How to quickly cook chicken gizzards in a frying pan

CHECKOL: QUICK STOMACHES SO-QUICKLY

You will need: 500g chicken gizzards, 2 onions, 3 tbsp. vegetable oil, ½ tsp. soda, spices to taste, salt.

Rinse and dry the navels. Finely chop the onion, place it in a cauldron with heated oil, fry until browned. Add the gizzards to the onion, fry until the juice releases, add soda (soda is added when cooking stringy, dry meat, gizzards, and necessities in order to speed up the cooking process, resulting in meat tender, juicy) – the sauce will foam, when the foam goes away, add spices, add salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring periodically and adding boiling water so that it constantly covers the ventricles.

Cook the dish until the stomachs are soft. For many, chicken gizzards taste like mushrooms; if you combine them with mushrooms, then this peculiarity of perception, if it exists, will be even stronger, and it will turn out even tastier.

CHICKEN VENTURES IN ORIGINAL SOURCE SAUCE

500 grams of chicken stomachs 150 grams of sour cream 2 pickled cucumbers 1 onion 1 carrot 1 clove of garlic 0.5 cm fresh ginger root 2 tablespoons horseradish

black pepper vegetable oil salt.

Boil the stomachs in salted water for 40 minutes, let cool, and chop finely. Peel and cut carrots and onions into small cubes. Heat vegetable oil in a frying pan, add chopped ginger and fry along with crushed garlic, then remove them from the oil, put gizzards, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, stir, pepper and salt, simmer over medium heat for another 10 minutes.

CHECKOL WITH TOTOYA: STEWED WITH GIBIB AND POTOPHEL.

You will need: 650g chicken gizzards, 400g potatoes, 300g any fresh mushrooms, 50g sour cream, 1 egg, bay leaf, salt, pepper.

Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, add water, add laurel and boil for 2 hours before serving. softness.

Add mushrooms to the prepared stomachs, add salt, bring to a boil, reduce heat and simmer for 15 minutes, add potatoes and cook until done.

Mix the sour cream with the egg, pour the mixture into the pan, stir, remove it from the stove.

How to clean chicken gizzards

Many housewives do not like to cook this product because they believe that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, but currently on sale there are already cleaned navels, which, before starting cooking, can be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, the process of cleaning the offal can be simplified.

To do this, place the product in ice water for a couple of minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour boiling water over them, then remove the remaining thin film.

Experienced chefs recommend boiling chicken gizzards before stewing, and the longer you do this, the softer the product will be. Place the prepared navels in a pan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove any foam that forms with a slotted spoon.

CHECKET TOETIY: STEWED COOK VENTRILES IN A SET

You will need: 1 kg of chicken gizzards, 50 g of butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt.

Boil the gizzards until soft, let cool and cut. Grate the carrots, chop the onion, fry the vegetables in oil until tender.

Add gizzards to the vegetables, simmer for 5 minutes, pour in sour cream, add mayonnaise, pepper and salt, season with butter, simmer for another 5 minutes, add chopped herbs, mix, remove from heat.

CHICKEN VENTURES STEWED IN SOUR CREAM

1 kg chicken stomachs 50 g butter 2 carrots 2 onions 4 tbsp mayonnaise 4 tbsp. tablespoons sour cream vegetable oil black pepper, herbs, salt - to taste

Boil the gizzards until soft, let cool and cut. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add gizzards to the vegetables, simmer for 5 minutes, pour in sour cream, add mayonnaise, pepper and salt, season with butter, simmer for another 5 minutes, add chopped herbs, stir, remove from heat.

CHECK FULL: QUICK VENTRICLES IN OTHER METHODS SAUCE

You will need: 500g chicken gizzards, 150g sour cream, 2 pickled cucumbers, 1 onion, carrot and garlic clove each, 0.5 cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt.

Boil the gizzards in salted water for 40 minutes, let cool, chop finely. Peel and cut carrots and onions into small cubes. In a frying pan, heat the vegetable oil, add the chopped ginger and fry along with the crushed garlic, then remove them from the oil, put the gizzards, carrots and onions in it, fry for 10 minutes, stirring.

