Number of servings: 6 servings
- Calorie Amount: 66 kilocalories
Stewed chicken hearts and gizzards will please your whole family. They have a high protein content, so they are especially useful for a growing body. Great option for a family dinner!
If you are wondering how to cook stewed chicken hearts and gizzards, then just read this recipe. From it you will learn how to make a simple offal dish that your whole family will definitely enjoy.
Number of servings: 6Ingredients for 6 servings
- Chicken gizzards - 400 grams
- Chicken hearts - 400 grams
- Tomato paste - 2 tbsp. spoons
- Carrot - 1 piece
- Onion - 1 piece
- Salt, sugar - To taste
Step by step recipe
- Rinse the hearts and ventricles under cool running water and dry. Remove films. You can use both chicken and turkey by-products. Duck ones will also work.
- Place a frying pan on the stove and heat it over high heat. Pour odorless vegetable oil into it and place in a frying pan. Fry the offal for ten minutes without covering.
- Now fill the hearts and ventricles with two glasses of clean drinking water, bring it to a boil, reduce the heat to low. Cover with a lid and simmer the offal until the water evaporates.
- While the offal is stewing, take the onion and peel it. Chop the vegetable into cubes. Peel and wash the carrots, then grate them. Heat vegetable oil in a frying pan and sauté the prepared vegetables until golden brown.
- Then add tomato paste to the sautéed vegetables. To make it easier to mix the ingredients, you can pre-dilute the tomato paste with a small amount of water. Pour it into the frying pan and simmer for three minutes.
- Transfer the tomato with vegetables to the hearts and ventricles. Add sugar, salt, and any other favorite spices. Simmer under the lid closed for another ten minutes - and you are ready to serve!
Chicken hearts and gizzards are not a dish every day; we can say that this dish is not for everyone. But if you cook the offal well, you will get a very tasty first, second course or salad. They can be cooked together or separately; there are many recipes for cooking. There are more traditional ones, and there are original ones. But every good housewife should know what can be cooked from chicken hearts and stomachs.
First meal
It should be noted that offal is beneficial for the body; it contains a sufficient amount of protein. They are also suitable for eating during a diet, with the help of which you want to lose a few kilograms. They are also welcome in the diet of people whose menu should be balanced, and for those who suffer from any chronic diseases. Many people cannot imagine their lunch without soup, and rightly so. What could be tastier and healthier than hot, aromatic soup! Here are some simple recipes.
You can make a delicious soup with chicken by-products and mushrooms. Moreover, if desired, you can add different dressings to taste and other ingredients. Any mushroom is suitable for this dish, but champignons are usually used because they cook very quickly and are safe. You can cook mushrooms only if you are one hundred percent sure that they are suitable for food. The recipe looks like this step by step. First, boil the stomachs and hearts; you can first cut them into smaller pieces.
If you want the meat to remain more elastic, you need to cook for 30-40 minutes; If you want to get softer meat, you need to cook for at least an hour. While the offal is cooked, mushrooms, onions and carrots are fried in a frying pan. After an hour of cooking the offal, mushrooms are added, followed by diced potatoes.
Finally, parsley, dill and green onions are added to the soup, and half an egg and a spoonful of mayonnaise or sour cream are placed on the plate.
Some people cook it with barley to make the soup thicker and more satisfying. But then it needs to be put into the soup along with offal; it takes a long time to cook. The main thing is not to put too much of it, two or three spoons of cereal is enough. Another option is to replace barley with rice or semolina.
A delicious soup is made from stomachs and hearts with buckwheat. It's easy to prepare. The offal is boiled for about an hour, then buckwheat is added to the pan. Meanwhile, fry the onions and carrots in a frying pan in vegetable oil. Sliced potatoes are added to the soup, followed by overcooked vegetables. Finally, herbs and spices are added.
Pickle soup is also prepared with offal. The algorithm of actions is as follows. The hearts and stomachs are placed in boiling water, and after ten minutes pearl barley is added. Finely chopped pickles and tomatoes are added to carrots and onions fried in a frying pan. They simmer the whole thing for about ten minutes, and then put it in a pan, adding potatoes to it. The final stage will be adding herbs and spices.
Second courses
Chicken giblets are combined with many products, so hot dishes can be very diverse, using different combinations. It all depends on what your imagination tells you. It's always interesting to experiment.
