Medicinal chicken navels (stomachs)

Chicken navels... It sounds, of course, a little unappetizing, because few people know that navels are ordinary chicken stomachs.
A real delicacy and one of the favorite dishes of avid gourmets. Men will appreciate the ability to cook chicken navels, as they are mainly connoisseurs of dishes made from various offal products. And any housewife can cook chicken navels deliciously the first time, because they are very easy to prepare. Don't be afraid to try this delicacy as everyone who cooked navels once is now including them in their diet. Tender chicken navels stewed in sour cream
You can experiment with chicken navels in any way you like: simply fry them, stew them with vegetables or gravy, or make soup from them. Navels turn out very tasty if you stew them in sour cream sauce. For 4 servings of these navels you will need:

chicken navels - 600 g;
onions - 1-2 pcs;
sour cream 15% - 300 g;
hard cheese - 50 g;
parsley, dill - 3 branches each;
garlic - 2 cloves;
salt and pepper.

To cook chicken navels in sour cream, you need:

Rinse the stomachs with running water and remove the film. If you leave it, your stomach will taste bitter.
Cut each into two or four pieces.
Place the prepared navels in a heated frying pan, pre-greased with vegetable oil, and simmer over low heat for about 20 minutes.
Peel the onion and cut it into quarter rings.
After 20 minutes, add the onion to the navels and simmer them together under the lid for another half hour.
Only after this can the navels be tested to see if they are ready. If they are too tough, continue to simmer them for another 10-15 minutes.
As soon as the stomachs become soft, you need to add sour cream, finely chopped herbs, squeezed garlic and grated cheese.
Add salt and pepper to taste, mix everything and simmer until the sour cream begins to gurgle.

The dish will turn out very tender and tasty if you prepare chicken navels according to this recipe.
You can serve anything you like as a side dish for chicken navels: mashed potatoes, stewed or fresh vegetables, rice, regular boiled potatoes, buckwheat or pearl barley. Fragrant chicken navel soup with noodles

Chicken navel soup tastes like a masterpiece. To prepare soup in a three-liter saucepan we will need:

chicken navels - 400 g;
one large onion;
carrots - 1 piece;
small noodles - 2 handfuls;
potatoes - 2-3 pcs;
greens: parsley, dill, green onions;
salt, pepper, bay leaf - to taste.

You can prepare chicken navels as soup as follows:

Rinse the navels, remove the film and rinse again.
Cut them into 2 or 4 parts, put them in a saucepan and cover with cold water.
The water with the stomachs must be brought to a boil and drained, and the stomachs must then be washed.
Pour cold water over them again, bring to a boil, add the peeled onion and cook covered over low heat for an hour.
While the stomachs are boiling, you can prepare the vegetables: grate the carrots on a coarse grater, cut the potatoes into cubes.
When the navels are cooked, the onions can be removed.
Add potatoes and carrots to the broth and cook for another 15 minutes.
Pour the noodles into a hot dry frying pan and fry them until golden brown.
A couple of minutes before the soup is ready, add noodles to the broth, add finely chopped herbs, salt and pepper.
After this, the soup must be covered with a lid and the heat under it turned off.
The soup should sit for another 10-15 minutes.

Chicken navel soup turns out very aromatic, tender and rich.
Chicken navels are very healthy, they contain a lot of protein and iron. In addition, the calorie content of stomachs is very low, only 94 calories per 100 grams of product. Therefore, you can cook chicken navels even for children and those who are on a diet.

Chicken stomachs, or navels, are considered an offal, but, for example, in China this part of the chicken carcass is considered a delicacy. You can prepare many very tasty dishes from navels, but they are especially tasty when stewed and fried.

Chicken navels: how to cook

Chicken navels stewed in milk

To prepare this delicious second course, you will need: - chicken navels - 1 kg; - onion - 1 large onion; - carrots - 1 medium size; - milk 1 glass; - vegetable oil - 3 tbsp; - grated nutmeg - on the tip of a knife; - salt pepper.

Before cooking, chicken navels must be thoroughly washed and the remains of the hard layer of keratinized tissue lining the inside of the chicken stomach must be removed. Place the washed chicken navels on a paper towel and lightly dry them. Peel the onions and carrots.

In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it and fry the chicken gizzards in several small portions. Place the fried chicken navels in a small saucepan, fill them halfway with hot water, salt and pepper, add nutmeg and bring to a boil. Pour the milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.

Finely chop the onion and grate the carrots on a coarse grater. Pour vegetable oil into a heated frying pan. When it is hot, add the chopped onion and, stirring, fry it until golden brown. Then add the carrots and lightly saute everything for 3-4 minutes. Place the contents of the frying pan into the pan where the chicken navels are stewed, stir and continue cooking them over low heat for another 15 minutes.

With stewed or fried chicken navels, you can serve boiled fluffy rice, mashed potatoes

Chicken navels fried in a frying pan

You can cook delicious chicken navels using traditional Chinese recipes. For this you will need: - chicken navels - 0.5 kg; - wheat flour 3 tbsp; - soy sauce - 2 tbsp; - light honey - 1 tbsp; - vegetable oil - 3 tbsp; - garlic - 1 clove; – ginger root – 1 cm; - fresh herbs; - black and red hot pepper.

Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan well with vegetable oil, place the chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, add honey, stir the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, stir. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.

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Knowing the benefits of some products, it is worth learning how to cook them correctly and tasty. This will not only diversify your usual diet, but will also allow you to surprise your family with unusual dishes that deserve special attention every day. Chicken gizzards are a healthy and dietary delicacy that allows you to support the body with the necessary amount of microelements and give an unforgettable taste sensation. But, this is provided that everything is done correctly and the skillful recipe is brought to life in accordance with the best canons of cooking.

