Cook Your Own Meal: 8 Ways to Eat an Acorn

Only connoisseurs pay attention to chicken gizzards. Many people have no idea that from a simple offal you can prepare such delicious dishes that you can even invite guests. The main task of the cook is to make the stomachs soft, and to achieve this, you need to know some of the subtleties of cooking.

Navels, as people simply call stomachs, are a dietary product. Its calorie content is low, only 130-170 kcal. per 100 gr. raw product. Agree, the product deserves the attention of everyone who is concerned about weight loss.

Snack

Recipe for a simple chicken gizzard salad. Ingredients:

• onions – 3 pcs.;
• chicken stomachs – 0.5 kg;
• sour cream – 3 tbsp. spoons;
• carrots – 3 pcs.;
• pepper and salt to taste.

Preparation:

1. Rinse and clean the chicken gizzards.
2. Place them in a saucepan with water and boil until tender.
3. Roughly chop the vegetables.
4. Fry in oil until soft.
5. Place all ingredients in one bowl, pour in sour cream.
6. Add salt and pepper, mix thoroughly.

Making chicken gizzard salad is very easy. Bon appetit!

Chicken stomachs - recipe in sour cream with mushrooms

Mushrooms are constant companions of all chicken dishes. They also perfectly complement navels and improve the taste of dishes.

Ingredients:

• Navels – 0.8 kg.
• Mushrooms (champignons) – 300 gr.
• Large onion.
• Sour cream 20% - 3 tablespoons.
• Pepper, salt, seasonings.

Step by step recipe:

1. Rinse the navels, remove the skin, and boil until tender for an hour.
2. Cut into strips, add onion, chopped into quarters of rings. After 3-4 minutes, add the mushrooms, cut into slices.
3. Fry over high heat first. Then, when the liquid has evaporated a little, reduce the power to moderate.
4. Dilute the sour cream with water and pour into the fried ingredients. Adjust the taste for salt, season the dish with seasonings.
5. After boiling, simmer with a quiet gurgle for 20-30 minutes. If the gravy comes out watery, keep the dish on the fire without a lid to allow the liquid to evaporate.

Appetizing salad

Ingredients:

• avocado – 1 pc.;
• chicken stomachs – 0.1 kg;
• lemon juice – 1 tbsp. spoon;
• dried tomatoes – 4 pcs.;
• lettuce leaves – 4 pcs.;
• apple – 1 pc.;
• salt and pepper to taste.

Preparation:

1. Cut the boiled stomachs into quarters.
2. Place washed lettuce leaves in a bowl.
3. Slice the apples and avocados into thin slices and place on top of the leaves.
4. Add a little lemon juice and add the offal quarters.
5. Place tomatoes cut into slices on top.
6. Salt and pepper.
7. Chicken gizzard salad can be seasoned with vegetable or olive oil.
8. Stir and enjoy the taste.

Bon appetit!

Spicy salad

Spicy chicken gizzard salad is quite easy to prepare, but it will take a little time to prepare. Ingredients:

• 0.5 kg chicken stomachs;
• two onions;
• 1 teaspoon each of ground pepper and coriander;
• 100 g vinegar 6%;
• 1 tbsp. spoon of soy sauce;
• one carrot;
• 5 tbsp. spoons of vegetable oil;
• salt.

Preparation:

1. Cut the stomachs boiled until fully cooked into cubes or slices.
2. Cut the onion into half rings, place in a bowl and add vinegar.
3. Marinate for 20 minutes, then remove excess liquid using a colander.
4. Cut the carrots into thin and long strips.
5. Place the prepared products in one bowl.
6. Add coriander, salt and pepper.
7. Season with soy sauce and hot oil.
8. Mix thoroughly, cover and leave in the refrigerator for several hours.
9. The dish is ready!

Bon appetit!

Navels with potatoes in pots

Cooking in pots is a pleasure, the dishes come out rich, aromatic, and the stomachs are incredibly tender and soft.

Required:

• Ventricles – 400 gr.
• Potatoes – 400 gr.
• Carrot.
• Bulb.
• Water.
• Vegetable oil, salt, spices.

Preparation:

1. Divide the prepared navels into pieces that are convenient to eat. Grate the carrots with large shavings, chop the onion into half rings.
2. Fry the offal slices in hot oil until the liquid has evaporated.
3. Add vegetables, add a little oil, continue frying for another 5-7 minutes.
4. In a separate pan, fry the potatoes, cut into medium-sized cubes.
5. Place the fried ingredients in the pots, alternating layers: meat, potatoes, meat and potatoes again.
6. Pour in warm water, almost covering the contents. Place in a cold oven to bake. Set the temperature to 180 o C. Set the timer for 1.5 hours.