One of the most popular recipes is ventricles and hearts stewed in sour cream. The preparation of the dish begins with the fact that you need to fry the offal so that they are slightly browned, after which they need to be filled with water and simmered until they become soft. While the offal is being cooked, onions and carrots are fried in another container. You can cut the onion into rings and grate the carrots on a coarse grater. When the onion turns golden, add three tablespoons of sour cream to the vegetables and simmer for about five minutes. Then the resulting composition is placed in a saucepan with offal, mixed well and simmered for another five minutes. Finish the preparation of the dish by sprinkling with herbs and adding spices to taste. Buckwheat porridge, boiled potatoes, pasta, and stewed vegetables can be a side dish for this dish.
Hearts and ventricles stewed in sour cream go very well with any side dish. Cooking them is absolutely not difficult, the only drawback is the time that you have to spend. In total, it will take at least an hour to stew, but the giblets will be soft and juicy.
It is possible to cook offal with vegetables in a shorter time. To do this, you need to cut them into strips, put them in a frying pan and fry well, then add onions, carrots, bell peppers, fry, stirring, then cut the tomatoes and also add to the general mixture, add a little soy sauce, simmer for about fifteen minutes, garnish with herbs. Here you have a delicious dish ready, which will also go well with any side dish. You can change the dish a little by adding mushrooms to it; they are fried along with offal.
You can make kebabs from offal. To do this, mix onion, garlic, kefir, salt, sugar, spices, for example, cardamom, turmeric, coriander in a container. Place the washed ventricles and hearts into this mixture. Let it marinate for an hour. Then thread the prepared marinated pieces onto a skewer. Between them you can string onions, pieces of tomatoes, eggplants, and broccoli florets. Place the skewer on the grill where the coals are smoldering and turn it over periodically. The result is an unusually tasty and healthy dish.
On a day off, when there is no rush and you have the opportunity to spend a couple of hours in the kitchen, there is a chance to please your family with a delicious dish - offal in pots. Prepared stomachs and hearts are cut into small pieces and fried in oil in a frying pan with the addition of spices and salt. Potatoes are cut into cubes or strips and placed in pots, approximately half filling the space of the container. Then the remaining space is filled with fried gizzards and hearts, leaving a little more space for vegetables. They are prepared like this. Onions, carrots and bell peppers are fried in a frying pan, and hot tomato sauce is added.
Fry the vegetables, and after adding the sauce, simmer for literally three minutes. Then they are placed on top of the pots. Add boiling water and place the pots in the oven for forty minutes, setting the temperature to about 200 degrees. This dish can also be served to guests.
Salads and snacks
There is also a wide choice in this type of dish. It all depends on the availability of time and what products are currently in the refrigerator.
Of course, Korean salad breaks all records for popularity. And it's very easy to prepare. First of all, boil the stomachs for an hour. Then cut into strips. At this time, pickle the onion by placing it in vinegar with the addition of salt, pepper and sugar. Carrots are cut into long strips or grated on a special grater for spicy salads. All ingredients are mixed, vegetable oil, soy sauce are added, and additional spices are added if necessary. A wonderful snack is ready!
For those who don’t really like spicy snacks, you can prepare a different, but no less tasty salad. To do this, pre-cut chicken hearts are fried in a frying pan. Add champignons and onions, fry everything well, then let cool. Transfer to another container, after getting rid of excess oil. Add finely chopped pickled cucumbers, grate the cheese on a coarse grater, mix it all thoroughly and season with mayonnaise or sour cream. Hearty and very tasty lard is ready, it is suitable for both a regular family dinner and a festive table.
This salad requires a long preparation time. This will require soaking the beans in advance, preferably overnight. Then it will cook faster. The beans are boiled and the stomachs and hearts are boiled in a separate container. All this is mixed, fried champignons and finely chopped pickles are added to them. Crackers are prepared separately. The bread is cut into cubes, sprinkled with salt and spices and fried in oil in a frying pan. You can dry the crackers both in the oven and in the microwave. But the most delicious will be those cooked in a frying pan. You also need to squeeze a couple of cloves of garlic in there. The salad is dressed with mayonnaise and decorated with herbs. Finally, place on plates and add aromatic crackers to each.
To learn how to cook chicken heart chops, watch the following video.