It’s hard to say how many interesting and varied dishes can be created literally from one offal. From chicken navels you can make excellent homemade noodles, stir-fry with mushrooms, bake, stuff with various vegetables, and this is just the beginning of the list of delicious dishes.

Chicken gizzards treatment of diarrhea

Poultry meat is considered dietary, many choose it for nutrition, but by-products: liver, hearts and stomachs are treated with suspicion, considering them useless.
Some are even convinced that they are harmful, because... absorb all harmful substances from the feed. In fact, this is not so; they contain no more harmful substances than other parts of the chicken. Of course, with industrial meat production, there is a risk of oversaturation with hormones and antibiotics. Therefore, it is better to buy poultry at the market or from farmers.

The value of chicken gizzards

Chicken gizzards are one of the most valuable chicken by-products; they are healthy, tasty and easy to prepare.

Chicken gizzards: nutritional value

In terms of nutritional value, chicken gizzards are even healthier than meat; they contain easily digestible protein, vitamins and minerals. Many dishes are prepared from them, because... gizzards go well with vegetables and cereals.

Energy value of chicken stomachs

The energy value of chicken stomachs is about 100 kcal. per 100 g. This is due to the fact that they consist mainly of protein and contain several times less fat. This makes them attractive to people watching their weight. Of course, when preparing dishes for such people, you should use a minimum amount of fat and oil.

The benefits and harms of chicken stomachs

Due to the high protein and fiber content, dishes made from chicken stomachs are easily digestible and a person feels full for a long time. Thanks to enzymes, natural bowel cleansing occurs and appetite improves.

The benefits of chicken stomachs for the body

Chicken stomachs contain many vitamins and minerals that are beneficial to humans, the main ones being:

Folic acid is involved in metabolism and the process of cell division, affects the synthesis of immune cells, the development of organs, and normalizes the activity of the gastrointestinal tract. Due to these properties, products with folic acid are recommended for pregnant women.
Iron and B vitamins promote the production of red blood cells and affect the condition of hair, nails and skin.
Selenium is found in stomachs in quite large quantities, about 80% of the daily requirement in 100 g. It increases life expectancy, improves immunity, helps fight malignant tumors, and affects the cardiovascular system.
Zinc helps fight viral diseases and is essential for skeletal formation. 100 g of stomachs contain about a third of the daily requirement.
Enzymes improve digestion by stimulating the production of gastric juice, and also contribute to the development of normal microflora in the gastrointestinal tract.

Damage to chicken stomachs

It is better to eat fresh gizzards; if stored for more than two days, they begin to release harmful substances. You can also use frozen gizzards, but in this case their nutritional value is much lower.

You should also know that the product contains a large amount of cholesterol; 100 g contains approximately the daily requirement. Those.

In everything you need to observe moderation and not eat gizzards very often, otherwise there is a risk of cardiovascular diseases.

Dried chicken gizzard for diarrhea

Dried chicken stomachs are considered one of the best folk remedies for the treatment of diarrhea; even their single use relieves an attack of the most acute diarrhea.

In addition, it is used for pain in the stomach and pancreas, as well as for kidney stones. For prevention, stomach powder can be used several times a week.

How to clean chicken stomachs from film?

Chicken stomachs are lined with a yellowish film on the inside; it contains many enzymes that improve digestion. This film comes off very easily; you just need to rinse the stomachs with hot water, and the film comes off easily.

It should then be placed on a plate or tray and left to dry. After drying, the film is easily crushed; you can simply crush it with a mortar or grind it in a coffee grinder.

The medicine is ready, you can place it in a jar and put it away until use. It can be stored for a long time.

Chicken stomachs for diarrhea, how to take?

If diarrhea occurs, you can take 1 tbsp. l. prepared powder from chicken stomachs and swallow with water. Its taste is neutral and even a single use will help achieve the desired effect. This medicine can even stop bloody diarrhea.

Can children have chicken stomachs for diarrhea?

Chicken stomachs for diarrhea can be given even to children, you just need to reduce the dose by 2-3 times, depending on age.

It must be remembered that chicken stomachs can be used for diarrhea and any short-term stomach upsets. If there are infectious diseases or suspected inflammation in the gastrointestinal tract, for example, with an ulcer or appendicitis, their use may not only be useless, but also harmful, because time to consult a doctor in a timely manner will be missed.

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Chicken stomachs for diarrhea

Diarrhea is a disease familiar to both adults and children, and it would not be an exaggeration to say that every inhabitant of the Earth has suffered from it at least once in their life. It is not uncommon for this condition to be assessed as unpleasant, but not dangerous to the patient’s life.

Unfortunately, this is a serious misconception, since diarrhea quickly leads to dehydration, which poses a serious threat to the patient’s life. This condition is especially dangerous for children under 3 years of age, the elderly and people suffering from high blood viscosity.

The thing is that their bodies react especially acutely to a lack of fluid, and therefore, against the background of diarrhea, they can quickly experience a serious disruption in the functioning of their internal organs.

Diarrhea usually occurs suddenly, it is manifested by an acute urge to defecate, which cannot be restrained for more than a few minutes, and ends with defecation of liquid feces.

Defecation with mild diarrhea is observed no more than 4 times a day, and with severe diarrhea - 4 or more times per hour. In order to restore health, you should begin treatment immediately after the first loose stool.

To do this, you can use both various pharmaceutical preparations and traditional medicine. One of the home remedies to stop diarrhea is chicken gizzards.

Their effectiveness for this problem has been confirmed by the experience of more than one generation, and therefore their use is more than justified. However, in order for this medicine to be beneficial, you need to know exactly how to use it correctly.

Store this medicine in a hermetically sealed container in a dark and cool place. The maximum shelf life of the medicine is 2 years.

It is important to remember that the stomachs of chickens raised in poultry farms are practically useless, since due to the feeding habits of the bird, all the necessary digestive enzymes are not produced.

