How to properly cook chicken gizzards with gravy in a slow cooker?

164 - 150 minutes 5 servings

In my understanding, goulash is one of the ways to prepare a meat dish, both for the first and for the second. Today we will cook from offal, or rather from chicken stomachs. And one more addition - when stewing, add yogurt, it will make the sauce softer, velvety, with a light creamy taste, without adding much calories, which is important... And I advise you to prepare yogurt yourself, because you only need about 5 minutes of your active actions, about the rest Oursson will take care of it, offering sourdough and a thermos - a yogurt maker. Help yourself.

How to make gravy from chicken gizzards?

Now let’s talk about how to make gravy from chicken stomachs. The main thing is to be prepared for the fact that this gravy cannot be called quick, because the ventricles need to be boiled, and this takes a little time. But first things first. Step-by-step cooking method:

Rinse the chicken gizzards thoroughly under running water. For convenience, you can cut each ventricle in half to make it more convenient.
Place the ventricles in a saucepan and fill them with water so that it completely covers the product. Bring to a boil and simmer over low heat for about 70-90 minutes. The longer the ventricles are cooked, the softer and tastier they will be in the end.
Peel the onion, cut into cubes and fry until golden.
Remove the boiled gizzards from the pan and add them to the onion in the frying pan. Don't drain the broth!
Over medium heat, stirring and simmering the onion and chicken gizzards for about 5 minutes.
Now you need to add salt, pepper, spices (you can use curry, for example), and mix well.
Now you can add 500-700 ml of broth and sour cream. Everything is good again, mix thoroughly. Make the fire as low as possible and simmer well for about 10 minutes.
Grate the cheese onto a coarse grater and add to the gravy. Stir well until all the cheese has dissolved and the gravy is silky smooth and smooth. Afterwards, simmer the chicken stomach gravy for about 10 minutes, and you're done!

Remove the gravy from the heat and serve with your favorite side dish. The result is very tasty, tender meat (well, almost), and at the same time it is very inexpensive. Well, if you still don’t like offal, look at our recipes for chicken gravy. They are very diverse and will find a response in the hearts of the most sophisticated gourmets. So be sure to cook according to our recipes, and tell us in the comments which recipes you liked.

Step-by-step instructions for preparing chicken gizzard goulash

Step 1

YOGURT. The time indicated does not include the preparation of yogurt. And wonderful equipment from Oursson will help us prepare it, for example, a thermos-yogurt maker and a bacterial starter from Orsik for yogurt. And it’s very convenient to do this late in the evening, and in the morning you have delicious fresh yogurt on the table. Pour 1.5 cups of milk at room temperature (22-24 C) into a clean, sterilized jar, add 1 sachet of starter, stir thoroughly until the starter is completely dissolved, 2-3 minutes, add milk to 1 liter. tags. Close the jar.

Step 2

Pour boiling water into a thermos-yogurt maker up to the mark, place the jar in it, and close it. Forget for 6-10 hours.

Step 3

In the morning, 10 hours later, we have delicious yogurt. Place in the refrigerator for further storage.

Step 4

MAIN COURSE. Clean and rinse the chicken stomachs, cut large ones. Place in a deep frying pan, pour in 1 glass of water, let it boil, cook over low heat for 1 hour, covered, add a little salt.

Step 5

Then let the remaining liquid evaporate, keeping it open over medium heat for 2 - 4 minutes.

Step 6

Peel the onion and cut into feathers. Wash the pepper, remove seeds, cut into 4 - 6 pieces. Place in a frying pan near the stomachs, pour in vegetable oil.

Step 7

Fry over medium heat for 5 - 7 minutes. Add paprika, it is what gives color to Hungarian goulash. Stir, fry for 5 minutes.

Step 8

Pour in yogurt. Simmer for 15 minutes, stirring occasionally.

Step 9

A little hint. I cut the peppers coarsely on purpose so that later I can remove the unwanted skin. Moreover, I count how many pieces of pepper to remove everything.

Step 10

Add bay leaf and dried herbs, I used dried celery. Sugar and salt to taste, ground black pepper.

What to cook from chicken stomachs?

Recipes for chicken gizzards can be very diverse and involve the preparation of dishes for a variety of purposes, each of which is worthy of attention in its own way.

The first hot dishes made from chicken stomachs are rich, tasty and are an excellent alternative to classic soups with meat broth.
Chicken gizzards can be stewed in various sauces on tomato, sour cream or other bases with the addition of vegetables, mushrooms and aromatic seasonings, spices, and herbs.
Many salads and appetizers prepared with the participation of stomachs amaze with their excellent taste and nutritional characteristics.