First course with peas

Chicken gizzard soup with peas is a tasty and healthy dish that will not leave you and your guests indifferent. Ingredients:

• chicken stomachs – 1 kg;
• peas - one and a half glasses;
• onions – 2 pcs.;
• 3 pcs. potatoes and bay leaves;
• sunflower oil – 5 tablespoons;
• salt;
• dried herbs.

Ingredients:

1. Soak washed peas in cold water
2. Place the cleaned ventricles in a pan of water.
3. Add bay leaf and whole onion, salt.
4. Place on low heat and cook for no more than two hours.
5. Remove the finished products from the broth.
6. Strain the chicken gizzard broth through a sieve.
7. Add peas to the broth and cook over medium heat.
8. Cut the boiled offal in half, cut the onion into small cubes.
9. Place them in a frying pan and fry until golden brown.
10. Cut the potatoes into small cubes.
11. When the peas become soft, add potato cubes, fried offal and onions.
12. Sprinkle the soup with herbs and salt.
13. Cook until the potatoes are ready.

Bon appetit!

How to cook chicken gizzards so they are soft

There are few secrets to properly preparing offal, but they should be taken into account so as not to spoil the dishes.

• The chicken stomach is an oval pouch, pink on top, mustard or gray inside, which is given to it by the skin lining the insides of the navel. The skin must be removed because it is not edible - it is very hard and tasteless and tastes bitter.
• In most cases, stores sell already cleaned navels. Look at the purchased product, there may be some pieces of skin left on the navels - be sure to remove them.
• Before preparing any dish, the navels are boiled for about an hour in plenty of water. Many housewives pre-soak the offal in cold water for 1-2 hours.
• For variety, tomato, soy sauce, sour cream, and mayonnaise are added to the dishes. They all also help make belly button fibers softer.

How long to cook the ventricles

The navels are made up of muscle fibers that are quite rough and tough. Therefore, before cooking, they are boiled for an hour, covered with cold water. To make the stomachs juicy, I advise you to cool them directly in a saucepan with broth.

Rassolnik

Rassolnik from ventricles is a hearty and tasty first course. Ingredients:

• 0.5 kg chicken stomachs;
• 0.5 kg of pickled cucumbers;
• 0.65 kg potatoes;
• 0.3 kg of onion;
• 0.2 kg carrots;
• 100 g pearl barley;
• 3 tbsp. l. vegetable oil and tomato paste;
• herbs, salt and pepper to taste.

Preparation:

1. Clean the washed ventricles and place them in a saucepan with water.
2. Cook until cooked, and then add washed pearl barley to them.
3. A few minutes before the pearl barley is ready, add the potato cubes.
4. Dice the onion and grate the carrots on a coarse grater.
5. Fry them until golden brown, add small cubes of cucumbers.
6. Season the vegetables with tomato paste and reduce heat.
7. Leave to simmer for no more than half an hour.
8. Place the stewed vegetables in a saucepan with the prepared pearl barley.
9. Bring to a boil and cook for about 5 minutes.

Rassolnik made from chicken stomachs is a rich and low-calorie dish. Bon appetit!

Soft and tender ventricles baked in the oven with cheese

You can cook it in portioned pots or make a common dish in a mold. If you offer gizzards baked under a cheese crust to your guests, you will receive the highest approval rating.

Necessary:

• Navels – 1 kg.
• Broth – 150 ml.
• Onion.
• Cream (can be replaced with milk) – 150 ml.
• Butter – 20 gr.
• Hard cheese – 50 gr.
• Flour - a large spoon.
• Seasonings for chicken, salt.

Cooking:

1. Boil the gizzards in salted water until soft (you may need to cook for more than an hour). Cool, cut into thin strips.
2. Fry the onion until golden brown, add the navels to it. Fry together for 10-15 minutes. Then move aside the sliced ​​ventricles with onions. Place a piece of butter in the empty space. When it blooms, add flour. Fry for a few minutes until the flour begins to change color.
3. Mix the flour with the navels, pour in the broth and cream. Stir the contents, after boiling, simmer over low heat until the sauce thickens.
4. Place in a mold and sprinkle the dish with grated cheese. Bake at 180 C for 20 minutes. The signal of readiness will be when the cheese is baked to a crust.

Spicy kebab

Recipe for making shish kebab from chicken stomachs at home. Ingredients :

• chicken stomachs – 0.8 kg;
• chili pepper - half a teaspoon;
• coriander and cumin - 1 teaspoon each;
• soy sauce – 100 ml.