To prepare the medicine, you can only use stomachs from domestic chickens.

Why stomachs help fight diarrhea

The effectiveness of this medicine is due to the fact that the film, which is dried to prepare the powder, contains a huge amount of digestive enzymes, which are deadly to pathogenic bacteria that cause the development of diarrhea. These enzymes quickly dissolve pathogens and help normalize digestion. For the bacteria that make up the healthy intestinal microflora, such enzymes are completely harmless and therefore will not cause harm.

Contraindications for chicken gizzards

In order not to aggravate the patient's condition with diarrhea by using chicken stomachs, it should be remembered that such treatment has some contraindications. They cannot be called significant, but one should not remain silent about the presence of restrictions. You should stop taking this medicine in the following cases:

children under 1 year of age - due to the fact that the medicine in powder form can lead to breathing problems;
allergic reaction to chicken;
taking medications to compensate for the deficiency of digestive enzymes.

In all other cases, chicken stomachs can be used without any fear. They will not cause harm even if the recommended dosage is exceeded.

How to take chicken gizzards

Depending on the age of the patient, the dosage of the powder prepared from chicken stomachs also changes.

If the patient has milk intolerance, the powder should be washed down with warm water in the same volume. You cannot take the drug without liquid. The duration of therapy depends on the result. If within 3 hours after consuming the gizzards the patient’s condition has returned to normal, then a repeat appointment is not necessary. If the diarrhea does not stop completely, the treatment should be repeated.

With proper use of chicken stomachs, it is possible to cope with diarrhea very quickly and without undesirable consequences. This medicine does not have side effects and does not cause unpleasant responses to the drug.

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How to get rid of constant long-term diarrhea - treatment of diarrhea with chicken stomachs

A very effective recipe for constant, prolonged diarrhea. Lots of positive feedback. People who were not cured even in infectious diseases, after using chicken stomachs, literally the next day begin to feel better.

Chicken stomachs are also called chicken navels - they are the same thing. The treatment method is absolutely safe and very effective. You will need chicken gizzard, you can buy them at the market.

In the store, the chicken stomachs have already been cleaned from the inside and there is no film in them - the most valuable things have been removed. Therefore, only look in the market.

How to prepare

We take out the yellow membrane located inside the stomach. It won't be difficult to take it out - it comes off very easily. Having taken it out, rinse the shell and squeeze it lightly.

Then place it on a plate and leave it to dry. You can dry it in a dehydrator, or in the oven, with the door open, on low gas.

Once the stomach is dry, it will be able to be stored for a long time. And when problems with digestion arise, remember about the preparation.

If you have diarrhea, do not rush to take antibiotics orally. The intestinal microflora will die as a result of such actions, and it is very difficult to restore it. It is better to use dried chicken gizzards against diarrhea.

The dried shells from three chicken stomachs must be ground into powder with a wooden masher, or can be ground into dust with a coffee grinder.

Here, for efficiency, we should remember - the finer we grind the films, the more effective the drug will be.

The resulting powder must be collected and taken orally. You can drink it with warm water. Or warm black tea. I assure you that within an hour you will forget about diarrhea.

This folk remedy helps the first time it is used. So have a few dried chicken gizzard casings in your medicine cabinet.

Recommended dosage

For adults - one tablespoon of powder, for children - a teaspoon of powder.

And let diarrhea bypass you!

Source: https://tepcontrol.ru/kurinye-zheludochki-lechenie-diarei/

How to prepare chicken gizzards

High-quality offal must be purchased chilled. It is preferable to exclude frozen ones due to changes in the original taste. It is worth purchasing products in packaging. Thus, it is possible to track the date of manufacture, shelf life, and prevent the entry of microbes from the external environment.

Before cooking, each ventricle is washed thoroughly, and any remaining film, pebbles and other foreign objects are removed. Only after this can you start cooking.

Cooking time

The most delicious offal consists of muscle tissue. For most dishes, pre-cooking is indispensable.

An important point is the age of the individuals from which the stomachs were taken. By-products from young chickens are prepared in no more than an hour. Gizzards from older chickens will take at least a couple of hours to cook.

Before finishing cooking, the stomachs should be salted moderately. Their specific feature is the presence of a certain hardness, even after complete cooking.

Chicken gizzards with rice

This light and at the same time unusual dish will be an excellent evening meal, which will delight true connoisseurs of delicacies.

Ingredients:

Chicken gizzards – packaging.
Onions – 3 heads.
Garlic – 3 cloves.
Carrot.
Steamed rice – 500 grams.
Baking soda - a teaspoon.
Greenery.
Sunflower oil – 15 grams.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Pour oil into the bottom of the cauldron. Warm up. Add chopped onions and carrots into cubes. Darken a little. Add pre-prepared offal. Stir occasionally until liquid forms.

2.After the juice appears, pour soda into the cauldron. It will make the meat more tender and juicy. Remove excess foam using a slotted spoon. Add salt and spices. Pour in water so that it completely covers all the stomachs. Reduce heat. Add water as needed.

3.Before finishing cooking, add chopped garlic and herbs.

4.Separately, wash and boil the rice with the addition of spices. After steaming it, mix it with fried onions and carrots.

5.Place the rice into portioned plates first, and place the gizzards sprinkled with herbs on top.

This juicy dish will please all connoisseurs of dietary cuisine.

Roast chicken gizzards

An interesting dish, prepared in a special way, will become a real masterpiece if you add various spices and vegetables to it, thanks to which the taste will sparkle with new colors.

Ingredients:

Chicken gizzards - pack.
Potatoes – 1.5 kilograms.
Carrots – 2 root vegetables.
Onions – 2 heads.
Sweet pepper – 2 pieces.
Olive oil – 15 milligrams.
Tomato sauce – 50 grams.
Garlic – 2 cloves.
Dill.
Spices.