Pour sour cream onto the stomachs, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

Recipe for stewed chicken gizzards. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “stewed chicken gizzards”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed chicken gizzards is 107.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

CEPT FIFTH: POKE WITH QUICK VENTRICLES

You will need: 300g chicken gizzards, 2 cloves of garlic, 1.5 cups long grain rice, 1 tomato each, bell pepper, small eggplant and onion, black pepper, oil, salt .

Boil the gizzards with plenty of water, adding salt to the broth to taste, remove them from the broth and cut them.

Grind the garlic and fry in oil until fragrant, add grated carrots, chopped onions, eggplant, bell peppers, fry for 3 minutes, add small chopped tomatoes, gizzards, peppers cook and salt, pour in the broth remaining from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes on high heat, then 7 minutes on medium, then on low until the rice is cooked. If necessary, add broth.

How long to fry chicken gizzards

Processed, prepared, cut lengthwise in half ventricles are best first stewed in slightly salted water. To do this, you need to fill it with cold water. Boil and simmer over moderate heat for an hour to an hour and a half (if the product is young, but if not very young, then the time can reach up to 2 hours). At the end of cooking, add salt again. In any case, the stomachs will not “melt in your mouth.” The specificity of this product is that they will still remain slightly harsh. If chicken gizzards are fried in a frying pan, the cooking time is usually 20 minutes.

SECTION SIX: BUNDLES IN THE HEAT

We clean a kilogram of chicken gizzards, wash them, and cut them in half. Pour odorless vegetable oil into a frying pan, add the ventricles and fry.

10-15 minutes pass, take 0.5 bottle of light beer, a glass for yourself, the rest goes into the ventricles))) Simmer for 30-40 minutes on low heat.

Add a lot of onions, cut into half rings, the rest of the beer, 60 grams of butter, 2 tablespoons of full-fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour.

When you want to eat a frying pan, turn off the gas and sit near the stove for about 15 minutes. We like it with pasta and buckwheat, but the side dish can be anything - boiled potatoes, mashed potatoes, mashed peas...

OPTION 2

First I fried the onion (I love the taste of fried onions), and then I added the gizzards. And instead of mayonnaise I added a little flour to thicken the sauce. It turned out great! The beer is not noticeable in the finished dish, but it gives the sauce a special, original taste.

Girls, try it, it's very tasty! And men generally go crazy!

Chicken gizzards fried with onions

This option is an excellent solution to the family dinner issue. Household members will always be happy with novelty and variety in the home menu. They will be pleasantly surprised, and may not immediately understand what you fed them so delicious.

• chicken gizzards - 1 kg;
• onion - 300 gr;
• salt, spices, refined vegetable oil.

1. Thoroughly process the by-products, rinse, peel off the film, cut in half and into slices. 2. Take a large deep saucepan and place the chopped gizzards into it. Pour a quarter liter of water into the saucepan and cover with a lid. Cook over moderate heat for about 2 hours. As the water evaporates, it is permissible to add a little boiled water. Stir occasionally. 3. While the gizzards are stewing, process the onions. Wash it, dry it with a paper towel and cut it into half-straws. Pour refined vegetable oil into a separate saucepan and fry the chopped onion in it until fully cooked. 4. After the time specified in the recipe, taste the offal for doneness. If they are soft enough, then you need to remove the saucepan from the heat and drain the water through a colander. 5. Pour refined vegetable oil into the saucepan in which the gizzards were stewed and add the gizzards. Fry them for 7 - 10 minutes. Salt and pepper. 6. Add fried onions to the offal. Fry for a few more minutes. Add spices, remove from heat. Let stand for a few minutes. Recommended serving: with sour cream (in a gravy boat) Recommended side dishes: pasta, mashed potatoes, boiled vegetables. Decorate the dish with sprigs of greenery.

RECIPE SEVEN: STEWED CHICKEN STOMACHES WITH VEGETABLES

Thoroughly clean and rinse one kilogram of chicken gizzards in running water. Heat one tablespoon of vegetable oil in a deep frying pan, add the gizzards, lightly add salt and quickly fry over high heat until golden brown.

Then add one glass of chicken broth or water and simmer the gizzards, covered, over medium heat for half an hour.

Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked, 5 minutes after boiling.

After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and bell peppers, mix thoroughly again, and simmer, stirring, for another 15 minutes.

