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

How to cook deliciously chicken gizzards? This is the question we will try to answer for you today. Chicken stomachs, or as people simply call them “navels,” must be subjected to a longer heat treatment, as a result of which they become very soft and juicy. Sour cream sauce with the addition of hard cheese gives them a piquant, creamy taste, which makes this dish a worthy addition to any side dishes of potatoes, cereals or pasta. By stewing the gizzards in this gravy, their specific flavor disappears, which some people don’t like. A good reason for consuming them is the fact that they are very healthy, they contain a lot of protein, folic acid, iron and vitamins. Eating them is useful for strengthening hair and nails and for the functioning of the digestive tract. Diversify your diet by cooking according to our step-by-step recipe with photo chicken gizzards with sour cream and cheese sauce.

Ingredients for cooking chicken gizzards in sour cream and cheese sauce

Step-by-step preparation with photos of chicken gizzards in sour cream and cheese sauce

Clean the chicken gizzards from films and remove fat. If desired, cut them into two or three parts.
Rinse the chicken gizzards well in water several times. Place them in a saucepan with cold water and put on fire. Bring them to a boil and cook until soft, 1.5-2 hours.
Peel and then wash the onion, cut it into cubes.
Place in a heated frying pan with oil onion and fry it until golden brown, the heat should be medium.
Drain the broth from the chicken gizzards and add them to the fried onions.
At this point, you can salt and pepper the dish and add curry.
Add 0.5 cups of broth or water and sour cream to the pan and stir.
Stew the stomachs in sour cream for 10 minutes over low heat.
Rub hard cheese on a coarse grater.
Add the grated cheese to the pan to the gizzards; it will melt and add thickness and flavor to the gravy.
Simmer the ventricles in sour cream and cheese sauce for 5 minutes and turn off the heat so that they are saturated with the cheese flavor.

Serve chicken gizzards with gravy with any side dishes; with them, any dish will acquire a piquant taste and aroma. Bon appetit!

The value of chicken giblets in homemade food many people underestimate it. Housewives most often prefer to cook drumsticks, thighs, breasts, forgetting to include dishes from chicken liver, ventricles, hearts. Try to cook stewed chicken gizzards with sour cream at least once in your family. Believe me, your household will be delighted with such a dish, so cook more at once and offer extras.

By the way, the broth that was formed during the cooking of the ventricles can be safely used to prepare soups, cream soups and sauces. So there is only one benefit from cooking chicken gizzards in sour cream. And these offal products are cheaper in stores and markets than pure, boneless chicken meat.

Taste Info Second: offal

Ingredients

Chicken stomachs– 500 g;
Onion – 1 large or 2 small onions;
Sour cream – 150 grams;
Salt - to taste;
Bay leaf – 1 leaf.

How to cook delicious chicken gizzards in sour cream

The ventricles must be rinsed well and cleared of films. You can chop them finely, but you can cook them whole in this dish.

Place the ventricles in a deep saucepan, pour boiling water over them, salt them, put Bay leaf and cook for half an hour.

Peel the onion, chop it finely, and send it to fry in a frying pan.

When the onion becomes transparent, add the boiled gizzards and fry everything together.

Let's put sour cream on them. If the sour cream is very thick, dilute it a little with water or broth, which was obtained after boiling the giblets.

Chicken gizzards must be stewed in sour cream for 20 minutes.

When serving, decorate the finished dish with chopped green onions and hot pepper.

Chicken gizzards in sour cream are good both as an independent dish and as a side dish. These giblets go well with boiled rice and buckwheat.

Chicken stomachs with sour cream can be cooked not only on the stove, but also in a slow cooker. In this case technological process it will be a little different. Pour a little oil into the multicooker, turn on the “Fry” mode, and give the bowl a chance to heat up. Place finely chopped onion in a slow cooker and fry it lightly. Then add the ventricles, sour cream, spices, set the “Stew” mode and set the time to 40 minutes. In a slow cooker, the sour cream sauce may not evaporate and remain liquid. In this case, you need to add a teaspoon of flour to the stomachs and only then start simmering.

