Creamy Stewed Chicken Gizzards

Cheap, tasty, simple, versatile — a light meat dish. Did you avoid chicken giblets, preferring fillets or legs? But in vain. After all, this is a universal food in a budget format. This universal dish can be prepared quickly, and without being lazy, simmer for a long time. And then the chicken stomachs stewed in sour cream will be tender and juicy. They are served not only with any side dish (rice, buckwheat, mashed potatoes, vegetables, etc.), but also as an independent dish.
cook time: 1h 45 min
Isla Thatcher
Creamy Stewed Chicken Gizzards

Nutrition Facts (per serving)

92
Calories
6g
Fat
3g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 85 g
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Water 1.5 cup
Sour cream 250 g
Carrot 85 g
Greenery 2 tbsp
Chicken stomachs 400 g

Recipe instructions

Step 1

Step 1
Wash the chicken stomachs thoroughly and let the moisture drain. If you come across an unprocessed product, trim off any excess. I chopped the offal into small pieces.

Step 2

Step 2
Although it was possible to cook the whole thing. Letʼs marinate the slices (with pepper in my case), but donʼt add salt!

Step 3

Step 3
Letʼs start cutting vegetables, which we will add to the company of the ventricles. Peel the onion and chop into strips.

Step 4

Step 4
In the same format, we will trim the peeled, washed carrots.

Step 5

Step 5
Place two frying pans on the stove (or take turns, if you have time and there is no second free frying pan) and, after pouring in the oil, heat it up. Fry onions and carrots in one, stirring. Not too much — so that the onion becomes transparent.

Step 6

Step 6
Fill the second with stomachs and fry them, also turning them over (it’s better not the whole portion, but in parts).

Step 7

Step 7
Vegetables will be ready earlier, i.e. after 10 minutes. Turn off the gas, pour boiling water over the stomachs, simmer for 45 minutes and then send them to the vegetables (leaving the broth in the pan).

Step 8

Step 8
But now you can add sour cream. Letʼs simmer for about 15 minutes, because they became so soft after stewing in the broth.

Step 9

Step 9
If it thickens too much, you can dilute it with the broth in which the stomachs were cooked. Add salt, pepper, chopped herbs and grate the garlic. Letʼs simmer for another couple of minutes. Letʼs serve!

Additional rubrics

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