I’ve never cooked a chicken heart, but I’m making the next salad with gizzards. The truth is not for everyone. I like. Cook 500 grams of chicken stomachs with salt and spices, separate three fresh carrots on a coarse grater (I take two large carrots), fry with chopped onions in sunflower oil or olive oil until tender. Finely chop the gizzards, combine with carrots, chop finely boiled 2 eggs, finely chop canned champignons, combine everything, add salt and pepper. You can eat it like this, you can season it with mayonnaise. :-)
Salad "Broken Heart"
Boil the heart (or stomachs) 300 grams, marinate the onions in vinegar with water and ground pepper, grate hard cheese, Walnut, season with mayonnaise. Very tasty, our family likes it :-D
soup with hearts and cheese
cook the earrings with bay leaves, spices, and a whole onion.
When it’s ready, add the onions and bay leaves, add the potatoes cut into strips and the carrots. When the vegetables are ready, add chopped hard cheese and a pack of melted cheese, boil for a minute and turn off.
when serving, sprinkle with herbs.. delicious served with crackers or croutons. (pl)
30-40% ventricles, 60-70% chicken liver. Chop everything and throw it on a hot frying pan, season with spices to taste, you can add onions. 5 minutes before readiness, add sour cream. (Y) Fast and tasty. Bon appetit. Garnish with rice or vegetables.
rustic navels
cook hearts and navels - fry with plenty of onions and mushrooms. Spices and seasonings to taste
add salted/sauerkraut, finely chopped pickled cucumber, a spoonful of tomato paste. simmer for min. 10., add garlic and herbs.. pepper. everything.
1 pack of green beans
Fry the hearts and salt them. Boil the beans in salted water. Place everything in a frying pan, add sour cream and simmer for 30 minutes.
Boil 0.5 kg of chicken gizzards and finely chop; Boil 6 eggs and finely chop; Grate 2 medium carrots, finely chop 2 medium onions, fry the onion and carrots. Mix all ingredients, add salt, pepper and season with mayonnaise.
Giblets - liver, hearts, navels, yolks.
A celebration of the stomach, a celebration of cholesterol.
250 grams of well-washed and peeled chicken navels (stomachs), 250 grams of well-washed and peeled chicken hearts, 500 grams of chicken liver, a package of yolks, 4 tablespoons of vegetable oil, 2 large onions, cut into thin rings, 5 crushed cloves garlic, half a teaspoon of ground black pepper, the same amount of sweet paprika, salt.
Cut the navels into small pieces and boil with salt in a glass of water. Add the hearts and cook for another quarter of an hour. Drain the water. Fry the liver, cut into small pieces. Place the yolks in a saucepan, add salt and fill with water so that the yolks are covered. Bring to boil and cook for 5 minutes. Drain the water. Heat the oil in a large deep frying pan, fry the onion until golden brown, add spices, navels, hearts, liver and yolks. Simmer for 15 minutes. Serve hot. On slices of toasted bread or in puff pastry tartlets. Or just in a plate. (F)
Appetizer Appetizing - 500g of hearts and 500g of ventricles - fry + spices and 0.5 cups of dry wine - simmer a little (but you can do without wine), then 500g of onions and 500g of pickled cucumbers - fry - combine everything and simmer under the lid. You can also use cold and hot. You can do only ventricles. Delicious either way. (pl)
I like to make a type of beef stroganoff from stomachs: wash the stomachs, cut into strips, fry, add some water and simmer until done (the stomachs take a long time to cook), then fry, add onions and spices. Then add sour cream, dilute with water and cook until tasteful and ready. Very good delicious with mashed potatoes or rice (Y)
And if you need to prepare a regular dinner, stew the hearts (navels or all together) with onions, with or without carrots, I also add different seasonings - black pepper, nutmeg. nut, curry, saffron (you can have one or without them). Add diced potatoes and simmer until done. You can use pasta instead of potatoes. Tasty and unpretentious.