White sauce for stewing chicken stomachs can be not only purely sour cream.

There are several sauce options:

cream sauce (add 10% cream to sour cream or instead);
sour cream and tomato sauce (mix sour cream with a tablespoon of tomato paste);
yogurt sauce (instead of sour cream in the dish, use natural yogurt sugarless).

If your family is skeptical about chicken giblets, then you can “adjust” the taste of the dish. For example, fry mushrooms along with onions. Banal champignons, pre-cut into slices, are best suited for the ventricles. The mushroom flavor will perfectly complement the creamy taste of sour cream and meaty taste ventricles.

In addition to onions, you can also use other vegetables in this dish - carrots, chopped into cubes, and bell pepper, cut into strips. The combination with zucchini will be very neutral for chicken gizzards. The diced vegetable will melt into the sauce as it simmers and give it a velvety texture.

It’s good to cook chicken gizzards in sour cream with a minimum of spices, but you can still add some “pepper” to the dish. At the stewing stage, you can add curry or turmeric to the dish, which will give the sauce a golden-orange hue and a characteristic flavor. Or you can limit yourself to adding a mixture of 4 or 5 peppers.

Most offal, according to some chefs, do not deserve due attention from cooking various dishes, but in vain. Chefs around the world have long proven that chicken gizzards, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.

Dishes using chicken gizzards turn out especially well. This product contains a large amount of iron and perfectly raises hemoglobin.

There are a lot of recipes for cooking ventricles; I would like to note the most popular of them, which are prepared by housewives throughout the country.

Simple and easy recipe

This dish is especially popular due to its simple ingredients and ease of preparation. The offal should be served hot, and you can use pasta or potatoes as a side dish.

Preparation procedure:

Usually, stores sell already processed chicken stomachs, but if you bought them at the market, remove the greenish film and fat from them, rinse with water;
Cut the onions into thin rings, and cut the peeled and washed carrots into neat strips or grate them;
Place a deep frying pan on the fire, add vegetable oil and fry the carrots and onions in it until golden brown;
Add gizzards to the vegetables and fry everything over the fire for 7 minutes;
Fill the stomachs with water until they are completely covered;
Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
Open the lid and let the water boil, this will take another 15 minutes;
Salt and pepper the gizzards;
Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
Finely chop the parsley and add to the pan before finishing cooking;
Mix everything thoroughly, remove the pan from the stove, leave the dish to steep under closed lid for another 15 minutes.

Chicken gizzards stewed in sour cream with potatoes and mushrooms

You can make an excellent roast from any offal using potatoes and mushrooms. This dish is especially successful using chicken gizzards and fresh mushrooms champignons.

Ingredients:

offal – 700 grams;
potatoes – 700 grams;
champignons – 500 grams;
medium-sized onion – 1 piece;
medium-sized carrots – 1 piece;
medium fat sour cream – 5 tablespoons;
water or chicken broth;
Bay leaf;
mixture of spices, salt - to taste;
olive or vegetable oil.

You will need from an hour to an hour and a half of free time to prepare the roast. These products will make 6 medium servings of the finished dish. The calorie content of each serving will be 600 kcal.

Preparation procedure:

Remove all unnecessary items from the stomachs and rinse them;
Cut the offal into small strips;
Peel the potatoes and cut into neat cubes;
Fry the gizzards for 5 minutes vegetable oil;
Add potatoes to the pan and fry all products for another 10 minutes;
Transfer the contents of the frying pan to a separate bowl;
Slice mushrooms into thin slices;
Cut the onion into small cubes;
Fry mushrooms and onions in vegetable oil;
Add offal with potatoes to the mushrooms and leave to simmer with the lid on, setting the heat to medium;
Cut the carrots into rings and add to the pan;
Mix sour cream with water, or better yet, broth and pour into the frying pan. Salt and add spices;
Simmer the dish for 40 minutes.

Serve the finished dish hot and sprinkle with chopped herbs.

