Stomachs in sour cream sauce. Chicken gizzards in sour cream: recipe

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Many people neglect chicken giblets, and completely in vain. So, for example, by stewing chicken gizzards in sour cream sauce with onions and carrots, you can get a tasty, budget-friendly and light meat dish.

Wash the chicken gizzards thoroughly in cool water and remove excess yellowish films.

Place the giblets in a saucepan, pour cold water and put on fire. When the water boils, remove the foam, add bay leaf and black allspice. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut the carrots into small cubes.

Pour 40 ml of vegetable oil into a frying pan, heat and fry the onions until transparent, 5 minutes, stirring.

Add carrots and continue frying over moderate heat for about 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to the meat (I used basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken gizzards, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped herbs.

Another photo of chicken gizzards stewed in sour cream.

Bon appetit!

Novice cooks do not pay enough attention to offal, considering them not good enough to really cook delicious dishes. But this is fundamentally wrong; famous chefs have long proven that stomachs, hearts and livers are products from which you can prepare incredibly tasty and satisfying restaurant-quality food. Several famous recipes for stewed chicken gizzards with sour cream will be presented here.

A simple offal dish

The ventricles prepared according to this recipe are very tender and have a very unusual taste. It is very difficult to find a product that tastes similar. To prepare this dish you need to take the following amount of ingredients:

chicken stomachs - 500 g;
200 g sour cream (if desired, this ingredient can be replaced with heavy cream);
one carrot;
two small onions.

To ensure that chicken gizzards in sour cream have an unforgettable aroma, you should use various spices and herbs. In this case, it is recommended to add a little curry, turmeric, basil and fresh parsley.

Preparation of the main ingredient

The main difficulty in preparing this dish is cleaning the stomachs. First they need to be soaked in cold water. After this, rinse well. Now you should remove the fat and then the white film. It is this film that makes the offal very tough; if it is removed, the cooking time for the stomachs is reduced several times, they turn out to be quite tender and juicy.

To carry out this procedure, you need to take a small but very sharp knife and begin to carefully remove the white film. If you can’t remove it normally, then you need to take a pan, boil a small amount of water and put the product in the hot liquid for a few minutes. After 2-3 minutes, the stomachs should be taken out, cooled slightly and while still warm, begin to remove the film. Now carrying out this procedure will not be difficult.

Basic cooking process

When the ventricles are prepared, it is necessary to begin processing the remaining products. It is necessary to peel the vegetables, then cut them into strips, since carrots are difficult to cut with this shape, you can grate them on a Korean carrot grater.

Take a good frying pan with a thick bottom, pour vegetable oil into it and fry the vegetables in it until half cooked. After this, add the gizzards and cook for a few more minutes. Now you can pour in the required amount of sour cream, add all the spices and salt. Pour in about 100-150 ml more water, cover the pan with a lid, and reduce heat to low. Simmer all ingredients for 30-40 minutes. At the end of cooking, taste the sauce and main ingredients, cook the stewed chicken gizzards in sour cream until it tastes good, add a large amount of chopped parsley. Simmer them for one or two minutes.

Now the dish can be served. Gizzards go perfectly with side dishes such as boiled potatoes, rice or buckwheat.

Fragrant gizzards with moldy cheese

This cooking recipe is more suitable for gourmets who love unusual flavor combinations and a large number of different ingredients. To prepare stewed chicken stomachs in sour cream (photo in the article), you need to take the following amount of products:

chicken stomachs - 500 g;
cheese with blue or green mold - 200 g;
about 100 g of ordinary hard cheese (it is necessary for sprinkling an almost finished dish);
100 g frozen peas;
one onion;
300 g sour cream (as in the previous case, can be replaced with heavy cream);
one bell pepper.