And I make pilaf from chicken hearts, everyone who has tried it at least once is now making it too (pl), I really like it. (Y) And from the ventricles she herself came up with aspic: boil the stomachs as if they were cold, salt, pepper, bay, peppercorns, onions, carrots, and then, whoever likes what, when the stomachs are cooked, you can add mushrooms, boil a little, add gelatin (possible with spices), when the gelatin has dissolved, place the navels with mushrooms on a dish, sprinkle with corn or pineapples, or whoever else can think of, and fill with yushka, and decorate as you wish. A delicious, beautiful dish that will surprise your guests - it’s ready! Savory. (pl)
Chicken giblets make an amazing filling for pies and pancakes. You need to boil them and pass them through a meat grinder with large holes. Add fried onions and a little garlic. Salt, pepper, mix and stuff. My dad makes tiny pies, one or two bites. Just in time for the broth that comes from boiling the giblets.
The filling turns out amazing!
I use chicken gizzards to make a filling for fried pies made from yeast dough.
These are my family's favorite pies.
I haven’t tried making pancakes with them yet.
Thank you, Katya, for the idea. I'll definitely try to cook it.
Chicken hearts - 600g, eggs - 4 pcs, pickled mushrooms - 500g, mayonnaise - 150g, dill. Peel the chicken hearts, rinse, boil in spices (bay leaf, peppercorns, salt) - cut into 2 parts, boil the eggs, cut into cubes or into strips, rinse the mushrooms with cold water, let them drain, if the mushrooms are large, cut them, chop the dill. Mix all ingredients, season with mayonnaise. (Y)
marinate chicken hearts in a mixture of spices, pepper, soy sauce, tsp oil and tsp. basil vinegar
put on skewers and in the oven for 15 minutes, it’s delicious when you pour the same marinade on top of them every five minutes.
If you wish, you can fry it in a frying pan
Rinse the ventricles well and remove the skin, then boil them, cool, and cut into small pieces. In a frying pan, fry the onion until golden brown, add gizzards, pour in half a glass of broth (I made it with chicken, but you can also dissolve maggi), simmer for 30 minutes, add salt and pepper, then add garlic and 2 tablespoons of soy sauce. Delicious. :-D
Chicken gizzards "Chinese version"
you will need: 500 g of ventricles, 1 large onion, 3 tablespoons of soy sauce, 1/2 teaspoon of coriander, vinegar, vegetable oil. oil, salt, ground red pepper.
Boil the ventricles. while they are cooking. Cut the onion into half rings and marinate in a mixture of vinegar, water, salt and sugar. Cut the boiled ventricles into strips and fry in a saucepan. oil, add soy sauce, coriander, pepper, pickled onion. You can add a little salt, but be careful, soy sauce is quite salty. Simmer everything lightly for 5-7 minutes, the dish is ready. It is especially tasty when the dish cools down, the stomachs absorb all the aromas of the spices.
And I have a recipe for chicken liver with hearts.
Take a kilogram of liver with heart and fry it in a frying pan until done (until the red juice stops flowing).
In another frying pan, melt 20 grams of butter, add 1 large onion in half rings, and fry. Add 1 table. spoon of flour, mix everything well. Then either a glass (250 ml) is boiled into this mixture. water, or (if available) broth, stirring, bring to a boil, add salt and pepper (taking into account that the liver was not salted or peppered during frying). Then added a glass of sour cream. and bring to a boil.
After this, pour the resulting sauce over the liver (after draining the juice released during frying).
Stir and bring to a boil.
The taste is great! And it turns out juicy! Very good with rice or mashed potatoes.
kg of ventricles, 1 carrot, Salt, black pepper. Grate the carrots, Rinse the ventricles. Salt and pepper to taste. Place everything in a pot. Pour 0.5 cups of water, put in the oven for 3 (three) hours. The results are very tender and juicy stomachs!
How to cook chicken heart and gizzards?
www.bolanias.ru
Recipe: Fried chicken hearts – with gizzards, parsley and soy sauce
chicken hearts – 500 g;
chicken stomachs – 500 g;
parsley – 30 g;
soy sauce – 3 tablespoons;
onion - half an onion
Let's start cooking. First you need to rinse the ventricles and cut off all excess.
Since the gizzards take longer to cook, we can safely fill the frying pan with water from the filter and place the gizzards in it.
We have time for hearts. We also wash them thoroughly under running cold water.
About five minutes have passed since the start of cooking. Place the hearts in the pan. Now peel and finely chop the onion.
After 10 minutes from the start of cooking, you can remove the gizzards from the pan. They are almost ready and now is the time to separate the meat from the veins.
The most delicious - back into the pan along with the chopped onion. Veins - I suggest recycling.