Chicken gizzards in sour cream with vegetables

Many families love dishes made from chicken stomachs; they turn out very tasty, satisfying and not at all expensive. Great option The preparation of such an offal is a recipe using sour cream and vegetables.

Ingredients:

offal – 500 grams;
medium fat sour cream – 3 tablespoons;
carrots – 1 piece;
bell pepper – 1 piece;
onion – 1 piece;
garlic - to taste;
vegetable oil – 3 tablespoons;
chopped greens;
salt – 1 teaspoon;
ground black pepper - to taste.

These products will make 4 medium servings. You will need 60 minutes of free time to prepare it. The calorie content of 1 serving will be 500 kcal.

Preparation procedure:

Rinse the chicken stomachs, cut into medium-sized pieces;
Put the water to boil;
At this time, fry the gizzards over high heat for 4 minutes;
Fill the stomachs with a glass hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
Cut the bell pepper into strips;
Peel and finely chop the garlic with a knife;
When the gizzards are stewed, add carrots, onions and peppers to the pan;
Stir the contents of the frying pan, cover and leave on the fire for some more time;
Add 2 tablespoons of sour cream to the stomachs;
Add chopped herbs and garlic, cover with a lid. The dish is ready.

It is better to serve stewed gizzards with vegetables and sour cream with potatoes or pasta.

Chicken by-products in a slow cooker with sour cream

An excellent option for preparing dishes from offal is to use a multicooker. The dish turns out very tasty with minimal effort required for classic preparation.

Ingredients:

chicken stomachs - 500 grams;
sour cream – 150 grams;
onion – 1 piece;
flour – 1 multi-cup;
paprika – 1 pinch;
water – 1 multi-glass;
salt, pepper - to taste;
greens – 1 bunch.

You will get exactly 4 servings of the dish. It will take you 60 minutes to prepare. The calorie content of each serving of the dish will be 400 kcal.

Preparation procedure:

Rinse and dry chicken gizzards;
Cut the onion into small pieces;
Set the multicooker to “Frying” mode and sauté the onion until golden brown;
Add gizzards and continue frying;
Mix sour cream with water;
Add flour to the stomachs, pour sour cream, salt, add spices;
Set the multicooker to “Stew” mode and cook the dish for 40 minutes with the lid closed;
At the end of cooking, decorate everything with herbs.

Recipe for baked chicken gizzards in pots

Chicken stomachs are especially soft and tender if you bake them in pots. This method of preparing offal is loved in many families.

Ingredients:

chicken stomachs – 500 grams;
sour cream – 1 tablespoon;
onion – 1 piece;
carrots – 1 piece;
butter – 10 grams;
salt, spices - to taste;
greens – 1 bunch.

To prepare this dish you will need 1.5 hours, and in the end you will get 2 pots of the finished dish. The calorie content of each pot is 500 kcal.

Preparation procedure:

Wash the offal and cut into small pieces;
Dice the onion and carrots and fry until half cooked;
Place the gizzards in a pot, fry them, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
Preheat the oven to 180 degrees and place the pots. Bake for an hour;
Before serving, sprinkle with chopped herbs.

If you like very soft and tender chicken gizzards, boil them first. After cooking, you can safely send them to fry or stew, following the rest of the order of preparing the dish.

This by-product can also be used in preparing snacks. For example, boil the stomachs, process them through a meat grinder, add delicate spices and sauce and spread the resulting mixture onto a fresh loaf.

You can stew chicken gizzards in a variety of sauces, not just sour cream. Mayonnaise or tomato paste is often used for this.

Skilled housewives rarely pay attention to chicken stomachs, but in vain! These by-products make tasty and low-calorie dishes. For example, today’s recipe for chicken gizzards in sour cream stewed in a cauldron. Moreover, this dish will be incredibly budget-friendly. Please note that if you are preparing chicken gizzards in sour cream for the Dukan diet, then it is not advisable to use broth and sour cream. You will have to replace the sour cream with low-fat yogurt and do not simmer in it for a long time, but simply warm it up at the end of cooking as in.