Cooking process

The beginning of cooking is exactly the same as in the previous case. Chicken stomachs need to be cleaned according to the technology that was described a little higher. When this procedure is completed, you need to peel and wash the onions, then cut them into strips, bell peppers into cubes, and moldy cheese into medium cubes. Hard cheese must be grated on a fine grater.

Now you can proceed directly to heat treatment. Place a frying pan on the fire and heat it well, pour in sunflower or olive oil, you can also melt the butter, it will give the dish a more delicate taste. Put all the chopped onion in it and fry it until half cooked, then add the bell pepper and gizzards. Cook everything over medium heat for several minutes. Then pour in the required amount of sour cream, add peas and moldy cheese. Simmer all foods over low heat for 30 minutes.

A few minutes before the end of cooking, add grated hard cheese, wait until it melts, mix everything and serve. Sprinkle the finished dish generously with chopped cilantro. These stewed stomachs in sour cream are best served with pasta or spaghetti.

Chicken gizzards in a slow cooker

Many modern housewives have such a beautiful kitchen appliances like a slow cooker. Thanks to it, the cooking process becomes much easier. The cook only needs to cut and place all the products in the multicooker bowl; further preparations are taken care of by this wonderful device.

Necessary ingredients for cooking

All products are indicated for four people:

400-500 g of stomachs;
150 g onions;
150 g sour cream;
bell pepper;
2 tomatoes.

How to cook in a slow cooker

As in previous recipes, you first need to thoroughly clean the main product. It is this procedure that determines how high quality the dish turns out to be. Cut the ventricles into small cubes, then peel the onions and shape them into strips. The same cutting should also be bell pepper. Cut the tomatoes into slices.

All of the above ingredients should be placed in the multicooker bowl and set to “Baking” for 30 minutes. After this time, pour in the required amount of sour cream and half a glass of water, close the lid of the device, press the “Stew” button and set the timer for 40 minutes. When the cooking time has passed, the multicooker will give a corresponding signal, which means that the dish is completely ready to eat.

When serving, stewed gizzards should be generously sprinkled with chopped parsley or dill. This dish is ideal for almost any type of side dish.

If you were unable to properly clean this ingredient, then this dish should be simmered for much longer. First, the ventricles must be boiled for 1 hour and only after that can you proceed directly to stewing the main dish.

This product must be washed thoroughly; as a rule, stomachs are not treated very well. If the gizzards are initially well fried, they will have a more pronounced flavor. This product goes well with other offal; if you add chicken hearts to any of the above recipes, the dish will become richer.

Now you know the basic recipes for making stewed chicken gizzards with sour cream. All of them are very easy to prepare; each dish takes about 1 hour to prepare. This is not so much, considering how original and interesting it will turn out final result. Chicken gizzards in sour cream is a delicious and original side dish.

Rinse the ventricles well under running water. Place in a saucepan and cover with cold water. Place on fire and bring to a boil. Reduce heat, skim off any foam that has formed, add salt, and add black or allspice peas to the water. Cook for 30 minutes over medium heat.

Peel the onions and carrots. Cut the onion into small cubes, carrots into cubes. Fry vegetables on vegetable oil stirring for 5 minutes.

After the time has passed, remove the ventricles from the water, cut them in half or into three parts.

Place chicken gizzards in a frying pan with fried vegetables.

Salt and pepper to taste, add sour cream.

Cover with a lid, bring to a boil, reduce heat and simmer chicken gizzards in sour cream until cooked. It took me 40 minutes, since the gizzards were from domestic chickens (if offal is from broilers, it cooks much faster).

Very tasty chicken gizzards cooked in sour cream, served with boiled potatoes or porridge.

Bon appetit!

As a child, when my mother bought chicken at the market, the giblets always went to the children. The navel was considered the most delicious, of course. But he was alone and seemed like a real delicacy. And today, go to any butcher shop - there they are, navels, a childhood dream. Cheap and available.

