Stew with chicken gizzards. Chicken gizzard stew. Pig and stew with chicken gizzards and vegetables

We start by thoroughly rinsing the chicken stomachs under running water. Then dry, salt and add pepper. Heat a saucepan and heat the oil in it. Next, place the meat in a saucepan in portions and fry until a golden brown crust appears.

Add one glass of hot water to the frying pan. Then cover tightly with a lid and simmer the chicken gizzards for about forty minutes. During this time, most of the water should evaporate. Next, take the broccoli and carefully separate it into florets. Soak them in water (necessarily cold) for about ten minutes. After this, cook in salted water for about five minutes. Then put it in a colander.

Peel the carrots and onions. We cut the carrots into thick circles, and the onion into slices. Add the vegetables to the stewed gizzards and fry for about five to seven minutes, remembering to stir. Then pour in hot water in the amount of half a glass.

Cut the zucchini lengthwise into two parts, and then into semicircular slices. Place the zucchini in a saucepan, add salt, pepper and stir.

Peel the garlic, cut into thin slices and add to the stew.

Add the prepared broccoli to the saucepan, mix everything and cover with a lid. After removing from heat, let it sit for ten minutes, then serve.

Important tip from the chef:

You can make the taste of the dish more interesting and rich by adding a few tablespoons of tomato paste.

Chicken gizzard stew.

Chicken gizzard stew

Ingredients:

• 550-600 g chicken gizzards
• 2 medium onions
• 5-6 medium sized potato tubers
• 250 ml stock cube
• 2 tbsp. spoons of soy sauce
• salt pepper
• dill, parsley (fresh or dried)
• 1.5-2 tbsp. spoons of vegetable oil

Preparing chicken gizzard stew:

1. Place very well washed chicken stomachs in boiling water, add salt, cook under the lid, turning the heat down to low, from an hour to an hour and a half, when the stomachs become soft. Drain the water and cool the stomachs.
2. Chop both onions for about 10 minutes, stirring occasionally, fry with vegetable oil.
3. Cut the stomachs. We send to the onion.
4. Add peeled, diced potatoes. Dissolve the bouillon cube in boiling water and pour in. From 2 thirds to a full glass is enough.
5. After 20 minutes, during which the dish has been stewing under the lid over low heat, add soy sauce, salt and pepper, and optionally sprinkle with aromatic herbs, the “Herbes de Provence” seasoning is especially good. Simmer for about 10 more minutes, sprinkle with herbs - the stew is ready.

Chicken gizzard stew 1 Chicken gizzard stew 2 Chicken gizzard stew 3
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Chicken gizzard stew

Stew of chicken gizzards and vegetables is a simple dish made from affordable ingredients.

I continue to prepare dishes from chicken stomachs. It's not that bad.
But before, stomachs were more accessible, of course.
Today the price tag on them, let’s say, is not optimal.
A whole chicken costs significantly less.
But there are already ventricles in the refrigerator.
So we will cook them.

Ingredients:

● Chicken stomachs -400-500 gr
● Onion -1 pc.
● Pumpkin – 300 gr
● Mixture “Mexican” -400 gr
● Salt, pepper, dried tomatoes, oregano, dill - to taste
● Flour -4-5 tbsp.
●Water – 2 glasses

1. Thoroughly wash the chicken stomachs. Cut them into small pieces, trim off excess tripe and fat.
Fry in a frying pan in oil until white.
Peel the onion.
Cut it into half rings. Add to the stomachs.
Fry until the onion becomes translucent.
Reduce heat to medium.

2. Pour the prepared “Mexican” mixture or something similar into the frying pan.
It usually consists of green beans, peas, corn and bell peppers.
We clean the pumpkin and cut it into cubes. You can add dried tomatoes or one fresh tomato.
But don't forget to add a spoonful of sugar to balance the flavors.
Pour a glass of water and simmer everything under the lid for 20 minutes.
Then add flour, mix and, if necessary, add another glass of water.
Salt and pepper to taste.
Simmer the stew over low heat for 20 minutes.

3. Place the chicken gizzard stew on a plate and enjoy. Decorate the dish with herbs.

Pig and stew with chicken gizzards and vegetables