While stirring, wait for the water to boil. Add vegetable oil and three tablespoons of soy sauce! Continue cooking and stirring.
At this moment we chop the parsley, washed in advance, maybe not very finely.
Stop the frying process and sprinkle parsley on top.
Let it sit for a couple of minutes, stir again, serve in portions and invite your loved ones to the table!
I wish everyone a bon appetit! Cook, like me, with love and you will have delicious food in your home.
fotorecept.com
Pilaf with chicken hearts and gizzards
Pilaf with chicken stomachs and hearts prepared according to this recipe turns out very tasty. Try it - it will certainly become a favorite in your family!
Ingredients
- Chicken hearts - 350 grams.
- Chicken stomachs - 400 grams.
- Chicken broth - 3 cups (700 grams).
- Steamed long rice - 1 ½ cups (300 grams).
- Carrots - 1 piece (170 grams).
- Onions - 1 medium onion (180 grams).
- Early garlic - 1 head (35 grams).
- Spicy and aromatic seasoning for pilaf - 1 ½ teaspoons (4 grams).
- Vegetable oil - 3 tablespoons (90 grams).
- Bay leaf - 3 pieces.
- Salt - to personal taste.
- Ground black pepper - to personal taste.
How to cook pilaf with chicken hearts and gizzards
2. After 30 minutes, drain the water from the offal and leave it to cool slightly. Then cut the cooled chicken gizzards and hearts into small pieces.
3. Peel the onions from the golden husks and chop them into small cubes. Grate the washed and peeled carrots on a grater with large holes.
4. Heat the vegetable oil in a frying pan, add onions and carrots to it and, stirring occasionally, fry the vegetables until light golden brown.
5. Remove the husks from the garlic and chop it coarsely.
6. Wash the steamed long rice thoroughly under cool running water until it begins to flow from under it. pure water. Then place the washed rice, prepared vegetables and offal into a thick-walled pan. Pour the spicy-aromatic seasoning for the pilaf into the pan, add salt and ground black pepper to personal taste. Pour chicken broth over everything and stir a little.
7. Cover the pan with a lid and let the pilaf cook on low heat for about 20 minutes until done. Remove the finished pilaf from the heat and, without opening the lid, let it sit for about 10 minutes. Afterwards, place the pilaf with chicken stomachs and hearts in a heap on a dish, decorate with parsley leaves, and serve.
vkys.info
Chicken hearts and stomachs. Recipe for chicken hearts and gizzards
chicken hearts and gizzards recipe
Recipe - hot lavash snack
Lavash (thin) - six pieces
By-products (Chicken gizzards 200 grams and hearts 200 grams
Hard cheese – 150 grams
Chicken egg - two pieces
Vegetable oil (for frying)
Recipe – appetizer “Paserika”
Offal (chicken offal, I had gizzards, hearts are also possible) - 200 grams
Onion - one piece
Egg (two pieces - boiled, one piece - raw) - three pieces
Sour cream - 100 grams
Tomato paste - one tablespoon
Hard cheese - 50 grams
Recipe: sour cabbage soup with giblets
bones and trimmings of 1 duck
one onion
one carrot
parsley root one piece
bay leaf one piece
six black peppercorns
two large potatoes
pitted prunes
vegetable oil 1.5 tablespoons
Recipe: sour cabbage soup with giblets and prunes
Chicken wing (or necks, duck, chicken, goose or turkey. I have a little duck and a little turkey)
Chicken hearts - 150 grams
White cabbage (sauerkraut) - 300 grams
Carrots - one piece
Onion - one piece
Potatoes - three pieces
Butter – 50 grams
Prunes - seven pieces
Vegetable oil (a little, for frying)
Bay leaf - two pieces
Black pepper (ground, to taste)
Recipe – chicken giblet pickle
500 grams of chicken giblets
50-60 grams of celery root three tablespoons of rice
2-3 pickled cucumbers
half a glass of cucumber pickle
1-2 bay leaves
3-5 peas of allspice
a little dill
piece of butter (one heaped teaspoon)
vegetable oil for frying
Recipe – “Hearty” goulash
Chicken hearts 800 grams
Two bell peppers
One onion
Potatoes 400 grams
Tomato paste to taste
Paprika to taste
Vegetable oil to taste
Recipe – layered poultry jellied meat
Chicken legs 750 grams
Turkey drumsticks 850 grams
Chicken hearts 650 grams