Then add the boiled broccoli and one chopped clove of garlic, mix gently and simmer everything together over low heat under the lid for another 5 - 7 minutes until cooked.

Remove from heat and let sit for 10 minutes.

Before serving, sprinkle with finely chopped herbs according to your taste.

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How to cook chicken stomachs so they are soft: step by step, with photos

1. The first step will be the usual one: boiling a kilogram of peeled and washed navels in salted water for about an hour.

2. A quarter kilogram of champignons or wild mushrooms is cut and fried until almost done.

3. When the stomachs reach the planned softness, the broth is decanted from them, and the offal itself is cut and poured into the mushroom frying.
4. In a large cup, mix half a glass of sour cream, spices of the housewife's choice, chopped garlic - 3-4 cloves. If it turns out too thick or there is not enough volume, you can add up to half a glass of water.

5. The mixture is poured into the contents of the saucepan and simmered for a quarter of an hour.

Great breakfast for the whole family

Loaf pie with sausage is a dish that can be prepared in just 5 minutes. A wonderful Sunday breakfast for the whole family - ready!

This pie is an alternative replacement for fast food.

Products:

• Sliced ​​loaf - 1 pc.
• Ham - 500 gr.
• Cheese - 300 gr.
• Tomatoes - 3 pcs.
• Egg - 5-6 pcs.
• Milk - 200 ml.
• Butter 150 - 200 gr.

How to make a loaf pie with sausage:

1. Cut the ham and tomatoes into thin rings.
2. Grate hard cheese on a coarse grater.
3. Cut off a small edge from each piece of loaf. Spread all slices with soft butter.
4. Grease the mold with oil. Place the bread on the edge in a circle, with the cut side towards the middle. Place tomato and ham rings between the loaf slices.
5. Beat eggs with milk, add salt and pepper.
6. Pour this mixture over the bread. Sprinkle grated cheese on top. Place in the oven for about 30 minutes at 170 degrees. Bake the dish until the omelette is ready and the cheese is browned.

Bon appetit!

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Great dinner

Many people cannot imagine a table without potatoes. Anything will do – boiled, baked, fried, as long as it’s there. For such people, a very suitable method is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, quite filling, but without excess calories. First, of course, a kilogram of “navels” is boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this stage and stew them immediately with the tubers, the offal will be hard, and the potatoes will turn into mush. Seven hundred grams of tubers are peeled and cut into large cubes. The onion is chopped into squares, the carrot is grated. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three tablespoons of tomato paste are added to them, and they are simmered a little more. The potatoes, mixed with gizzards, are placed in a thick-bottomed pan, filled with water (without excess, just enough to cover the food) and cooked until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Lovers of strong potatoes can fry them to a crisp before stewing. True, the dish will turn out to be more caloric.

Cheburechki with cheese, quick and tasty

Delicious! Crispy thin crust and soft cheese inside!

Ingredients:

• 3 stacks flour;
• 1 glass of warm water;
• a little salt; butter for greasing.

Filling:

• 150 g cheese;
• 1 bunch of any greenery (I usually use parsley);
• salt.

Preparation:

Knead the flour, salt and water into a soft elastic dough, roll into a ball and cover with a napkin, let stand for 15 minutes. Chop the greens, add salt and mash with a fork, then mix with the crumbled cheese. Divide the finished dough into 8 (approximately) parts. Roll each one, stretching, into a thin cake. Place the filling on half of the flatbread, cover with the other half of the flatbread, and bring the edges of the dough together. Bake the chebureki in a dry, hot frying pan, then grease with oil and stack in a mound.

Unforgettable pate

Pate is the most reliable method for cooking chicken gizzards so that they are soft. The recipe is multi-step, but the appetizer turns out fluffy and tender. A kilogram of “navels” is boiled for two hours with three bay leaves, salt and five peppercorns. Once the offal reaches softness, it is strained through a colander, chopped fairly finely and fried in butter. Next, two spoons of cognac are poured; the stomachs are stewed for about five minutes. Large slices of three onions and two grated carrots are simmered in a separate frying pan. Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both frying pans are combined. In total, the components are stewed for approximately ten minutes. The finished products are pureed in a blender until smooth, placed in a container, and the pate is cooled. If you intend to serve it in ramekins, pour melted butter over the top; If you are going to spread it, add the oil to the blender along with the other ingredients.