The dish is designed for 10 servings.

Cooking process:

1. Rinse and clean the stomachs well. Boil.

2.Finely chop the onion. Sauté in olive oil over low heat in a deep cauldron. Add one grated carrot. Mix well.

3. Cut the multi-colored peppers into strips and add to the stewed vegetables.

4. Peel the potatoes and cut into small cubes.

5.Cut the boiled stomachs into 4-6 pieces. Place in a cauldron along with tomato sauce. Mix well. Fry a little.

6.Add spices to taste. Place potatoes and add water. Add salt. Cover tightly and cook for about 20 minutes.

7.Before finishing cooking, stir well. Add finely chopped garlic and chopped herbs.

An excellent hearty dish that allows you to diversify any lunch with healthy food.

Giblet soup

500 g chicken hearts and stomachs, 1 onion, 1 carrot, 2 potatoes, 2 tbsp. l. millet, vegetable oil, spices, salt to taste.

Wash the offal, clean the navels from the inner yellow film, cut the hearts in half, remove blood clots. Pour in 1.5 liters of water, cook, skimming off the foam, for 30 minutes. after boiling.
Remove the giblets, cool, and cut into thin strips. Strain the broth into another pan. Cut the onion and carrots into cubes, sauté with the addition of vegetable oil.
Bring the broth to a boil, add bay leaf, salt, red pepper, spices (cilantro, cumin, dried dill, dried celery), millet, giblets, onions and carrots, diced potatoes.
After boiling, cook over low heat for 30 minutes. When serving, sprinkle with finely chopped green onions.

Korean chicken gizzards

Not a standard way to surprise your loved ones with an interesting dish. Using Korean traditions, you can create incredible taste and delight even experienced chefs.

Ingredients:

Chicken gizzards – 300 grams.
“Chim-chim” seasoning for funcheza – pack.
Soy sauce – 50 milligrams.
Laurel.
Salt.
Carrot.

The dish is designed for 3 servings.

Cooking process:

1. Rinse the stomachs well and clear of all excess. Place on fire in salted water. A couple of minutes before cooking, add a couple of bay leaves.

2. Peel the onion and cut into thin rings. Grind the carrots on a special grater.

3.Place carrots in a bowl, onion on top. Sprinkle with Chim-Chim seasoning. Mix the vegetables well.

4.Drain the water from the stomachs. Cool. Cut into thin strips. Mix with pickled vegetables. Drizzle with soy sauce. Place in a cool place for 4-5 hours to soak.

This unsurpassed snack will appeal to all connoisseurs of spicy food. It is low calorie and very tasty.

Stomach cutlets

Unusual cutlets will surprise many. Why prepare them from familiar products when you can add some variety. Using offal you can create something tasty and at the same time very healthy.

Ingredients:

Chicken stomachs – 700 grams.
Onion - head.
Chicken egg.
Starch.
Salt.
Vegetable oil – 50 milligrams.
Breadcrumbs.

The dish is designed for 5 people.

Cooking process:

1. Rinse the stomachs. Peel the onion. Pass through a meat grinder 2 times. After the second processing, the minced meat will become more tender. Add to it a tablespoon of starch, spices, salt and a chicken egg. Stir.

2. Form the minced meat into cutlets. Roll in breadcrumbs and place in a preheated frying pan. Fry a little. Reduce heat. Add broth or plain boiled water. Close the lid.

3.After 5-8 minutes, turn over to the other side and finish frying.

Chicken stomach cutlets are very tasty and healthy. One of the undoubted advantages is efficiency. They can easily be offered to both children and expectant mothers. Everyone will be delighted.

Chicken stomachs allow you to create many culinary masterpieces at a low cost. It is enough to remember just a few recommendations and you will always be able to surprise people dear to your heart with the help of unusual dishes.

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Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines of the world. They are both boiled and fried. And stewed chicken gizzards, for which there are a huge number of recipes, can compete with delicacies.

The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.

Many housewives do not like to cook this product because they believe that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, but currently on sale there are already cleaned navels, which, before starting cooking, can be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, the process of cleaning the offal can be simplified.

To do this, place the product in ice water for a couple of minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour boiling water over them, then remove the remaining thin film.

Experienced chefs recommend boiling chicken gizzards before stewing, and the longer you do this, the softer the product will be. Place the prepared navels in a pan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove any foam that forms with a slotted spoon.

Minced meat from offal

I remember that in Soviet times you could often find liver sausage on store shelves, and the innards themselves were held in high esteem.

Today, the basis of the protein diet of the population is meat, but with the right approach, minced meat from offal can be a healthy competitor to boneless fillet.

Liver, lungs, heart and stomachs are several times cheaper than selected tenderloin, and when used correctly they are tasty and very healthy, as you can see, the benefits are obvious.

Offal contains special proteins that are easily and completely absorbed by our body.

In addition, their chemical composition inspires respect, because along with a complex of vitamins (A, E, K, B), liver contains a rich mineral set. Just look at the liver alone with its ability to increase hemoglobin.

However, only high-quality by-products can provide benefits.

How to choose the right offal

When purchasing offal, the first thing you should pay attention to is the consistency of the product.

Ideally, the offal should be elastic and smooth, without limpness and chapped crust;
There should be no stains or damage on a quality product;
You should also trust your sense of smell. The subtle meat (liver) aroma indicates the freshness of the product. If there is even the slightest hint of a musty smell, it is better to refuse the purchase.

Preparation of minced meat

When we encounter offal in a butcher shop, we often run past it, having no idea about its purpose in cooking. But from this economical set you can prepare excellent minced liver for magnificent, delicious cutlets.