Chicken gizzard salad

A delicious dish of chicken gizzards, presented in the form of a salad, can be served as an appetizer for a feast or prepared as a dish or lunch. The main thing is to wash the product well before cooking, washing away all contaminants and boil it for a long time, adding herbs and spices to the water if desired.

Ingredients:

chicken stomachs – 500 g;
carrots and onions – 1 pc.;
canned beans – 1 can;
garlic – 1 clove;
salt, pepper, mayonnaise.

Preparation

The prepared stomachs are boiled in water for 1.5-2 hours and cut into pieces.
Sauté onions and carrots in oil, add garlic at the end, stir, let cool.
Mix the ingredients with beans, salt, pepper, season with mayonnaise.

Chicken gizzard soup - recipe

It will turn out rich and will perfectly satisfy your hunger without harming your figure. You can cook hot dishes using any vegetable composition, replacing some components with others or adding new ones. Hard or processed cheese added directly to the plate when serving or at the end of cooking will especially harmoniously emphasize the taste of the food.

Ingredients:

chicken stomachs – 500 g;
carrots and onions – 1 pc.;
potatoes – 3 pcs.;
sweet pepper and tomato – 1 pc.;
celery stalk – 1 pc.;
vegetable oil – 2 tbsp. spoons;
salt, seasonings, herbs, cheese.

Preparation

The stomachs are rinsed, cut into pieces, filled with water, allowed to boil, drained and left to boil in clean water.
After 1.5 hours, add potato cubes, sautéed onions and carrots.
After 10 minutes, add chopped celery, bell pepper and tomato, season the hot dish to taste, and if using processed cheese, add that too.
Boil the dish for a couple of minutes, season with herbs.

Chicken stomach cutlets - recipe

When prepared correctly, cutlets made from chicken stomachs are no less tasty than a dish made from classic minced meat. After frying, the products are additionally stewed with the addition of water or broth under a lid for an hour, which gives them the very desired delicate taste and soft juicy structure.

Ingredients:

chicken stomachs – 1 kg;
large onion – 1 pc.;
egg – 1 pc.;
garlic – 1 clove;
flour – 100 g;
vegetable oil – 100 ml;
salt pepper.

Preparation

The stomachs are washed and removed from films and tendons.
Grind the product together with onions and garlic in a meat grinder and mix with the egg, seasoning with pepper and salt to taste.
Form the pieces, roll them in flour and fry them over high heat in oil on both sides.
Place the products in a cauldron or stewpan, pour in hot water or broth and simmer under the lid for about an hour.

Korean chicken gizzard hye

Dishes made from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will give you the opportunity to enjoy a meat snack with a Korean accent. Its spicy, moderate spiciness and stunning aroma deserve the highest praise and serve not only for weekday meals, but also for the holiday table.

Ingredients:

chicken stomachs – 1 kg;
onions and carrots – 2 pcs.;
egg – 1 pc.;
garlic – 4-5 cloves;
soy sauce – 4 tbsp. spoons;
vinegar 9% – 2 tbsp. spoons;
salt pepper.

Preparation

Preparing an appetizer from chicken stomachs is very simple. The prepared product is boiled for 1.5 hours, cut into strips.
Onions and carrots are sauteed in oil and mixed with slices.
Add garlic and dressing ingredients and mix.
After 10 hours, the heh from the chicken stomachs will infuse and be ready.

Chicken gizzard goulash with gravy

Like all dishes made from chicken stomachs, goulash requires long-term heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented, if desired, with sour cream, other vegetables and spices. You can serve rice, potatoes, porridge or pasta as a side dish.

Ingredients:

chicken stomachs – 1 kg;
onions and carrots - 1 pc.;
water – 350 ml;
flour – 1 tbsp. spoon;
tomato sauce – 1 glass;
laurel – 2 pcs.;
vegetable oil – 2 tbsp. spoons;
salt, pepper, spices.

Preparation

They begin to prepare goulash from chicken stomachs after preliminary preparation of the original product.
Fry onions and carrots, add gizzards and brown them.
Pour in water, add sauce with flour, season the mixture to taste, cover with a lid and simmer over low heat.
After 1.5-2 hours, the chicken gizzard gravy will be ready.

Chicken gizzard pilaf in a slow cooker

From the following recipe you will learn from chicken stomachs. A multicooker will simplify the process and ensure that the meat component is soft and the rice is crumbly and aromatic. If desired, you can increase the amount of onions and carrots and add other appropriate herbs, aromatic herbs and spices.

Ingredients:

chicken stomachs – 800 g;
onions and carrots - 1 pc.;
water – 3 glasses;
rice – 1 glass;
turmeric and cumin – 2 pinches each;
vegetable oil – 120 ml;
salt pepper.