Ingredients for chicken gizzards cooked in sour cream sauce:

Chicken stomachs - 500 g;
Salt - 1/3 tbsp. l. (without slide);
Parsley (can be mixed with dill) - 8 sprigs;
Pepper mixture - 5 peas;
Bay leaf - 3 pcs.;
Allspice - 2 peas;
Sour cream - 3 tbsp. l.;
Onion - 2 heads (not large);
Carrots - 1 pc. (medium size).
Vegetable oil - 1 - 2 tbsp. l.;
Meat broth or water - 70 ml.

How to cook stewed chicken gizzards in sour cream:

1. The store usually sells already processed offal. There are no food residues or yellow films on them, like on homemade meat. But if you managed to get such a number of stomachs from domestic chickens, then they need to be cleaned very carefully, each one separately.
Pour boiling water over the cleaned, washed chicken stomachs and set to simmer. Determine the amount of boiling water yourself. The water should cover the meat and exceed its level by at least a centimeter.
We will need salt, two bay leaves and allspice for the cooking process. Place it all in a saucepan. Just time it so that a pinch of salt is left for the vegetables. If there is foam, be sure to remove it.
Note: Chicken gizzards need to be cooked for 1 hour. And this time will depend on the origin and size of the offal itself. After the meat has cooked for an hour, taste it. If it is still tough, cook longer.

2. In the meantime, you have your hands free, which means you can peel and chop the onions and carrots. There are no rules for the recipe for chicken gizzards in sour cream, only if you want the finished dish to look beautiful, then you need the cutting to be the same. That is, if you chop the onion into cubes, then chop the carrots yourself. Well, if you grate the carrots, then it’s quite possible to cut the onions into short, small strips. By the way, the same rule applies to.

3. Place the oil in a cauldron, heat it a little over the fire and add the vegetables. Simmer the vegetables until they become soft. For at least five minutes, do not fry as for the beef liver filling.

4. Meanwhile, chop the greens and boiled navels. In winter, you can use dried herbs, namely dill, basil, marjoram, parsley. Your choice.

5. Add the remaining salt, bay leaf, and ground pepper mixture to the vegetables.
Lightly fry the gizzards with vegetables.

6. Add sour cream, herbs and water to the cauldron 5 minutes after the chicken stomachs.

We will simmer the chicken gizzards in sour cream in a cauldron for another 15 minutes, covered. Ready-made gravy from offal can be served with any porridge, potatoes, or as a separate independent dish.

How many chicken gizzard dishes do you cook? As a rule, the most common option is stewed offal in sauce. However, you can find a lot original recipes variety of dishes from the ventricles. Today we will look at how to cook chicken navels tasty.

Offal in sour cream sauce - a culinary classic

Let's start with a dish familiar to us and figure out how to cook chicken navels with sour cream. There is nothing complicated in this process, and the ventricles turn out tender and soft. Tip: it is better to choose sour cream for this dish with a fat content of 20%.

Compound:

0.5 kg chicken navels;
bulb;
carrot;
fresh herbs;
garlic cloves to taste;
salt;
seasoning mixture;
1-2 laurel leaves;
5 tbsp. l. sour cream;
vegetable oil;
soda - on the tip of the knife.

Preparation:

We wash the ventricles, peel off the film from them and set to cook.
When the water boils, add bay leaves and salt to the pan with the gizzards.
Cook the offal for twenty minutes and add a little soda (literally on the tip of a knife). The liquid will foam strongly, carefully mix the contents of the saucepan. Baking soda will make the stomachs softer and will also speed up the cooking process.
Cook the navels for another 20 minutes, while we prepare the vegetables. Peel the carrots and onions and chop into cubes.
Place the finished navels on a plate, cool and cut into strips.

Saute the carrots and onions in vegetable oil for ten minutes, and then put the gizzards in a frying pan, add salt and season with spices.

We dilute sour cream in small quantity filtered water and pour into the pan.