Chicken gizzards in sour cream - recipe

Many consider offal to be a secondary food, and this is completely in vain, because in terms of nutritional value they are in no way inferior to meat, and in terms of the content of vitamins and minerals they often surpass it. Someone will say - it takes a long time to tinker. Yes, navels should be kept on the fire for a longer time than, for example, chicken fillet, and this is not a dish for a quick fix. But this is where all the difficulties end. Chicken stomachs in sour cream are simple, tasty, extraordinary, and also “cheap and cheerful.” But neither you nor your loved ones will certainly remain angry after tasting this delicate dish.

Ingredients:

chicken stomachs (navels) - 500 g;
onions - 2 pcs.;
carrots - 1 pc.;
sour cream - 200 g;
parsley - 1 bunch;
frying oil;
salt, ground black pepper - to taste.

Preparation

In the store, chicken stomachs are sold already cleaned of the green-brown film. But if you're unlucky, you'll have to do it yourself. To make it easier, scald the navels with boiling water and easily remove the film and remove excess fat. We wash our stomachs well. If they are large, cut them in half.

Cut the onion into half rings and fry in a deep frying pan until golden brown. Add grated carrots and keep for another 2-3 minutes.

Add chicken gizzards to the same frying pan, fry over high heat for about 5 minutes. Salt and pepper. Fill everything with water so that the navels are completely hidden. Close the lid and simmer over low heat for 20 minutes.

Open the frying pan, turn up the heat and wait for almost all the water to boil away. Now add sour cream. You can also put a handful of forest dried mushrooms– chanterelles, white. The taste and aroma will become much richer. Fresh champignons, cut into slices, will also work.

Mix everything, close and simmer the stomachs again for half an hour over low heat. Add finely chopped parsley and remove the pan from the heat. Let the finished dish sit for another 15 minutes, then the navels will become completely soft.

Stewed chicken gizzards in sour cream

Chicken stomachs with sour cream according to this recipe are very tender, with a light creamy taste. And the whole secret is to properly clean and boil the navels.

Ingredients:

chicken stomachs - 1 kg;
carrots - 2 pcs.;
onions - 2 pcs.;
sour cream - 2/3 cup;
frying oil;
salt, pepper, seasonings - to taste.

Preparation

Place the prepared (cleaned and washed) stomachs in a deep frying pan or casserole dish. Fill with water to completely cover them. Add salt, cover with a lid, and let it boil. Now turn down the heat and cook for an hour.

Let's try. If the chicken stomachs become soft, take them out; if they become too hard, simmer them some more. Cut the navels into strips. We will need about 1/3 cup of broth to prepare the gizzards, but the rest should not be thrown away! You can cook a wonderful pickle sauce, any porridge or sauce using the broth. And if you don’t have time to mess around now, freeze it; broth will always come in handy around the house.

Cut the onion into half rings, cut the carrots into strips. Sauté vegetables on a separate frying pan with a little oil, do not fry.

Combine chopped gizzards, onions and carrots in a goose bowl. Stir sour cream and broth (1/3 cup), add a little black pepper and your favorite spices (curry is perfect). You can add another half teaspoon of flour - for those who like thick gravy. We also pour the sour cream mixture into the goose pan, and simmer the navels over low heat for about 10 minutes. Stir continuously so that the sauce does not burn.

Chicken stomachs with sour cream are served warm. Any side dish goes perfectly with this dish: stewed cabbage, pasta, rice, buckwheat or mashed potatoes. Enjoy!

There are many delicious dishes made from offal.

Navels stewed in sour cream, the recipe for which is presented in different interpretations below, belongs to the second course, is quite simple to prepare, turns out soft and tasty.

At the same time, the nutritional value of offal is comparable to dietary meats, but their cost is half the price of poultry.

Beneficial features

Vitamin complex chemical composition chicken stomachs is represented by vitamins C, group B, niacin, riboflavin.

Of the organic acids, the most valuable are folic and pantothenic acids. Phosphorus, iron, potassium, zinc, other minerals and many natural microelements necessary for the human body are also present here in large quantities.