Preparation

The stomachs are cut, placed in a bowl, a glass of water is poured in and “Stew” is turned on for 1.5 hours.
Next, evaporate the moisture in the “Baking”, add butter, chopped onions and carrots and fry for 20 minutes.
Add rice and spices, pour in 2 cups of boiling water, and switch the device to the “Pilaf” mode.

Shish kebab from chicken stomachs on the grill

As a rule, dishes prepared from chicken stomachs are boiled or stewed for a long time and tediously to get rid of the rubbery, harsh taste of the original product. However, in the case of kebab prepared from it, everything is completely different. Pre-marination will help soften the taste, after which long-term heat treatment will not be required.

Ingredients:

chicken stomachs – 1 kg;
onions – 2-3 pcs.;
bell pepper – 2-3 pcs.;
lemon – 1 pc.;
salt pepper.

Preparation

The washed stomachs are dried, salted, peppered, and placed in a container.
Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
Thread the stomachs onto a skewer, alternating with onions and peppers.
Fry shish kebab from chicken stomachs over smoldering coals for 15 minutes.

Filling for chicken gizzard pies

Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make a tasty and appetizing filling for baked goods, which can be used in its pure form or supplemented with boiled rice, grated cheese, stewed cabbage, fried mushrooms or mashed potatoes.

Ingredients:

chicken stomachs – 1 kg;
onions and carrots – 2 pcs.;
garlic – 2 cloves;
vegetable oil – 3 tbsp. spoons;
salt, pepper, herbs.

Preparation

Boil the stomachs for 1.5 hours and grind in a meat grinder.
Sauté onions and carrots in oil until soft, add the twisted mass and fry everything together for 5 minutes.
Season the filling with salt, pepper, garlic, stir, heat for a minute, cool.

Chicken gizzard chops

If you are still undecided on what to cook from chicken stomachs for the second course, use the following recipe and fry them. Their preparation will take longer than usual, but the result will delight you with a soft and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.

Today’s article will be devoted to an unusual, at first glance, dish: shish kebab made from chicken hearts and stomachs. But I can assure you that these are very tasty dishes and after you cook them and try them, they will become more common on your menu.

If you are going outdoors, be sure to marinate this product. In terms of money it comes out cheaper than, for example, pork kebab, but the taste is in no way inferior.

In addition to the written recipes for these dishes, I made a video where I first marinate and then fry chicken gizzards and hearts.

Miracle belly buttons

The taste of navels is uniquely tender. They really resemble boiled beef tongue in their structure.

To get a healthy and tasty gravy from chicken stomachs, you need to carefully choose the product. Preference should be given to chilled ventricles, but remember that such a product is stored for no more than 2 days.

The freshness of the offal is indicated by the presence of an even yellowish film, without cloudiness or damage. The surface of the ventricles themselves is elastic and smooth. The slightest doubt that arises during inspection of the product, as well as a strange or unpleasant odor, should immediately raise an alarm. Stale stomachs will not only spoil the recipe, but can also cause poisoning.

It is necessary to prepare the meat. The ventricles are thoroughly washed with water and cleared of fat, film and sometimes foreign objects that get into them. The recipe requires pre-boiling the peeled offal: to do this, they are thrown into boiling water and cooked for 30 minutes. Then the finished stomachs are cut into several pieces.
Now you can move on to preparing the vegetable base. First, the onions are chopped and placed in a preheated frying pan. After 2 minutes, you can add garlic that has been passed through the garlic press. Vegetables are fried for 2-3 minutes. At this time, the bell pepper can be cut into small cubes and then poured into the pan. The pepper must be simmered for another 3-4 minutes.
When the vegetable mass reaches half-cookedness, boiled stomachs are laid out in it and lightly fried for a minute. Then wheat flour is poured into the preparation, followed by broth. While the sauce is simmering, you need to peel the tomato and chop it as much as possible - it is best to mash the tomato with a fork. Then the tomato “paste” is added to the gravy. Finally, dried herbs, pepper and salt are added. The dressing is simmered over low heat for another 15 minutes.

Fried chicken gizzards with gravy.

Coffee Tea. Dairy products. Flour and flour products. Meat and meat products. Vegetables and legumes. Nuts, seeds, dried fruits.

Nutritional supplements. Seasonings, spices. Fish and seafood.

Cuisine: Homemade. Original recipe: Frying with gravy.

Fruits and berries. Cooking method. Grill, barbecue. Freeze, refrigerate. Bake, bake. Cook, simmer. Type of food. Gluten-free recipes. Vegan recipes.

Vegetarian recipes. Children's menu. Diabetic recipes. Low calorie recipes. Proper nutrition healthy lifestyle.

Cooking features and taste

Meal time. Lunch. On holidays. New Year. Add to search. Omit the ingredient. Found: 99 Comments - Close the lid and simmer over low heat until they become soft.

