Chicken gizzards, cooked in pots with potatoes worth cooking. If only because it is tasty and simple. Believe me, I was genuinely surprised when the ugly, wrinkled and rough offal turned out to be an unimaginably tasty and tender dish. And, of course, tasty. And due to the rich bouquet of spices, it turned out fragrant and piquant. Remember this recipe chicken stomachs very easy with onions and potatoes. And to repeat in your kitchen is even easier. Let's cook!

Tender chicken stomachs in pots with potatoes are prepared from the following products:

Recipe for chicken stomachs with fragrant potatoes (with step by step photos):

I got not very "successful" ventricles. Therefore, I fussed with them for 15 minutes, no less. But I hope you have better luck. Wash your navels well. Trim the fat and remove the yellow tough film (if any). Fill with water. Add spices - bay leaf and allspice. Put a whole peeled small onion. Salt is not needed yet. Put on medium-high heat. Bring to a boil and lower the simmer temperature. Let the stomachs spend 20-30 minutes in slightly gurgling water. By the way, I recommend that lovers of spicy and spicy try my recipe.
And while one main ingredient the dishes are being cooked, take care of the second. Peel potatoes. Wash and cut. I wanted to give the shape of a straw. But neat sticks and cubes are also quite suitable.
Put potato straws (cube, sticks, circles) on hot oil. Add salt, paprika, black and red hot peppers, oregano and dried garlic. Fry on all sides over high heat.
Throw semi-finished offal in a colander. Do not pour out the broth, but strain through cheesecloth and set aside. It is in it that chicken stomachs in pots with potatoes will languish in the oven. Cool the navels a little and cut into thin slices.
Arrange the stomachs and potatoes in pots. Salting a little, pour in the broth so that it covers them. Cover with lids, shifting them slightly on one side. So that hot air escapes unhindered, and the broth does not splash around the oven. You can cook such a dish in one large form, covering it with foil if there is no lid. Cook in an oven preheated to 180-200 degrees for 40 minutes. It can be longer (about an hour).
Has the specified time passed? Rather, take the pots with ventricles and potatoes out of the oven and serve-serve-serve!

Cook delicious and eat with gusto!

From the Author: "In general, I bought a kilogram of chicken ventricles. I brought it home, washed it, and at the same time checked whether the machine cleaned them well of the internal brownish-yellow wrinkled film ..."




If not, we will remove its remains manually. But do not rush to send them to the garbage can. This film (the inner wall of the chicken stomach) is not waste, but a very good medicine. Just dry them thoroughly at room temperature, in a place where direct sunlight does not fall. Dry and store in a glass jar with a tightly fitted lid - so that dampness does not reach them. And if your stomach suddenly gets upset, they took out this jar, removed a piece of dry chicken stomach from it, chewed it well and swallowed it.

In any case, this is how my grandmother treated all gastric disorders during my childhood. And it helped. No worse than the current loperamide. But let's hope that we will not get to the practical use of the dried inner walls of the chicken stomach.
We wash our giblets, fill them with cold water and leave them alone for two hours. As time goes out, drain the water in which the ventricles were soaked, wash them again, fill them with cold water and put the pan on the stove, turning on the fire to “the strongest”. In the process of boiling, we remove the foam, and when the water boils, we throw a dozen peas of black pepper, a leaf of parsley to the giblets, reduce the heat and, as the boil goes into a lazy-slow stage, cover the pan with a lid. And so we cook the ventricles for 30-40 minutes. A couple of minutes before the end of this process, add the liquid, turn off the fire and let the broth (and at the same time the ventricles floating in it) cool down.

Since a kilogram of ventricles and the water in which they were boiled do not cool down in five minutes, and if you have planned ventricles baked in pots for dinner, then it is better to run to the store for them in the morning. And it is advisable to boil it even before you sit down at the dinner table.
Is the broth cold? With the help of a slotted spoon, chicken ventricles were fished out of it, thrown back into a strainer, and waited for the liquid to drain. After that, our giblets were coarsely chopped and sent to a deep, voluminous bowl. Added to them an onion chopped in half rings and grated on coarse grater carrot root. They salted, peppered and ... They poured kefir so that it completely covered the chicken ventricles. For a kilogram of giblets, a 2/3 liter bag of kefir should be enough for us.

Now the ventricles need to marinate for an hour and a half or two. But no one forbids us to mix the contents of the bowl 2-3 times during this process. Moreover, mixing is even welcome.
Well, as the pickling time has come to its logical conclusion, we lay out the contents of the bowl (along with the ventricles, onions, carrots and marinade) in baking pots. In each of them we throw a small piece of butter, sprinkle grated cheese on top, close the lid and send it to the oven for 20-30 minutes, heated to 160-170 degrees.