Carrots 2 pieces
Onion 1 piece
Garlic 3 cloves
Gelatin 4 bags of 10 grams
Black peppercorns 7-8 pieces
Cloves 7 pieces
Bay leaf 2 pieces
Dried parsley root 1 tablespoon
Dried celery root 1 tablespoon
Hard-boiled eggs 2 pieces
Marinated champignons 15 pieces
Recipe – chicken liver and heart pate
large chicken liver, four pieces
four chicken hearts
stewed goose or duck fat two tablespoons
pickled green peppercorns one teaspoon
two teaspoons pink pepper
green pepper (peas) one teaspoon
two tablespoons cream
fine sea salt
ground black pepper
Recipe - hearts in the Provençal style
Chicken hearts - 500 grams
Onions - two pieces
Processed cheese (creamy) - 200 grams
Cream (10%) - 200 milliliters
Flour (or potato starch) - one tablespoon
Potatoes (for chips) - two pieces
Spices (Provencal: basil, thyme, oregano, rosemary, sage, savory) - two teaspoons
Black pepper (peas, to taste) - eight pieces
Salt - 0.5 teaspoons
Carrots - one piece
Butter (for frying) - 30 g
Recipe – sauce from chicken hearts, liver and gizzards with polenta
By-products (chicken hearts, gizzards, liver) - 400 grams
Carrots - one piece
Celery (stem) - one piece
Tomato (or tomato paste) - 400 grams
Red wine – 100 milliliters
Recipe – baked peppers with chicken hearts
Chicken heart 800 grams Onions (100 grams one piece
And those who wish to join our ranks
Cooking ⇒ Chicken hearts, liver, gizzards
For example, I cook them stewed in sour cream! Maybe there are other ways to cook deliciously?
Just fry it, cut into pieces, with onions - so that it has a light crust. Me-me.
I also messed around with the turkey heart – it’s bigger – and I stuffed it with mushrooms and onions. You can top it with bechamel or sour cream. It turned out very original.
You can probably stick chicken ones with something - sweet peppers, for example, or ham.
All that remains is to live, and to your fullest pleasure.
They are already small and still need to be cut. In general, I tried simply frying them with onions, but unfortunately they turned out a little dry, like chicken liver. So they just need some kind of gravy. And fried food is harmful!
Here's the recipe I found for chicken heart salad:
Beat the egg with milk and salt and fry the omelet. Cool. Cut the omelet, cucumbers and hearts into strips. Add Korean carrots and season with dressing (mayonnaise with horseradish). Cucumbers can be replaced with bell peppers. I make it with both cucumbers and peppers - both options are delicious! I'll try it soon!
Re: Chicken by-products - hearts, liver, gizzards - which one tastes better?
“Homemade chicken liver with hearts”
Cut the onion into half rings and into 3 more parts, lightly fry in vegetable oil. Add carrots cut into strips. Then put the liver with hearts in a frying pan, add salt, allspice (8-10 peas), bay leaves (6-8 pieces) and pour in sour cream. Simmer for 15 minutes, add chopped dill, let sit for a while and you’re done.
It tastes even better on the second day, I even like it cold. Goes well with potatoes, pasta and rice.
I sell a lot of clothes and shoes, for children and adults, see section: buy-sell-exchange!
mnogodetok.ru
Chicken giblets - hearts, gizzards and livers in pots
Chicken giblets are rightfully considered a dietary dish. A large number of dishes can be prepared from chicken giblets - hearts, liver and stomachs: pates, roasts, stews, broths. A casserole with them along with cheese and potatoes will decorate any table. The undoubted leader among dishes made from chicken by-products are hearts and gizzards baked in pots. And in today’s recipe, the liver of this bird along with vegetables will make an excellent company for them. Since giblets with vegetables are a low-calorie product, the second course obtained in pots can be enjoyed without fear for your figure (which has always been in demand by the weaker sex).
Second course ingredients:
- Cleaned and washed chicken hearts, stomachs and livers - 250 grams each,
- 3 medium onions,
- 2 carrots,
- a head of garlic, divided into cloves,
- 1 tomato
- 100 grams of any cheese,
- ready cream sauce, whichever you like, salt, pepper.