Navels are considered a useful product for the circulatory and hematopoietic system, heart, and digestive organs. The product helps cleanse the body of toxic substances, accelerates metabolism and increases appetite, and activates regenerative processes at the cellular level.

Due to the low fat content (6 g/100 g) and low calorie content (130–170 kcal/100 g), navels are classified as dietary products. At the same time, the protein component of the offal is 25%.

Pre-treatment of chicken gizzards

In terms of complexity of preparation, stewed chicken navels are classified as light dishes. Preparing the products takes no more than half an hour. Roasting and stewing - an average of 60 minutes.

But before you start cooking, the navels are thoroughly cleaned. If the stomachs are whole, from domestic chickens, they are cut to the connective cartilage along the seam.

The contents are thrown away. The inner hard shell is pryed with a knife and removed completely. The navels are washed thoroughly, the thin surface films are cut off, and dried.

Chicken giblets sold in stores are already cleaned. They just need to be washed to make sure there are no gastrolith residues and dried. Next, according to the chosen recipe, the navels are left whole and cut into two or several parts.

The vegetables with which they are stewed are peeled and washed. Cut into cubes or quarter into rings. Garlic is chopped in a convenient way.

How to stew chicken gizzards in sour cream

Basic recipe for stewed navels. All other variations of the dish are prepared according to it, with minor differences.

For 5 parts of the dish you need:

1000 g peeled chicken gizzards;
150 g sour cream;
125 ml water;
2 carrots and onions;
30 g flour;
hot pepper pod (optional);
25 ml plant. oils;
50 g fresh herbs (parsley, cilantro)
salt, sugar, spices for chicken, paprika - to taste;
Bay leaf;
2 cloves of garlic.

The dish is ready at 1.20 or 1.40.

Nutritional value per 100 g:

proteins – 13 g;
fats – 8 g;
carbohydrates – 3 g;
calories – 130 kcal.

The cleaned navels are cut into 4 parts.

The onion is cut into half rings, the garlic into slices. Roast in heated to rise. oil (in a heatproof bowl or frying pan), stirring.

Carrots are cut into semicircles and added to the onion. Fry, stirring.

Chicken gizzards are combined with vegetables, hot pepper and laurel are added. Fry over medium heat for 10 minutes.

Sour cream is mixed with flour and diluted with water. The resulting mixture is poured into the offal in a roasting pan. Stir.

When the liquid boils, reduce the heat. The dish is seasoned with selected spices, salt to taste, and a little sugar and paprika are added.

Cover the container with a lid and simmer the ventricles at the lowest boil for 1 hour. A couple of minutes before the process is completed, add greens.

The finished dish is left to “rest” under the lid for about 15 minutes. They are served with a side dish of rice, vegetables, beans and various cereals.

Cooking with potatoes

Using chicken giblets, you can prepare a very tasty hearty roast. The dish is served on its own, without a side dish. Prepares in 90 minutes.

For 5 parts:

600 g navels;
700 g potatoes;
100 g 20% sour cream;
1 onion and 1 carrot each;
100 ml prepared chicken broth;
50 g plant. oils;
salt, spices.

Recipe for chicken gizzards in sour cream with potatoes:

The cleaned stomachs are cut into strips.
Peeled and washed potatoes are cut into cubes.
Stirring the navels, fry them in a frying pan in hot oil for 5 minutes. Fire - medium.
Add potatoes to the navels and mix. Fry the food for 10 minutes, stirring occasionally.
The fried ventricles with potatoes are transferred to a deep container for stewing. Cook over low heat in a container with an open lid.
In the same frying pan, grow in small quantities. sauté diced onion in oil. Pour into the roasting pan with the navels.
Carrots cut into semicircles are fried until soft. Combine with other components.
Roast chicken navels are poured with sour cream diluted with broth. Salt and season with spices to taste. Stir. Cover with a lid.