Preparation:

1. Grind coriander and cumin in a mortar.
2. Place in a bowl and pour in soy sauce.
3. Dip the stomachs, boiled for 30 minutes, into the marinade.
4. Marinate for at least an hour and then thread them onto skewers.
5. Fry until golden brown on all sides in a frying pan or in the oven over a baking sheet.

Bon appetit!

Chicken gizzards - 5 amazing recipes

Chicken stomachs have long been among the ingredients with which you can create real culinary masterpieces.
A wide variety of recipes for chicken gizzards can be taken from the Internet; they look appetizing in the pictures and are no less pleasant to the taste. You can serve them with any side dish (rice, buckwheat porridge, mashed potatoes) or bake them in the oven in pots with mushrooms, cheese and aromatic spices. Once you try to cook this dish, your family will constantly ask for more. Almost every experienced housewife knows how to cook delicious gizzards. They can be boiled, fried, stewed, baked. This is a budget, but incredibly satisfying option for a second course. If you add herbs and seasonings to the pan, a pleasant aroma will accompany cooking, and the food will turn out very tender and juicy. The authors of the site “Quick Recipes” have prepared a small selection of interesting recipes for cooking chicken gizzards.

Appetizing goulash

Recipe for making goulash from chicken stomachs. Ingredients:

• 0.7 kg by-product;
• two onions;
• 2 bell peppers;
• two heads of garlic;
• three tomatoes;
• salt, coriander and peppercorns.

Preparation:

1. Clean the ventricles from fat and films and rinse thoroughly.
2. Boil for about 20 minutes.
3. Chop onion, garlic and pepper as desired.
4. Place them in a frying pan with hot oil.
5. Wait until golden brown and then add the gizzards to the vegetables.
6. Also add grated tomatoes.
7. Pour the dish with water or broth that remains from cooking the ventricles.
8. Sprinkle with coriander, pepper and salt.
9. Leave to simmer for no more than 20 minutes and you can enjoy the dish.

Bon appetit!

Simple cutlets

The simplest classic recipe for making cutlets from chicken stomachs. Ingredients:

• one onion and egg;
• two slices of loaf;
• a little flour for breading;
• 0.7 kg by-product;
• spices and salt to taste.

Preparation:

1. Cut the crusts off the loaf and soak it in water or milk for about 10 minutes.
2. Place the stomachs in a meat grinder or blender and prepare the minced meat.
3. Chop the onion and add to the minced meat.
4. Add the softened loaf and beat in the egg.
5. Sprinkle with salt and spices and stir.
6. Form cutlets.
7. Roll the cutlets in flour and fry until golden brown.

Offal cutlets

Recipe for making cutlets from various offal. Ingredients:

• liver and ventricles – 0.25 kg each;
• 0.25 kg heart;
• two eggs;
• one onion;
• 4 tablespoons of semolina;
• 3 potatoes;
• pepper and salt.

Preparation:

1. Clean the stomachs, liver and heart and rinse thoroughly.
2. Peel the onion and peel the potatoes.
3. Place all products in a meat grinder or blender.
4. Grind until smooth and prepare minced meat.
5. Beat in the eggs and add semolina.
6. Salt and pepper.
7. Mix the minced meat and let sit for 20 minutes, during which time the semolina should swell.
8. Form cutlets and place in a frying pan with oil.
9. Fry until golden brown on each side. The dish is ready!

Bon appetit!

How to fry chicken gizzards in a frying pan with onions

To keep the ventricles soft, simply fry them in a frying pan. Keep the simplest recipe for a delicious dish.

Necessary:

• Chicken navels – 1 kg.
• Onion – 2 large heads.
• Sunflower oil, salt.

Cooking:

1. Prepare the navels for processing, rinse, and cut into pieces. Place in a frying pan and fill the sides with water. Cook over low heat for about an hour (before boiling, turn the heat to high, then reduce). At the end of cooking, when the stomachs become soft, salt them.
2. Open the lid and let the water evaporate completely. Pour in oil instead.
3. Add randomly chopped onion. Add salt and fry until beautifully golden brown.
4. The navels can be initially boiled in a saucepan, as in previous recipes, and then fried.

Fragrant pilaf

Pilaf is a favorite dish of many gourmets. You can cook pilaf not only from meat, but also from chicken stomachs. Ingredients:

• 0.5 kg by-product;
• 2 pcs. carrots with onions;
• 70 g vegetable oil;
• one and a half glasses of steamed rice;
• 2 tablespoons of tomato paste;
• seasoning for pilaf, pepper and salt.