How to cook offal according to the recipe, with photos
We cook the offal: hearts and stomachs (a quarter of an hour - 20 minutes is enough for them), do not cook the liver. We do not salt the by-products during cooking so that they turn out very soft.
After chopping the onion, we achieve a golden crust on its surface by frying it in a frying pan.
Having chopped the garlic, we also resort to using a frying pan, frying the first one until a barely noticeable golden color (heavily fried garlic can give the dish a bitter taste).
After grating the carrots on a medium grater, simmer them in a frying pan for several minutes. The carrots should become soft.
Cut the stomachs and liver into medium-sized pieces. Leave the hearts alone.
Prepare the cheese by grating it on a fine grater.
Mix carrots, garlic, onions with giblets.
Next you will need cream sauce and tomatoes. You can prepare the sauce yourself from sour cream and spices. However, sour cream can give the dish a sour taste. I recommend using ready-made sauces (perhaps Calve). Cut the tomatoes into slices.
We will bring the recipe to life in clay pots, observing ancient traditions based on experience. Lubricate the inside of each of them with oil (sunflower oil will be very useful) so that the sauce does not burn.
Add the sauce to the bowl with the giblets and vegetables, followed by salt and pepper. The presence of bay leaf is also possible. Mix thoroughly and place the mixture in pots.
Place tomato slices on top.
The resulting dish of chicken giblets is designed for 3 adults. As a side dish, you can opt for boiled potatoes, buckwheat or rice. For the first meal, my family will have a cold beetroot soup, and the dessert is simply delicious: brownie cake, with a lot of berries and fruits. Bon appetit!
gotovim-doma-retsepty.ru
Stewed chicken hearts in sour cream with liver and wings
Chicken giblets are a tasty, healthy and inexpensive product. The most traditional way of cooking is chicken hearts and liver in sour cream. In Soviet times, such a delicacy was not made for one simple reason - such a huge amount of offal was not sold.
One chicken has one heart, one liver and one stomach: no food - no dish. I learned about chicken hearts in sour cream in 2000, when a friend told me how my mother in the 80s collected chicken giblets and stored them in the freezer until she had enough for the frying pan.
I was so impressed by the story about how to cook chicken hearts that I decided to try it. Fortunately, now offal is available at any time. And now this is one of the favorite recipes in our family; a large pan is barely enough for 2 days.
I offer my detailed recipe for chicken hearts with step by step photos. This time it was a little “enriched” with wing meat. But this ingredient is not necessary, since first of all this is a recipe for giblets.
What's attractive about my recipe is that it doesn't have a specific amount of ingredients. Here you can vary the composition at your discretion.
Chicken hearts with liver in sour cream
All by-products must be processed immediately. If necessary, rinse them. Trim excess fat and blood vessels from the hearts. Remove the film and get rid of the blood clot. Cut large hearts lengthwise.
Depending on the size, cut the liver into 2-3 parts. Rinse the stomachs well and cut into pieces.
Since stomachs are the hardest of all offal products, cooking should begin with them. Fry the chopped gizzards in vegetable oil until slightly golden in color. Salt and pepper to taste.
The resulting yushka during the frying of the gizzards should be collected and sent to the pan for a richer taste.
Place them in a saucepan and add a little water. While other foods are being prepared, simmer the gizzards over low heat.
The chicken hearts are the best part of the dish. They are dense, but not tough and cook well. Quickly fry chopped or whole hearts in a frying pan. Also season them with salt and pepper to taste.
Transfer to the pan near the stomachs.
The liver should be fried last. As soon as it changes color, you can season it with salt and spices.
Place the liver in the pan with the rest of the giblets.
Place sour cream in the pan with the offal. Mix everything well. If the liquid does not cover the giblets, then add boiled water.
Fry the meatiest parts of the wings until golden brown.
Transfer the wings to the pan and continue to simmer. This addition pleasantly diversifies the dish with meat flavor.
While some foods are fried and others are stewed, you can work on vegetables. Peel large carrots and wash well. Grate the vegetable on the coarsest grater.
Fry it until soft in vegetable oil and add to the offal.
Cut the onion into small cubes and fry. It can be up to translucency.
I prefer the onions to be light brown before adding them to the pan.
Mix everything well. If necessary, the dish should be added salt and pepper.
Stewed chicken hearts in sour cream go very well with any side dish: potatoes, rice, buckwheat or pasta. Please come to the table. Bon appetit!