Simmer the dish over low heat for just under an hour. Before serving, sprinkle with fresh chopped herbs. A salad of fresh vegetables in an oil dressing would be an excellent addition.

Chicken gizzards with pasta

A quick and easy homemade recipe. Chicken giblets with pasta are satisfying, inexpensive, and very tasty. If the ventricles are boiled in advance, then preparing the food will take only half an hour.

For 5 servings:

500 g chicken stomachs;
400 g of pasta (horns, shells, butterflies, tubes);
150 g 20% sour cream;
2 onions;
4 tbsp. l. vegetable oil;
2 cloves of garlic;
salt, ground coriander, bay, paprika, hot pepper - to taste.

Cleaned chicken stomachs are boiled in salted water for 90–120 minutes. Cool. The broth is drained, the navels are cut into pieces of the desired size.
Boil the pasta in salted water until half cooked (10 minutes). Drain in a colander.
Diced onion is sautéed in vegetable oil in a frying pan or deep frying pan.
Add chicken navels. Fry, stirring for 4 minutes.
Pour pasta into the fried gizzards. Salt, season with spices, mix. Fry in the same mode for 2 minutes.
Fill navels with pasta with sour cream. Add chopped garlic. Stir the dish and cover with a lid.
Reduce the heat under the frying pan to very low. Simmer them for 10 minutes.

The dish is served hot with vegetable salads.

With garlic and herbs

Soft chicken gizzards in a delicate sauce with an appetite-stimulating aroma of garlic, basil and parsley. The dish is juicy, nutritious, served with any side dish. It takes 2 hours to cook.

For 5 servings of chicken gizzards in sour cream you need:

1000 g of peeled giblets;
300 ml sour cream;
60 ml water;
head of garlic;
bunch of parsley;
a bunch of blue basil;
vegetable oil;
spices, salt, ground black pepper - to taste.

Stomachs, cut into pieces, are fried in vegetable oil for 20 minutes over medium heat. Stir the offal from time to time to ensure even cooking.
Garlic is chopped in a convenient way. Add to the giblets. Stir and fry covered over low heat for 10 minutes.
Sour cream is diluted with water. Bring to a boil in another frying pan and simmer for 2 minutes.
The gizzards are filled with garlic and sauce and seasoned with spices. Simmer covered over low heat, stirring occasionally, for 45 minutes.
The meat is salted. Simmer for another half hour.

At the end of the process, finely chopped greens are added to the dish. Leave to rest covered for 10 minutes. and served to the table.

Chicken gizzards in sour cream with mushrooms

A homemade, delicious, nutritious dish. Served separately or with a side dish of boiled rice. It takes 90 minutes to cook.

For 5 servings:

1000 chicken stomachs;
400 g oyster mushrooms or champignons;
200 ml sour cream;
2 onions;
a bunch of dill;
vegetable oil;
salt, nutmeg (ground), spices, seasonings - to taste.

Cleaned stomachs are boiled for 2 minutes. after boiling. The water is drained with noise, the offal is thrown into a colander and washed with cool water.
Pour boiling water over the navels, add spices, a whole onion without the husk, nutmeg, garlic, and bay. Cook after boiling over low heat for 55 minutes. At the end they add salt.
The second onion is cut into cubes. Fry in hot vegetable oil until transparent.
Mushrooms are washed and cut into strips (slices). Pour into a frying pan with onions. Fry over medium heat under the lid for 7 minutes.
The cooked chicken navels are removed from the pan with a slotted spoon and transferred to the frying pan. Pour in a little broth in which they were cooked and the sauce itself. Salt and pepper.

The dish is simmered under the lid at a gentle simmer for 20 minutes. At the end, add chopped dill.

Recipe with onions

A simple hearty recipe meat dish, suitable for any side dish. Cooking time – 60 minutes.