The liver, lungs and heart must be thoroughly rinsed from blood and various contaminants and unnecessary elements.
After this, we pass all the by-products, along with bread, onions, garlic and potatoes soaked in milk, through a meat grinder.
Add some salt and pepper to the resulting mass, beat in the egg and mix thoroughly until smooth.

After this, you can form cutlets, roll them in breading and fry until cooked.

Minced chicken stomach dumplings

An excellent dish for lunch would be dumplings stuffed with chicken gizzards. Their taste is not one iota inferior to their meat counterparts, and the price is much cheaper.

How to cook minced chicken gizzards

First, the stomachs need to be thoroughly cleaned. To do this, cut them lengthwise, remove the film and wash them thoroughly.
Then we pass the liver through a meat grinder along with onions and garlic twice.
Add spices and mayonnaise to the resulting mass and mix everything well.

The filling is ready. Now all that’s left is to stick the dumplings on and invite everyone to the table.

Well, if you add 1 egg and 2 tbsp to this minced meat. potato starch, then delicious cutlets can be stuck and fried, which, together with mashed potatoes, will become an excellent dish for dinner.

Minced chicken liver pies

Fresh baked goods are famous always and everywhere, but spending half a day fiddling with toppings and pies is a prospect of dubious appeal. Minced liver is the most profitable solution for express pies, because its preparation will take no more than 20 minutes.

Preparation of minced chicken liver

First of all, we need to thoroughly rinse the rice and boil it.
Meanwhile, chop the onion into medium cubes and fry it in oil until golden brown, after which we remove the frying from the pan, and put the liver in a container and simmer over medium heat, stirring regularly.
After 15 minutes, the liver is ready and you can mince it together with the onion or grind it in a blender.
Salt and pepper the resulting mass and combine with boiled rice.

Now our filling is ready, all that remains is to stick and bake the pies to please the family with a wonderful Sunday breakfast.

Minced lung and heart

Lungs rather belong to not particularly valuable by-products. However, the skillful hands of experienced chefs are able to turn this liver element into a rather appetizing product for preparing many delicious dishes.

Ingredients for minced meat

Beef lungs – 1 kg;
Beef heart – 500 g;
Beef lard – 500 g;
Onions - 3 heads;
Carrots – 1 large root vegetable;
Salt - to taste;
Black pepper – ½ tsp;

Preparation of minced lung and heart

The lungs must be washed and boiled, then passed through a meat grinder along with the heart and lard.
Chop the onion into cubes and fry in oil in a frying pan until golden, then add the finely grated carrots.
When the frying is ready, add the twisted offal to it, add salt, pepper and fry everything until done.

Now the minced meat from the lung and heart is ready.

Its purpose is quite broad: for example, by adding boiled pasta to it, we get “naval-style pasta.”

What can you cook from minced meat?

You can make excellent dumplings and pies from this minced meat. It can also be used in a potato casserole recipe. There are plenty of options.

In addition, if twisted boiled lungs are mixed with regular minced beef, an egg, soaked bread crumb, grated garlic, salt, pepper and finely chopped onions, then from this mass you can make magnificent, truly airy cutlets.

So we learned how to prepare minced meat from various offal products. Now, even if the crisis touches our homes, cutlets and meat pies will not be left on our tables.

Source: https://myvkusno.ru/bystrye-retsepty/881-farsh-iz-subproduktov

Recipe for chicken gizzards stewed in sour cream

Chicken gizzards stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.

To prepare the dish you will need:

1 kg of cleaned chicken stomachs;
2 large carrots;
2 large onions;
1 glass of sour cream;
3 - 4 tablespoons of vegetable oil;
1 - 2 bay leaves;
1/3 cup broth;
salt, ground black pepper - to taste.

Clean the chicken gizzards and boil until soft. Do not throw away the broth in which the offal was cooked - it will be needed for preparing the dish. Cut the boiled stomachs into strips.

Peel the vegetables. Cut the onion into half rings and chop the carrot into strips. Pour a small amount of vegetable oil into a frying pan, heat it and place the prepared onion in a bowl, saute it until transparent and add chopped carrots. Stir the vegetable mass, cover the pan with a lid and simmer everything until soft.

Take thick-walled dishes, for example, a casserole dish. Place it on the stove and pour in vegetable oil. After this, lay out the prepared chicken gizzards and lightly fry. Then add the sautéed vegetables and mix the ingredients. In a separate bowl, mix sour cream and a third of a glass of broth, add salt and season with pepper. Pour the resulting mixture into the stomachs with vegetables, mix everything. Reduce heat and simmer under closed lid for 10 minutes.

How to cook chicken gizzards so they are soft and juicy

The so-called chicken “navels” are not only a figure-friendly product, but also a source of the most valuable microelements necessary for humans.

Many housewives do not buy offal only because they do not know how to cook chicken gizzards. To make the “navels” soft, you need to try, and without certain knowledge you won’t be able to cook up anything good.

However, the good news is that nothing complicated is required from the cook, only attentiveness and patience.

Rules for cooking offal

The first task of the cook is to choose the right raw materials, since it will not be possible to cook chicken stomachs so that they are soft and juicy from obviously low-quality starting material.

Freshness is determined not only by the smell, which should not contain the slightest suspicious notes, but also by palpation. The navels should be firm and slightly moist.

Dry or wet stomachs that collapse when pressed should not be taken, not to mention sticky ones.

If the offal was frozen, you need to start defrosting it in advance - put the bag down in the refrigerator in the evening. Yes, it takes a long time, but the resulting dish will be tastier and will not lose any beneficial qualities.

Usually the offal is sold already prepared for processing. However, it would not be amiss, before preparing chicken gizzards (so that they are soft and not bitter), to check the quality of cleaning.

Often, on the widest side of the “navel” there remains a hard greenish skin, which must be removed. If this is not done, the finished dish will taste bitter.