In the meantime, let's take care of the side dish. How honest is Krasnodar Rice as such? In my opinion, for baked chicken ventricles - that's it! But if someone likes vermicelli or country-style boiled potatoes more ... Guts are the most democratic dish I know. And it is not picky about the side dish. Get some beans ready. Everything with chicken ventricles will be equally well combined and just as amazingly tasty.

chicken ventricles in sour cream general principles cooking

Defrost chicken ventricles at room temperature.

Before cooking, rinse the ventricles from the remaining dirt.

Do not forget to remove fatty deposits and film from the ventricles.

It will remove bile smudges from the stomachs.

To make the ventricles soft, boil or marinate them first.

Before cooking, soak the ventricles in cold water for two hours.

In order for the stomachs to soften, it takes at least an hour to cook offal.

After cooking, the finished ventricles are fried or stewed.

Chicken ventricles in sour cream with vegetables

Ingredients:

A kilogram of chicken ventricles;

45 g butter;

Four st. l. sour cream;

Vegetable oil;

Two carrots;

One bow;

Greenery;

Four s. l. mayonnaise.

Cooking method:

1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.

2. Peel the carrots with a vegetable peeler and grate into strips.

3. Remove the husk from the onion and chop it.

4. Fry the vegetables in hot vegetable oil until soft.

5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.

6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Fill the dish butter and simmer for another five minutes.

7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.

8. Serve ventricles stewed in sour cream along with fried potato slices.

Chicken stomachs in sour cream in a slow cooker

Ingredients:

590 g of chicken ventricles;

Spoon of tomato paste;

Three tablespoons of sour cream

Cooking method:

1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.

2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.

3. Add salt, sour cream, pepper and tomato paste to the bowl.

4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.

5. After the signal, remove the bowl and spread ready meal by plates.

6. Decorate the chicken stomachs with parsley and olives.

Chicken gizzards in sour cream stewed with potatoes and mushrooms

Ingredients:

660 g of chicken stomachs;

380 g potatoes;

320 g mushrooms;

60 g sour cream;

Lavrushka;

Cooking method:

1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.

2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.

3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.

4. Put the chicken ventricles in a saucepan, fill them with water, add bay leaf and cook for two hours.

5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.

6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.

7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.

8. Serve the dish along with tortillas and herbs.

Chicken ventricles with prunes in sour cream, baked in the oven

Ingredients:

1.2 kg of chicken ventricles;

490 g prunes;

Low-fat yogurt;

Two carrots;

Half a glass of sour cream;

A spoonful of vegetable oil;

Chicken bouillon.

Cooking method:

1. Soak prunes for three hours in cold water.

2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.

3. Peel the onion and cut into rings or half rings.

4. Heat up in a frying pan vegetable oil and put onions in it. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.

5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.

6. Lay out the peeled and thinly sliced ​​carrots in the next layer.

7. In a container, mix yogurt, sour cream and chicken bouillon. Pour this mixture into the mold.

8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.

9. Serve this dish with a fresh vegetable salad and a slice of white bread.

Chicken gizzards in original sour cream sauce

Ingredients:

530 g of chicken ventricles;

Vegetable oil;

160 g sour cream;

One bulb;

Two pickled cucumbers;

Carrot;

A centimeter of ginger root;

garlic clove;

Two spoons of horseradish.

Cooking method:

1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.

2. Peel the carrots and onions and cut into pieces.

3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.

4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.

5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.

6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.

Chicken ventricles in sour cream, baked in pots

Ingredients:

900 g of chicken ventricles;

Four bulbs;

Bank of sour cream;

Black pepper.

Cooking method:

1. Clean the chicken ventricles of all excess and rinse them.

2. Peel the bulbs and divide into slices.

3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.

4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.

5. Put the pots in the oven and bake the dish at 200 degrees for one hour.

6. If desired, add dried fruits, for example, prunes, to the pots.

7. Serve hot with toasted bread slices and vegetables.

Chicken gizzards in sour cream stewed in chicken broth

Ingredients:

750 g of chicken ventricles;

A glass of sour cream;

two bows;

Allspice;

A spoonful of tomato sauce;

Black pepper;

Two glasses of chicken broth;

Vegetable oil;

Laurel leaf;

Carrot.

Cooking method:

1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.

2. Peel the onion and cut into large half rings.

3. Peel the carrots as well, and grate.

4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.

5. Rinse the finished chicken stomachs again and cut into three parts.

6. Add chopped ventricles to the pan with vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.

7. After this time, add sour cream and tomato sauce keep simmering.

8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.