Preparation:

1. Rinse the stomachs and cut them in half.
2. Place them in a frying pan with oil and fry for no more than 15 minutes.
3. Add onion half rings and simmer for 5 minutes.
4. Grate the carrots on a coarse grater and simmer for 5 minutes with the rest of the ingredients.
5. Pour tomato paste and boiling water over all ingredients, lightly covering the stomachs.
6. Reduce heat and simmer for 20 minutes, covering with a lid.
7. Place the finished products into a cauldron and add washed rice.
8. Pour in water, covering the rice by a few centimeters.
9. Cover with a lid and cook over low heat for 30 minutes until the rice is done.

Chicken gizzard goulash - a simple and tasty recipe

Navel goulash differs in taste from the classic one, but is no less appetizing.

You will need:

• Ventricles – 1 kg.
• Tomatoes – 400 gr.
• Bulb.
• Bell pepper.
• Garlic cloves – 3-4 pcs.
• Flour - a teaspoon.
• Tomato paste – 2 large spoons.
• Granulated sugar - a large spoon.
• Water – 1.5 cups + 0.5 cups.
• Salt, bay leaf, sunflower oil, coriander, pepper.

Preparation:

1. Rinse the gizzards, remove the skins, cut into strips (as usual, we cut meat into goulash).
2. Fry in hot oil with the lid open for 10 minutes.
3. Add the seasonings specified in the recipe (without bay leaves), diced onion.
4. Remove the seeds from the bell pepper, cut into strips, and place in a frying pan. Fry together for 5-7 minutes.
5. Pour in 1.5 cups of water, wait until it boils, turn the heat to low. Simmer the contents with a quiet gurgle for about an hour.
6. Add bay leaf and diced tomatoes.
7. Crush the garlic cloves with a press and add to the navels. Add sugar and mix contents.
8. Dissolve tomato paste and flour in half a glass of water. Shake to break up any lumps. Pour into the pan.
9. Wait for it to boil, simmer over low heat for 10-15 minutes.

Spicy snack

Chicken gizzard appetizer is a great quick snack option. Ingredients:

• chicken stomachs – 0.5 kg;
• 2 pcs. carrots and onions;
• vegetable oil – 2 tablespoons;
• champignons – 0.3 kg;
• soy sauce – 3 tablespoons;
• vinegar 9% - 50 ml;
• garlic – 2 cloves;
• ground coriander - half a teaspoon;
• ground pepper, salt to taste.

Preparation:

1. Cut boiled chicken gizzards into cubes.
2. Heat half the oil in a frying pan and fry the champignon slices in it for no more than 10 minutes.
3. Add onion half rings to the mushrooms and cook for no more than 5 minutes.
4. Place the grated carrots on a coarse grater and the ventricles.
5. Fry the carrots until half cooked.
6. Place from the pan into any container and cool.
7. Chop the garlic and mix it with the remaining oil, soy sauce and vinegar.
8. Pour the resulting sauce over the dish and add salt.
9. Mix thoroughly and keep in the refrigerator for several hours.
10. The appetizer is ready.

Gravy

Chicken gizzard gravy has a great taste and will decorate any main dish. Ingredients:

• stomachs – 0.7 kg;
• two carrots;
• two onions;
• 100 g tomato paste;
• a tablespoon of mustard;
• 0.3 kg sour cream;
• spices, pepper and salt to taste.

Preparation:

1. Clean and rinse the stomachs, boil until fully cooked.
2. Finely chop the onion, grate the carrots on a coarse grater
3. Sauté the onion and then fry together with the carrots until soft.
4. Cut the boiled offal into quarters, and pour the broth in which it was boiled into a frying pan with the vegetables.
5. Also add the offal to the vegetables and add mustard and tomato paste and leave to simmer.
6. As soon as the liquid has evaporated, add sour cream and reduce heat.
7. Leave to simmer for about 20 minutes, stirring occasionally.
8. The gravy is ready and can be served with any main course.

Bon appetit!

Chicken gizzards in tomato sauce

Ingredients:

• Chicken stomach – 500 gr.
• Sunflower oil – 30 ml.
• Onions – 1 pc.
• Carrots – 1 pc.
• Water – 1 tbsp.
• Tomato paste – 1 tbsp. l.
• Salt to taste
• Ground black pepper to taste
• Dried bay leaf – 2 pcs.
• Provençal herbs – 1 tsp.
• Garlic – 2 teeth.

General information:

• Cooking time: 1 hour 30 minutes;
• Number of servings 5.