This film is easily removed, but if it does not, the stomach must be scalded, and it will come off without difficulty.

The main key to success in the practical solution to the question of how to cook chicken stomachs soft and juicy is long cooking. Before cooking, it is better to fill them with cool water and leave for one and a half to two hours. The “navels” should be cooked for at least an hour if you cook them cut up rather than whole. If uncut offal is cooked, it will take 1.5-2 hours to soften it.

Delicious giblets

The simplest way to cook chicken stomachs so they are soft is with sour cream. Inspected, cleaned (if necessary) and washed, they are filled with water about five centimeters above the level of the “navels” and boiled for a long time until they can be easily pierced with a fork.

During this time, you can prepare the marinade: squeeze four garlic cloves, mix six tablespoons of soy sauce, half a spoon of black pepper and a little cumin. The stomachs should sit in this composition for about half an hour; the portion is enough for a kilogram of offal.

The chopped onion is simmered in vegetable oil until lightly browned, the “navels” are poured into it and the sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but be careful: soy sauce is salty in itself.

After a third of an hour of stewing, the dish is eaten with great appetite.

Unforgettable pate

Pate is the most reliable method for cooking chicken gizzards so that they are soft. The recipe is multi-step, but the appetizer turns out fluffy and tender. A kilogram of “navels” is boiled for two hours with three bay leaves, salt and five peppercorns.

Once the offal reaches softness, it is strained through a colander, chopped fairly finely and fried in butter. Next, two spoons of cognac are poured; the stomachs are stewed for about five minutes. Large slices of three onions and two grated carrots are simmered in a separate frying pan.

Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both frying pans are combined. In total, the components are stewed for approximately ten minutes. The finished products are pureed in a blender until smooth, placed in a container, and the pate is cooled.

If you intend to serve it in ramekins, pour melted butter over the top; If you are going to spread it, add the oil to the blender along with the other ingredients.

Pickled ventricles

From the “navels” you can cook up a great appetizer that will be right at home even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the question of how to cook chicken stomachs so that they are soft.

The only spice added to the broth is salt. The “navels” are removed with a slotted spoon and left to cool. The next step is cutting them into strips. Half rings of a medium onion, half a teaspoon of powdered sugar (not sand!) are poured into the same bowl and a spoonful of soy sauce is poured.

Vegetable oil (half a glass) is heated in a thick-bottomed vessel and poured into a salad bowl so that all stomachs are covered. The final touch: pour in a quarter glass of 5 percent vinegar, squeeze in the garlic (six cloves) and add chopped parsley.

A night of infusion - and the appetizer is ready.

Périgord salad

Périgord is a French area famous for its foie gras, wine and salad, which tourists remember with fondness for a long time.

The French have their own opinion on how to cook chicken stomachs so that they are soft: they pour rendered goose fat over them and slowly simmer them for two hours. As a result, the “navels” become as if dried.

It’s very tasty, but a little greasy, and it’s not always possible to get fat. Therefore, we offer an adapted recipe.

Two hundred grams of gizzards, salted and peppered, are fried in butter until golden, topped with water and simmered until soft, for an hour. Lettuce is cut or torn quite coarsely, ten walnuts are disassembled, the kernels are broken (also not into crumbs).

Two tomatoes are cut into slices. For the sauce, mix three tablespoons of oil, preferably nut oil, but you can use any vegetable oil; balsamic vinegar in the amount of a tablespoon and a small spoon of Dijon mustard.

All other components are laid out on the leaves in a plate (“the navels” should still be warm) and poured over with dressing.

How to cook chicken stomachs so they are soft: step by step, with photos

The first step will be the usual one: boiling a kilogram of peeled and washed navels in salted water for about an hour.
A quarter kilogram of champignons or wild mushrooms is cut and fried until almost done.
When the stomachs reach the planned softness, the broth is decanted from them, and the offal itself is cut and poured into the mushroom frying.
In a large cup, mix half a glass of sour cream, spices of the housewife's choice, chopped garlic - 3-4 cloves.
If it turns out too thick or there is not enough volume, you can add up to half a glass of water.
The mixture is poured into the contents of the saucepan and simmered for a quarter of an hour.

"Bird's Nests"

It is easy to prepare a complete, very tasty and appetizing dish from chicken stomachs, which will be suitable for both breakfast and dinner. For it, several large champignons are finely chopped, two onions are chopped into half rings, and a medium carrot is coarsely grated. All this is sauteed together under the lid for about ten minutes.

Then properly processed and chopped “navels” are added to the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is simmered for three quarters of an hour. While the process is going on, spaghetti is cooked, preferably “balls”, drained and seasoned with butter. They are laid out on a baking sheet in nests, with the filling placed in the middle.

Each element is sprinkled with grated cheese, and the oven sheet is hidden in the preheated oven for 10-15 minutes.

Great dinner

Many people cannot imagine a table without potatoes. Anything will do – boiled, baked, fried, as long as it’s there. For such people, a very suitable method is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, quite filling, but without excess calories.

First, of course, a kilogram of “navels” is boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this stage and stew them immediately with the tubers, the offal will be hard, and the potatoes will turn into mush. Seven hundred grams of tubers are peeled and cut into large cubes.

The onion is chopped into squares, the carrot is grated. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three tablespoons of tomato paste are added to them, and they are simmered a little more.

The potatoes, mixed with gizzards, are placed in a thick-bottomed pan, filled with water (without excess, just enough to cover the food) and cooked until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Lovers of strong potatoes can fry them to a crisp before stewing. True, the dish will turn out to be more caloric.

For multicooker fans

What’s good about modern kitchen equipment is that it seriously simplifies the chef’s work, since cooking chicken gizzards so that they are soft in a slow cooker is easier than on a regular stove and requires less hassle. The onion is cut either into half rings or squares, as you prefer. Raw gizzards crumble into thin slices.