For 5 servings:

1000 g of stripped ventricles;
2 large onions;
250 ml 20% sour cream;
vegetable oil;
pepper, spices, salt, herbs - to taste.

Recipe for chicken gizzards in sour cream:

Onions, cut into half rings, are fried until golden brown over medium heat in a small amount of vegetable oil.
Chicken navels are cut into small pieces. Pour into the onion. The fire is reduced to a minimum.
Simmer the meat covered in its own juice for 55 minutes. At the end, season with spices and salt. If the liquid evaporates while the navels are simmering, you need to add a little ordinary water to the pan.
The offal is poured with sour cream. Stir, wait until it boils and keep on fire for 2 minutes.

If desired, add greens to the sauce. The dish is served to the table.

Stewed chicken gizzards in sour cream: recipe for a slow cooker

You can cook navels in a slow cooker separately or immediately with a side dish. For example, with steamed vegetables. It's simple - the ventricles are simmered in sour cream sauce in the thicket of the device, and the vegetables are placed on the grill of a steamer and cooked simultaneously with the meat gravy. Cooking time – 2 hours 40 minutes.

For 5 servings:

1000 g navels;
300 g 20% sour cream;
125 ml water (hot);
3 carrots;
4 onions;
pepper, seasonings, salt - to taste;
rast. oil.

Coarsely chopped carrots and onions are sautéed in oil until soft, poured into a multicooker bowl. “Baking” or “Express” mode. Time - quarter of an hour.
Add finely chopped gizzards to the vegetables. Stir. Fry until the signal indicates the end of the program (approximately 20–25 minutes).
Pour sour cream diluted with water over the meat and vegetables, add salt and pepper. Stir.
Simmer the dish in the “Stew” mode for 2 hours.

After the sound signal, the offal gravy is stirred. Add chopped herbs if desired. Serve hot.

Oven cooking method

The recipe is convenient because it takes no more than 8 minutes to prepare the ingredients. The remaining processes (pickling and baking) do not require the presence of the hostess in the kitchen. Total cooking time is 1 hour and 20 minutes.

For 5 servings:

1000 g chicken stomachs;
400 g 25% sour cream;
2 large onions;
2 cloves of garlic;
pepper, spices, salt - to taste.

Recipe for chicken gizzards in sour cream in the oven:

Navel slices, cut into medium pieces, 20 min. marinated in sour cream, seasoned with salt, chopped garlic and pepper.
The onion is cut into half rings. Mix with ventricles.
Pickled products are transferred to a baking dish with high sides. Cover with a lid or cover with food foil.

The dish is placed in a hot (preheat to 180 degrees) oven. Bake for 50 minutes.

Chicken gizzards stewed with sour cream in pots

In ceramic pots, the giblets are incredibly soft. The thick sauce gives the meat a sweetish taste. Prepares without much hassle. Time – 80 minutes.

For 5 servings:

1000 g of stripped navels;
2 tbsp. l. full-fat homemade sour cream;
water or broth;
2 onions;
2 carrots;
20 g butter;
a large bunch of greenery;
seasonings, spices, salt, pepper - to taste.

Recipe:

Diced vegetables are fried in al dente butter.
The navels are cut into medium pieces. Place in equal parts into ceramic pots.
The offal is covered with a layer of fried vegetables on top. Add sour cream, season the dish with spices and salt.
The contents of the pots are poured with water so as to completely cover the ventricles and vegetables.
Cover the pots with lids or foil. Bake the ventricles for 60 minutes. in the oven at 180 degrees.

Before serving, the dish is sprinkled with fresh herbs.

Video recipe

Very tasty stewed stomachs are obtained not only in such a sauce, but also in tomato, own juice.

To shorten the cooking time and ensure that the chicken stomachs are very soft, the offal should be boiled for an hour in salted, spiced water.

Boiled navels can be stewed immediately after that or left in the broth until a convenient time. Heat-treated by-products are stored in the refrigerator for up to 3 days.