This usually takes an hour to an hour and a half, depending on the quality of the stomachs. When it has evaporated, add a little water and continue to simmer until done. Pour a glass of water, cover the pan with a lid and simmer over low heat until the vegetables are cooked. This will take minutes. Add tomato paste, salt and ground black pepper.

If there is not enough water, feel free to add; in general, do not hesitate to add water if necessary. And continue to simmer for another minute. Taste and add a little sugar if necessary. The gravy should not be sour. At the very end of cooking, add a couple of cloves of chopped garlic. Chicken gizzards in tomato sauce are ready. Serve chicken gizzards in tomato sauce as a second dish for lunch or as a main course for dinner.

Try this simple, homemade, low-fat and delicious dish. Bon appetit! Copying information is permitted only for non-commercial use with an active link to www. Step-by-step recipes with photos Login Registration. Zoya Shunina.

Chicken gizzard gravy

Grate the carrots or cut into slices, finely chop the onion. Fry the onions and carrots in a small amount of oil until soft, I do this directly in the multicooker on the “Baking” mode.

It's very, very tasty! I have long wanted to try gizzards, but I didn’t dare - there was no suitable recipe. And here it is! I’ve made your recipe several times already – I love this dish! There was a chicken liver lying in my freezer, lying there for itself, lying there and not touching anyone, and it probably would have stayed there for a long time, but I wanted something to eat.

Place chicken gizzards with carrots and onions, add flour, stir and fry a little. Add tomato sauce, salt, pepper and bay leaf, you can add any other spices at your discretion. Add water and stir. Cook on the “Baking” mode for 30 minutes, and then another 1 hour on the “Stew” mode.

Show everyone. Snowflake Tatyana. Reset everything. Recipes by Yulia Vysotskaya. All recipes.

How to make chicken gizzard gravy

Recipes with video. Recipes of the day.

Recipes of the month. Cook light with SaveTime. Cook like a chef with Miele. Salads with beets. Haute cuisine from Tassay. Quick recipes.

Step-by-step recipe with photos

Chicken gizzard goulash with gravy is an incredibly tasty offal dish that even children will be happy with. If you are preparing goulash only for adults, then you can add peeled and pressed garlic cloves, ground hot pepper and other piquant-tasting spices and seasonings when creating it.

Choose the fat content of sour cream according to your taste, and if it is not available, then such a dairy product can be replaced with thick classic yogurt without additives, just like tomato paste - with tomato juice or tomatoes in their own juice without peel. To add thickness to the dish, use premium wheat flour or starch: corn or potato. Vegetable oil can be replaced with lard.

Remember that the stomachs must be washed very thoroughly and cleaned of contaminants!

So, let's prepare the necessary ingredients and start cooking!

Carefully clean the chicken stomachs on both sides, rinsing them in water. Place in a container, fill with hot water, adding salt, ground black pepper and bay leaves. Place the container on the stove and bring its contents to a boil, boil for 5 minutes. Then salt the broth and pour in clean hot water, boil for 25 minutes until tender.

Cut the skins off the onions and carrots, immediately wash them and chop them: the onion into small cubes, and grate the carrots on a coarse grater or chop them in the same way as the onions.

Heat vegetable oil in a container with a non-stick bottom and add chopped vegetables into it. Instead of butter, it is permissible to use lard. Sauté for about 3-5 minutes.

Place the contents of the container with the boiled stomachs in a colander into another container so that the broth remains. Then add sour cream and wheat flour to it. Mix carefully with a whisk so that no lumps form.

Shish kebab from chicken stomachs on the grill

I marinate chicken gizzards in a spicy, garlicky marinade. This dish is perfect as a beer snack. If you are going with a group, then marinate more at once, because they will be devoured with great appetite.

Ingredients

Chicken stomachs - 800 grams
Soy sauce - 4 tbsp. l.
Adjika - 1.5 tsp.
Apple cider vinegar
Garlic - 8 cloves
Chilli
Salt pepper.

The stomach is a muscle and it is very tough. Therefore, before marinating and frying on the grill, you need to boil them.

We will boil it in salted water with the addition of bay leaf. Cooking time approximately 1 hour -1 hour 20 minutes.

Then we drain the water and rinse the stomachs.

Grate or pass the garlic through a garlic press, add soy sauce, adjika, vinegar, finely chopped chili pepper, salt and pepper.

You need to mix everything thoroughly. Set aside for 2 hours. It will marinate at room temperature.

After 2 hours, you can light the grill and fry on coals on each side.

Chicken stomachs are already boiled, so you don’t need to fry them for a long time, just until they have a beautiful golden brown color. From personal experience I will say that it is most convenient to fry on a wire rack.

They taste a little dry, so it’s best to eat them with your favorite sauce.

Our marinade is spicy, it’s best to wash down your stomachs with beer.