All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so you won’t need a lot of liquid. The extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is added to the bowl, in which a spoonful of flour, salt and spices are well mixed.

This will make the gravy thicker and more flavorful.

Source: https://FB.ru/article/240881/kak-prigotovit-kurinyie-jeludki-chtobyi-byili-myagkimi-i-sochnyimi

Chicken gizzards stewed with potatoes

Chicken gizzards stewed with potatoes is a hearty everyday dish, for which you will need:

700 g of peeled chicken stomachs;
1 onion;
1 medium sized carrot;
0.5 kg of potatoes;
2 cloves of garlic;
spices - to taste;
salt - to taste;
1 bunch of greens (parsley, dill, etc.).

Before stewing, prepare the chicken gizzards, clean them and boil for 1.5 hours until soft. Pour vegetable oil into a saucepan and place the dish on the fire. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the vegetables in the heated oil, stir and sauté until golden brown. Cut the chicken gizzards into pieces and add to the vegetables. Season the mixture with salt and spices. Fry lightly for 5 minutes and reduce heat. Cover the saucepan with a lid and simmer for 15 minutes; during simmering, you can add a little broth in which the chicken gizzards were cooked.

While the offal is cooking, peel the potatoes and cut them into fairly large pieces. Place it in a saucepan, add broth. Cover the dish with a lid and simmer over low heat for another 20 minutes. When the potatoes are soft, turn off the heat. Peel 2 cloves of garlic and pass it through a press.

Add garlic to the dish, season with ground black pepper and let the chicken gizzards stewed with potatoes sit for a while and soak in the aromas of the seasonings. Before serving, sprinkle the dish with chopped herbs.

The recipe can be varied by adding bell peppers, cut into strips, or champignons. For piquancy, you can add a little red hot pepper, cut into rings, or add curry.

How to cook chicken gizzards so they are soft and tasty - 8 recipes

Many recipes tell you how to cook chicken gizzards. Fried with vegetables, baked with potatoes and garlic, or simmered in sour cream sauce with champignons - almost all cuisines on the planet classify giblets as a gourmet product.

Secrets on how to cook soft chicken navels

The skepticism of some home cooks about organ meats is completely unfounded. And in order for them to turn out soft and juicy, there are 6 “tricks” that you should definitely use:

It takes a long time to cook the stomachs. From 1 to 2 hours.
It is better to defrost offal in a natural way. Add salt in the middle or at the end of cooking.
Sour cream, soy sauce, mayonnaise, tomato paste or ketchup speed up the process by softening the stomach.
You can marinate (from 30 minutes to 8 hours) the prepared offal in kefir.
Another option is to use baking soda. Sodium bicarbonate is added after frying the onions and meat, when the giblets release juice. Spices - after the foam caused by the reaction disappears. Proportions: for 500-600 g of product 0.5 tsp. soda
And, of course, small pieces of gizzards become soft much faster. That is, to speed up the process, it is better to grind the offal.

Chicken gizzards have a very low calorie content - about 150 kcal/100 g of product.

How to properly clean and cook offal

Chicken stomachs are most often sold cleaned. This saves processing time.

If you have to deal with unprocessed giblets, they should be:

Rinse;
carefully cut in the middle and gut the contents;
rinse them with salt and only then separate the inner yellow membrane, remove fat and cartilage;
yellow spots must also be cut out - they give bitterness;
then rinse again.

To better separate the yellow film, the product can be placed in the freezer for a few minutes or scalded with boiling water. In both cases, the membrane will peel off more easily.

Delicious chicken gizzards in sour cream sauce

Chicken gizzards cooked with sour cream are a nutritious and incredibly tasty dish. A pleasant creamy flavor turns the broth in which the offal was cooked into an amazing sauce.

Let's take the components:

chicken stomachs - ½ kg;
sour cream - pack (200 ml);
carrot - 1 pc.;
onion - 2 pcs.;
sunflower oil - 1 tbsp. l.;
parsley (preferably fresh) - a small bunch;
salt, ground black pepper - according to your mood.

We do:

Using a grater, chop the carrots into long, wide layers. Bulbs - into halves of rings. Brown in vegetable oil.
Add processed and dried offal and sauté in its own juice for 5 minutes. Fire is medium.
Season with salt and pepper and completely cover the contents with water.
Add water and simmer until soft.
At the end, add sour cream and heat, but do not bring to a boil. Switch off.
Chop the parsley into plates when serving.

If you add sour cream earlier, it will separate and the dish will not look so appetizing. However, the stomachs will be soaked better and cooked faster.

Both options result in a dish that can be combined with different side dishes.

Simmer in a slow cooker

Prepare chicken gizzards in a slow cooker using the “Stewing” and “Frying” modes. In principle, instead of “Frying” you can use “Baking”.

Compound:

chicken ventricles - ½ kg;
onions - 2 medium heads;
carrots - 1 medium;
garlic - 5 g;
tomato paste - 2 tbsp. l.;
black peppercorns - 3 pcs.;
bay leaf - 1 leaf;
parsley - a small bunch or 15 g dried.

We do:

Cut the processed stomachs into small pieces. In the “Fry” mode, brown the chopped onion, garlic and carrots in vegetable oil. Place the gizzards in a bowl. Next is the “Quenching” mode.
After 8 minutes, add ¾ glass of water, in which the tomato sauce and salt were previously mixed. At the same stage, bay leaves and peppercorns are added.
The mode does not change in the future. The dish is ready in 2.5 hours.
Greens are used to decorate the finished dish.

Roast baked in the oven

Kefir's lactic acid quickly breaks down the dense structure of muscular chicken stomachs. This type of marinade works very gently. Therefore, the dish turns out to be especially tender, and the sauce tastes pleasant.

