Easy Stewed Chicken Gizzards: Budget-Friendly and Delicious

Budget-friendly, quick, easy, for dinner and main course! Stewed chicken gizzards are an excellent basis for preparing many interesting dishes. It turns out not only very tasty, but also healthy. This dish will perfectly diversify your daily menu; any side dish will suit it.
cook time: 1h
Hazel Farrow
Easy Stewed Chicken Gizzards: Budget-Friendly and Delicious

Nutrition Facts (per serving)

118
Calories
7g
Fat
2g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Water 150 ml
Sour cream (20%) 1 tbsp
Bay leaf 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Chicken stomachs 500 g

Recipe instructions

Step 1

Step 1
How to make stewed chicken gizzards? Prepare your food. Defrost chicken gizzards if they were frozen. It’s better to do this in advance by transferring them from the freezer to the bottom shelf of the refrigerator. Sour cream is suitable for any fat content, the main thing is that it is natural, high quality and fresh. I took 20%.

Step 2

Step 2
Rinse thawed stomachs well under running water. Then dry them with paper towels. Peel as necessary — sometimes there are pieces in the stomachs with the inner film not removed. If it is not removed, the giblet will taste bitter. Cut the chicken gizzards into small pieces.

Step 3

Step 3
Peel the onions and finely chop with a knife. Pour any vegetable oil for frying into a deep frying pan with a thick bottom and heat it over medium heat. Fry the cooked onions until translucent, for 5 minutes, stirring.

Step 4

Step 4
Add chicken gizzards to the onions. Fry them together over medium heat for 5-7 minutes, stirring with a spatula.

Step 5

Step 5
Then pour water into the pan and add sour cream. Add spices: salt and ground black pepper to taste, stir. Reduce heat to low, cover the pan with a lid and simmer everything together for about 30 minutes.

Step 6

Step 6
Add bay leaf and any other spices to your taste if desired to give the dish a pleasant aroma. You can also add a clove of garlic passed through a press. Simmer for about 10 minutes more. The dish is ready. The result is a meat dish with sauce that complements any side dish well, especially delicious with mashed potatoes. Bon appetit!

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