9. With such a dish will be combined buckwheat or barley.

Chicken ventricles in sour cream with cheese

Ingredients:

1.1 kg of chicken stomachs;

0.5 l of kefir;

160 g of cheese;

Butter;

A spoonful of hops-suneli;

green onions;

Bulb onions;

Carrot.

Cooking method:

1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.

2. Cut the ventricles and put them in a container.

3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.

4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.

5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.

6. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.

8. If desired, cook this dish in pots.

Chicken ventricles in Korean sour cream

Ingredients:

530 g of chicken ventricles;

Three heads of onions;

Ground red pepper;

A spoonful of soy sauce;

Five tablespoons of sour cream;

A spoonful of chopped cilantro;

Three tablespoons of sunflower oil;

Five cloves of garlic;

Chicken broth cube.

Cooking method:

1. At the ventricles, remove the inner film, rinse them under running water and set to boil for 55 minutes.

2. Cut the finished ventricles into strips.

3. Peel and chop the onion. Spasser it in heated sunflower oil. In the same pan, add the ventricles.

4. Pour the offal with chicken cube broth and simmer for 10 minutes.

5. Then add soy sauce, finely chopped garlic, red ground pepper and stir. Simmer the ingredients for five minutes.

6. Sprinkle with chopped cilantro before serving.

7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.

Chicken gizzards in sour cream - tricks and tips

When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).

From fresh ventricles, the dish turns out much tastier.

To make chicken stomachs juicy sour cream better to use oily.

Add mustard or thyme to the sour cream sauce, if desired.

For a spicy taste, add red pepper or garlic to the stewed ventricles.

Do not overcook the chicken ventricles, they may turn out dry.

Chicken stomachs with potatoes in pots require additional preparation of the ventricles, but it is precisely because of this that they will turn out to be very tender, fragrant and appetizing. This delicacy will be to your taste and will become one of your favorite recipes. There is nothing difficult in preparing chicken ventricles, it will not require extra effort or additional troubles, the usual heat treatment. Since offal is tougher than meat, such measures are standard for them. Cleaned stomachs will save time.

Cooking time:

1 hour 30 minutes, 30 minutes will be spent on preparing all the ingredients and additional heat treatment of the stomachs on the stove, and 1 hour on cooking in the oven.

Servings:

Prepared: in the oven

Ingredients:

• Chicken stomachs (peeled) - 0.5 kg
• Potatoes - 3 large pieces
• Carrots - 3 pieces of medium size
• Onions - 2 pieces of medium size
• Spices (bay leaf, black allspice peas, oregano, Provence herbs, basil and any favorite) - to taste
• Garlic - 3 or 4 cloves (to taste)
• Salt - to taste

Chicken gizzards with potatoes in pots recipe step by step with photo

First you need to take the chicken ventricles and rinse them thoroughly under running water, checking them for any remaining skins. When all the ventricles are clean, all unwanted parts are removed, you can start cooking them. We place the chicken stomachs in a saucepan with water, in the same saucepan we add peeled carrots, peeled onions, a couple of garlic cloves, also pre-peeled, peppercorns, salt and other spices and seasonings that will make our broth more fragrant, spicy, saturated. We put the saucepan on the fire and cook for 30 minutes, checking for the presence of foam, in which case it is necessary to remove it. While the ventricles are cooking, you can peel the potatoes, onion and carrots that will go directly into the pots, cut them into pieces of a suitable size, so that later it remains just to spread out and that's it.

When the ventricles are boiled for 30 minutes, strain the broth into a bowl. We put the broth aside, it will come in handy later when we pour the pots. We check the ventricles for the presence of veins, if found, they can be removed and cut the stomachs into small pieces. So they will cook faster and will have a neater appearance. We do not need boiled onions, carrots and garlic, they were needed to create a rich broth. If desired, you can also scatter them in pots.

We take out the pots and arrange them so that it is convenient to lay out all the previously prepared ingredients, dividing them equally into all 6 pieces available. First, lay out the potatoes, cut into small cubes 1.5 by 1.5 cm. You can cut it in any convenient way.

The next layer lay out the carrots, chopped as convenient. On top of the carrots will be chicken ventricles.

Now you can lay out onions, cut into rings or half rings, or you can also cubes. Optionally, you can add Bulgarian pepper or pumpkin, no one limits your imagination, experiments are not canceled, and the ventricles allow you to realize all this, because they go well with many products. When all the ingredients are arranged in pots, we take our fragrant broth and pour it evenly so that it slightly covers the contents of the pot. If spices were not previously added to the broth, then you can add them now.