You will need:

giblets - 750 g;
kefir - 2 tbsp.;
soft cheese - 200 g;
onion and carrot - 1 pc.;
salt, spices and herbs - according to your mood.

Algorithm of actions:

Cook prepared offal until desired softness. Salt halfway through cooking.
Finely chop the onion and chop the carrots into thin strips.
Combine gizzards, vegetables, spices, kefir and marinate (not in the refrigerator) for 30 minutes.
Place everything in a greased form and grate soft cheese on top.
Preheat the oven to 180 degrees. Bake for 30 minutes.
Chopped greens are added before serving.

Korean chicken gizzards

The following recipe is a unique dish that is considered a savory salad, but someone serves it as a main dish for lunch. One thing is certain - it is spicy and, undoubtedly, tasty. Korean chicken navels are a decoration for both formal and everyday menus.

Compound:

chicken navels - ½ kg;
carrot - 1 pc.;
onion - 1 pc. (large);
soy sauce - 25 ml;
garlic - 2 cloves;
granulated sugar - 20 g;
salt - ½ tsp;
vinegar - 20 ml;
ground coriander and red hot pepper - to taste;
vegetable oil - as needed.

Preparation:

Boil the giblets until tender.
Cut the onion into quarters of rings, the carrots into oblong strips of medium thickness, and make a mushy mass out of the garlic.
Mix the vegetables and add spices to them, mash with your hands. Add vinegar, sugar and mix. Marinate for 30 minutes.
Chop the cooled gizzards.
Heat the vegetable oil high. Add carrots, onions, garlic and marinade juice. Fry for 3 minutes.

The dish is perfectly complemented by potatoes or rice.

With tomato-sour cream sauce

Chicken stomachs in sour cream mixed with tomato paste are reminiscent of the famous beef stroganoff. The dense structure of the meat quickly softens under the influence of the gravy. The taste of this dish is so wonderful that many people increase the proportions of the sauce ingredients to make more of it!

Products:

chicken ventricles - 800 g;
vegetable oil - 60 ml;
sour cream - 1 package;
tomato sauce - 250 g;
bulbs - 2 pcs. (medium size);
salt and pepper - as usual.

Actions:

Fry the giblets in boiling vegetable oil.
Add onion half rings and fry until slightly translucent.
Cover roast completely with water. Simmer until done.
Make a filling of sour cream and tomato sauce. Add pepper and salt. Add to the giblets.
Continue simmering for another 15 minutes. The fire is weak.

Any side dish will suit this treat.

Hearty dish with potatoes

If you cook chicken gizzards in the oven with potatoes, carrots, onions and garlic, you get an incomparable dish that will appeal to all family members. Pot roast looks especially delicious! And the giblets baked in the oven become soft, soaked in vegetable juice.

Products:

offal - 0.5 kg;
bulbs - 2 pcs.;
carrots - 1 pc. (average);
potatoes - 2 pcs.;
garlic - 3 cloves;
water - 2 tbsp.;
bay leaf - 1 pc.;
allspice and salt - as usual;
fresh herbs - any.

Cooking:

Boil the giblets with bay leaves and allspice until soft.
Chop potatoes, carrots, onions and gizzards into equal pieces.
Fry onions, carrots and garlic over low heat. Separately, fry the gizzards and mix with vegetables.
Place raw potatoes and vegetable mixture with giblets on the bottom of the pots.
To fill with water. Do not bury the lids. Simmer for 45 minutes in the oven at 180 degrees. Leave the pots to cool to the desired temperature.
Sprinkle salted chopped greens just before the roast is available for eating.

Chicken gizzards with mushrooms

Chicken gizzards with oyster mushrooms highlight the taste of this offal. It gets brighter. And the sour cream present in the recipe not only saturates the dish with the delicate taste of cream, but also makes it more satisfying.

Ingredients:

giblets - 1 kg;
sour cream - package (200 g);
oyster mushrooms (fresh) - 200 g;
vegetable oil - how much will be needed for frying;
garlic - 3 cloves;
spices - optional.

Cooking method:

Cook the processed giblets until soft. Add salt halfway through the process.
Chop the mushrooms into medium-sized pieces and fry a little.
Drain the broth from the giblets, dry slightly on a plate, add to the oyster mushrooms and fry for another 3 minutes.
Mix sour cream, spices, crushed garlic and pour the mixture over the stomachs and mushrooms, covering them completely. You can add some salt. Simmer for another 15 minutes.

The result is an excellent dish that can decorate even inexpensive pasta.

Fry with onions and carrots in a frying pan

This is perhaps the most affordable and fastest recipe for preparing chicken gizzards. The dish has a minimal number of components, where nothing distracts from the main taste of the product. Goes well with potatoes, porridge and stewed cabbage.

You will need:

carrots and onions - 1 pc.;
flour - 70 g;
salt - as usual;
vegetable oil - for sautéing;
chicken stomachs - 300 g;
dill - a bunch;
water - 600 ml.

Cooking:

Process the chicken gizzards and cut into 4 pieces. Then saute for 15 minutes in vegetable oil in its own juice.
Sift the flour into the stomachs and mix thoroughly. Continue frying.
Finely chop the onion, grate the carrots on a coarse grater and add to the gizzards. Fry for 15 minutes.
Add water and simmer over medium heat until soft. About 5 minutes before turning off the burner, add chopped dill.

Chicken stomachs are, at first glance, a modest by-product. But at the same time, they can become the main dish of a festive feast. The art of preparing chicken gizzards is one of the main indicators of the level of culinary skill of the housewife. The main thing is to know how to cook chicken gizzards correctly. It’s also nice that giblets are inexpensive and are always available in any supermarket.

Source: https://izkuricy.ru/kak-prigotovit-kurinye-zheludki-chtoby-byli-myagkimi-i-vkusnymi-8-retseptov/