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Chicken hearts with liver in sour cream are simply a festive dish for offal lovers. The creamy taste of this dish is very pleasant and mashed potatoes the best addition to it.
My grandmother made delicious chicken giblets when she cooked her own chicken. This was really delicious!
Oh, how delicious you have here! But I usually cook the giblets separately from the wings, so now I’ll make it according to your recipe.
I didn’t even imagine that such deliciousness could be made from these products. Alexander, you surprised me again.
Even the word “yummy” does not convey all the sensations you get from the taste of the dish: yahoo:
What a delicious dish you made. I really liked your recipe. I only made chicken hearts, but I also like this combination of products. I'm bookmarking it and will cook it. Your photos are very helpful, special thanks for them.
Alexander, you changed the background. So pleasant, gentle and pleasing to the eye. Regards, Anna.
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Chicken hearts, recipe for cooking in pots with giblets
Chicken giblets! I remember my childhood. What a delicacy the food made from chicken seemed to us, where there was one stomach, one heart and one liver (although the liver was not always added to the soup). The heart, as a rule, was given to the youngest, the ventricle was cut into two or three parts so that all children received a little bit of pleasure. Once a year it was possible to buy ventricles; hearts and livers were not sold separately. They had to be cleaned and washed for a very long time, but I really wanted to try them faster.
Now everything is completely different. Could it be imagined that any giblets, fresh, frozen, already peeled, could be bought at any grocery store. Prepare - I don't want to! But somehow it’s no longer accepted among our children. It's waste for them. But you can cook giblets so tasty that you will lick your fingers. Get your fingers ready.
Recipe for cooking chicken hearts with gizzards and liver in pots
Ingredients:
- Carrots - 1 pc.
- Soy sauce - 2 tbsp.
- Salt, pepper to taste
- Puff pastry or dumplings - 150-200 g (so that there is enough for all the lids for the pots)
Preparation:
- Wash the hearts and remove the fat.
- Wash the stomachs, but if the inner hard film in the stomachs has not been removed, be sure to remove it. True, now you are unlikely to find uncleaned ventricles on sale.
- Place the hearts and gizzards in a saucepan, add water so that it covers the giblets completely, add a bouillon cube and cook with the lid closed for 60-70 minutes.
- At this time, prepare the liver, wash, remove fat and excess veins, and dry.
- Heat half the butter in a frying pan
- and fry the liver for 2 minutes on each side. Remove the liver from the pan and set aside.
- Wash the mushrooms, cut small ones in half, large ones into 4 pieces.
- Heat the other half of the butter in a frying pan, add the mushrooms and fry until the liquid has completely evaporated. Remove mushrooms from pan and set aside.
Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.
Carefully clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.
Fill with water and keep in water for 20 minutes.
After 3-5 minutes, turn off the heat, transfer the chicken gizzards to a colander, and rinse well under running water.
Wash the pan and put the stomachs in it again. We also put a bay leaf and 4-5 black peppercorns there, add water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. At this time you can forget about them.
Meanwhile, cut the onion into thin half rings, and then into 4 more pieces.
Sauté the onion in vegetable oil until transparent.
Grate the carrots on a medium grater.
Add it to the onion and sauté a little.
After 40-50 minutes of cooking the gizzards, add the sautéed vegetables to the pan with the gizzards. Mix.
We also add tomato paste to the pan. Stir and simmer the chicken gizzards with vegetables over low heat for another 30 minutes.
While the chicken gizzards continue to simmer, we will prepare the sauce. Finely chop the garlic clove and herbs.
Take a bowl and pour 1 tablespoon of flour into it.
We dilute the flour with 5-7 tablespoons of broth from the pan with chicken gizzards.
Add 2 tablespoons of sour cream and mix well.
Now add garlic to this mixture.
Add salt, ground black pepper and any seasoning you like (I used khmeli-suneli).
Mix everything thoroughly.
After 30 minutes of stewing chicken gizzards with vegetables, gradually add the sauce into the pan.
Add greens to the pan.
Stir and turn off after boiling.
Now the chicken gizzards with sauce are ready. Honestly, they are faster to prepare than to describe the cooking process. But I assure you, this is a very tender and tasty dish.
Tender chicken gizzards can be served as a separate dish, or with horns or mashed potatoes.
Bon appetit everyone!