Stir and simmer the dish on a low burner level under a closed lid for about twenty minutes.
In the meantime, let's prepare the garlic cloves and herbs.
Add garlic and herbs to the finished dish, mix and remove from the stove. Let's leave the offal with vegetables under the closed lid for 15 minutes so that they “reach” and serve with your favorite side dish.

By the way, using this recipe you can cook chicken navels in a slow cooker.

If you're wondering what you can make from chicken navels, try baking them with vegetables in pots. Tip: to make the dish more rich and tasty, add chicken fillet, hearts and liver.

Compound:

150 g chicken navels;
150 g chicken hearts and liver;
150 g chicken fillet;
zucchini;
2-3 tomatoes;
1.5 tbsp. l. sifted flour;
sour cream to taste;
200 g cheese;
6-7 potatoes;
laurel leaves;
black peppercorns;
salt;
garlic cloves to taste;
vegetable oil.

Preparation:

Wash the chicken giblets and, if necessary, remove the yellow skin and film.
Cook the offal in salted water until half cooked. Attention: we will leave the broth, we will need it later.
Peel the potatoes and cut them into cubes, lightly fry the root vegetables in vegetable oil, add a little salt. Of course, you don’t have to fry the potatoes first, but it turns out tastier this way.

Peel the onion and cut into cubes.
Cut the offal and chicken fillet into cubes or strips.
Sauté the onion in vegetable oil, and then add chicken fillet and offal to it.
Fry everything together for a few minutes and pour the broth into the pan. Simmer the dish for five minutes and add flour. Stir and continue cooking for another 5 minutes.

Wash the tomatoes and cut them into cubes.
We cut most of the cheese into thin slices and grate the rest.
Now it's time to fill the pots. We lay out the ingredients in this order: potatoes, zucchini, tomatoes, offal and fillet, fried with onions. Don't forget to add salt and chopped garlic cloves. Secret: place cheese slices between layers of vegetables.

Add laurel leaves, peppercorns and pour in the broth so that it takes up approximately 1/3 of the pots.
Now add sour cream and put the pots in the oven, covering them with lids. Attention: place the pots only in a cold oven!
Bake the stew for forty minutes at a temperature of 180-190 degrees.
5-7 minutes before the end of the cooking process, add grated cheese to the pots.

Unusual cutlets from the ventricles

They say that cutlets from offal began to be prepared during perestroika, when money was tight. Whoever came up with this recipe can safely be counted among the culinary geniuses, since chicken navel cutlets turn out unusually tasty and tender.

Compound:

0.5 kg chicken navels;
½ large onion;
2 carrots;
salt;
½ tsp. ground hot red pepper;
½ tsp. ground black pepper;
1 tsp. seasonings “Khmeli-suneli”;
2 tbsp. l. semolina;
egg;
sifted flour for breading;
vegetable oil.

Preparation:

We wash the navels, peel the onions and carrots.
We pass the offal with vegetables through a meat grinder.
Season the minced meat with peppers and Khmeli-Suneli, salt it and mix.

Now add semolina and egg to the minced meat. Mix everything thoroughly until smooth.
Wet your hands with vegetable oil and form cutlets.

All that remains is to fry the cutlets in vegetable oil in the usual way.

Place the finished cutlets on a dish and serve with any side dish.

Ventricles salad for the holiday table

You can make chicken navels delicious salad. This snack is easy to prepare, nutritious and tasty.

Compound:

0.3 kg chicken navels;
bulb;
carrot;
3 eggs;
2-3 tbsp. l. mayonnaise;
salt;
granulated sugar to taste;
refined vegetable oil.

Preparation:

We clean the vegetables, chop the onion into cubes, and coarsely grate the carrots.
Sauté vegetables in vegetable oil, add salt and add a little granulated sugar.
Boil offal and eggs.
Cut the chicken navels into small cubes, put them in a salad bowl and mix with sautéed vegetables.

Peel the eggs and cut into small cubes. Lay them out in the next layer.
We make a mayonnaise mesh on top of the eggs and put the salad in the refrigerator to brew.