Cooking method:

1. First you need to process the chicken stomachs. Remove fat and if there is a yellow film. We cut large “navels” into two parts, and leave small ones in their original form. Wash them thoroughly.
2. Place chicken gizzards in a non-stick pan (kettle, roasting pan), pour in sunflower oil and place on the stove. 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.
3. During the heat treatment, the “navels” will begin to release liquid. When it has evaporated, add a little water and continue to simmer until done.
4. Peel the onions, wash them and cut them into half rings. Add the onions to the pan with the gizzards and continue to simmer. Peel the carrots, wash them and cut them into strips.
5. Add to the pan with the gizzards and chopped onions. Pour a glass of water, cover the pan with a lid and simmer over low heat until the vegetables are cooked. This will take about 10 minutes.
6. 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. We need to get gravy, not just the “pumps” in the tomato.
7. And continue to simmer for another 5-7 minutes. Taste and add a little sugar if necessary. The gravy should not be sour. Add bay leaf and dry herbs, I use French ones. Simmer for another 5 minutes.
8. At the very end of cooking, add a couple of cloves of chopped garlic. Chicken gizzards in tomato sauce are ready. As a side dish, you can serve pasta, which goes well with the gravy. Bon appetit!

Heh from the ventricles

Heh is an unusual and original dish. It has amazing taste and many fans. Ingredients:

• stomachs – 0.5 kg;
• carrots, chili peppers and onions - 1 pc.;
• sugar - tablespoon;
• garlic – 2 cloves;
• vegetable oil with soy sauce – 50 ml;
• wine vinegar - 4 tablespoons;
• fresh herbs - one bunch;
• salt to taste.

Preparation:

1. Boil the offal until fully cooked, add salt and cut into small strips.
2. Cut the carrots into thin strips and the onion into half rings.
3. Grind the herbs and chili, crush the garlic using a garlic press.
4. Mix all prepared products (except onions) in one container and sprinkle with sugar.
5. Add soy sauce and vinegar.
6. Fry the onion until soft, and then add the rest of the ingredients to it.
7. Mix well and simmer for 1 minute.
8. Cover with a lid and let simmer for about an hour.
9. Cool.

Heh is ready and you can enjoy the taste. Bon appetit!

Hearty jellied meat

Recipe for making delicious jellied meat from chicken stomachs. Ingredients:

• hearts, stomachs and wings - 0.35 kg each;
• onions and carrots - 1 pc.;
• canned peas – 100 g;
• garlic – 4 cloves;
• parsley - one root;
• gelatin and bay leaf;
• salt and pepper to taste.

Preparation:

1. Place all the meat ingredients in a saucepan and add one and a half liters of water.
2. Bring to a boil, remove the foam and leave over medium heat for 45 minutes.
3. Add coarsely chopped carrots, herbs and a whole onion.
4. Add salt, add bay leaf, cook for half an hour.
5. Remove the finished products from the broth.
6. Cut the meat products into small pieces and put them back into the broth.
7. Place over medium heat and cook for no more than 20 minutes.
8. Mix gelatin with two tablespoons of running water.
9. Add two cups of broth and cook until the gelatin is completely dissolved.
10. Add the prepared gelatin solution to the rest of the broth with meat products.
11. Add drained peas and garlic cloves.
12. Mix everything thoroughly and remove from heat.
13. Separately, boil another carrot, cut it into a beautiful shape as desired and place it on the bottom of the container for jellied meat.
14. Pour broth into a container and cool.
15. Place it in the refrigerator until completely frozen.
16. Carefully turn the finished jellied meat over and you can try it.

Bon appetit!

Hearty pies

Delicious pies, the filling of which is made from chicken stomachs. Ingredients:

• margarine – 100 g;
• salt with soda – 0.5 teaspoon;
• kefir – 0.5 cups;
• flour – 2 cups;
• boiled stomachs – 0.4 kg;
• carrots and onions - 1 pc.

Preparation:

1. Prepare the dough for pies: mix flour with salt and add soda, add softened margarine and pour kefir over everything.
2. Knead the dough and keep it in the refrigerator for about an hour.
3. Prepare the filling: grate the carrots on a coarse grater, chop the onion and fry the vegetables until soft.
4. Grind the fried vegetables and boiled gizzards in a blender or meat grinder.
5. Take out the dough and give it any desired shape, such as envelopes or sausages.
6. Place a teaspoon of filling in the middle of the dough and wrap the pie.
7. To make the pies golden brown, brush them with egg white and bake in an oven preheated to 180 degrees for no more than 15 minutes.